Improving wheat resilience to climate change—without sacrificing yields—is a growing priority. A new study from the University of Barcelona and Agrotecnio shows how AI and advanced tech can help identify the best-performing varieties. Read the article: https://bit.ly/4cP7W2F

“Great way to learn the basics and build your network!” –Staci Seibold, Partners in Food Solutions Join our Rice Quality & Evaluation Course and learn from experts May 20-21. On-site or virtual options: https://bit.ly/47XFOI8 #ricequality #cerealsandgrains

According to Kansas State University economist Gregg Ibendahl, higher oil prices are already creating a ripple effect through key farm inputs, particularly diesel fuel and fertilizer. Read more: https://bit.ly/41naMFF

How are researchers advancing the science behind pulse ingredients and products? The Student Spotlight Series from the Cereals & Grains Association highlights emerging work. Watch now: https://bit.ly/4unWBgP

Help shape the future of rapid methods. Members have identified a need for faster, more reproducible analytical solutions—now we want your input. Take the 2-question survey now: https://bit.ly/47TjrDA

Cereal Chemistry Editor's Pick: "Impact of Raw Materials and Drying Temperatures on In Vitro Starch Digestibility of Durum Wheat Pasta," by Andrea Bresciani et al. Read the open access article to learn more: https://onlinelibrary.wiley.com/doi/10.1002/cche.70047 #foodscience #research

New #AACCApprovedMethod 22-16.01 offers a faster, safer way to measure diastatic activity in wheat flour and semolina. Streamline analysis and gain reliable insight into enzymatic strength and ingredient performance. Get the method: https://bit.ly/3FwLZHJ

A key plant signaling gene (CEPR1) could help breed cereals with steeper, narrower roots—but may reduce barley yields. Findings from the University of Queensland and Australian National University highlight its conserved role across grain crops. Read more: https://bit.ly/4sfGM9N

On-site spots for our Rice Quality & Evaluation Course (May 20-21) are limited. Want hands-on labs with experts? Register now for in-person attendance in Fayetteville, AR. Virtual option still available. https://bit.ly/47XFOI8 #ricequality #cerealsandgrains

#membership that moves your work forward—at no cost. Join Cereals & Grains Association for FREE access to: • Scientific resources & technical insights • Webinars, industry events, and networking • A global community advancing grain-based foods https://bit.ly/41ExVn6

New capability added to the LPRP SW1 Series: Solvent Retention Capacity (SRC). Add SRC to your lab’s analytical toolkit through the SW1 Series. Learn more & subscribe: https://bit.ly/3LhghRl #lprp #aaccmethods

Don’t miss our high-temp RVA webinar—built for those working with pulse starches and flours. Learn how ingredients perform in high-heat processes and how to interpret RVA curves. March 30 | Members only (no recording) Register: https://bit.ly/3P1wSux #cerealsandgrains

Ancient wheat varieties could help combat yellow rust—a fast-evolving fungus threatening UK crops. Tapping natural genetic resistance may protect yields and stabilize staple food prices. Read full article: https://bit.ly/4dyg5Jx

Our #ricecourse2026 builds practical knowledge you'll use immediately. This foundation supports better decisions in developing products, managing quality, optimizing operations, or conducting research. May 20-21 | On-site or Virtual | Register: https://bit.ly/47XFOI8

A silent revolution is unfolding inside Indian laboratories. From the patent-free power of an indigenous CRISPR-like tool to gene-edited Kamala rice and high-protein designer grains, Indian scientists are rewriting the very architecture of food to feed 1.4 billion people. https://bit.ly/4lMIQVi

Join Charlie Kauffman from Perten Instruments/PerkinElmer as he shares practical insights on applying high-temperature Rapid Visco Analysis (RVA) to evaluate pulse ingredient performance. Gain new insights: https://bit.ly/3P1wSux #grainscience #rvamethods

The Future of rice is in the genes. Dr. Julie Thomas brings cutting-edge genetics research to our Rice Course. Learn how genomics, gene editing & breeding technologies are addressing climate challenges and improving rice quality. May 20-21 | Register: https://bit.ly/47XFOI8

