Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association's definition of "novel foods," and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.

1. Cereals in the Mediterranean: breeding history

2. The evolution of milling processing
3. Wheat bread in the Mediterranean area: from past to the future
4. Italian pasta: conventional and innovative ingredients and processing
5. From tradition to innovation in cereal-derived foodstuffs
6. Blending pulses with cereals for healthier foods
7. Snacking: ingredients, processing and safety
8. Rice: a versatile food at the heart of the Mediterranean diet
9. The Bright and Dark Sides of Wheat
10. Gluten-free breadmaking: facts, issues and future
11. The holy grail of ancient cereals
12. Safety of traditional cereals foodstuff.