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Sterile spikelets improve yield in sorghum and related grasses, shows study

Much of the food we eat comes from grasses such as rice, wheat, corn, sorghum, and sugarcane. These crops still resemble the wild species from which they were derived. In all grasses the structures that contain the flowers and seeds are called spikelets.

5 Nov 2020

Poor and minority children with food allergies overlooked and in danger

As Emily Brown stood in a food pantry looking at her options, she felt alone. Up to that point, she had never struggled financially. But there she was, desperate to find safe food for her young daughter with food allergies. What she found was a jar of salsa and some potatoes.

5 Nov 2020

Researchers present overview of benefits from tree-sourced foods

Two of humanity's biggest problems - the climate crisis and abysmal eating habits - can partly be solved by one healthy solution: eating more food from trees, specifically tropical ones.

5 Nov 2020

Researchers to explore the role of gut microbes in childhood celiac disease

Boston College Assistant Professor of Biology Emrah Altindis has received a three-year, $300,000-grant from the G. Harold and Leila Y. Mathers Foundation for research into childhood celiac disease.

3 Nov 2020

Research shows wrinkled 'super pea' may reduce risk of type 2 diabetes

A type of wrinkled 'super pea' may help control blood sugar levels and could reduce the risk of type 2 diabetes, suggests a new study.

27 Oct 2020

Intestinal microbiota offers new prospects for treating celiac disease

Celiac disease is an immune disease of the intestine that affects more than 1% of the population. It is characterised by gluten intolerance that causes inflammation of the gut, abdominal pain and diarrhoea, and can lead to weight loss and deficiencies among patients.

23 Oct 2020

Tryptophan found in turkeys can accelerate intestinal healing in people with celiac disease

People with celiac disease may find themselves more comfortable with extra Thanksgiving turkey dinners.An international team of researchers led by McMaster University has found that tryptophan, an amino acid present in high amounts in turkey, along with some probiotics, may help them heal and respond better to a gluten-free diet.

22 Oct 2020

Dietary supplement represents an innovative strategy to help in the fight against SARS-CoV-2

SPIN (SPermidin and eugenol INtegrator for contrasting incidence of coronavirus in EU population) is a European project powered by EIT Food that is currently developing a dietary supplement supporting the function of the immune system in the fight against SARS-CoV-2 infections in population at high risk.

21 Oct 2020

Plant genetic engineering to sustainably address micronutrient malnutrition

More than two billion people worldwide suffer from micronutrient malnutrition due to deficiencies in minerals and vitamins.

16 Oct 2020

Bio-based material can be used to make more sustainable diapers

More sustainable diapers are one possible use for a new bio-based material that researchers in Sweden are developing. The superabsorbent material is made with wheat gluten proteins from wheat starch processing, without directly competing with food resources.

8 Oct 2020

Early introduction of gluten may be an effective celiac disease prevention strategy

Introducing high doses of gluten from four months of age into infants' diets could prevent them from developing celiac disease, a study has found.

28 Sep 2020

Breadfruit flour found to be a healthy alternative to other starches for modern foods

A fruit used for centuries in countries around the world is getting the nutritional thumbs-up from a team of British Columbia researchers.

17 Sep 2020

AI and machine learning tools can help separate COVID-related claims

As the COVID-19 pandemic has swept the world, researchers have published hundreds of papers each week reporting their findings - many of which have not undergone a thorough peer review process to gauge their reliability.

16 Sep 2020

Unique antibody profile differentiates people with non-celiac gluten sensitivity

A new study of the antibodies produced by people with gluten sensitivity may lead to a better way to detect the condition and treat it.

31 Aug 2020

Pasta consumption associated with better diet quality and nutrient intakes

Good news for pasta eaters! New research published in Frontiers in Nutrition this month, analyzing the diets of adults and children who eat pasta, has revealed good news about one of America's favorite foods.

26 Aug 2020

FDA issues final rule to establish compliance requirements for fermented and hydrolyzed foods

Today, the U.S. Food and Drug Administration issued a final rule to establish compliance requirements for fermented and hydrolyzed foods, or foods that contain fermented or hydrolyzed ingredients, and that bear the "gluten-free" claim. The rule pertains to foods such as soy sauce, yogurt, sauerkraut, pickles, cheese and green olives.

12 Aug 2020

Whole grain labels on food packaging are confusing to consumers, could lead to fewer healthy choices

Whole grain labels on cereal, bread, and crackers are confusing to consumers and could cause them to make fewer healthy choices, according to the results of a study that tested whether people are able pick out the healthier, whole grain option based on food package labels.

10 Aug 2020

Global economic slowdown due to COVID-19 impacts food security

COVID-19 has led to a global economic slowdown that is affecting all four pillars of food security - availability, access, utilization, and stability - according to a new article from researchers at the International Food Policy Research Institute, published in the journal Science.

30 Jul 2020

Journal Of Parkinson's Disease announces recipients of first Parkinson Prize

The Journal of Parkinson's Disease and its publisher IOS Press are proud to announce the two articles that have won the first Parkinson Prize, recognizing these outstanding contributions to the advancement to Parkinson's disease research.

23 Jul 2020

Rice and sugar distributed by India's food subsidy program may have limited nutritional benefit

The nutritional benefit of rice and sugar distributed by a national food subsidy programme in India may be limited, says new research published today.

22 Jul 2020

Wheat News and Research

Sterile spikelets improve yield in sorghum and related grasses, shows study

Poor and minority children with food allergies overlooked and in danger

Researchers present overview of benefits from tree-sourced foods

Researchers to explore the role of gut microbes in childhood celiac disease

Research shows wrinkled 'super pea' may reduce risk of type 2 diabetes

Intestinal microbiota offers new prospects for treating celiac disease

Tryptophan found in turkeys can accelerate intestinal healing in people with celiac disease

Dietary supplement represents an innovative strategy to help in the fight against SARS-CoV-2

Plant genetic engineering to sustainably address micronutrient malnutrition

Bio-based material can be used to make more sustainable diapers

Early introduction of gluten may be an effective celiac disease prevention strategy

Breadfruit flour found to be a healthy alternative to other starches for modern foods

AI and machine learning tools can help separate COVID-related claims

Unique antibody profile differentiates people with non-celiac gluten sensitivity

Pasta consumption associated with better diet quality and nutrient intakes

FDA issues final rule to establish compliance requirements for fermented and hydrolyzed foods

Whole grain labels on food packaging are confusing to consumers, could lead to fewer healthy choices

Global economic slowdown due to COVID-19 impacts food security

Journal Of Parkinson's Disease announces recipients of first Parkinson Prize

Rice and sugar distributed by India's food subsidy program may have limited nutritional benefit

One Health, One Mission: The World Organisation for Animal Health on the AMR Frontline

Uniting Against Resistance: The World Health Organization for World Antimicrobial Awareness Week 2023

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