AGP Executive Report
Last update: 3 hours agoFood Industry: Kellogg’s has replaced whole rice in Rice Krispies and Coco Pops with rice and corn flour, citing weather-driven supply and quality issues. The new recipes contain wheat gluten, making them unsuitable for people with coeliac disease or wheat allergies. Food Innovation: Iowa State researchers are testing grape pomace, a winemaking by-product, as a natural preservative for pork sausage—an effort to reduce waste and meet demand for cleaner-label foods. Culinary Heritage: A new free Canadian cookbook shares Ontario families’ Diwali recipes and stories, including a saffron-and-cardamom yogurt dessert passed down through generations. Food Workers: A charity founded by a restaurant community after a chef’s terminal cancer diagnosis has now provided $18 million in aid to 40,000 food workers. Sustainable Food: Phillips 66 and Restaurant Technologies are partnering to turn used cooking oil into sustainable aviation fuel.
Note: AI summary from news headlines; neutral sources weighted more to help reduce bias in the result. Feedback is welcome. Please let us know if you have any comments or suggestions about the AGP Executive Report.
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