Bread wheat dominates the bakery industry because of its versatility and functional properties that mean doughs rise, crumb forms, and crusts brown the way consumers like. Modern grains, including wheats, have been bred for high yields, but that’s left them vulnerable to pests and diseases and has also lowered their nutritional content. …
of ancient and heritage grains in modern food. The idea might sound commonplace in 2021, but a decade ago it was cutting-edge to have such an old-school ethos. …
The University of Wyoming College of Agriculture and Natural Resources project, called First Grains, is meant to create a profitable, sustainable niche industry using emmer, einkorn and spelt. …
Pipeline Foods LLC (https://www.pipelinefoods.com/), the first U.S.-based supply chain solutions company focused exclusively on organic, non-GMO and regenerative food and feed announced today it has reached an agreement, in principle, to acquire the ancient grains and specialty products business of Organic Ventures. …
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