Study reveals good news about the GI of rice
Research analysing 235 types of rice from around the world has found its glycemic index (GI) varies from one type of rice to another with most varieties scoring a low to medium GI.
Research collaboration to deliver ‘healthier’ grains
Four of Australia’s leading research institutions will collaborate closely over the next three years to fast-track development of new ‘healthier’ varieties of three of the world’s most widely cultivated cereal grains.
Is this the perfect prawn?
After 10 years of careful breeding and research, scientists have developed what could be the world’s most perfect prawn.
Grains and lamb offer new sources of omega-3
CSIRO research on grains and lamb aimed at developing new dietary sources of long-chain omega-3 oils will be presented at the World Congress on Oils and Fats in Sydney this week.
E-Noses: testing their mettle against fly noses
Scientists from CSIRO’s Food Futures Flagship have made a breakthrough in efforts to extend the sensory range of ‘electronic noses’ (e-noses) by developing a system for comparing their performance against the much-superior nose of the vinegar fly.
CSIRO helps Mars with sustainable food production
A research partnership between CSIRO and Mars Australia has produced a database and information toolkit that will be available to a wide range of food businesses to help improve their sustainability strategies.
Collaboration to unravel food structure
A team of Australian scientists has joined forces in a collaboration that will utilise state-of-the-art technology and materials science to determine the molecular structure of the protein components in some of our most common foods.
Workshop – food ingredients and bioactives
How food manufacturers, ingredient suppliers, growers and processors can better use fruit and vegetables to enhance the texture and nutritional value of a wide range of foods, will be the discussed at a workshop in Werribee, Victoria, tomorrow.
Study highlights healthy new barley
The findings of a study published this week in the British Journal of Nutrition show that a new barley being further developed through the CSIRO Food Futures Flagship can lead to important benefits for digestive and bowel health.
All fibre is not equal
Diet-related diseases affecting the large bowel are major causes of premature death and disability in affluent westernised countries, according to research presented in the US today by senior CSIRO nutritionist Dr David Topping.
Designing tastier, healthier foods
Internationally acclaimed food and material science expert Professor Peter Lillford has been awarded a Visiting Fellowship with the Food Futures Flagship to design healthier and tastier foods.
Taking the guess-work out of choosing good wine
Enjoying a good wine is one of the pleasures of life and part of that enjoyment is its bouquet. Imagine, then, how important the ability to distinguish both the good and bad odours in wine is to winemakers.
Challenging the definition of “dietary fibre”
A proposal to redefine the internationally accepted definition of what constitutes “dietary fibre” will be questioned today in an address by senior CSIRO nutritionist Dr David Topping to the US Institute of Food Technologists’ Annual Meeting in Chicago.
Big boost for high fibre grains research
A $A12.7 million research alliance that plans to develop new grain varieties with tailored fibre content will be launched today at CSIRO’s Discovery Centre in Canberra.
Livestock virtually fenced in
A virtual fence for livestock that allows better use of pasture, protects the environment and reduces labour, is being developed by the CSIRO Food Futures Flagship using satellite technology.
Agreement to spread the ‘good oil’ further
The next generation of microencapsulation technology will be utilised to increase the range of processed foods containing healthy omega-3 oils under an agreement between Australian company, Clover Corporation Limited, and Food Science Australia (FSA).
Wheat quality in the spotlight
Eminent grains expert and molecular biologist Professor Rudi Appels has been awarded a Visiting Fellowship within the Food Futures Flagship to advance the application of genomics technologies for the selection and development of high quality grains, including wheat and barley.
Grains go on an even bigger ‘health kick’
A new generation of grain-based foods could soon play a major role in improving public health, according to one of Australia’s leading biologists, CSIRO’s Dr Matthew Morell.
Extracting ‘bioactives’ from agricultural and food processing streams
Transforming products from agricultural and food processing streams into health-enhancing ingredients for use in a variety of foods and nutraceuticals is the aim of a new $7 million Flagship Collaboration Fund Cluster involving CSIRO’s Food Futures Flagship, Monash University and the University of Melbourne.
$12.5 million partnership targets healthy grain
CSIRO, through the Food Futures Flagship, Limagrain Céréales Ingrédients and the Grains Research and Development Corporation (GRDC) have announced a partnership to accelerate the development of new super-healthy wheat varieties.
Investigating the molecular structure of foods
Under an agreement signed today between the Australian Nuclear Science and Technology Organisation (ANSTO) and CSIRO, scientists will seek to determine the molecular structure of the foods we eat.
Healthy partnership across the Tasman
Consumers, grain producers and the food industry will benefit from a new research alliance established to find improved ways of measuring the glycaemic response of grains, ingredients and processed foods.
Fellowship to boost livestock breeding program
An internationally renowned researcher in nanostructured materials and biomaterials, Dr Nicolas Voelcker, has been awarded a Visiting Fellowship within the Food Futures Flagship to boost efforts to develop new livestock breeding technologies.
Good oils now in health guidelines
Guidelines published by the Federal Department of Health and Ageing endorse efforts by the Food Futures Flagship to develop sustainable sources of Omega-3 oils.
New generation tiger prawns tamed on-farm
CSIRO's recent success in producing a commercial crop of black tiger prawns entirely from domesticated breeding stock has opened the way to improving the quality and consistency of one of the Australian aquaculture industry's more highly prized products.
New wheat has healthy potential
With the potential to provide benefits in the areas of bowel health, diabetes and obesity, CSIRO has developed a new experimental wheat variety.