How Thailand's bureaucratic policies and organisations affect the development of its rice economy.
In a discovery that could boost rice crop yields and lead to more disease-resistant types of rice, biologists studying bacterial leaf blight have discovered how the rice plant's immune system is triggered by the disease.
Australia's agricultural sector is looking to cash in on the quinoa trend, with a three-year national trial of the 'superfood' commencing across five Australian states.
Wheat-based products are far more popular with consumers than oats or barley, but until now wheat could not make the 'lowers cholesterol' claim that makes the other grains attractive.
A new premium rice variety has been developed for Australia. Topaz rice will be available to rice growers in October 2014.
Super spaghetti is just one of the items on the plate of Adelaide researchers as they develop better quality pasta with improved health benefits.
Individual nutritional lifestyle choices are changing the bakery market in developed countries like Germany.
With consumers becoming increasingly health conscious, the demand for cereal and bread products with wholegrains will continue to increase - placing pressure on food manufacturers to incorporate new superfoods in their products to keep up with consumer demands.
A new barley variety has been officially named at the Australian Barley Technical Symposium. The IGB1101, now officially named La Trobe, will reportedly improve export opportunities for Australian growers in medium to low rainfall areas.
Sandalwood is best known as a fragrant wood but long before it was a major export from Western Australia, local Indigenous communities used the sandalwood nuts as a food source. The nuts are low in saturated fats, high in mono and polyunsaturated fats. Somewhat similar to Brazil nuts and with a glutinous texture, the nuts are now commercially available.
CSIRO has developed a barley variety high in fructans which will enable food producers to deliver wholegrain food with greater potential health benefits provided by one natural ingredient.
Synthetic wheats made from ancient wheat and wild grass species can create a bridge for transferring novel sources of genetic diversity from wild relatives into varieties already being farmed. Researchers are claiming that UK wheat yields could be boosted by up to 30% with the introduction of a new wheat bred from a wild grass species.
Sourdough bread resists mould, unlike conventionally leavened bread. It seems that during sourdough production, bacteria convert the linoleic acid in bread flour to a compound that has powerful antifungal activity.
The AFGC has announced the formation of the Australian Breakfast Cerreal Manufacturers Forum, which brings together Australia’s largest breakfast cereal producers.
For years acrylamide has been the focus of research as a response to fears that it may have carcinogenic properties.