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. …
A group of six industry organizations today released a report outlining four months of leafy green traceability pilots with supply chain partners, including growers, distributors and both independent and chain retailers, offering a detailed response to the request by the U.S. Food and Drug Administration (U.S. FDA) for improved traceability in the food system. …
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