Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
The Allergen Control Group (ACG) – which owns the Gluten-Free Certification Program (GFCP) – is inviting applications from brand owners, retailers and manufacturers to participate in the development of the first internationally-recognized Plant-Based...
An improvement in the quality of flour ingredients is the focus of
new research by US government scientists who are taking a closer
look at hundreds of different proteins in the wheat kernels.
