AgFunder brings an interesting story about new forms of flour and lower glycemic sugar from wheat stalks and other crop residues. By using crop residues that are wasted or underutilized that company hopes to re-invent a healthier sugar and healthier wheat flour. You can read the full story here:
https://agfundernews.com/the-supplant-company-makes-wheat-flour-from-grains-and-upcycled-stalks
