Researchers at the University of Illinois are using digestibility studies in pigs to improve human nutrition by determining the quality of protein in cereal grains.
June 6, 2014
A team recently published DIAAS values for eight cereal grains that may be used in human nutrition.
Gluten-free foods and beverages spent the better part of the past two decades moving up the trend track in fits and starts. Recently, however, the gluten-free category experienced a growth spurt of epic proportions.
Eleven scientists from around the globe presented the latest findings on the powerful compounds found in oats.
April 17, 2014
They emphasized the growing evidence that the type of phenolic compound avenanthramide (AVA) -- found only in oats -- may possess antioxidant, anti-inflammatory, anti-itch and anti-cancer properties.
New research shows that consumers can improve their diets simply by enjoying white or brown rice as part of their daily meals.
April 11, 2014
Researchers analyzed the National Health and Nutrition Examination Survey datasets from 2005-2010 and evaluated the association of rice consumption with overall diet quality and key nutrient intakes.
Glanbia Nutritionals Inc. announced the official opening of its new food-grade Next Generation Grain processing facility.
April 7, 2014
The Sioux Falls, S.D., plant produces flaxseed ingredients, as well as a growing portfolio of chia, quinoa and other ancient grain ingredient solutions.