AEGIC research is paving the way for healthy Australian whole grain wheat for Asian markets. Asian markets are becoming increasingly...
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.
AEGIC Insider: AEGIC in the land of bánh mì…
Welcome to the second AEGIC Insider newsletter. After our tour through Indonesia, we headed to Vietnam to engage with flour mills about Australian wheat quality for various food products.
AEGIC back in Indonesia engaging with wheat customers
After several years of limited travel, it’s fantastic to be back in person in Australia’s key markets. Engaging with customers face to face allows us to demonstrate hands on the specific benefits of Australian wheat and other grains. Importantly, it also gives customers the chance to give us feedback on any issues they may be having with Australian grain quality or supply.
Soft wheat for Asian cakes and biscuits: an opportunity for WA growers
WA growers with long memories will remember that, once upon a time, there was healthy demand for Australian soft wheat specifically to make cakes and biscuits. In recent years though, the amount of soft wheat grown in Australia has declined, and the United States has come to dominate the Asian soft wheat export market. Australian soft wheat is now mostly grown under contract to supply the domestic biscuit and cake market.
Take a fresh look at Indonesia: a rapidly growing economy on our doorstep
With its fast-growing economy and evolving consumer preferences, Indonesia is a vital market for Australian grains. Indonesia is on...
The world of noodles
Australian wheat is highly valued for noodles across Asia. The Asian noodle market represents over one-third of Australia’s wheat...
AEGIC behind the scenes: Australian wheat for Asian bread
Asian diets are changing amid strong economic growth and increasing wealth. More and more consumers are recognising the benefits and...
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...
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...
A helping hand for Hasan’s hens
AEGIC is helping buyers in Asia understand the benefits of clean, nutritious Australian grain for animal feed. Hasan owns a...
Australian faba beans get a tune-up
A new study will help enhance the health attributes of faba beans and increase value in the lucrative export industry. Delicious and...
Making sure udon gets chewed on
The Japanese udon noodle market is Australia’s most stable premium wheat market. AEGIC’s regular Australian Wheat Technical Seminars...