News project wheat biome

Picture of 5 plant-based milk bottles.

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

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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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Modern agriculture looks to the ground for its future 

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Since the origin of agriculture, thousands of years ago, soil has been more than just the place where seeds were sown. In addition to supporting plants, the soil was the storage place for water and nutrients that crops needed to grow, although until recently the effect on crops of something invisible that was present in

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Explore WHEATBIOME through an interview with Rosa Pérez on Radio Voz

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We are happy to share with you  that our coordinator Rosa Pérez gave an interview on November 9th on @Radio_Voz for the program #VocesDeTuCiudad, where she talked about WHEATBIOME. WHEATBIOME is a research project that aims to improve the resilience and productivity of wheat crops in the face of climate change and biotic stresses. The

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