Seeds of two native species of Plantago have been identified as producing mucilage that can be used as a natural additive to ...

Seeds of two species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.

Two hundred international scientists are descending on Palmerston North this week to discuss the future of food. The conference focuses on molecules called 'hydrocolloids' - which are commonly ...