Author: AEGIC
14 results found:-
Oat noodles and oat ‘rice’ headed for supermarket shelves
Author: AEGIC, 2024-01-12T09:00:00+11:00Oat scientists at the Australian Export Grains Innovation Centre have developed manufacturing processes for 100 per cent wholegrain noodles and a ‘rice’ product that can be eaten like regular rice. Made from Australian oats, which are high in beta-glucan, the products offer superior nutritional benefits.
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Why grain quality laboratory accreditation matters
Author: AEGIC, 2023-08-29T09:00:00+10:00The Australian Export Grains Innovation Centre Sydney has long supported the Australian grains industry with highly regarded analytical services that help underpin consumer confidence in grain food products. Playing a hidden but vital role is the National Association of Testing Authorities – the authority that gives AEGIC Sydney its official laboratory accreditation.
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AEGIC appoints new executive general manager
Author: AEGIC, 2023-08-25T09:00:00+10:00The Australian Export Grains Innovation Centre has appointed Courtney Draper as executive general manager to lead the organisation. Before joining AEGIC in 2022 as market insights manager, Ms Draper held senior roles with the Western Australian Department of Primary Industries and Regional Development in agribusiness and trade development.
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Research centre focuses on pulse protein potential
Author: Daniel Skylas, AEGIC senior research scientist, 2023-06-26T09:00:00+10:00The plant protein market in Australia is predicted to be valued at $3.2 billion by 2030, and this market is growing rapidly across Asia. Instant noodles are one area that could benefit from Australian Export Grains Innovation Centre research into expanding the use of Australian pulses as a source of plant protein for overseas markets.
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Reducing market concentration risk for Australian malting barley
Author: AEGIC senior economist Dr Chris Carter and AEGIC barley markets manager Mary Raynes, 2023-04-18T09:00:00+10:00In recent years, the Australian Export Grains Innovation Centre has communicated the benefits of Australian malting barley to a wide range of current and potential overseas markets in Asia and beyond. The program aims to lessen the concentration risk for Australian barley by stimulating demand in new markets.
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Wholegrain product recipes pave the way
Author: Sabrina Lim, AEGIC food scientist, 2023-03-18T09:00:00+11:00For years, AEGIC has been encouraging customers in Asian markets to use more Australian wholegrains. AEGIC research has shown that Australian wheat is very suitable for wholegrain products because it is less bitter and has better, brighter colour than wheat from other origins.
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AEGIC is celebrating 10 years of building long-term value for Australian grain growers
Author: AEGIC, 2022-11-15T14:00:00+11:00AEGIC was established in 2012 by the Western Australian Government and the Grains Research and Development Corporation (GRDC) to increase value in the Australian grains industry.
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Premium Chinese products a target for wheat industry
Author: Dr Siem Siah, AEGIC senior research scientist, 2022-10-31T09:00:00+11:00China is an important wheat market for Australia and research has proven that premium Chinese noodles, dumplings and steamed buns are improved by the addition of high-quality Australian wheat.
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Future looks bright for Australian oats
Author: Sean Cowman, AEGIC markets manager, 2021-11-08T09:00:00+11:00Health concerns and heightened consumer interest in the benefits of natural and wholegrain foods will help underpin future demand for healthy, clean Australian oats. Australia is tipped to remain a key global supplier of oats, with an excellent reputation across export markets.
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Colour, flavour a selling point in Asian wholegrain markets
Author: AEGIC, 2021-09-06T09:00:00+10:00Clean, bright, nutritious Australian wholegrains are poised to become a top choice in Asian markets as customers become more interested in health and economic benefits.