Noodles, Rice: How To Make Oats A Mainstream Food | Queensland Country Life

Oat noodles and oat ‘rice’ are set to become mainstream foods once new manufacturing processes developed by the Australian Grain Export Innovation Center (AEGIC) are matched with the right trading partners. .

AEGIC is looking for food brands, manufacturers or investors who can accelerate the time to market of new, healthy plant-based products and help move oats beyond the breakfast table to become an option for the. lunch, dinner and snacks.

Developed from Australian oats, rich in soluble dietary fiber beta-glucan, the new products would offer superior nutritional benefits.

AEGIC oat rice is claimed to contain twice as much dietary fiber as other white and brown rice, less carbohydrates, more protein, and a higher concentration of healthy unsaturated fatty acids.

AEGIC oat rice is claimed to contain twice as much dietary fiber as other white and brown rice.

100% whole grain oat noodles are produced without additives and AEGIC’s hydrothermal treatment gives the same shelf life as traditional wheat noodles.

AEGIC Chairman and CEO Richard Simonaitis said access to intellectual property for AEGIC’s oat products would give industry partners the opportunity to launch Australian-origin export products on the market.

“The demand for whole grain products is growing rapidly around the world, especially in Australia’s major export markets, as Asian diets continue to evolve,” said Simonaitis.

“Asian consumers are increasingly aware of the health benefits of whole grains. Increasingly, health officials and governments are recommending that consumers replace refined staple grains like white rice with whole grain grains like oats.

“The oatmeal rice prototype received excellent reviews from preliminary tasting panels with Australian and international participants.”

AEGIC has a depository platform to collect and review expressions of interest from potential business partners.

AEGIC’s completion of early development work has reduced costs and the level of risk for food manufacturers or brand owners.

This includes proving the viability of production using existing manufacturing equipment under laboratory conditions and with in-house testing to show how the process can be easily scaled up.

AEGIC also identified how existing packaging methods can be easily adapted to cook new products in a practical way, and tested different cooking methods to simplify and encourage consumer adoption.

“Business partners will need to undertake market entry strategies and demonstrate their ability to manufacture, market and distribute the products,” said Simonaitis.

“However, AEGIC’s development to date means that expanding into new market segments or increasing their current range in the healthy food market will be faster.

“Product partners can also negotiate full product / brand ownership, technical support, and access to additional products from AEGIC’s development pipeline. “

Oats are the fifth largest grain crop in Australia after wheat, barley, canola and sorghum.

The deposit process ended on August 30.

FURTHER READING: “A Great Year of Cereal Production on the Cards”.

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