Kebari® barley with low levels of gluten
It's a challenge to provide consumers who require a gluten free diet with new healthy alternatives that can add diversity to their diets.
Thankfully, we were up to the task.
Introducing Kebari® barley, which offers consumers a product with ultra low levels of gluten.
Our grains research
Improving bread with alpha-amylase
Late maturity alpha-amylase (LMA) and preharvest sprouting (PHS) are two key challenges in the Australian wheat industry, however our research suggests there is more to the amylase story.
A wholegrain developed by CSIRO has superior health benefits that can help combat cardiovascular disease, Type 2 diabetes and colorectal cancer.
Wheat to lower cholesterol
Our aim is to develop healthier wheat grains with higher levels of soluble betaglucan, a special type of dietary fibre that can help lower blood cholesterol.
Protecting wheat from rust
For several decades we've been preventing crop losses by contributing to the global fight against wheat rust, a devastating fungal disease.
We created the first smart phone app - Graincast™ - so Australian farmers could forecast grain yield at the touch of a button.
A wheat with ten times more resistant starch, a new type of fibre, has been developed by an international team that includes CSIRO.
Kebari® barley is a grain we've developed that's ultra low in gluten. This means a wider variety of foods and beverages suitable for those that avoid gluten in their diet is just around the corner.
Machine-learning for crop breeding
We're harnessing genomics and machine-learning to develop crops better adapted to Australian conditions.
Our research on the bacteria in the gut (microbiome) has led to important discoveries on the role that fibre from food plays in gut health.