GFM Network News


This batch of bread made with CWRS rose nicely in part because there is some salt in the dough.

Cutting down on the salt

Bakers at Cigi are showing international customers how to bake bread with less sodium

Reading Time: 3 minutes The bakers at the Canadian International Grains Institute (Cigi) are hearing the same message as the rest of us: Cut down on the salt. “The aim of Cigi’s pilot bakery is to replicate what the industry does,” says Yvonne Supeene, head of baking technology. “We reduced the salt level in all bread formulations, and in […] Read more

A bread sample made with regular wheat flour (l) and yellow pea flour combined with wheat flour (r).

Building a complete protein package

Bringing wheat and pulses together for healthier baked products — a formula for new opportunities

Reading Time: 3 minutes As more innovative uses for pulses are explored in response to global demand for healthier food products, Canadian pulse producers may look forward to increasing demand for their crops. Together with Warburtons, the U.K.’s largest bakery brand, the Canadian International Grains Institute is undertaking its most comprehensive investigation into quality characteristics and functionality of pulses […] Read more


Instant noodles made with 20 per cent yellow pea flour had a five per cent increase in protein compared to a retail sample.

Adding nutritional punch to instant noodles

The go-to quick meal for university students could be improved with Prairie peas

Reading Time: 3 minutes Quick, easy and tasty, but a bit too high in fat and salt and a bit low in nutrition. Ever-popular instant noodles could be improved, based on results of Canadian International Grains Institute research focused on developing new uses for Canadian pulses. Since 2014 Cigi has been conducting a four-year project funded by Pulse Canada […] Read more

Samples from the different companies are blended into composites according to wheat class. These then undergo extensive analysis of milling and flour properties.

Showing off the new crop

Harvest assessment is key to quality seminars for international wheat customers

Reading Time: 3 minutes This past fall the Canadian International Grains Institute collected grain samples from across Western Canada to complete its annual harvest assessment in preparation for worldwide customer seminars on crop quality. “It’s important that we get the information out as quickly as possible on what’s coming through the system so customers can see what they’ll be […] Read more


Randy Dennis (l), chief grain inspector for Canada talks to farmers attending the grain grading seminar in Yorkton, Sask.

Getting the scoop on grain grading

Farmers get a better understanding of frost damage, colour, mildew, sprouting and other downgrading factors

Reading Time: 3 minutes Farmers in Saskatchewan and Alberta recently had the opportunity to learn hands-on about how their grain is graded after delivery to their local elevator. In July, grain-grading seminars were held for farmers in Yorkton and Swift Current, Sask. for the first time as a joint effort between the Canadian International Grains Institute, Canadian Grain Commission […] Read more

Cigi pulse technologist Gina Boux says incorporating yellow peas in food products such as crackers offers a chance to add value to the crop.

Boosting nutrition in gluten-free foods

Peas, beans and lentils provide a healthy option to corn starch and rice flour

Reading Time: 3 minutes The Canadian International Grains Institute has been investigating the use of pulse ingredients as a way to improve nutrition in commercial gluten-free food products, and to add value to Canadian pulse crops. Currently halfway through its four-year project called “Development of Gluten-Free Products Using Pulse Ingredients,” Cigi has incorporated pulses in tortillas, pan breads and […] Read more


Cigi course highlights customer relations

Reliability of Canadian wheat is the theme of Cigi’s annual international program

Reading Time: 4 minutes They come from 16 different countries, but have one thing in common — Canadian wheat. Participants in the 49th annual International Grain Industry Program at the Canadian International Grains Institute, better known as Cigi, came to Canada to learn more about where the grain they buy comes from, how it is grown and how it […] Read more

Yulia Borsuk, Cigi’s technical specialist in baking (l), demonstrates the properties of Canadian wheat at a bakery in Peru.

Promoting Canadian wheat in Latin America

Customers in Peru and Chile like the quality of CWRS, and are interested in more CPSR

Reading Time: 3 minutes For several years Latin American customers of Canadian wheat and durum have met with technical staff from the Canadian International Grains Institute to learn about analytical techniques and processes to evaluate wheat and flour quality. Most recently representatives from Cigi’s baking, milling and analytical services areas spent time in Chile and Peru. While in Chile, […] Read more


Dozens of prospective varieties are sampled for milling and baking characteristics before they can be recommended to become part of a Canadian wheat class.

Showing how new wheat varieties perform

Cigi represents the end-use customer at the table when new varieties are being considered for registration

Reading Time: 3 minutes Last February the Prairie Grain Development Committee recommended registration of crop lines that included 27 new wheat varieties. Technical staff from the Canadian International Grains Institute participated on quality evaluation teams involved in the recommendations, representing end-use interests of customers of Canadian grains from around the world. “The annual meeting is designed to evaluate data […] Read more

Five new winter wheats evaluated at Cigi

Flour yield and colour have been found to be better than in U.S. varieties

Reading Time: 3 minutes Investigation of the quality of Canada Western Red Winter wheat varieties has been ongoing at the Canadian International Grains Institute in support of the industry with an aim to increase awareness of its quality potential for both customers and producers. In 2014, Cigi created a winter wheat technical specialist position with funding from the Alberta […] Read more