Australian grain growers are producing low emissions intensity, high quality cereals, pulses and oilseeds, according to a new report released by the Grains Research and Development Corporation (GRDC).
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Grain markets look to Australia to fill European shortfall
All eyes are on Australia’s developing winter crop as global grains markets look to Australia to offset a poor European harvest hit by drought, an international grains strategist has told local growers.
Rabobank
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Smart systems for gluten-free grains win national awards
Agricultural innovations that enable coeliac sufferers to safely eat cereals and artificial intelligence systems for precision crop management were tonight recognised with national honours at the Australian
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Grains: A global food resource
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
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Research partnership established for WA grains industry
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.
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Food, drink and medicine breakthrough seeded
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.
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Adelaide to receive funding for grains research
New grain research facilities worth more than $1.1 million will be established at the University of Adelaide Waite campus.
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WA Crop Research Hub to receive $3m to boost grains industry
The new Crop Research Hub in Western Australia will be charged with improving grain crop productivity and disease resistance Australia wide.
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Funding boost for Grains Centre of Excellence
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.
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Research suggests eating grains does not contribute to excess weight
Adults with high core grain intakes have same waistline as grain food avoiders, according to research commissioned by the Grains
& Legumes Nutrition Council.
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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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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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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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