Inclement weather in Canada and Europe is resulting in a spike in the price of raw material, which – along with increases in freight – is spiralling the durum wheat market ‘completely out of control’, according to Eurostar Commodities.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
A ‘new culture,’ in which food sustainability and the Mediterranean lifestyle form the pillars to this change, is required to safeguard the health of populations and land resources.
Low prices and cheap imports are hitting Italian wheat producers who are declaring 'a wheat war' while MEPs are calling for the Commission to act. But Italy simply cannot produce enough wheat to meet national demands, say manufacturers.
Falling durum wheat prices this year have led to a 10 per cent reduction in pasta prices from Italy’s Barilla so far this year, but the market situation for H2 is still unclear.
The International Organization for Standardization (ISO) has launched a new standard to determine a minimum cooking time for durum wheat pasta, using sensory analysis.
A variety of wheat from ancient Persia has been used to
successfully breed the world's first salt-tolerant durum wheat
variety, writes the Australian Commonwealth Scientific and
Industrial Research Organisation (CSIRO) this week.
