Food technology: Insect flours

According to estimates of the United Nations Food and Agriculture Organization (FAO), population growth will cause the worldwide demand for animal proteins to double by 2050. Even if free agricultural areas would be used, ...

Genome of wheat ancestor sequenced

Sequencing the bread wheat genome has long been considered an almost insurmountable task, due to its enormous size and complexity. Yet it is vitally important for the global food supply, providing more than 20 percent of ...

Flour power to boost food security

The discovery of genes that determine the yield of flour from wheat could increase milling yield, boosting food security and producing a healthier flour.

Tackling iron and zinc deficiencies with 'better' bread

The health effects of zinc and iron deficiencies can be devastating, particularly in developing countries. One strategy for addressing this problem involves fertilizing crops with the micronutrients. But no one has yet figured ...

Process turns wheat flour into CO2-capturing micropores

Researchers have shown how a process for the "carbonization" of wheat flour creates numerous tiny pores that capture carbon dioxide, representing a potential renewable technology to reduce the industrial emission of carbon ...

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