Sabrina Geisslitz and Katharina A. Scherf¹

Ancient wheats are attracting attention as consumer demand for products with health benefits and favorable nutritional compositions grows. Additionally, they present opportunities along the value chain to help safeguard and increase biodiversity.

DOI: https://doi.org/10.1094/CFW-65-2-0013

Regine Schoenlechner¹ and Denisse Bender²

Pseudocereals offer significant nutritional advantages when blended with cereals or utilized in gluten-free products. Intensified efforts must be made to ensure these plants, which are key to food security for many, remain available and affordable.

DOI: https://doi.org/10.1094/CFW-65-2-0014

Matthew G. Nosworthy¹

Pulses are nutrient-dense and high in protein. In this overview different protein quality measurements, limitations of pulse proteins, effects of processing on protein quality, and genetic techniques for increasing pulse protein quality are discussed.

DOI: https://doi.org/10.1094/CFW-65-2-0015

Catrin Tyl,¹ Lee DeHaan,² Katherine Frels,³ Prabin Bajgain,³ M. David Marks,⁴ and James A. Anderson³

This review explores how food production can be made more sustainable by promoting novel crops such as field pennycress and intermediate wheatgrass that provide a range of ecosystem benefits.

DOI: https://doi.org/10.1094/CFW-65-2-0016

George Annor and Alessandra Marti

This issue of Cereal Foods World explores alternative grains and their potential role in meeting food security challenges in a chaotic environment and delves into practical aspects of how these grains can be incorporated into mainstream food systems.

DOI: https://doi.org/10.1094/CFW-65-2-0012

José Francisco dos Santos Silveira Junior¹ and Alicia de Francisco²

Efforts are needed to identify starch sources with functional characteristics similar to chemically modified starches. The potential applications of five unconventional tropical food plant species as native starch sources are discussed.

DOI: https://doi.org/10.1094/CFW-65-2-0018

Dilek Uzunalioglu, Ph.D.¹

Environmentally sustainable and nutritionally balanced pulses fit within today’s top consumer trends. Understanding application needs and protein functionality and developing holistic approaches allow developers to formulate with pulse ingredients.

DOI: https://doi.org/10.1094/CFW-65-2-0019

Stefanie M. Havemeier¹ and Joanne Slavin²

Pulses are recognized for their favorable sustainability characteristics and are consumed globally using a variety of culinary techniques. Seventeen specific pulse varieties were selected and reviewed for their health benefits and nutrient contents.

DOI: https://doi.org/10.1094/CFW-65-2-0021

Prepared by the Cereals & Grains Association Pulse and Legume Technical Committee

The Cereals & Grains Association Pulse and Legume Technical Committee has developed an AACC methods guideline for approved/standard methods for measuring pulse quality attributes to aid ingredient suppliers, food manufacturers, and pulse organizations.

DOI: https://doi.org/10.1094/CFW-65-2-0020

This Spotlight interview features The Land Institute, an organization working to create an agriculture system based on perennial grain and pulse crops to ensure food security worldwide and reduce the negative impacts of modern crop production.

DOI: https://doi.org/10.1094/CFW-65-2-0022

John Taylor describes his work with sorghum and millet in sub-Saharan Africa and participation in the Cereals & Grains Association. He also discusses the impact of urbanization in developing regions of the world on food security, nutrition, and diet.

DOI: https://doi.org/10.1094/CFW-65-2-0023

DOI: https://doi.org/10.1094/CFW-65-2-0024

Interested in a career change? The Department of Food and Human Nutritional Sciences at the University of Manitoba is looking for a full-time assistant professor to focus on Grain Chemistry and Processing Quality.