High-fibre wheat set to enter global market
07 May, 2020A new high-fibre wheat, developed by CSIRO and Limagrain, is set to become available in Australia in 2021 and Europe in 2022.
Is this the best thing since sliced bread?
11 February, 2020Maybe not, but UK scientists have developed a high-fibre white flour that could provide food producers with another option for a healthier high-fibre white bread.
Coeliac disease triggered by bacterial exposure
20 January, 2020Exposure to a type of bacteria that mimics gluten can confuse the immune system and trigger coeliac disease, according to researchers from Monash University.
Effects of heirloom and modern wheat on gut health
09 January, 2020A report has revealed that a popular modern variety of wheat does not impair gut health in mice when compared to heirloom wheat varieties.
What's in a grain? New guidelines for flour mills
03 December, 2019The Australian Export Grains Innovation Centre has plans to standardise whole grain guidelines and authenticate whole grain flour, to support flour millers.
Sesame allergy is more common than you thought
05 August, 2019Sesame allergy affects more than 1 million children and adults in the US — more than previously estimated — yet sesame labelling is currently not required by US law.
Aussie oat noodles target Chinese market
29 May, 2019Scientists from the Australian Export Grain Innovation Centre are developing new oat products including oat noodles, oat rice and oat milk to meet growing demand in China.
Winter wheats could boost national crop by 20%
26 February, 2019Early sowing of winter wheats could increase Australian wheat crop yields, which could add around $1.8 billion to the national economy.
Does folic acid fortification go far enough?
12 February, 2019Organic wheat, rye, rice and corn flours do not have to be fortified with folic acid. Is this increasing the risks of birth defects in some babies?
Engineered rice plants increase yield 27%
15 January, 2019A new bioengineering approach for boosting photosynthesis in rice plants could increase grain yield by up to 27%, according to a study.
Healthier rice is extra nice
17 October, 2018 by Eliza KeckScientists from the Chinese Academy of Sciences and CSIRO have developed a rice variety with a much thicker and nutrient-dense outer layer.
General Mills removes 'natural' label after lawsuit
31 August, 2018General Mills will stop labelling its Nature Valley Granola Bars as "Made with 100% Natural Whole Grain Oats" following legal action from three consumer groups.
Scientists investigate low-allergy wheat breeds
21 August, 2018They have used the wheat genome map to help breed low-allergy wheat varieties and reduce the risk of diseases like coeliac and baker's asthma.
New use for barley
03 July, 2018Roasted barley can be used as a contrast agent for photoacoustic computed tomography investigations in the gut and swallowing.
Action needed to reduce acrylamide
22 May, 2018Acrylamide is not a natural ingredient of food — it is basically a processing contaminant that is probably carcinogenic.
