Ingredients > Cereals & grains

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.

Wheat developed with 10 times more fibre

10 January, 2018

Researchers have developed high-fibre wheat that can help improve gut health without changing your diet.

Bühler Group TotalSense digital rice analyser

29 November, 2017

The Bühler Group's digital rice analyser, TotalSense, enables improvement of yield and of quality for rice processors.

New definition for 'whole-grain' food

14 August, 2017

A Europe-based partnership between cereal scientists from academia and industry, Healthgrain Forum, has defined whole-grain foods.

Shape morphing pasta — just add water

08 June, 2017 by Jennifer Chu

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.

Lupins and toxicity

05 June, 2017

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.

Wheat genome finally reveals its secrets

20 April, 2017

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.

Sun-smart rice varieties more productive

16 February, 2017

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.

Wheat farmers offset climate change impact with technology… but for how long?

13 February, 2017

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.

Developing drought-proof crops

20 July, 2016

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.

'Foreign' food dominates diets all over the world

08 June, 2016

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.

4.5 thousand tonnes of flour recalled due to E. coli scare

07 June, 2016 by Janette Woodhouse

Huge recalls cause huge damage to brands, profitability and even viability — and 4500 million kg of flour is a huge recall.

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