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 varieties for the global food supply. The technique called AgRenSeq was developed by scientists at the John Innes Centre in Britain working with colleagues in Australia and … Continue reading Study establishes new method of developing disease-resistance in crops
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 quality and better prepare an industry adapting to climate change. The journal Science published the world’s first detailed road map of the wheat genome … Continue reading Victoria scientists pave way for faster precision breeding of 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.
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.
Australia’s wheat yields more than trebled during the first 90 years of the 20th century but have stalled since 1990.
According to a story in The Lead, the demand for an ancient superfood is being met by an Adelaide company.
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 significant growth in Indonesia’s demand for the import of meat and produce is set to benefit Australian exporters.
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.
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.
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.“
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.
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.