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. Sensory assessment is not just about taste. Appearance, colour, mouthfeel and texture are all extremely important to consumers – especially in Asia, a region which accounts for about 70% of Australian wheat exports each year on average.
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. Mat plays a crucial role in supporting many AEGIC research projects, as...
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.
New laboratories will allow AEGIC’s WA-based noodle and Asian product specialists to continue delivering value to the Australian grains 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.