Our features in this edition begin with a story about ‘Wheat, bread, gluten and health: where do we stand in 2024?’ by Prof Fred Brouns, Maastricht University, Netherlands ; Prof Peter Shewry, Rothamsted Research, Harpenden, UK & Daisy Jonkers, Department of Surgery Maastricht University Medical Center, Netherlands
This is followed by an insightful piece from Luigi De Lisio, Quality manager, COLAVITA S.P.A., Italy about ‘Wheat milling Innovation Well-established systems and technologies in pasta production’
There was plenty of news to cover this month, but we believe that we got all the most important stories from the month into the magazine for all our readers, including a very interesting story about ‘New agri-tech initiative enhances farm resilience with seaweed innovation’
For those of our readers that enjoy our events section we have plenty to talk about this month, including a report on IDMA by Mehmet Uğur Gürkaynak who was lucky enough to attend the event!
Finally, this month Milling and Grain were lucky enough to interview Andreas Jeppsson, CEO, BoMill. We were able to talk to Andreas about what inspired him to join the industry, sustainability in agriculture, the importance of protein in wheat supply and much more!
In order to real all of this and more great stories, visit HERE.
