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.
Roasted barley can be used as a contrast agent for photoacoustic computed tomography investigations in the gut and swallowing.
Acrylamide is not a natural ingredient of food — it is basically a processing contaminant that is probably carcinogenic.
Page House is launching heat-treated flour for American households to help ensure the safe handling and eating of raw recipes.
Researchers have developed high-fibre wheat that can help improve gut health without changing your diet.
The Bühler Group's digital rice analyser, TotalSense, enables improvement of yield and of quality for rice processors.
A Europe-based partnership between cereal scientists from academia and industry, Healthgrain Forum, has defined whole-grain foods.
Food shipping costs could be reduced if pasta could be 'flat-packed' then transformed into its 3D shape when the consumer immerses it in water.
While lupins have been a source of human and animal nutrition for thousands of years, they can come with a sting in the tail. So-called 'bitter lupin' varieties contain toxic alkaloids that can affect nervous, circulatory and digestive systems.
Five times larger than the human genome and more complex, the wheat genome has finally been sequenced by an international team that included UWA researchers.
Australian scientists have improved rice productivity by selecting rice varieties that are better at capturing sunlight to produce grains, instead of reflecting it as heat.
Technological advances have enabled Australian wheat farmers to offset the effects of climate change in the past 25 years; however, a reduction in yield potential over that time indicates a future risk to the $5 billion industry, CSIRO research has found.
In a breakthrough that could lead to the development of drought-proof crops, research led by ANU has found how plants, such as rice and wheat, sense and respond to extreme drought stress.
In Australia and New Zealand, close to 100% of our diets and agricultural systems are based on 'non-native' crops. In fact, 'foreign' crops dominate national food consumption and farming practices worldwide with nearly 70% of the crops contributing calories, fat and protein in a country's diet historically originating elsewhere.
Huge recalls cause huge damage to brands, profitability and even viability — and 4500 million kg of flour is a huge recall.