Kellogg’s Australia now has gluten-free versions of Coco Pops and Sultana Bran cereals as part of its gluten-free portfolio.
A mice plague of epic proportions is sweeping through the farmlands of NSW, creating a worsening economic and public health situation across the state.
New Zealanders could be tucking into artisan pasta, pizza and bread made from durum wheat grown in the Wairarapa if a new project indicates there's a market for it.
Researchers have found the waste product generated from the process of malting has antioxidant properties and has potential to be used in the food industry.
Six US families have asked the national Food and Drug Administration (FDA) to protect consumers from poppy seed imports that may contain dangerous levels of opiates.
Growing appetite for plant-based meat substitutes brings opportunity for Australia's grain, oilseeds and pulse sector.
The one-year research project showed the environmental, economic and cultural viability of growing native grains for bread on Gamilaraay country, NSW.
Australia's new open access quinoa variety is expected to create domestic and export opportunites.
Australia's barley exports increased by 30% but its share of global trade in barley declined over the period 2000–2005 to 2015–2019, according to AEGIC.
The FDA has finalised limits on inorganic arsenic in infant rice cereals at 100 micrograms per kilogram, or 100 parts per billion.
A new high-fibre wheat, developed by CSIRO and Limagrain, is set to become available in Australia in 2021 and Europe in 2022.
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.
Exposure to a type of bacteria that mimics gluten can confuse the immune system and trigger coeliac disease, according to researchers from Monash University.
A report has revealed that a popular modern variety of wheat does not impair gut health in mice when compared to heirloom wheat varieties.
The Australian Export Grains Innovation Centre has plans to standardise whole grain guidelines and authenticate whole grain flour, to support flour millers.