News & updates

Sabrina Lim is an expert Food Scientist at AEGIC, specialising in baking. She conducts test baking for bread, cakes, cookies and whole grain products.

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.

Mathew Rees is one of AEGIC’s key technical milling experts, playing a crucial role in wheat and flour quality testing and training services.

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.

An Australian barley industry mission to China has been enthusiastically received by Chinese customers eager to connect with Australia’s barley supply chain and receive up-to-date technical support and information.

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

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

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.

AEGIC is pleased to welcome Stuart Richardson to the AEGIC Board.

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.

In 2024, delays and increased costs of shipping grain through the Panama Canal is making Australian grain more attractive to Asian buyers.

Science and innovation ensure Australian farmers produce more wheat from less rain.

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

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.