John LaRose Jr.
Topics: Wheat, Education U.S. West, Conservation/Tillage, Food/Nutrition, Sustainability, Crop Diseases, Research, Ag Innovation, Agronomy,
UC Davis receives grant to increase dietary fiber in wheat
Diets lacking fiber are linked to health concerns such as colon cancer and heart diseases, but Americans only consume 30 percent of the recommended daily amount of fiber. One way to increase fiber consumption is to produce wheat varieties that contain more fiber. The University of California, Davis, has a received a nearly $500,000 Seeding Solutions grant from the Foundation for Food & Agriculture Research (FFAR) to increase the dietary fiber content in wheat products. Bay State Milling, California Wheat Commission and Limagrain Cereal Seeds provided matching funds for a total investment of $959,997. “A small increase in fiber content in refined flour products can translate into a significant boost in the public’s consumption of dietary fiber.” said FFAR Executive Director Sally Rockey. “By developing wholesome food with more fiber, and the same great taste, we can lower the incidence of preventable, diet-related diseases.” Refined wheat flour, commonly known as all-purpose flour, is more popular than whole wheat flour in most industrialized countries, but lower in fiber. To increase fiber in refined flour, UC Davis researchers, led by Jorge Dubcovsky, are investigating ways to increase wheat dietary fiber using modified starch synthesis enzymes. The first generation of varieties with increased dietary fiber in the plant’s starch showed reduced grain yield, making the grain more costly for consumers. Dubcovsky’s team is developing a second generation of wheat varieties with high fiber in the refined flour but with a higher grain yield. Using genetic tools and molecular markers the researchers are identifying genes responsible for wheat yield, quality and fiber content. With this information, the researchers are testing combinations of wheat genetics, environmental conditions and growing practices that encourage high-yield and high-fiber crops. “Most of the refined flour is starch, so the trick is to hide the fiber in the starch,” said Dubcovsky. “We increased the relative amount of ‘r...
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Nancy Kavazanjian
Topics: Agriculture US, Economics, Food/Nutrition, Food Waste, USDA,
Disgraceful abuse of system designed to help farmers
Report Spotlights Ohio Farms Created on Paper Garnered Millions in SBA Aid
The loans and grants to paper businesses that did not exist a year ago reflect some of the fraud that occurred as the Small Business Administration sought to provide immediate emergency relief to businesses affected by the COVID-19 pandemic.
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11/19/2020 SOURCE: inews.co.uk
The firm claims its product has the taste, texture, aroma and nutrition of traditional meat
Israeli food start-up is set to sell you beef steaks grown in a lab
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11/18/2020 SOURCE: www.prnewswire.com
The survey inquired about the experiences of 2,000 Americans, and found that 79% of survey respondents struggled to find the support they needed when they were faced with food insecurity due to the COVID-19 pandemic.
/PRNewswire/ -- Danone North America's Two Good® Yogurt today released results from an online survey conducted around the impact and prevalence of food...
New Survey Explores Evolving Dynamics of Those Experiencing Food Insecurity for the First Time in COVID Era
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Randy Krotz
Topics: Food/Nutrition, Ag Global Specialty Food, Consumer/Retail,
Blue Apron Review: How It Works, Pros, Cons, and More
Blue Apron is a meal kit delivery service that offers a wide variety of appealing recipes for people with no specific dietary needs. This article reviews how Blue Apron works, its pros and cons, and how it compares with competitors.
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11/18/2020 SOURCE: civileats.com
A decade after writing a book about agriculture's connection to climate change, Anna Lappé interviews the author of a new study that confirms we can’t bring down emissions without addressing the food system.
New Research Confirms What We Eat Is Central to the Climate Crisis | Civil Eats
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Randy Krotz
Topics: Food/Nutrition, Consumer/Retail,
Apple Pie Pepsi is here so you don't have to bake one
But it won't be available in stores. Here's how to get it.
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11/17/2020 SOURCE: www.mashed.com
The rift in quality between a great steak and a bad steak is perhaps greater than any other food; just as the best can make your day, so too can the worst totally ruin it. These are some of the most famous cuts of steak, ranked from the very worst to the very best.
Cuts of steak, ranked worst to best
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11/16/2020 SOURCE: edairynews.com
All the news of the international dairy market in one site
‘Yogurt Ladies’ of South Korea Deliver More Than Dairy
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11/16/2020 SOURCE: www.fdiforum.net
Israeli foodtech start-up, ChickP Protein, has launched a next-gen native starch developed from chickpeas for food and beverage applications.
Foodtech start-up launches next-gen native starch made form chickpeas
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