To support producers in meeting the demand for plant-based ingredients in fresh dairy and non-dairy products, US-headquartered SPX FLOW has been developing and testing processes at its ENIL Innovation Centre in Mamirolle, France.
A group of international scientists has sequenced the complete rice
genome, something that could be used to improve the quality and
size of crops. The discovery may also be developed to apply to
wheat and barley.
Prices for cereals still vulnerable to upside risk in 2005/06 as
world crop predictions suggest supplies could fail to meet demand,
resulting in a drawdown of already vulnerable global stocks,
reports Lindsey Partos.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Understanding the genetic make-up of rice will help scientists to
map the genomes of corn and sorghum crops, say US researchers, at a
time when scientists are keen to promote the gluten-free benefits
of sorghum in food formulations.