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Flour ground from dried crickets and crickets in jars, for the first mass-delivered bread made of insects, are seen at the Finnish food company Fazer bakery in Helsinki, Finland on Nov. 23, 2017. (Photo: Reuters/Attila Cser)
Livestock

Finnish baker launches bread made from crushed crickets

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Helsinki | Reuters — Finnish bakery and food service company Fazer launched on Thursday what it said was the world’s first insect-based bread to be offered to consumers in stores. The bread, made from flour ground from dried crickets as well as wheat flour and seeds, contains more protein than normal wheat bread. Each loaf
Hulled barley is a whole grain because it still has all its germ and bran present, unlike pearl or pot barley.
Recipe Swap

Enjoy whole grains more often

Gate to Plate: Beef ’n Barley Soup
, Saskatoon and 
wheatberry salad
 and No-bake granola bar


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For most of us, getting Canada’s Food Guide’s recommended six to seven servings of grains per day is fairly easy. It’s making sure that at least half of those servings are from whole grains that’s challenging. According to research quoted by dietitians, the Heart and Stroke Foundation, the Diabetes Association and the Alzheimer’s Society, making
Elaine Sopiwnyk (l) and Ashok Sarkar have completed a year-long project looking at how to co-mill wheat and barley.
Cereals, Crops

Cigi looking to expand barley’s role

The ability to make barley-related health claims is helping drive the development of new, healthier flours

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The term ‘barley sandwich’ is about to get a whole lot more literal. The Canadian International Grains institute, better known as Cigi, has completed a year-long project examining how blending barley into traditional wheat flour could improve both nutritional properties and milling performance. On its own, barley can be difficult to mill, often clumping and
Cereals, Crops, News

Head baker makes sure the slice is right

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Tony Tweed knew about the unique quality of Canadian bread wheats long before he was recruited to Canada in the mid-1960s to establish its first commercial baking school at the Northern Alberta Institute of Technology in Edmonton. “I worked with a lot of Canadian wheat flour in England,” the British-born and -trained baker said. “Everybody
Cereals, Country Crossroads, News, Oilseeds

Recipe Swap, May 10, 2012

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Make more muffins If you bake, muffins are probably one of your most frequent productions. To your mothers and grandmothers, who had plenty of recipes for small quick breads, though, muffins may have been somewhat new or “trendy.” I recently came across a Country Guide column from August 1984 where writer Kathy Baranovsky described muffins
Cereals, Country Crossroads, Pulses

Recipe Swap – for Feb. 17, 2011

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If dried peas don’t strike you as something to use when you’re baking, you probably haven’t heard about the flour made from them. Green split pea flour, whole yellow flour and chickpea flour are a line of Manitobamade flours now passing taste tests in kitchens around the country as home bakers hear about their health
Cereals, Crops, News

U. S. Wheat Farmers Struggle With Low-Protein Crop

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Farmers in the northern U. S. Plains are harvesting a bin-busting spring wheat crop, but much of it has a lower-than-normal protein content, which lowers its value, industry experts said. “We have one of the lowest average protein contents that we’ve had in the spring wheat crop in years,” said Mike Krueger, president of the

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