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The secret heroes of wheat fields: how invisible allies boost crop prosperity

Microbiota plays a crucial role in wheat crop health by aiding nutrient absorption, defending against diseases, and improving stress resilience. These microorganisms enhance soil health, supporting sustainable farming and a thriving agricultural future. Recognizing their importance is key to advancing eco-friendly wheat production.

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Celiac disease and the possible solutions offered by WheatBiome

Celiac disease is an autoimmune condition triggered by gluten in genetically predisposed individuals. Gluten, found in grains like wheat, rye, and barley, is also added to processed foods. With rising cases and limited treatment options, the WHEATBIOME project aims to improve grain production and food processing to enhance the quality of life for those affected.

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Nutritional quality and safety of wheat-based food products

Wheat, the EU’s top cereal and the world’s third most cultivated grain, offers essential nutrients and medicinal properties but grapples with issues like mycotoxin contamination and geopolitical tensions impacting markets. Despite challenges, it remains a cornerstone of food security for over half the world’s population, supporting millions of farmers’ livelihoods.

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Picture of 5 plant-based milk bottles.

Fermented plant-based dairy analogues: a growing trend in sustainable food choices

Fermentation is a natural process where microorganisms work their magic, transforming food to enhance its flavor, texture, and nutritional value. In plant-based dairy alternatives, fermentation is essential for developing that familiar tanginess and creamy mouthfeel. Beyond taste, fermented foods are rich in vitamins and probiotics, offering health benefits. The WHEATBIOME project focuses on harnessing wheat by-products to create nutritious dairy-free options, contributing to sustainability and a diverse food system.

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