Thursday 19 November, 2020
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 wheat in the diets of…
Wednesday 11 November, 2020
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. But what does this mean exactly,…
Wednesday 18 December, 2019
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 dominant, but there are opportunities for Australia to take…
Tuesday 3 December, 2019
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 recently. Seamild, China’s leading oats manufacturing company,…
Tuesday 26 November, 2019
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 landmark AEGIC research project*, we know…
Tuesday 12 November, 2019
Ganbei: helping China get the most out of our barley protein
Chinese brewers love Australian barley for beer. However, they’d prefer higher barley protein levels. But lots of barley protein is wasted as “spent malt”. So we thought: why…
Thursday 7 November, 2019
Innovation Minister Dave Kelly samples AEGIC’s oat noodles
The Hon Dave Kelly, Minister for Water; Fisheries; Forestry; Innovation and ICT; and Science, paid a visit to AEGIC’s oat innovation laboratory this week. The Minister had the…
Tuesday 8 October, 2019
Video: 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 people who made this unique industry possible. History During…
Wednesday 2 October, 2019
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 community. Sidi left China in 1988…
Monday 16 September, 2019
AEGIC behind the scenes: Australian wheat for Asian noodles
The Japanese udon noodle market is Australia’s most stable premium wheat market. Japanese noodle lovers know what they like when they’re tucking into a delicious bowl of udon…
