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…
Wednesday 2 October, 2019
Vale Sidi Huang – 1942 to 2019
It is with great sadness we say goodbye to Sidi Huang. Sidi Huang was a highly-valued member of the Australian cereal chemistry community. Sidi left China in 1988…
Monday 16 September, 2019
AEGIC behind the scenes: Australian wheat for Asian noodles
The Japanese udon noodle market is Australia’s most stable premium wheat market. Japanese noodle lovers know what they like when they’re tucking into a delicious bowl of udon…
Friday 6 September, 2019
AEGIC behind the scenes: Australian wheat for Asian bread
Asian diets are changing amid strong economic growth and increasing wealth. More and more consumers are recognising the benefits and convenience of baked products. Australia is well-placed to play…
Monday 26 August, 2019
Eating healthy oats in new ways
AEGIC is an independent, not-for-profit company established in 2012 to increase value in the Australian grains industry. We gather, analyse and share market intelligence the industry needs to…
