A new high-fibre wheat, developed by CSIRO and Limagrain, is set to become available in Australia in 2021 and Europe in 2022.
Maybe not, but UK scientists have developed a high-fibre white flour that could provide food producers with another option for a healthier high-fibre white bread.
Exposure to a type of bacteria that mimics gluten can confuse the immune system and trigger coeliac disease, according to researchers from Monash University.
A report has revealed that a popular modern variety of wheat does not impair gut health in mice when compared to heirloom wheat varieties.
The Australian Export Grains Innovation Centre has plans to standardise whole grain guidelines and authenticate whole grain flour, to support flour millers.
Sesame allergy affects more than 1 million children and adults in the US — more than previously estimated — yet sesame labelling is currently not required by US law.
Scientists from the Australian Export Grain Innovation Centre are developing new oat products including oat noodles, oat rice and oat milk to meet growing demand in China.
Early sowing of winter wheats could increase Australian wheat crop yields, which could add around $1.8 billion to the national economy.
Organic wheat, rye, rice and corn flours do not have to be fortified with folic acid. Is this increasing the risks of birth defects in some babies?
A new bioengineering approach for boosting photosynthesis in rice plants could increase grain yield by up to 27%, according to a study.
Scientists from the Chinese Academy of Sciences and CSIRO have developed a rice variety with a much thicker and nutrient-dense outer layer.
General Mills will stop labelling its Nature Valley Granola Bars as "Made with 100% Natural Whole Grain Oats" following legal action from three consumer groups.
They have used the wheat genome map to help breed low-allergy wheat varieties and reduce the risk of diseases like coeliac and baker's asthma.
Roasted barley can be used as a contrast agent for photoacoustic computed tomography investigations in the gut and swallowing.
Acrylamide is not a natural ingredient of food — it is basically a processing contaminant that is probably carcinogenic.