Wheat flour is a staple food used in countless recipes, but how is it made on an industrial scale? In this video, you’ll ...

Norfolk grower Mark Means hopes the new milling winter wheat variety Vibe could become a firm fixture on his farm due to its ...

Food scientist Raquel Gomez developed wheat flour tortillas with probiotics that remain fresh for 30 days without ...

“Fructo-oligosaccharides (FOS) are prebiotic fibers that have a significant impact on the secretion and function of the ...

When consumed correctly, carbohydrates can work wonders for your overall health. Below, we'll be debunking five of the most ...

Gen Z has finally passed the avocado toast and pushed the dangerously low-calorie “Girl Dinner” trend to the sidelines.

Food scientists have long recognized that crunch is something more than a texture; it has the power to affect how we ...

The country’s reliance on imports leaves the nation vulnerable to global food shortages. Here’s what the government can do.

Researchers from the Agricultural Research Service (ARS) have discovered a breakthrough in the fight against Fusarium Head ...

Here's why white bread is so sought after, how it differs from other types of bread and why it seriously lacks nutritious value.

Deleting a cluster of genes in wheat may reduce wheat allergies without harming breadmaking, finds anew study. Wheat is a major source of calories, carbohydrates and protein worldwide, and its ...