8/11/13: Grain manufacturers sign up to voluntary code; new high-protein grass mixture; how do you like your eggs in the morning?

Three Australian companies - Goodman Fielder, Sanitarium and Bakers Delight - have become the first registered users of a new voluntary code of practice for whole grain ingredient content claims. 

Initially launched back in July, the Code of Practice for Whole Grain Ingredient Content Claims is an initiative developed by the Grain and Legumes Nutrition Council, a top industry body for the nutrition and health benefits of grains and legumes.

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A new grass mixture that can be used as a catch crop may be of benefit to farmers looking to increase the amount of protein produced off farm. ProtoPlus from Barenbrug is a spring sown mixture of the tetraploid Italian Ryegrass Barmultra 11, the Crimson Clover Blaza and the Persian clover Laser.

An alternative to maize, the new mixture is designed to give maximum summer cuts of high protein silage from spring sowing, followed by an autumn and winter grass grazing sward suitable for sheep and over-wintering cattle.

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It seems artificial food production is becoming quite a common trend. Following on from news of the world's first lab-grown burger, Josh Tetrick, founder of Hampton Creek Foods is pushing his new product - Beyond Eggs- a plant-based replacement for real eggs. 

According to Tetrick, Beyond Eggs is manufactured from a mixture of a dozen different plants including peas, sunflower leicithin and canola which, when combined, provides the same taste, nutrition and cooking properties as the real thing. 

As the need to feed an ever-increasing population, Hampton Creek foods hopes the new product will allow developing countries to grow and produce their own ‘plant eggs’.

"In developing countries, we can also add in things missing from the local diet, helping nutrient deficiencies, and we have had initial discussions with the world food programme about this," says Tetrick.

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English: eggs (Photo credit: Wikipedia)