Millstones have been used for millennia for milling cereal grains. Although they have been largely replaced by the modern roller mill, recent health food trends have ensured their use continues today.

Colocation of cereal food manufacturing with biorefineries presents an opportunity to maximize the value of agricultural resources for both industries, which use the same feedstocks. Potential benefits of colocation for cereal processing are discussed.

Wheat-based products require preprocessing of the grain before they can be used as food ingredients. Preprocessing techniques (physical and biochemical) affect the nutritional value and techno-functionality of wheat in different ways.

Bio-based markets, enabled by synthetic biology, are growing around the world. The large amounts of renewable carbon required to produce next-generation biopolymer, biochemical, biofuel, and food products are shaping the corn biorefineries of the future.

This issue of Cereal Foods World (CFW) explores the historical role of cereal processing in civilization, technology, and the global food system and emerging opportunities for process integration to create foods, biofuels, and manufacturing chemicals.

Microwave methods have some advantages over conventional methods for baking gluten-free products. The advantages and disadvantages of baking gluten-free products using different microwave methods and some possible solutions are summarized in this article.

The Rapidojet high-pressure hydration and mixing system offers a revolutionary solution for efficient and controlled hydration of dry ingredients. The Rapidojet system and its potential food applications are described.

Oat flake characteristics are affected by variety, growing conditions, and process conditions, specifically kilning. The Revtech continuous kilning system enables control of a wide range of operating parameters, improving final product quality.

This Spotlight features The Mills Archive Trust, an independent charity accredited by the U.K. National Archives. The Mills Archive is a center of excellence for learning, understanding, recording, and researching the history of mills and milling.

In this interview, Craig Morris discusses his work with wheat and other grains, his volunteer activities with AACCI — Cereals & Grains Association, and his perspectives on the global food system and trends in cereal science and the cereal foods industry.

Join us in picturesque Denver, CO, U.S.A., for Cereals & Grains 19! Cereals & Grains is a smaller, more intimate food industry conference, with a program offering opportunities for both academics and industry professionals.

The 18th European Young Cereal Scientists and Technologists Workshop (EYCSTW), hosted by the University of Camerino in San Benedetto del Tronto, Italy, provided valuable opportunities for young scientists to share their work and network.

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