The Japanese udon noodle market is Australia’s most stable premium wheat market. Japanese noodle lovers know what they like when...
Keep up to date with the wide world of AEGIC! Stories and snippets from our never-ending quest to increase the value of Australian grains.
Enhancing noodle texture and colour
Asian flour millers prefer to buy Australian wheat for noodles because of its bright, stable colour and good texture. Thanks to a...
Whole grain for better health
Increasing whole grain consumption represents a major opportunity and challenge for the food industry. Extensive evidence now shows...
Whole grain wheat: healthy for mi and youtiao
Youtiao – a type of fried bread stick popular all across Asia – could represent an opportunity to get healthy Australian whole grain...
Why white wheat for whole grain?
When it comes to whole grain products, Australian white wheat has clear advantages over the red wheat grown by our major competitors....
Behind the scenes: Asian bread baking
The Asian bread market is becoming increasingly lucrative as consumers look more towards convenience foods. North American wheat is...
AEGIC welcomes Seamild founder
AEGIC’s oat scientists were delighted to welcome Mr Xie Qingkui, founder of Seamild, for a tour and special oat noodle taste-test...
Celebrating 30 years of udon noodles
Western Australia and Japan are celebrating the 30-year anniversary of the udon noodle wheat segregation. This video celebrates the...
Vale Sidi Huang – 1942 to 2019
It is with great sadness we say goodbye to Sidi Huang. Sidi Huang was a highly-valued member of the Australian cereal chemistry...