Kevin B. Miller,1 PhD
This issue of Cereal Foods World shares insights that will enable the grains industry to prepare for the shifting food landscape and become part of the solution by prioritizing nutrition and sustainability and making grains more relevant to consumers.
Kris Sollid, RD,1 Tamika Sims, PhD,2 and Allison Dostal Webster, PhD, RD3
Understanding the evolving food perceptions and values of the American consumer, particularly with regard to plant foods, is vital to communicating credible information about the impact of food choices on personal and planetary health.
Fatma Boukid1 and Sara Rosene2,3
Plant proteins are gaining popularity as an animal-free alternative for food and beverage formulations. This review discusses novel technologies and methods used to enhance the quality of foods that incorporate proteins from grains.
Christopher P. F. Marinangeli, PhD, RD1
This review discusses opportunities to use pulses to increase the proportion of plant protein in manufactured foods to promote dietary patterns that simultaneously promote nutritional adequacy and environmental sustainability.
Joke A. Putseys1
Biocatalyst enzymes, used to improve food quality, are a key example of how industrial biotechnology can be used to address climate change and resource scarcity. In the bakery market, various biotechnology-inspired solutions have been implemented.
James O. Eckberg and Steven T. Rosenzweig
The resiliency of grain food systems is threatened by agricultural degradation of natural resources. Regenerative agriculture reimagines conventional agriculture around nature-based principles to restore soil health, biodiversity, and farm economics.
Lucie Beckers1 and Bram Pareyt2
In 2020, SpaceX launched its first Falcon 9 rocket crewed mission. This was a first step toward reaching the planet Mars and settling the first human colony. SpaceBakery has been launched to solve challenges in food supply and production.
Anne Vissers,1,2,3 Gary Tucker,2 and Sarab Sahi2
The food industry is under pressure to reduce caloric values of sweet bakery products such as cakes. This article presents tools to study the behavior of cake batters during baking.
Cara Cargo-Froom,1,2 Anna-Kate Shoveller,1,3 Christopher P. F. Marinangeli,4 and Daniel A Columbus5,6
Although pulses boast a protein content that is double that of cereal grains, their digestibility is lower than that of animal proteins. Many processing methods and conditions can improve protein content and digestibility.
Melvin R. Huber III1 and Kari Jänkälä2
In this article, the tools needed for applied near-infrared (NIR) spectroscopy in field analysis of crops are discussed. An overview of the hardware and mathematical modeling needed for the realization of such instruments is provided.
Cathy M. Wilson2
For Idaho wheat producers, sustainable agriculture includes conservation of natural habitat, rehabilitation of soils, protection of streams and waterways, and increasing wildlife populations.
Global Food Systems / Product Development & Innovation
Global Food Systems / Cereal Foods
Global Food Systems / Processing