Issue 64 (5)
Global Food Systems / Cereal Foods
Andrew S. Ross1
Although whole grains provide nutritional benefits, there are barriers to access and acceptability. Global heating and increasing atmospheric CO2 also threaten the production and nutrient value of grains. Efforts to address these challenges are underway.
Bruna Mattioni,2 Michael Tilley,3,4 Katharina A. Scherf,5 and Patricia M. Scheuer6
The only treatment for celiac disease is a gluten-free diet. However, “gluten-free” labeling requirements for food products vary widely. Legislation and issues in the European Union, United States, and Central and South America are reviewed.
Ryan J. Kowalski1
A primary driver of the plant-based food movement is the consumer appeal of sustainable diets. Switching from meat- to pulse-based products drastically reduces land and water use requirements and the carbon footprint of the food production process.
Ritva Repo-Carrasco-Valencia1,2 and Julio M. Vidaurre-Ruiz1,3
Quinoa, kañiwa, and kiwicha are nutritious native grains cultivated in the Andes mountains of South America. The modern food industry is using these ancient grains to develop novel products (e.g., enriched and gluten-free breads and pastas and beverages).
Tadesse F. Teferra1,2 and Joseph M. Awika1,3
This article summarizes emerging opportunities and challenges associated with sorghum production and utilization as a healthy food ingredient that can play an important role in global food security.
Alicia de Francisco and Elena de la Peña
This issue of Cereal Foods World addresses questions concerning grains in the context of the global food system: their role in climate change, processing and marketing around the world, nutritional benefits, and food trends and regulations.
Alicia de Francisco,1,2 Luiz Carlos Federizzi,3 and Thomaz Setti4
Increased oat consumption in Brazil could make oats an important staple in the Brazilian diet. Oat production in Brazil has been supported by interactions between agriculture, academia, and industry, resulting in higher quality oats and oat products.
Allison Krill-Brown,1 Teng Vang,2 and Claudia Carter2
The University of California Davis has established an organic wheat breeding program to focus on unique wheat varieties for artisanal and localized grain markets. Selected varieties were evaluated for whole grain and sourdough baking quality.
Sandra M. Vásquez Mejía1,2 and Benjamin M. Bohrer3
Dietary fiber plays an important role in the human diet and is underconsumed worldwide. Processed meat products offer unique opportunities for inclusion of dietary fiber, and there is great potential for new applications.
J. K. Purhagen,1,2 J. Fjällstöm,3 and M. L. Bason4
The Rice Milling and Quality Technical Committee has conducted a collaborative study to assess a new method to determine crack resistance and translucence of paddy rice kernels. The PaddyCheck method has been approved as AACC Method 61-10.01.
This Spotlight features the Cereal Science graduate program at North Dakota State University. The academic program trains and educates students for careers in cereal and grain science through research, teaching, and service.
In this interview, Wajira S. Ratnayake discusses his work in cereal grain-related ingredient and product research and his perspectives on the global food system and current and future opportunities and challenges for the cereal foods industry.