Read Full article by Mary Ellen Shoup @ FOOD Navigator PC:GettyImages/romrodinka Whole grain consumption among kids (aged 5-19 years) has been steadily increasing over the past 15 years, surpassing whole grain consumption at home, according to research from USDA...
Read Full article by Niamh Michali @ FOOD Navigator PC: GettyImages Food manufacturers will soon be able to source sorghum, America’s home-grown ancient grain, with a higher (13 to 17%) protein content, opening up new applications in plant-based meats, according...
Read full article By K Krader & R Vines @bloomerg Illustr. Alvin Fai Far-away ingredients have been pushed off these high-end menus in favor of produce grown with graywater and dishes composed from food scraps. Fine dining can be a drag on the climate. Think of...
Please read full article by Rebecca Hill@Ozy.com PC: GettyImages approximately 1,200 acres of an ancient grain that originated in Ethiopia called teff. It needs a quarter of the water that alfalfa takes, and has a shorter growing season, says Cushman. Plus, teff is...
Read full article by Natalie Rizzo @Bicycling Photo Credit: Bicycling Sorghum probably isn’t a food that’s sitting in your cupboard right now, but you’ve likely eaten (or drank) it before. This ancient whole grain is often used as an ingredient in a packaged...
