A continuous evolution towards more diverse, sustainable, and customized options in the flour sector
I’d really like to see less or no added sugars in bread, in order to avoid diseases like diabetes early on. I also see a move to more alternative flours with less gluten and lower carb contents – i.e. almond flour, coconut flour, chickpea flour, and quinoa flour. These flours also offer unique flavour profiles […]
Fortification for a better global nutrition in future
Looking at the future of flour, fortification plays an increasingly important role. Research shows that globally, one in two preschool-aged children and two in three women of reproductive age have at least one micronutrient deficiency. Rising food prices make the situation worse, as it gets more difficult for people to afford a balanced diet. Instead, […]
Education is key
Today we celebrate the worlds most popular staple food, also known as “white gold”: Flour has been part of our human diet for 32,000 years, and has contributed to health, well-being, and prosperity around the world.“ This years motto is The Future of Flour and our answer to that is perfectly clear: Education is key, […]
Adding new products that offer greater nutritional value towards better population health
[ES]
http://2023.worldflourday.com/2023/03/14/incorporar-a-nuestros-productos-elementos-que-aporten-mayor-valor-nutricional-y-que-contribuyan-a-mejorar-la-salud-de-la-poblacion/
Nourishment for every household
We are working to ensure the continuity and quality of flour, which is one of the most important food products for humanity, the white gold for our lives. The product world of tomorrow will be shaped by the effects of climate change, pandemics, wars and earthquakes on the agricultural sector. According to this result, the […]
The future of flour is driven by innovation
[ES]
http://2023.worldflourday.com/2023/03/17/el-futuro-de-la-harina-lo-impulsa-la-innovacion-nuevo-centro-de-innovacion-y-experiencia-arcesio-paz-paz—haz-de-oros/
Continuous change and development for the better
[TR]
http://2023.worldflourday.com/2023/03/13/iyiye-dogru-surekli-degisim-ve-gelisim/
Nutrition for our people
[ES]
http://2023.worldflourday.com/2023/03/10/la-nutricion-de-nuestros-pueblos/
Working as the manufacturers of a solution
[ES]
http://2023.worldflourday.com/2023/03/13/ser-fabricantes-de-una-solucion
The Innovative Future of Flour: Where We’re Going?
Flour production is a complex process that evolves over time. It is not confined to grain grinding alone but also includes adding some ingredients and additives to improve the quality of flour, and to achieve consistent production. If I am to think about the future of flour, I would imagine the market of flour additives […]