As the one-year anniversary of the war in Ukraine approaches, NAS President Marcia McNutt and the presidents of the national science academies of Poland and Ukraine urge the scientific community around the world to continue helping scientists from and in Ukraine, and to plan for the post-war recovery of science there.

ESET Research has conducted a comprehensive technical analysis of Gamaredon’s toolset used to conduct its cyberespionage activities focused in Ukraine

Satellite data from NASA revealed that powerful storms in Super Typhoon Meranti were generating almost a foot or almost 300 millimeters of rainfall per hour. The Global Precipitation Measurement mission or GPM core satellite measured the heavy rainfall on one side of the Category 5 super typhoon.

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During HIV infection, the virus mutates too rapidly for the immune system to combat, but some people produce antibodies that can recognize the virus even two years after infection. With an eye towards developing a vaccine, in four related papers from multiple groups publishing September 8 in Cell and Immunity, researchers describe a multi-step method for "training" the immune system to produce these antibodies in genetically engineered mice.

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Study Links Altered Brain Chemistry, Behavioral Impairments in Fish Exposed to Elevated CO2 Research team studied damselfish behavior and physiology under ocean acidification conditions predicted for year 2300

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“Our privacy policy has long been transparent that Google uses publicly available information from the open web to train language models for services like Google Translate,” The Verge quoted Google spokesperson Christa Muldoon as saying. This publically available data includes data available on the internet, device type and settings, operating system, mobile network information including carrier name and phone number, and application version number.

Prior to joining the Grain Foods Foundation (GFF), I knew a few basic things about grains: They provide fiber. They are an essential part of a healthy, balanced diet.

In honor of National Heart Health Month in February, this month’s column has a focus on the known cardiovascular benefits associated with grain-based foods, both whole and enriched.

A friend once told me that she wouldn’t be impressed by technology until she could download a snack. Although we are not quite at the level of the Jetsons, the snacking trend continues to grow.

People today go into a panic when they see the word "refined" anywhere near their food. But even though the term has become synonymous with overly processed and unhealthy, refined doesn't have to be such a dirty word.

It's that time of year, the most wonderful time of year. The time for family, friends and, of course, food. Thanksgiving has come and gone, and so have the leftovers. Now we're in the throes of the holiday season with more gatherings every weekend.

Every new year, people make resolutions to break bad habits or start good ones. Generally, everyone is focused on self-improvement and wellness.

It's a constant buzz in consumers' ears: what they should eat, what they shouldn't. From butter to eggs to bread, it's hard to tell what is true.

Interest in "slower" food and deeper connections to food sources has brought heirloom tomatoes, heritage breeds of livestock, and ancient and heirloom grains to the fore.

It has never been a better time to be in artisan baking. We are living in a time of heirloom wheat rediscovery and renewed appreciation for ancient grains.

Baked Grain Bites is a light, airy, and great-tasting snack made from brown rice, sorghum and amaranth.

Last fall, I attended the whole-grains presentation session at the American Association of Cereal Chemists International (AACCI). I took away a few highlights pertinent to the entire grain-processing industry that I’d like to share.

The grain-free Crispbread Crackers are free from the top 14 allergens and corn, with 20g of complete protein and zero added sugar.

The artisan crisps reportedly blend flavors of pumpkin, cinnamon, and nutmeg together with a crunch.

Pall Membralox Microfiltration System equipped with ceramic membranes with gradient permeability technology plays a critical role in purifying valuable protein.

To meet growing demand for sprouted grain foods, Angelic Bakehouse has added Sprouted Artisan Seven-Grain Premium Wraps to its flatbread line.

Better4U Gluten Free Sprouted Ancient Grains Pizzas from Better For You Foods are made with four sprouted gluten-free grains: quinoa, flax, millet and chia.

Freebirds World Burrito, known as Texas’ No.1 Burrito, is adding two new plant-based options to its endless possible combinations of bowls and burritos.

Limagrain Ingredients will be exhibiting at Food Ingredients Europe, and they have four new ingredients to showcase.

As a home baker, I'm constantly trying to figure out how to add more whole grains to my breads. I love the nuttiness that comes through, and the nutrition is essential to my family. Our toaster gets significant use every morning, and I need to feel good about the way my family starts the day.

The American Bakers Association’s Bakers Manufacturing Academy has launched a new specialized course for cracker operations: the Sheeting and Laminating Lesson.   

The puffs are made with real grass-fed white cheddar, and are free from grains, gluten, nuts, rice, and added sugars.

Nearly 15 years ago, a definition for whole grains was developed, based on scientific information from the American Association of Cereal Chemists (now AACC International). 

Ingredient manufacturers offer a diversity of whole grains to build nutritional appeal in today’s snack foods and baked goods.

Snack, bakery industry personnel are constantly learning.

Bakery Equipment Assessment Group (BEAG), an authority in the assessment and certification of bakery equipment, has announced the new Certified Internal Equipment Evaluator Online Training Course.

Grains are fundamental ingredients in snacks and baked goods, providing function, flavor, texture and nutrition. Grains are classified as either whole grains or refined grains.

Grains are a fundamental ingredient in snack food and bakery products and an important food in consumer diets. In fact, based on the 2020 IFIC Food and Health Survey, consumers view fiber, whole grains, and protein from plants as the healthiest, and most-sought-after, nutrients. 

Soozy’s Grain-Free has officially announced the availability of its bread and bagel product lines.

The Grain Foods Foundation has announced the addition of Stephen Lindemann, PhD, to its Scientific Advisory Board. 

Grains are a fundamental ingredient for snack and bakery products. They provide taste, texture, nutritional, and functional benefits. Consumers have a growing interest in wholesome plant-based foods and ingredients

The Swedish agritech company BoMill AB unveils BoMill InSight, the next generation of industrial grain sorting equipment able to sort grain lots, kernel by kernel, at industrial speed, up to 15mt/h, based on each single kernel’s internal properties.

Total grain intake is associated with lower risk of type 2 diabetes.

Pete Levangie, CEO, Bay State Milling, speaks on the current global grain sourcing situation.

Despite processed grains’ reputation for causing heart-related health woes, research indicates otherwise.

Snack Food & Wholesale Bakery was recently able to talk to DIOSNA about grain cooking for baked goods.

According to the company, consumers want grains that fit in with their taste buds and health goals.

Health-conscious consumers are driving growth in grains both old and new.

According to the grain company, the products offer higher protein and more beta-glucan.

The Dietary Guidelines for Americans recognize grains as an important part of a healthy eating pattern. Grain foods provide dietary fiber as well as essential vitamins (i.e., folate, thiamine, niacin, vitamin B6, riboflavin, and vitamin A) and minerals (i.e., iron, zinc, manganese, copper, magnesium, phosphorous, and selenium).

The organization advocates for incorporating various grains as part of a healthy diet.

Grains are a fundamental ingredient in bakery and snack food products that can provide flavor, texture, nutrition, and functional benefits. What’s more, there exists a multitude of different grains to choose from, depending upon the product needs. 

An expert from Dakota MB discusses emerging trends in grains.

When Columbus first sailed to America, its inhabitants had already developed more than 200 types of maize.

As a dietitian and mom, I know first-hand that whole-grain breads and snack products have lots of health benefits, including reducing the risk of heart disease, Type 2 diabetes, obesity and some forms of cancer.