Issue 65 (2)
Global Food Systems / Grains & Pulses
Sabrina Geisslitz and Katharina A. Scherf1
Ancient wheats are attracting attention as consumer demand for products with health benefits and favorable nutritional compositions grows. Additionally, they present opportunities along the value chain to help safeguard and increase biodiversity.
Regine Schoenlechner1 and Denisse Bender2
Pseudocereals offer significant nutritional advantages when blended with cereals or utilized in gluten-free products. Intensified efforts must be made to ensure these plants, which are key to food security for many, remain available and affordable.
Matthew G. Nosworthy1
Pulses are nutrient-dense and high in protein. In this overview different protein quality measurements, limitations of pulse proteins, effects of processing on protein quality, and genetic techniques for increasing pulse protein quality are discussed
Catrin Tyl,1 Lee DeHaan,2 Katherine Frels,3 Prabin Bajgain,3 M. David Marks,4 and James A. Anderson3
This review explores how food production can be made more sustainable by promoting novel crops such as field pennycress and intermediate wheatgrass that provide a range of ecosystem benefits.
Prepared by the Cereals & Grains Association Pulse and Legume Technical Committee
The Cereals & Grains Association Pulse and Legume Technical Committee has developed an AACC methods guideline for approved/standard methods for measuring pulse quality attributes to aid ingredient suppliers, food manufacturers, and pulse organizations.
Interested in a career change? The Department of Food and Human Nutritional Sciences at the University of Manitoba is looking for a full-time assistant professor to focus on Grain Chemistry and Processing Quality.