News & updates

A newly signed memorandum of understanding (MoU) supports positive collaboration between the Australian and Chinese grains industries, fostering new areas of research that benefit both countries. Representatives from Grains Australia,…

Japanese flour millers know that the best wheat for udon is grown in Western Australia. WA supplies about 750,000t to Japan of a special noodle wheat blend valued at around $250 million.

AEGIC has a long history of helping nurture the next generation of agriculture and grain science students from Australia and around the world. We regularly host university and school groups…

New laboratories will allow AEGIC’s WA-based noodle and Asian product specialists to continue delivering value to the Australian grains industry.

Indonesian and Philippines flour millers experienced the quality differences between wheat from Australia and competing origins in recent AEGIC workshops. Highlighting potential improvements to help the Australian industry make informed decisions around classification and breeding.

A major new AEGIC project to extensively document the wheat quality requirements of customers across South East Asia is underway, supported by Grains Australia. In November and December 2024, we…

Dr Ian Wesley is the definition of a jack of all trades. But rather than being a master of none, he is a master of all; Principal Research Scientist, Quality Manager Analytical Service, Course Director and safety leader for AEGIC’s Sydney labs.

Dr Hemali Kanthilanka is AEGIC’s Research and Analysis Officer, playing an important role within AEGIC’s Economics and Market Insights Team.

View the archive of our monthly email newsletter, AEGIC Insider.

AEGIC is investigating whether there is potential to expand the use of Australian Noodle Wheat (ANW) and APWN outside Japan, such as South East Asian noodles, breads, and steamed products.

AEGIC developed extensive milling data to help SE Asian millers optimise Australian Hard and Standard White wheat.

AEGIC supported a WA Government trip to China to strengthen connections and explore new opportunities for Australian wheat, barley, oats and other grains.

Malaysian bakers are targeting niche product segments such as wheat germ bread, seeded barley bread and 100% whole grain bread, made from Australian wheat.

South and Central American brewers, maltsters, and officials showed strong interest in Australian malting barley during an AEGIC-led mission to boost demand in the region.

Chinese barley customers are equipped with the information they need to smoothly and quickly transition to using Australian barley once again, thanks to events presented in China by the Australian industry.

AEGIC trials in Taiwan, Japan, and Korea are advancing a potential Australian Hard (Noodle) wheat subclass, backed by SAGIT and GRDC, for premium-quality noodle production

Welcome to the second AEGIC Insider newsletter. After our tour through Indonesia, we headed to Vietnam to engage with flour mills about Australian wheat quality for various food products.

AEGIC experts spent two weeks in Indonesia meeting flour millers to discuss wheat quality needs and explore ways to enhance the value of Australian wheat in the market.