News & updates

China’s wheat quality requirements to be documented in an industry first October 2025 In a milestone for the Australian wheat industry, China’s multifaceted wheat quality requirements are being documented in…

AEGIC trials in Taiwan, Japan, and Korea are advancing a potential Australian Hard (Noodle) wheat subclass, backed by SAGIT and GRDC, for premium-quality noodle production

Future grains industry leaders from Indonesia got a taste of the Australian grains value chain as part of an Australia Awards Short Course on Grains Value Chain Leadership Program

Japanese flour millers know that the best wheat for udon is grown in Western Australia. WA supplies about 750,000t to Japan of a special noodle wheat blend valued at around $250 million.

AEGIC’s wheat experts were in Taiwan delivering our Australian wheat quality technical seminar for customers of Australian wheat.

Our education and insights team has been highly active in South East Asia, providing market support seminars and collecting customer preferences for wheat quality.

New laboratories will allow AEGIC’s WA-based noodle and Asian product specialists to continue delivering value to the Australian grains industry.

Indonesian and Philippines flour millers experienced the quality differences between wheat from Australia and competing origins in recent AEGIC workshops. Highlighting potential improvements to help the Australian industry make informed decisions around classification and breeding.

The International Wheat Congress in Perth in September 2024 was a fantastic opportunity to deliver AEGIC’s insights and expertise to 900 wheat experts from across the globe.

Australia’s best pasta was put under the spotlight at the Sydney Royal Fine Food Show recently, with AEGIC’s sensory evaluation expertise helping to identify the cream of the pasta crop.

Laboratory staff from around Australia had the opportunity to increase their knowledge of the importance of wheat quality for noodles recently.

Food manufacturers and flour millers in the Philippines have expressed strong interest in Australian soft wheat for cookies and cakes, as demand increases across the region.

The LA Judge Award is supported by companies across the Australian baking sector as an important way of developing the skills of young bakers and safeguarding the future of the industry.

A delegation of Indonesian bakers and noodle makers have a better understanding of the quality and value of Australian wheat, and how AEGIC helps ensure our wheat meets their needs.

Imogen Fearon from Queensland, has won the 2024 LA Judge Award at a gala ceremony in Sydney presented by AEGIC and Woolworths.

AEGIC is investigating whether there is potential to expand the use of Australian Noodle Wheat (ANW) and APWN outside Japan, such as South East Asian noodles, breads, and steamed products.

Malaysian bakers are targeting niche product segments such as wheat germ bread, seeded barley bread and 100% whole grain bread, made from Australian wheat.

Wheat is a gift that keeps on giving and farmers and scientists keep finding ways to lift wheat production.