How One Health connects wheat fields, microbiomes and human health. Discover what the EU Wheatbiome project reveals about sustainable food systems from soil to plate.
From Soil to Gut: How One Health Connects Your Breakfast to the Planet Leer más »
From soil to fermentation to the microbes in our mouths, microorganisms shape how we experience flavour. In cereal-based foods, these tiny communities influence taste, aroma, and nutrition—revealing that flavour is as much a product of microbes as of ingredients.
Microbial Communities Taste Axis: A Journey Through Flavour Leer más »
What is the context of studying the wheat and soil microbiome, and what is the purpose of using microorganisms? In the face of climate change, the relevance of EU strategies that promote sustainable production is becoming increasingly clear. The concept of “sustainable production” refers to the entire production chain, from agriculture to consumers, and it
Alternative uses of wheat discards and by-products Leer más »
Sustainability in wheat cultivation has, in recent years, ceased to be an ideal and has become something tangible. In the EU, where more than 20 million hectares of this cereal are cultivated, scientific research and public policies are converging to transform the way wheat is grown, with the aim of preserving natural resources, improving productivity,
From science to soil: Sustainable practices in wheat cultivation Leer más »
Microbes play a vital role in how we grow and produce food, preserve nutrients, and reduce waste. These microorganisms—bacteria, fungi, and others—form microbiomes, which are natural communities found in soil, plants, animals, and even the human body. In soils and the gut, for example, they help make nutrients more available and stable—supporting plant growth and
Wheat grain is milled to produce flour, and leftovers of the process are wheat germ and wheat bran. Bran contains the toughest parts of the seed, with high fibre content, around 45 % (Fardet, 2010). Because of this, wheat bran is hard to digest, even for animals (Leo et al. 2012). Within the Wheatbiome project,
Fermentation: turning wheat bran from waste to win Leer más »
Wheat, a staple food for billions worldwide, faces numerous challenges in today’s changing climate. From environmental stresses to concerns about gluten sensitivity, the need for innovative solutions has never been greater. The WheatBiome project steps up to this challenge with a unique approach: leveraging the power of microbes.
WheatBiome publish its first article in Open Access Government Leer más »
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.
The secret heroes of wheat fields: how invisible allies boost crop prosperity Leer más »
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.
Celiac disease and the possible solutions offered by WheatBiome Leer más »
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.
Nutritional quality and safety of wheat-based food products Leer más »
