Ingredients > Cereals & grains

ABCMF brings together Australia's biggest breakfast cereal manufacturers

13 August, 2012

The AFGC has announced the formation of the Australian Breakfast Cerreal Manufacturers Forum, which brings together Australia’s largest breakfast cereal producers.

Acrylamide and baking

03 July, 2012

For years acrylamide has been the focus of research as a response to fears that it may have carcinogenic properties.

Grains & Legumes Nutrition Council formed

02 July, 2012

The Grains & Legumes Nutrition Council has replaced Go Grains Health & Nutrition with a new name and logo. The council is a not-for-profit organisation, founded by the Grains Research and Development Corporation and supported by producers and manufacturers in the grains and legumes industries.

Grains of truth about staple foods

02 July, 2012

The simplification of complex nutritional messages has resulted in grain foods like bread and pasta becoming the ‘scapegoat’ for weight gain and bloating, despite ample research to the contrary.

Easy tracking of GM content

29 June, 2012

With debate about the safety of genetically modified (GM) crops, it is important for food processors to be able to monitor GM levels in food products. New research has shown it is possible to recognise GM contamination as low as 0.1% in maize using bioluminescent real-time reporter (BART) technology and loop mediated isothermal amplification (LAMP).

Green banana flour makes gluten-free pasta

26 June, 2012

Tasters have found a gluten-free pasta made using green banana flour to be more acceptable than regular whole wheat pasta. The product has less fat and is cheaper to produce than standard pastas and is suitable for celiacs.

Manitoba shelled hemp seeds

06 September, 2011

Manitoba Harvest Hemp Foods & Oils has rebranded its shelled hemp seeds product which is now known as Hemp Hearts.

Quinoa the pseudograin

02 May, 2011 by

“Swapping high-GI grains in our diet for an ancient, nutrient-packed ‘super seed’ may lead to better health for millions of Australians,” says Dr Joanna McMillan, registered nutritionist and accredited practising dietician.

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.

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