Issue 64 (6)
Global Food Systems / Product Development & Innovation
John Mendesh and Peter Erickson
Partners in Food Solutions is a unique, dynamic organization that includes world-class food and agriculture companies and volunteers who are assisting early-stage food companies in Africa to improve food safety, packaging, processing, marketing, and more.
Hamed Faridi,1,2 Richard Goodwin,3,4 Robin Lougee,3,5 and James Martin1,6
McCormick & Company and IBM Research are collaborating to pioneer the application of artificial intelligence to flavor and food development, combining their resources and expertise to reimagine food and flavor innovation for the digital age.
Robert J. Henry1
Genomics technologies are advancing rapidly, expanding our ability to edit plant genes. Improvements in DNA sequencing technology complement these technologies and are providing new opportunities to improve grain quality and develop new traits.
Pichmony Ek1,2 and Girish M. Ganjyal1,3
Significant efforts have been made to incorporate whole and ancient grains in direct-expanded (puffed) product applications. The wide range of physicochemical characteristics of whole and ancient grains poses unique processing challenges.
Lydia Midness and Craig Morris
This issue of Cereal Foods World explores food production and processing innovations and new technology applications that are enabling the food system, from farm to fork, to respond to changing demands at accelerating rates.
Haiying Tao1 and David S. Bullock2
Nitrogen (N) management is an important factor in wheat yield and quality. Field-scale, on-farm precision experimentation uses precision agriculture technologies to collect data that can be used to develop more reliable, site-specific N recommendations.
Enhancement of product quality and sensory acceptance could lead to a meaningful boost in consumption of whole wheat foods. Favorable bran characteristics, effective bran pretreatments, and optimal timing of bran incorporation into dough are discussed.
Food companies are looking for ways to innovate. A growing number of companies are working with entrepreneurs through innovation incubators and accelerators, building an innovation ecosystem that can benefit both entrepreneurs and established companies.
The scientific community relies on a foundation of published research and shared ideas. Blockchain technology offers new features to speed up the publishing process and ensure the integrity and documentation of the process.
In this interview, Jayne Bock discusses her work as technical director at the Wheat Marketing Center, overseeing research and technical programs, and strategies and goals for Cereal Foods World as the incoming editor-in-chief (2020-2021) for the journal.
In this interview, Harold Corke discusses his role as chair professor at Shanghai Jiao Tong University in supporting students and postdocs in their work. He also describes the challenges facing agriculture and the food industry and possible solutions.
Cereal & Grains Association Treasurer Lauren Brewer discusses association revenue and expenses for fiscal year 2019, which ended March 31, 2019, providing a brief overview of association activities and initiatives over the past year.
Voting members will soon cast their ballots for the 2020 Cereals & Grains Association positions of president-elect and director. Board members play major roles in determining association programs and services. Candidate biographies and views are provided.