Scientists from Australia’s national science agency, CSIRO, can now detect gluten in any food and show which grain it comes from, making it easier for food companies to correctly label their products. This National Science Week, they announce they have discovered a way to detect gluten in the less well-studied grain, rye, completing the ‘Grand […]
An academia-industry collaboration has agreed on a definition that makes the whole grain content in foods clearer in its labelling, with the aim of providing clarity for consumers and manufacturers. The Health Grain Forum, an international organisation based in Europe, is made up of members based in Sweden, the UK, Denmark as well as the […]
Chia is a hot superfood. But entrepreneur Angelo Morini saw in its varying quality an opportunity, and his Anutra brand of chia was born. Chia is an ancient grain native to Central America that has been grown for many centuries. Morini said it has no worldwide standard of identity, so the nutrient content of the […]
