Around the world, food is under the microscope to meet health trends and government regulations. This includes the demand for baked products to contain lower salt levels.

Using high-tech chemical analysis tools, Canadian Grain Commission researchers are examining wheat at the molecular level to better understand how gluten proteins vary from one variety to the next. Their aim is to reveal how these previously hidden variations affect dough and baking qualities.

While comic book superheroes use X-ray vision to fight crime, a research facility in Saskatoon, SK, is taking sub-surface sleuthing to a whole new level, shining light on new possibilities for agricultural research.

Two recent discoveries suggest humans have been baking bread and brewing beer much longer than previously thought.