The 69th Australasian Grain Science Conference, with the theme of ‘Grains: A Global Food Resource’, will bring together a diverse range of delegates from academia, government research agencies and industry who undertake research and innovation activities across the grains industry value-chain. The conference represents all cereal, pulse and oilseed commodities, allied processing industries, research medical … Continue reading Grains: A global food resource
Western Australia’s grains industry is set to benefit from a $48 million scientific research partnership between the Western Australian government and the Grains Research and Development Corporation. A major new research program will attempt to unlock the potential of WA’s grainbelt soils and exploratory projects to boost oat, canola, lupin and pulse production and value … Continue reading Research partnership established for WA grains industry
Worldwide production of food, beverages and medicinal plants could become cheaper and more reliable using information from a germination breakthrough by La Trobe University and the University of Western Australia scientists.
New grain research facilities worth more than $1.1 million will be established at the University of Adelaide Waite campus.
The new Crop Research Hub in Western Australia will be charged with improving grain crop productivity and disease resistance Australia wide.
The Victorian Government is strengthening Wimmera Southern Mallee’s leadership in grains innovation with new funding to advance the region’s competitive advantage in agri-science.
Adults with high core grain intakes have same waistline as grain food avoiders, according to research commissioned by the Grains
& Legumes Nutrition Council.
At different times, fat, sodium, carbohydrates, sugar and protein have all been targeted as “bad” dietary factors. Right now the focus seems to have shifted to gluten: a protein found in cereal grains, especially wheat but also rye, barley and oats.
A nationwide survey conducted by the CSIRO has found that a greater number of people are making the choice to go gluten or wheat-free as consumer foods are increasingly labelled as either gluten or lactose free.
For many years, Laucke Flour Mills Managing Director Mark Laucke has been crafting products derived from grains of known and traceable sources in the same way the wine industry produces wine from selected varieties and regions.