CSIRO ready to commercialise new GI technology

The CSIRO Food Futures Flagship has developed an automated instrument for accurately predicting glycemic index (GI) and resistant starch (RS) in food products.

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.

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.

Determining the molecular structure and function of the foods we eat

Australian Nuclear Science and Technology Organisation  (ANSTO), the University of Queensland and CSIRO are working together to improve our food.

Chemical sensors identified in the genome of a moth

Food Futures Flagship researchers have identified many of the genes that give silkmoths their sense of smell.

Breeding better salmon

The Food Futures Flagship is improving the quality of Tasmanian Atlantic salmon through a selective breeding program.

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.

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.

Tiger prawns bred on-farm

CSIRO was part of a group that produced the world's first domestically-bred crop of tiger prawns.

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.

Resistant starch: designing foods for better health

This two-page information sheet outlines the research programs in the Food Futures Flagship and Preventative Health Flagship to determine the health benefits of resistant starch.

Olfactory pattern recognition research cluster

The Food Futures Flagship is working with the Australian National University, Monash University and the University of Queensland to create a new generation of electronic nose - a Cybernose.

Previous research by the High Fibre Grains Collaboration Cluster

The High Fibre Grains Collaboration Cluster is developing new grain varieties and tailoring fibre content to optimise health benefits to consumers and value to industry. (2 pages)

High Fibre Grains Collaboration Cluster

The High Fibre Grains Collaboration Cluster is developing new grain varieties and tailoring fibre content to optimise health benefits to consumers and value to industry.

Food Futures: information sheet (pdf)

This six-page information sheet outlines the goals, strategies and research areas of the Food Futures Flagship.

Making the food you love good for you (Podcast 18 Aug 2007)

Dr Peter Lillford explains how CSIRO’s Food Futures Flagship is working to make our favourite foods better for us without changing the way they taste and feel. (8:40)

Partnership developing new grain varieties

The High Fibre Grains collaboration cluster combines the research and capabilities of the University of Queensland, the University of Adelaide and the University of Melbourne with CSIRO's Food Futures National Research Flagship.

Determining the quality of wine grapes from flavour and aroma analysis

The Food Futures Flagship has developed methods to characterise and classify the flavour and aroma of wine grapes.

A food research collaboration between ANSTO, The University of Queensland and CSIRO

A research collaboration between the Australian Nuclear Science and Technology Organisation (ANSTO), The University of Queensland and CSIRO is seeking to determine the molecular structure and function of the foods we eat.

Dr Conor Delahunty: what flavour is that?

Dr Conor Delahunty leads research in flavour science and technology which is basic to our understanding of consumer preferences.

Concentration and separation of bioactives in food science

The Concentration and Separation of Bioactives in Food Science Collaboration Cluster combines the research capabilities of Monash University and the University of Melbourne with CSIRO’s Food Futures Flagship.

Omega-3 oils in grains

CSIRO has developed plants that produce DHA, a healthy omega-3 oil component, reducing pressure on declining fish resources worldwide and providing Australian grain growers with new high-value crops.  CSIRO has developed plants that produce DHA, a healthy omega-3 oil component normally only available from fish sources.

Omega-3 oils in grain

This two-page information sheet describes how the Food Futures Flagship has developed plants that produce DHA, a healthy omega-3 oil component normally only available from fish sources.

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.

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.