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…
Tuesday 8 October, 2019
Video: celebrating 30 years of udon noodles
Western Australia and Japan are celebrating the 30-year anniversary of the udon noodle wheat segregation. This video celebrates the people who made this unique industry possible. History During…
Tuesday 8 October, 2019
30 years of udon noodle sensory evaluation
The official 2019 udon noodle sensory evaluation program is underway at AEGIC, as Western Australia and Japan celebrate the 30-year anniversary of the unique noodle wheat segregation. Since…
