Cereals & Grains Association
@cerealsgrains.bsky.social
The trusted authority for professionals in the global cereals and grains industry.
cerealsgrains.org
cerealsgrains.org
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
February 20, 2026 at 12:06 AM
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
https://bit.ly/3LhghRl
February 18, 2026 at 2:46 AM
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
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
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
February 16, 2026 at 3:05 PM
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
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
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
February 13, 2026 at 8:05 PM
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
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
Taking the itch out of sorghum - High Plains Journal
Dust from other grains can cause itchiness, but few would argue to the extent caused by grain sorghum.
hpj.com
February 13, 2026 at 2:43 PM
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
May 20-21 | On-site or Virtual | https://bit.ly/47XFOI8
February 12, 2026 at 6:46 PM
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
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
Read spotlight: https://bit.ly/4kznTfU
February 11, 2026 at 5:59 PM
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
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
Secure your spot: https://bit.ly/42aaAKE
#millingbaking2026 #grainscience #bakingindustry
February 10, 2026 at 9:40 PM
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
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
Our Quantitative Method for Bromates enables labs to measure levels & support QA efforts accurately.
https://bit.ly/3FwLZHJ
#AACCMethods
February 9, 2026 at 5:51 PM
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
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
Read full article: https://bit.ly/3NYJLoF
Validating Phenazine-Producing Rhizobacteria for Sustainable Wheat
In the ever-evolving field of agricultural science, the focus on sustainable practices has garnered much attention in recent years. Among these, soil health management is paramount, particularly given
bit.ly
February 6, 2026 at 11:18 PM
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
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
Feb 10 is the last day to register: https://bit.ly/42aaAKE
#grainscience #foodscience #baking #milling
February 6, 2026 at 8:00 PM
#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
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
Invest in you: https://bit.ly/42aaAKE
#grainscience #bakingindustry
February 5, 2026 at 12:21 AM
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
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
https://bit.ly/3LhghRl
#labperformance #proficiencyprogram
February 2, 2026 at 5:05 PM
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
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
Read more: https://bit.ly/4k08cxV
What Really Happens Inside Sourdough? Scientists Uncover the Secret Life of Wheat Fibers
Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread has been a dietary cornerstone for millennia, and sourdough has recently r...
bit.ly
January 30, 2026 at 3:02 PM
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
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
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
January 29, 2026 at 7:06 PM
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
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
Introduce yourself today: https://bit.ly/4k4q4aW
January 27, 2026 at 5:12 PM
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
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
Space is limited. Secure your spot today: https://bit.ly/47XFOI8
#ricequality #cerealsandgrains #handsonlearning #professionaldevelopment
January 26, 2026 at 10:52 PM
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
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
Read more: https://bit.ly/4bfWAoc
Spatial Imaging Breakthroughs Boost Wheat Yields
Researchers at the John Innes Centre and the Earlham Institute are pioneering powerful single-cell visualisation techniques that could unlock higher
bit.ly
January 23, 2026 at 7:56 PM
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
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
#cerealscience course breaks down core processing techniques and the science behind them.
Registration opens soon! https://bit.ly/44naOzt
#education
January 20, 2026 at 4:50 PM
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
#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
Learn more: https://bit.ly/4o4uS0B
#foodscience #labefficiency #AACCMethods
January 19, 2026 at 4:51 PM
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
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
https://bit.ly/4r0uVfF
#memberspotlight
January 16, 2026 at 10:11 PM
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
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
Sign up today: https://bit.ly/42aaAKE
#grainscience #bakingTECH
January 15, 2026 at 2:38 PM
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
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
Register by Jan 15 to be part of it: https://bit.ly/42aaAKE
#grainscience
January 14, 2026 at 4:54 PM
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
Register by Jan 15 to be part of it: https://bit.ly/42aaAKE
#grainscience
Collaboration takes center stage at #millingbaking2026. Join the interactive roundtable discussion focused on analytical methods. Industry experts exchange best practices and explore real-world applications across milling and baking.
https://bit.ly/42aaAKE
#grainscience
https://bit.ly/42aaAKE
#grainscience
January 13, 2026 at 8:12 PM
Collaboration takes center stage at #millingbaking2026. Join the interactive roundtable discussion focused on analytical methods. Industry experts exchange best practices and explore real-world applications across milling and baking.
https://bit.ly/42aaAKE
#grainscience
https://bit.ly/42aaAKE
#grainscience
Ready to take your lab’s accuracy to the next level? If you rely on AACC Approved Methods, it’s time to validate your results with the Laboratory Proficiency Rating Program (LPRP)!
Subscribe now: https://bit.ly/3LhghRl
#labquality #grainscience #AACC #proficiencytesting
Subscribe now: https://bit.ly/3LhghRl
#labquality #grainscience #AACC #proficiencytesting
January 12, 2026 at 5:58 PM
Ready to take your lab’s accuracy to the next level? If you rely on AACC Approved Methods, it’s time to validate your results with the Laboratory Proficiency Rating Program (LPRP)!
Subscribe now: https://bit.ly/3LhghRl
#labquality #grainscience #AACC #proficiencytesting
Subscribe now: https://bit.ly/3LhghRl
#labquality #grainscience #AACC #proficiencytesting
