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Africa’s second most populous nation, Ethiopia, is emerging as the continent’s rising grain powerhouse thanks to the remarkable leap it has achieved in wheat production in recent years.

Despite its limited agricultural land and a nearly 90% dependency on wheat imports, Japan continues to serve as a global benchmark through its high-tech production model in the flour, bakery, and noodle sectors. In this transition from traditional rice-based diets to modern wheat-based consumption, Japan’s industrial success—ranging from the precise processing techniques of “shokupan” bread to the “instant noodle” innovations that dominate global markets—provides a concrete example of prioritizing value over volume.

Türkiye’s flour exports fell to 2.36 million metric tons in 2025, but a sharp rise in shipments to Syria helped cushion the downturn after Iraq’s purchases contracted steeply, the head of IAOM Eurasia said.

Robust global production and elevated stock levels are keeping grain prices under pressure, while weaker income expectations are accelerating farmers’ shift toward oilseeds such as sunflower and soybeans, according to Saban Buttanrı, CEO of Agrolino Grains and Oil Seeds.

Dough strength measure the strength of the dough which developed during mixing in case of hard dough and fermented dough variety biscuit production. Dough strength value can be define the perfect dough/mixing.

At the 3rd Food Innovation Summit, organized by the Food and Agriculture Policy Research Center (GIFT) at Boğaziçi University’s Albert Long Hall, the session titled ‘Transforming Ancient Knowledge into Products: In Pursuit of Heirloom Wheats’ focused on sustainable food practices.

The International Grains Council (IGC) has published a new report on global grain production.

Ingredients specialist Loryma is expanding its range of functional extrudates that optimise the nutritional values and mouthfeel of applications in the sports nutrition, snack and convenience sectors. The cereal crispies (Lory® Crisp), protein crispies (Lory® IsoCrisp) and breadcrumbs (Lory® Crumb) are available in various shapes, colours and sizes, and are derived from wheat and other raw materials. With additional fields of application, the new product range complements the already well-known Lory® Tex texturate, which serves as the basis for meat alternatives.