Ingredients > Cereals & grains

Public comment welcome to proposed change to food code

29 March, 2011

FSANZ welcomes comment on an assessment report for a genetically modified corn line.

Wheat production increases not enough to feed the world

18 August, 2010

The rate of increase in wheat yields has plateaued and there will not be sufficient wheat to feed the world's future population.

Noodle market set to sizzle

04 August, 2010

Two and a half decades since its launch, the Maggi 2 Minute Noodles product still dominates the instant noodles market in India. The Nestle brand's runaway success can be regarded as quite a feat, especially in a country where most packaged products struggle to make their presence felt.

Increased protein and fibre in flat breads

08 June, 2010

Distillers dried grains with solubles, a co-product when corn is processed into ethanol, can be used to supplement protein and fibre in a range of baked products such as chapattis.

Definition of whole grain

10 May, 2010

The European Healthgrain consortium has developed a definition for whole grain.

DKSH Barley Balance

22 December, 2009 by

Barley Balance naturally concentrated barley beta-glucan is claimed to lower cholesterol and reduce blood sugar, and can promote weight loss with proper diet changes.

Textured soy protein flakes

01 April, 2009 by

Cargill is introducing a line of textured soy protein flakes in the Americas to its already broad portfolio of soy protein products. Prosanté textured soy protein flakes, already on the market in Europe, Middle East, Africa and Asia–Pacific, contain 50% protein and are available in a variety of shapes and sizes.

International wheat experts meet to tackle the 'plant plague'

18 March, 2009

Wheat experts from Australia, Asia, Africa, Europe and the Americas have converged on the Borlaug Global Rust Initiative 2009 Technical Workshop in Mexico to discuss the worldwide threat of the Ug99 windborne plant fungus, which could decimate 90% of the globe's wheat varieties.

New wheat varieties showing resistance to Ug99

18 March, 2009

In a study released at the Borlaug Global Rust Initiative 2009 Technical Workshop in Mexico, researchers have developed varieties of wheat that are not only resistant to plant rust fungus Ug99, but also produce more grain than today’s most popular varieties.

Record high corn prices and the impact on food costs

12 March, 2008

Recent US trades driven by economic growth in developing countries and favourable exchange rates, combined with tight global grain supplies, resulted in record or near-record prices for corn, soybeans and other food and feed grains in 2007

Australians not eating enough grain

31 October, 2007

A national consumer education campaign promoting consumption of at least four serves of grain-based foods a day for optimum health was launched this week in Sydney.

Wheat quality in the spotlight

24 May, 2007

Molecular biologist Professor Rudi Appels has been awarded a Visiting Fellowship within the Food Futures Flagship, to advance the application of genomics technologies to high quality grains, including wheat and barley.

Modern flour mills replace stone mills in Egypt

06 June, 2005 by Danetta Bramhall

New, modern mills with centralised PLC/PC control have replaced giant millstones in a massive project that required the combined efforts of several global suppliers to ensure success

Low dust ingredients

17 January, 2005

Danisco has developed a low-dust powder technology for food manufacturers with an eye for a top factory environment. Capa-ble of reducing up to 98% of the dust from dry-blended ingredi-ents, the technology lies behind Danisco's range of low-dust ingredients.

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