Wheat prospects better but still at ‘a very sensitive stage’: Analyst 04-Jun-2014 By Sarah Hills Wheat yields are looking good and prices are on a downward trend but manufacturers shouldn’t get their hopes up yet, according to one market analyst.
Campden BRI to solve low-protein wheat woes with gluten-free knowledge 13-Aug-2013 By Kacey Culliney Lower quality low-protein flour could be used by bakers with the use of formulations and processing techniques used in gluten-free baking, says UK-based research association Campden BRI.