There comes a moment in the life of a company that has chosen to believe in a still relatively underexplored raw material when years of quiet, dedicated work receive recognition that reaches far beyond its own borders. For us at Molino e Riseria Martini – La Veronese®, that moment has arrived: our abstract, developed in collaboration with researcher Monia Caramma, has been accepted for the Global Sorghum Conference in Lubbock, Texas — one of the world’s leading international events dedicated to sorghum.
We say this with the satisfaction of knowing how much work, how many trials and how many adjustments lie behind just a few lines of an abstract. But we also know that this is not the final destination. It is another milestone along the way — confirmation that the path we have chosen has scientific value, not just commercial potential.
Why sorghum, and why now?
Sorghum is not a passing trend. It is one of the oldest cereals cultivated by humankind and, at the same time, one of the most practical answers to some of the challenges facing today’s food system. It can withstand drought conditions where other cereals struggle, requires fewer agrochemical inputs, adapts well to increasingly unstable climates and is naturally gluten-free — making it a valuable option for those looking for clean, minimally processed alternatives to the conventional wheat supply chain.
And yet, for decades, sorghum remained on the margins of Western food research, often dismissed as a “minor cereal” or regarded primarily as animal feed. Those who work seriously with this raw material know that behind that label lies enormous, largely untapped potential — in terms of technological functionality, nutritional profile and agronomic sustainability. Presenting research on this topic at an international event such as the GSC means helping to close that gap with data, not slogans.
A journey built over time, not improvised
The work presented in Lubbock is the result of a long-term research and development journey that Molino e Riseria Martini – La Veronese® has been pursuing around dehulled sorghum. This has ranged from the reformulation of gluten-free premixes to the development of technological solutions designed to address real challenges in leavening, structure and shelf life in gluten-free baked products. It is work carried out through production trials, not only in the laboratory — the often invisible difference, from the consumer’s point of view, between an innovation that remains on paper and one that genuinely works on the production line.
Our collaboration with Monia Caramma, combining scientific expertise with a broader understanding of the supply chain, has enabled us to translate this industrial experience into a language that can engage with the international scientific community. This is far from a minor detail. Too often, innovation developed by small and medium-sized companies remains unheard, simply because they lack the tools to have it validated and communicated beyond their own boundaries. We chose not to settle for that.
Investing in growth, consistently
If there is one lesson we are proud to take from this achievement, it is that innovation is not a one-off event. It is an ongoing investment. It is built year after year, trial after trial, often without immediate visibility. And precisely for that reason, it requires a vision that looks beyond the next quarter and beyond a single product line.
If there is one lesson we are proud to take from this achievement, it is that innovation is not a one-off event. It is an ongoing investment. It is built year after year, trial after trial, often without immediate visibility. And precisely for that reason, it requires a vision that looks beyond the next quarter and beyond a single product line.
Looking ahead
With this abstract, Molino e Riseria Martini – La Veronese® is bringing more than data to Texas. We are bringing a way of working: rigorous, patient and focused on creating food that is good, sustainable and honest for the people who choose it. A small step on a very large stage — but lasting change often begins precisely this way: with carefully considered steps, taken with consistency and method.
La Veronese®
500 g
