Improving the flavor of barley used to make whiskey and finding new varieties for farmers to grow are some of the goals of a new fellowship that will begin next summer at Washington State University’s ...

Barley proteins and fibers could make an attractive new addition to the food formulator’s toolbox in everything from bread and pasta to plant-based milks, says EverGrain, a new company backed by ...

Sorry bread haters but your argument for ditching the dietary staple is toast – science backs the humble loaf as a healthy way to start the day. A recent study found that bread with Barley kernel – ...