Inefficiency in the UK cereals supply chain is costing the industry
almost £1 million (€1.47m) a week and cereal manufacturers are
partly to blame, according to a new report from the Centaur Grain
US scientists have been examining newly-developed varieties of
low-phytate, high-phosphorus wheat in order to assess its impact on
baking quality, nutritional content and suitability for industrial
US scientists have identified a gene from wild wheat that could
increase protein and micronutrient content of its cultivated cousin
by 10 to 15 per cent, and could soon be used in food products with
enhanced nutritional value.
A genetically modified wheat variety that has significantly more
resistant starch than regular wheat could reach the market in five
years, say Australian scientists who have won financial backing to
commercialise the crop.
Scientists in Ireland claim to have dramatically improved the
quality of gluten-free bread, presenting an opportunity for bakers
as the number of people with a known gluten intolerance grows,
writes Chris Mercer.