“EatWheat” Campaign to Help U.S. Consumers Better Understand Farming and Wheat Foods
By Marsha Boswell, Director of Communications, Kansas Wheat Commission In an effort to increase consumer trust in the domestic wheat industry, U.S. wheat farmers have created a consumer-minded marketing campaign called “EatWheat” to increase awareness of farming and production practices as well as the practical benefits of wheat in the United States. This campaign will […]
New Consumer Food Safety Resources for Flour Millers
Two new resources developed by milling and baking organizations in North America that communicate how consumers can reduce the risk of food-related illness are now available. The North American Millers’ Association (NAMA) and the Canadian National Millers Association (CNMA) have produced a new food safety educational video designed to help eliminate the food safety risk […]
Sound Science: Two More Reasons to Eat Wholesome Whole Grains
By Megan Meyer, PhD, International Food Information Council (IFIC) Foundation Original article first appeared in March 2017 [IFIC is] rounding out National Nutrition Month [March], with a new Sound Science analysis. In fact, this Sound Science piece includes a double feature. Recently published in the American Journal of Clinical Nutrition, a pair of studies focused on a variety of health […]
Global Recognition for U.S. Wheat Baking Industry Expertise
Bakers around the world consider flour produced from U.S. wheat to be consistently high quality and versatile. That reputation is earned largely because wheat farmers grow excellent crops (supported by quality data from USW) the crops are delivered through the most efficient grain handling system in the world, and because USW invests trade service, technical […]
National Festival of Breads Offers Model for Meeting Food Trends and Consumer Demand
By Amanda J. Spoo, USW Communications Specialist Earlier this year, I had the opportunity to travel abroad with some U.S. wheat farmers to learn more about the world wheat market and see how those markets use U.S. wheat. We visited many end-product manufacturers, and as we reviewed their various products, most of our conversations circled […]
No Difference Between Modern and Heritage Hard Red Spring Wheat for Celiac Incidence
By Dr. Senay Simsek, Bert L. D’Appolonia Cereal Science and Technology of Wheat Endowed Associate Professor, North Dakota State University, Fargo, ND With the global demand for wheat remaining quite strong, there is a continual need to develop new varieties that have resistance to the latest disease threats, as well as improved yield, agronomic and […]
New U.S. Food Consumer Research Offers Insight for Wheat Importers and Processors
In 2015, The Center for Food Integrity (CFI) shared the results of ongoing research showing U.S. consumers want more and more information about their food and primarily expect food companies to provide it. Those U.S. consumers surveyed also look to farmers for information about food. CFI’s research shows being more transparent about food commodities and […]