Wheat acres have declined across Kansas, Nebraska, Oklahoma, and Texas since the 1980s due to drought and crop competition. Scientists say hybrid wheat could help reverse the trend. Read more: https://bit.ly/4sx0nCV

Learn how high-temperature RVA provides deeper insight into pasting, gelatinization, and stability properties of pulse ingredients and how these insights can support processes like extrusion, canning, and high-heat cooking in our March 30 webinar. https://bit.ly/3P1wSux

Looking for a quick way to stay current on pulse research and innovation? Our Student Spotlight Series delivers focused, on-demand presentations from emerging researchers working at the forefront of pulse science. Explore on your schedule: https://bit.ly/4unWBgP

Dr. Han-Seok Seo teaches the science behind rice taste, texture & aroma. Learn sensory evaluation methods that predict what consumers will love. May 20-21 | Register: https://bit.ly/47XFOI8 #ricequality #cerealsandgrains #sensoryscience #foodscience #ricecourse2026

Findings, published in Nature Communications, provide the clearest genetic explanation yet for how major stem rust outbreaks emerge. What they found was striking. Read now: https://bit.ly/4lboMvg

Editor's Pick: "UHPLC-MSE Insights Into Extrusion-Driven Changes in Wheat Phenolics and Their Bioaccessibility," by Renata Marenda Ferreira et al. Read the open access article in Cereal Chemistry to learn more: https://onlinelibrary.wiley.com/doi/10.1002/cche.70033

Meet Dr. Griffiths G. Atungulu! Ready to learn from a leader in rice science? Join us May 20-21 in Fayetteville, Arkansas. Virtual option also available. https://bit.ly/47XFOI8 #ricequality #cerealsandgrains #riceresearch #foodscience #ricecourse2026

Battling resistant weeds in cereals is nothing new for Canadian growers, but the problem continues to evolve and cause new issues. The newest concern, Group 14 resistant kochia, is one such emerging issue recently confirmed in Prairie fields. Read more: https://bit.ly/473ZxVN

Can't travel to Arkansas? No problem! Join our Rice Quality & Evaluation Course virtually May 20-21. Same expert instruction, no travel needed. Members $395 | Non-members $495 | Enroll: https://bit.ly/47XFOI8 #ricequality #cerealsandgrains #virtuallearning #ricecourse2026

An international team led by the IPK Leibniz Institute of Plant Genetics and Crop Plant Research has used AI and big data to develop a method of determining which winter wheat varieties are best suited to specific locations. Read article: https://bit.ly/4b1SkI8

Cereal Chemistry Editor's Pick: "Characterization and Functionality of Hot‐Press Wheat Tortillas Produced with Soybean Oil‐Based Oleogels Structured with Candelilla Wax, Monogylcerides, and Hardfat," by E. Heredia‐Olea et al.: https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70024

In addition to Moisture, Ash, Protein, Falling Number, and pH, labs can now measure four SRC values to build a more complete flour functionality profile. SRC data supports stronger predictions of baking performance and specification conformance. https://bit.ly/3LhghRl

Combine two powerful tools for lab quality: LPRP + AACC Approved Methods! Join hundreds of labs worldwide to ensure consistency and market readiness. Corporate members get discounted pricing! Learn more today: https://bit.ly/4o4uS0B #labcredibility #qualityassurance #AACCMethods

A sincere thank you to our sponsors for their support of #millingandbaking2026. Your partnership helps make possible a full day of technical programming, scientific exchange, and professional connection for the milling and baking community. https://bit.ly/42aaAKE

Researchers are exploring how sorghum grain structure contributes to the skin irritation often experienced during harvest. Learn more in this recent article: https://bit.ly/4tneGuQ

Our #ricequality and Evaluation Course covers the technical details that matter. These aren't surface-level overviews. They're detailed modules designed for quality professionals, food scientists, and product developers. May 20-21 | On-site or Virtual | https://bit.ly/47XFOI8

