AEGIC News and Stories

Monday 24 February, 2020

AEGIC oat rice and oat noodles getting rave reviews

Growers and grains industry players from around the country had the chance to taste an innovative oat “rice” dish at one of Australia’s biggest grains industry events, the…

Wednesday 18 December, 2019

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 dominant, but there are opportunities for Australia to take…

Friday 13 December, 2019

Taking a bigger slice of the Asian cake and biscuit market

A reinvigorated Australian soft wheat industry could potentially take a larger slice of Asia’s growing cake and biscuit market, according to an AEGIC investigation. The amount of wheat…

Friday 6 December, 2019

Indonesia’s bread and butter

Getting more Aussie wheat into premium Indonesian bakeries could increase value for Australian growers, as our nearest neighbours continue to eat more and more bread and baked goodies….

Tuesday 3 December, 2019

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 recently. Seamild, China’s leading oats manufacturing company,…

Friday 29 November, 2019

Towards 2030: Australia’s grain production outlook

More than half of Australia’s extra grain production in 2030 will be consumed within Australia, according to new AEGIC analysis. AEGIC Chief Economist Professor Ross Kingwell said Australian…

Tuesday 26 November, 2019

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 landmark AEGIC research project*, we know…

Tuesday 19 November, 2019

The whole grain and nothing but the grain

Health-conscious consumers will have even more confidence in the benefits of whole grain products, thanks to new guidelines for flour millers and an improved method to authenticate “whole…

Tuesday 12 November, 2019

Ganbei: helping China get the most out of our barley protein

Chinese brewers love Australian barley for beer. However, they’d prefer higher barley protein levels. But lots of barley protein is wasted as “spent malt”. So we thought: why…

Thursday 7 November, 2019

Innovation Minister Dave Kelly samples AEGIC’s oat noodles

The Hon Dave Kelly, Minister for Water; Fisheries; Forestry; Innovation and ICT; and Science, paid a visit to AEGIC’s oat innovation laboratory this week. The Minister had the…

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