The Andes has traditionally been a source of excellent food and medicinal plants. Now science is turning to ancient Peruvian crops to explore their benefits in boosting the gut health and preventing and treating type 2 diabetes.
Italian gluten-free specialist Dr. Schär is investing in new millet varieties with improved nutritional characteristics and better adapted to changing environment, FoodNavigator hears.
Zimbabwean farmers are poised for greater yield and income gains as a result of a recent agricultural innovation breakthrough – the release of a new hybrid of white sorghum (great millet) that also promises greater resilience to erratic rainfall.
The global food price crisis illustrates the need for key players in the food chain to bring forgotten and under-researched crops to the attention of markets and to consumers' tables, according to author Dan Saladino.
The Foundation for Food & Agriculture Research (FFAR), in partnership with the Global Alliance for Improved Nutrition (GAIN), is on a mission to attract more private sector investment in the development of underutilised crops to feed an increasingly...
The micronutrient content of ancient cereals and pulses is significantly richer than that of their modern counterparts. Can history help turn the tide on current issues in food quality and nutrition?
Food brand ZUVA is ensuring farm-to-fork traceability from its parent company’s farms in Africa through to consumers’ plates in Europe. “We have created a win-win situation for everyone participating in the value chain,” says founder and CEO Carl Heinrich...
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
Kröner-Stärke has launched a range of spelt gluten, starches, flours and pregelatinized starches to allow producers to capitalise on the growing popularity of ancient grains as consumers embrace clean label.
As the food industry continues to explore plant-based innovations, they must deliberate the health and sustainability credentials of these products, according to experts.
Having received EFSA’s nod of approval, Italian manufacturer Obà Food says it is the first to commercialise pasta made from fonio. “We are ahead of the curve”, founder and CEO Gabriele Fortunato tells FoodNavigator.
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
Attempts by soil and improvement company Ancientgrain to sue bakery ingredients conglomerate Bakels Senior NV for patent infringement over teff have been rejected by the Court of The Hague.
