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...
Read full article by Rewati Rau @India Today PC: India Today With Delhi’s restaurants promoting gluten-free grains, rediscovering your roots has never looked so attractive Just like its name, culinary genius Chef Sabyasachi Gorai’s newest restaurant Poppins Hotal...
Full article by Spl. Correspondent @The Hindu PC: CV Subrahmanyam 30 participants from eight States take part in the five-day training programme A five-day national training programme on millets discussed the possibilities of intercropping millets in commercial crops...
