Read full and original article by Jill Richardson@Alternet Photo Credit: Food First Quinoa is rising up the popularity charts as a food staple in U.S. and Europe. A growing spate of positive coverage cites quinoa (pronounced KEEN-wa) as a high-protein grain-like...
Read full article by Martin Kadzere @The Herald Photo Credit: The Herald The Government has said it will intensify climate smart agriculture, a farming technique that helps farmers to be more productive on a warming planet, than adopting “harmful” genetically modified...
Read full article by Ellie Krieger @The Washington Post Photo Credit: Goran Kosanovic Sorghum, a whole grain that has been a staple food in Africa and India for centuries, is finally getting its moment on the American table. It is well suited for our modern world...
Read Full article by Mary Ellen Shoup @ FOOD Navigator PC:GettyImages/romrodinka Whole grain consumption among kids (aged 5-19 years) has been steadily increasing over the past 15 years, surpassing whole grain consumption at home, according to research from USDA...
Read Full article by Niamh Michali @ FOOD Navigator PC: GettyImages Food manufacturers will soon be able to source sorghum, America’s home-grown ancient grain, with a higher (13 to 17%) protein content, opening up new applications in plant-based meats, according...
