Australian canola, chickpea, lentil and wheat exporters now have improved market access into Pakistan following successful technical negotiations between the two countries.
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Forecast near record for national winter crop
New South Wales is on the verge of a record-breaking winter crop, with forecast production of more than 17.6 million tonnes driving near all-time high production prospects for Australia overall.
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Cereal killer’s deadly touch could lead to new wheat threat
Scientists have uncovered the origins of the world’s deadliest strain of cereal rust disease which threatens global food security.
Researchers from Australia’s national science agency, CSIRO, together
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Winter crop yields down – Rabobank
Australia is staring down the barrel of another lower-than-average winter crop, as ongoing dry weather hinders planting across much of the nation, according to Rabobank’s newly-released Australian 2019
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Anthony Pratt: Value-added food will pave way for Australian exports
Anthony Pratt, chair of packaging and recycling giant Visy, said that processed foods are what drives investment and jobs in the food and beverage sector. Making the keynote address at the 7th Global Food
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Study establishes new method of developing disease-resistance in crops
Researchers have pioneered a new method to rapidly recruit disease-resistance genes from wild plants for transfer into domestic crops, a technique which could revolutionise the development of disease-resistant
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Victoria scientists pave way for faster precision breeding of wheat
Agriculture Victoria scientists have helped crack a genetic code that provides a new foundation to improve production and response to disease threats.
The work provides a new foundation to enhance wheat
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CSIRO helps develop high-fibre wheat
The Commonwealth Scientific and Industrial Research Organisation is part of an international team that has developed a new type of wheat with 10 times the amount of fibre of regular wheat.
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Wheat genome decoded to enhance food security
UWA researchers from the ARC Centre of Excellence in Plant Energy Biology have been involved in publication of the most comprehensive analysis of a wheat genome.
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Changing climate has stalled Australian wheat yields: study
Australia’s wheat yields more than trebled during the first 90 years of the 20th century but have stalled since 1990.
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Australia set to manufacture ancient superfood
According to a story in The Lead, the demand for an ancient superfood is being met by an Adelaide company.
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Why do people decide to go gluten- or wheat-free?
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.
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Australian exports benefiting from Indonesian wheat demands
A significant growth in Indonesia’s demand for the import of meat and produce is set to benefit Australian exporters.
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New Code of Practice clarifies whole grains across the food industry
A new Code of Practice has been developed to ensure consistent messaging on the whole grain content of foods to set a standard for labelling the widely-ranging content food choices.
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Australians making the switch to gluten as gluten-free labelling increases
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.
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Saltmine redesigns Tip Top packaging
Sydney brand design agency, Saltmine Design Group has redesigned the Tip Top product packaging to promote what it calls its "leadership in the bread category.“
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Bread production in Australia: rising to new challenges
According to industry analysts, IBISWorld, Australia’s bread industry is not only going through a number of changes - its also facing challenges that is forcing it to both rationalise and innovate, writes Branko Miletic.
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Laucke launches single origin flour from Kangaroo Island
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.
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