Andrew Tindall, patent attorney at Potter Clarkson, discusses flour production with British Baker in a recent article. Flour is an absolute staple ingredient in our diets, yet its production is facing challenges.
The article discusses:
The impact of climate change, particularly drought and rainfall challenges, on the production of flour.
The difficulty of implementing genetics and genomics in wheat to create drought resistance due to its complex genetics.
TraitSeq, the leading institution in Norwich, which uses AI to model complicated agricultural traits and find solutions.
Regenerative practices such as pasture cropping - an ancient practice that can be “supercharged” in a modern context, as exemplified by leading sustainable flour farmers Wildfarmed.
Creating biofungicides and biofertilisers by harnessing soil microbes.
You can read the full article on British Baker here.