News & updates

The growing demand for oat-based products in Asia, driven by health and wellness trends, presents significant growth opportunities for the Western Australian oat industry. That was the message from Dr…

A newly signed memorandum of understanding (MoU) supports positive collaboration between the Australian and Chinese grains industries, fostering new areas of research that benefit both countries. Representatives from Grains Australia,…

Jack King is a member of AEGIC’s executive management team, overseeing AEGIC’s barley and oats research programs.  Based in Geelong, Victoria, Jack leverages his significant experience in the commercial sector…

AEGIC has a long history of helping nurture the next generation of agriculture and grain science students from Australia and around the world. We regularly host university and school groups…

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.

Dr Hemali Kanthilanka is AEGIC’s Research and Analysis Officer, playing an important role within AEGIC’s Economics and Market Insights Team.

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Daniel is Senior Research Scientist at AEGIC and leads our research into the processing of Australian pulses for protein-packed foods.

Experienced AEGIC Director Matt Macfarlane has been appointed Chair of the AEGIC Board.

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.

How do Australia’s wheat experts ensure Aussie wheat makes top quality noodles, bread and cookies? The answer is sensory assessment, and it’s a crucial part of ensuring new wheat varieties meet the needs of consumers both in Australia and in Asian markets.

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.

As a Senior Research Scientist at AEGIC, Sabori has played a pivotal role in our push to move Australian oats beyond the breakfast table.

AEGIC showcased our industry-leading oat innovation and technical expertise at the Processed Oat Partnership OATSPO field day, held in in the heart of Western Australia’s oat growing country.

Fresh from our recent work engaging with customers of Australian barley in China, AEGIC’s barley experts have been busy bringing market insights back to the Australian industry.

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.