National Barley Foods Forum Presentations

The effects of barley on coronary heart disease and diabetes risk
Dr. Christine Fastnaught, BGLife Barley, Fargo, ND

Sensory and physical properties of barley breads
Dr. Wally Yokoyama, ARS Western Research Laboratory, Albany, CA

Health benefits of whole grain barley breads
Dr. Hyunsook Kim, ARS Western Research Laboratory, Albany, CA

New barley variety development
Dr. Don Obert, ARS Small Grains and Potato Research, Aberdeen, ID

New barley variety development
Dr. Dale Clark, WestBred, LLC, Bozeman, MT

Review of National Barley Foods Council programs
Mary Palmer Sullivan and Cindy Ritter

New barley foods: opportunities and challenges
Elizabeth Arndt, ConAgra Foods, Inc., Omaha, NE

New barley foods: opportunities and challenges
Dr. Patrick Finney, Roman Meal Company, Tacoma, WA

New barley foods: opportunities and challenges
Lori Wilson, Kellogg Company, Battle Creek, MI