Ingredients > Cereals & grains

Is this the best thing since sliced bread?

11 February, 2020

Maybe 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, 2020

Exposure 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, 2020

A 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, 2019

The 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, 2019

Sesame 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, 2019

Scientists 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, 2019

Early 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, 2019

Organic 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, 2019

A 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 Keck

Scientists 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, 2018

General 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, 2018

They 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, 2018

Roasted 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, 2018

Acrylamide is not a natural ingredient of food — it is basically a processing contaminant that is probably carcinogenic.


Heat-treated flour addresses food safety

10 April, 2018

Page House is launching heat-treated flour for American households to help ensure the safe handling and eating of raw recipes.


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