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“Given the diverse quality assessment requirements at different stages of wheat processing— ranging from storage to milling to food production—there is a growing need to explore the current applications of NIR technology in wheat testing..."

Maize matters in Mexico. The region that first farmed the versatile grain is still the world’s largest per-capita consumer.

Molino Quaglia has been producing wheat flour for more than 100 years in the heart of the Veneto region in Este in Northeastern Italy.

The 33rd IGC Grains Conference 2024 titled “Reshaping the conversation on global trade and food security” was held in London on the 11th and 12th June 2024 and addressed the role of trade in global food security.

In the quest to optimize flour extraction efficiency, traditional wheat scouring methods face significant limitations, prompting the need for innovative solutions. Omas Industries’ groundbreaking ‘Dante - The Flour Extraction Booster’ employs Dry Wheat Scrubbing (DST) to enhance the milling process.

The journey from grain to flour to table is a fascinating and intricate process that involves several stages of transformation. Each stage is crucial in turning raw grains into the delicious baked goods we enjoy.

The global marine insurance market remains resilient despite facing numerous challenges in key trade routes such as the Red Sea and the Ukraine/Black Sea area.

In a modern flour mill, hundreds of machines are in operation, the vast majority of which are equipped with electric drives.

Grain production faces unprecedented challenges due to the increasing frequency and severity of extreme weather events caused by climate change.

The use of biotechnology in flour production is an innovative solution for the traditional flour milling industry.

As the cornerstone of the food industry’s flour and bakery production, gluten takes center stage in determining the texture and quality of various products. In this article, we explore the essential role of gluten, from its molecular composition to the advanced technologies driving its analysis.

Millers for Nutrition is an industry-led coalition launched in 2023, which aims to help millers produce adequately fortified staple foods and reach one billion people with fortified rice, edible oil and flour by 2026.