Bread News and Research

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Gene Deletion in Wheat Offers Better Bread Quality and Fewer Celiac Triggers

Wheat is a major source of calories, carbohydrates and protein worldwide, and its distinctive gluten proteins are what gives bread and pasta dough texture and elasticity.

6 May 2025

Gene Deletion in Wheat Reduces Allergenic Gluten

Wheat serves as a significant source of calories, carbohydrates, and protein globally, with its unique gluten proteins providing texture and elasticity to bread and pasta dough.

6 May 2025

Fermenting a Future for Food in Australia

Forming a National Food Plan and appointing a food minister are among the key recommendations of a white paper into growing a precision fermentation industry in Australia.

From University of Queensland 18 Nov 2024

New study reveals hidden diversity of acetic acid bacteria in the sourdough microbiome

Biologists have sequenced various acetic acid bacterial genomes to understand their genomic diversity, function, and ecology in the sourdough microbiome.

10 Oct 2024

Transforming Waste into Culinary Delights with Neurospora

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using fungi.

30 Aug 2024

Study Uncovers Huge Untapped Genetic Potential in Modern Wheat Varieties

A decade-long collaborative study has discovered huge genetic potential that is untapped in modern wheat varieties.

18 Jun 2024

Insights Into Adaptation of Aspergillus flavus in Honey Bee Colonies

The past attempts of honey bee researchers to inventory the fungal diversity in honey bee colonies revealed that Aspergillus flavus is frequently found in hives.

22 May 2024

Research Reveals Surprising Insights Into Yeast Evolution

University of North Carolina at Charlotte Assistant Professor of Bioinformatics Abigail Leavitt LaBella has co-led an ambitious research study -; published this week in the widely influential journal Science -; that reports intriguing findings made through innovative artificial intelligence analysis about yeasts, the small fungi that are key contributors to biotechnology, food production and human health.

29 Apr 2024

Researchers Make Fundamental Discovery to Combat Fusarium Head Blight in Wheat

Fungal disease Fusarium head blight (FHB) is on the rise due to increasingly humid conditions induced by climate change during the wheat growing season, but a fundamental discovery by University of Adelaide researchers could help reduce its economic harm.

26 Apr 2024

NSF Funds IWGSC Project to Sequence Ancient Bread Wheat Genomes for Improved Traits

The International Wheat Genome Sequencing Consortium (IWGSC) is starting a two-year project, with funding from the U.S. National Science Foundation (NSF), to mine an untapped genetic resource for wheat improvement by sequencing the genomes of ancient varieties representing the worldwide diversity of bread wheat.

14 Dec 2023

Clean Food Group and Roberts Bakery Partner to Pioneer Bread Waste Reduction in the Baking Industry

The pioneering UK-based bio-tech business Clean Food Group, today announces its groundbreaking partnership with Roberts Bakery, one of the UK’s leading bakery brands.

29 Nov 2023

Scientists Forge a Path to the World’s First Synthetic Yeast Genome

Researchers crafted a chromosome entirely from the ground up, paving the way for the creation of the inaugural synthetic yeast in the world.

9 Nov 2023

Exploring the Probiotic Potential of Fungi in Food Production

As detailed in a recent study, two fungi employed in food production exhibit promising probiotic properties that could help alleviate gut inflammation. This research sheds light on a potential avenue for creating novel probiotics.

27 Oct 2023

Yeast-Based Method Could Accelerate Discovery of Plant-Based Medicinal Compounds

Cornell researchers have harnessed the power of baker's yeast to create a cost-effective and highly efficient approach for unraveling how plants synthesize medicinal compounds, and used the new method to identify key enzymes in a kratom tree.

19 Oct 2023

Shedding Light on the Science of Sourdough Bread

A recent investigation into the microbial ecosystem within sourdough has revealed that the use of various types of flour results in the development of unique bacterial communities.

12 Oct 2023

New Method Reconstructs 3D Tissue From 2D Slices

Imagine a few roughly cut slices of bread on a plate. With just those slices, could you picture, in fine detail, the loaf they came from?

18 Aug 2023

Establishing the Flour Reference Proteome for Five Wheat Species

The protein composition of the five types of wheat—einkorn, emmer, spelt, durum, and common wheat—and their varieties differ widely.

20 Jun 2023

Cellophane Bees Found to be Brew Masters of the Insect World

Scientists at the University of California, Irvine have made a remarkable discovery about cellophane bees – their microbiomes are some of the most fermentative known from the insect world.

21 Apr 2023

Uncovering the evolutionary history of wheat during the Holocene

Over 35% of the world’s population is nourished by wheat, which includes bread wheat and its relatives. Wheat has been cultivated for more than 10,000 years, beginning with the “Neolithic Revolution,” and is one of the earliest ancient crops to emerge in the Fertile Crescent.

21 Mar 2023