Senior managers from Grupo Trimex, Mexico’s largest milling company and a customer of Canadian wheat, recently came to Cigi on a technical exchange for the first time. The one-week program followed a Cigi investigative mission to Mexico last February representing the first visit to a number of milling company facilities including Grupo Trimex which has … continue reading →
Last March Cigi conducted its first durum investigative mission to North Africa, gathering market information on behalf of the Canadian value chain to ensure Canada Western Amber Durum quality continues to meet customer requirements. Technical visits by Cigi staff to mills and couscous and pasta processing companies in Algeria and Morocco revealed that customers were … continue reading →
Reflecting worldwide efforts to reduce sodium consumption, Cigi has decreased the salt level in bread formulations it uses to evaluate and demonstrate the baking quality and performance of Canadian wheat to international customers. “The aim of Cigi’s pilot bakery is to replicate what the industry does,” says Yvonne Supeene, Head of Cigi Baking Technology. “We … continue reading →
Cigi has been carrying out its most comprehensive investigation into quality characteristics and functionality of pulses and pulse flours as ingredients in baked products together with Warburtons, the U.K.’s largest bakery brand. In August 2016, Warburtons announced a contribution of $680,000 in in-kind support and funds for a pilot-scale fermentation tank while Saskatchewan Pulse Growers … continue reading →
Pea ingredients can improve nutritional levels of corn-based breakfast cereals and reduce glycemic response according to results of a study conducted by Cigi’s pulse area. The research focused on how processing conditions of yellow peas can affect nutritional and end-product quality, says Heather Hill, Project Manager, Pulse Flour Milling and Food Applications. “Consumers view many … continue reading →
