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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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