Barley
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Ancient barley flakes
Kampffmeyer Food Innovation launches easy-to-process StoneAge barley flakes. Due to their high amylopectin content, they extend the shelf life of baked goods. Light in color and mild in taste, the ancient variety is high in beta glucans and amylopec…
Barley | 01 September 2010
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Inventing new oat and barley breads
Delicious new all-oat or all-barley breads might result from laboratory experiments now being conducted by Agricultural Research Service (ARS) scientists in California. Research chemist Wallace Yokoyama and postdoctoral nutritionist Hyunsook Kim w…
Barley | 10 March 2010
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Drought affects China’s grains yield
The price of chemical fertilizers, pesticides and others dropped this year, hence the cost of planting grain generally declined, according to the Report on analysis and forecast of the grain market in China (2009-2010) by Research and Markets. The…
Barley | 15 December 2009
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Low-calorie meal
Kagome’s Salsa Rice with Barley is a microwaveable meal that features rice with barley and a mildly spicy salsa sauce made from summer vegetables such as tomatoes, red peppers and green peppers. The company says the product has low calorie conte…
Barley | 01 September 2009
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CSIRO-bred BARLEYmax grain to hit the Australian market
Food manufacturers will soon have access to a new CSIRO-bred barley variety which has significant human health benefits. “The recent signing of a license agreement between the CSIRO/Australian Capital Ventures Limited joint venture and Austgrains …
Barley | 20 June 2008
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US FDA: barley products can claim heart disease risk reduction
The US Food and Drug administration says that whole barley and dry milled barley products such as flakes, grits, flour, meal, and barley meal can now bear the health claim that they reduce the risk of coronary heart disease (CHD). An example is: …
Barley | 03 January 2006
