Premium fragrant rice developed for Australian conditions
10 September, 2014A new premium rice variety has been developed for Australia. Topaz rice will be available to rice growers in October 2014.
Super spaghetti and other dietary fibre futures
28 July, 2014Super spaghetti is just one of the items on the plate of Adelaide researchers as they develop better quality pasta with improved health benefits.
Gluten-free, wheat-free, lactose-free
11 July, 2014Individual nutritional lifestyle choices are changing the bakery market in developed countries like Germany.
Enhanced wholegrains: nature's best superfood
30 June, 2014With 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.
New export malt quality barley named
13 September, 2013A 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.
There’s a new nut in the marketplace
26 July, 2013Sandalwood 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.
High fructan barley
16 May, 2013CSIRO 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.
Wild grass could boost UK wheat yields by 30%
16 May, 2013Synthetic 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.
Why sourdough bread resists mould
22 February, 2013Sourdough 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.
ABCMF brings together Australia's biggest breakfast cereal manufacturers
13 August, 2012The 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, 2012For years acrylamide has been the focus of research as a response to fears that it may have carcinogenic properties.
Grains of truth about staple foods
02 July, 2012The 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.
Grains & Legumes Nutrition Council formed
02 July, 2012The 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.
Easy tracking of GM content
29 June, 2012With 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, 2012Tasters 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.
