Ancient going on nouveau: Old world grains make a comeback
Thursday, January 14, 2016 - 16:02
in Biology & Nature
Discerning consumers are seeking out alternatives to basic white bread. They are turning to Old World grains like spelt, emmer, and einkorn. However, reviving ancient grains in modern times isn't without its challenges. Researchers hope to learn more about how to best grow these grains on modern farms, and how to best use them in modern baking.