News & updates

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

Wheat is a gift that keeps on giving and farmers and scientists keep finding ways to lift wheat production.

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.

Key characteristics of Australian wheat varieties have significantly improved. New varieties offer higher yields, greater grain density and more flour yield.

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.

Agriculture faces criticism for driving biodiversity loss as growing populations and wealth increase demand, leading to biodiverse landscapes being replaced by crops.

Australian soft wheat serves mainly the domestic market, while the US dominates Asia. A DPIRD-backed AEGIC initiative aims to revitalise the industry for WA growers

Russia’s actions in Ukraine have hurt Ukraine’s grain production and profitability, making Australia an unintended beneficiary of the situation.

Tasmanian baker, Bjarke Svendsgaard has been named the 2023 winner of the LA Judge Baking Apprentice of the Year Award.

Huge disruption to Ukraine’s grain flows and altered trading patterns are challenging Ukrainian grain producers and grain traders.