You’ve cooked your way through quinoa of every color, dabbled in amaranth and moved beyond millet. That farro and kale salad? It’s been in your dinner-party rotation for at least two years. But when ...

In restaurants and supermarkets, bread wheat reigns supreme and quinoa is the superfood du jour. But plant scientists want to re-introduce ancient grains einkorn, emmer and spelt. In the latest issue ...

The expression “everything old is new again” certainly rings true when it comes to grains, with a growing number of people pushing their grocery carts past modern wheat breads, cereals and crackers ...

All-purpose flour has long been a staple in baking, but ancient grains are making a modern comeback in commercial and home kitchens. The ancient grains market is expected to grow by $50 million by ...

In a large-scale study, now published in npj Science of Food and conducted by the University of Hohenheim in Stuttgart and the University Medical Center Mainz, researchers identified a total of 2,896 ...

Universities of Hohenheim and Mainz: Extensive study of all proteins in five wheat species as a basis for further research and targeted breeding of new varieties JOINT PRESS RELEASE OF THE UNIVERSITY ...

Discerning consumers are seeking out alternatives to basic white bread. They are turning to Old World grains like spelt, emmer, and einkorn. However, reviving ancient grains in modern times isn't ...

As an avid baker, I’ve spent years in pursuit of mastering all types of breads, pastries and other savory, comfort foods that include wheat as a major ingredient; so you can imagine how I felt upon ...