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Mexican tour participants, including Luis Cortes (l), have a hands-on opportunity to make tortillas in Cigi’s pilot bakery.
Cereals, Crops

Competing with Russian wheat

Newer wheat classes provide an opportunity to serve Mexican markets that don’t need CWRS

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Reading Time: 3 minutes Western Canadian wheat classes such as Canada Prairie Spring Red (CPSR) and the new Canada Northern Hard Red (CNHR) have recently been attracting attention from Mexican millers to meet their end-uses. Senior managers from Grupo Trimex, Mexico’s largest milling company and a customer of CWRS, attended a one-week technical exchange at the Canadian International Grains […] Read more
(Screengrab from RobinHood.ca)
Crops, Spring Wheat, Winter Wheat

Flour recall widened to products from 11 loads of wheat

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Reading Time: 2 minutes The maker of Robin Hood and other brands of flour is further widening a major product recall to cover products made from 11 loads of Canadian wheat. Ardent Mills and the Canadian Food Inspection Agency (CFIA) on Saturday announced an expanded nationwide recall to include more varieties and sizes of Robin Hood, Golden Temple, Purity, […] Read more
A bread sample made with regular wheat flour (l) and yellow pea flour combined with wheat flour (r).
Cereals, Crops, Pulses

Building a complete protein package

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

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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
(Screengrab from RobinHood.ca)
Cereals, Crops

Robin Hood flour pulled in E. coli probe

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Reading Time: 2 minutes Federal health officials investigating over two dozen cases of E. coli poisoning across Canada are warning consumers to get rid of a certain batch of Robin Hood flour. The Canadian Food Inspection Agency (CFIA) on Tuesday issued a food recall warning for Robin Hood All-Purpose Flour, Original, distributed in British Columbia, Alberta, Saskatchewan, and Manitoba. […] 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.
Crops, Pulses

Adding nutritional punch to instant noodles

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

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

Boosting nutrition in gluten-free foods

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

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

Promoting Canadian wheat in Latin America

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

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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
winter wheat
Cereals, Crops

Five new winter wheats evaluated at Cigi

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

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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
Pasta involves mixing durum semolina with water to form a stiff dough which is then extruded through a mould or die.
Cereals, Crops

The difference between noodles and pasta

Noodles are usually made from common wheat, while pasta is mainly made with durum

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Reading Time: 3 minutes Noodles and pasta are common food products that people often think are the same thing, but beneath the surface there is a lot that differentiates them, says a technical staff member at Cigi (Canadian International Grains Institute). “Visitors to Cigi’s processing facilities frequently ask what is the difference between them,” says Kasia Kaminska, technician in […] Read more

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