Meet our latest inGRAINed #memberspotlight: Lauren Brewer, R&D Manager at General Mills. A Clemson University and Kansas State graduate (MS, PhD), Lauren leads product development for Betty Crocker, Gold Medal, and Bisquick. Read spotlight: https://bit.ly/4kznTfU

Last day to register! Registration closes today for the Milling & Baking Division Spring Technical Conference on February 16 in Chicago. Secure your spot: https://bit.ly/42aaAKE #millingbaking2026 #grainscience #bakingindustry

As the American Bakers Association moves to phase out #potassiumbromate by 2026, reliable testing methods are more important than ever. Our Quantitative Method for Bromates enables labs to measure levels & support QA efforts accurately. https://bit.ly/3FwLZHJ #AACCMethods

A recent study sheds light on the role of phenazine-producing rhizobacteria in combating these pathogenic threats, paving the way for more sustainable agricultural practices. Read full article: https://bit.ly/3NYJLoF

#millingbaking2026 is almost here! Join industry experts and peers for technical presentations, industry updates, and collaborative discussions that deliver practical value. Feb 10 is the last day to register: https://bit.ly/42aaAKE #grainscience #foodscience #baking #milling

Are you ready to advance your expertise and stay competitive? #millingbaking2026 delivers practical technical insights, industry updates, and peer discussions that support real professional growth. Invest in you: https://bit.ly/42aaAKE #grainscience #bakingindustry

The #AACC LPRP delivers essential proficiency check samples, a confidential online portal, and powerful statistical reports for grain and flour labs. Now featuring our new alternative flour series! https://bit.ly/3LhghRl #labperformance #proficiencyprogram

What happens to wheat fibers during sourdough fermentation? Research by Víctor González Alonso (VUB) examines how arabinoxylans behave—and what that means for bread quality and nutrition. Read more: https://bit.ly/4k08cxV

Grains may look simple, but their structure tells a much bigger story. Our Foundations of #cerealscience course explores grain structure and composition—so you can connect what’s inside the grain to what happens in production. https://bit.ly/44naOzt #professionaldevelopment

We invite Cereals & Grains Association members to participate in our inGRAINed #memberspotlight series. Share your career path, current research, and insights on where cereal science is headed next. Introduce yourself today: https://bit.ly/4k4q4aW

Join us on-site in Fayetteville, Arkansas, for the Rice Quality and Evaluation Course and learn by doing, not just by watching! Space is limited. Secure your spot today: https://bit.ly/47XFOI8 #ricequality #cerealsandgrains #handsonlearning #professionaldevelopment

Why do wheat grains at the bottom of the spike stay smaller? Researchers at the John Innes Centre and Earlham Institute are using single-cell visualization to find answers that could improve yields. Read more: https://bit.ly/4bfWAoc

What happens to a grain between harvest and finished product matters more than you might think. Our upcoming Foundations of #cerealscience course breaks down core processing techniques and the science behind them. Registration opens soon! https://bit.ly/44naOzt #education

Enhance your LPRP subscription by combining it with AACC Approved Methods of Analysis. Get faster, more accurate results in every test—from grain characteristics to shelf life. Learn more: https://bit.ly/4o4uS0B #foodscience #labefficiency #AACCMethods

Meet Gang Guo, Sr. Director of Grain Research and Quality at Ardent Mills. With 20+ years in the field, Gang leads key areas of the Ardent Mills Innovation Center, including experimental milling, analytical testing, and instrumentation. https://bit.ly/4r0uVfF #memberspotlight

Don’t miss critical insights on wheat genomics, analytical methods, and regulatory trends at #millingBaking2026 on Feb 16 in Chicago. Sign up today: https://bit.ly/42aaAKE #grainscience #bakingTECH

Go beyond theory at #millingbaking2026. Get practical insights on wheat genomics, analytical methods, industry updates, and more—Feb 16 in Chicago, ahead of #bakingTECH 2026. Register by Jan 15 to be part of it: https://bit.ly/42aaAKE #grainscience