Bringing context to studies that affect the food and beverage industry

showing 1-25 of 155 articles

People who eat more gluten less likely to develop diabetes

3/13/2017 - People who eat less gluten also tend to eat less fiber.

Study shows nutrition benefits of grains for children

2/21/2017 - Second research study shows pitfalls of grains avoidance.

CRISPR-Cas9 gene-editing is promising for ag sector

2/20/2017 - ‘CRISPR crops can actually be classified as organic,' says author.

Changing food, Part 3: Proteins may hold the key for safer wheat

2/8/2017 - Research in both Kansas and Spain investigate reactive proteins in wheat varieties.

Special report: Changing food to fit an allergen age

2/6/2017 - Investigating proteins in peanuts and wheat might lead to safer food for people with medical conditions.