$12.5m 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 super-healthy wheat varieties.

The High Amylose Wheat Joint Venture will conduct research and development into high amylose wheat from core technology developed by CSIRO Plant Industry and Biogemma.

"The development of high amylose wheat varieties will also be good for farmers," said Terry Enright, chairman of the Grains Research and Development Corporation.

"New value-added varieties will provide the Australian grains industry with the opportunity to market differentiated high-value niche grains in both domestic and foreign markets."

The focus of the joint venture will be to deliver new wheat varieties with high levels of amylose (or resistant starch) and develop commercial relationships to take products through to market. The partnership holds exceptional promise for the development of healthy wheats and wheat-based foods.

"High-amylose wheat can be incorporated as wholegrain into breads, cereals and other foods and will have a high level of resistant starch, a low glycaemic index and deliver benefits for bowel health. These properties give the grain the potential to be useful in tackling the problems of type II diabetes, the prevention of colorectal cancer and obesity," said Dr Bruce Lee, Director of the Food Futures Flagship.

Earlier this year, CSIRO reported the development of the first of the new wheats, with amylose levels increased from about 25 to 70%.

"Good progress towards healthier wheat has already been made through the partnership between Biogemma and CSIRO, which has been running since 1996," said Alain Perrin, managing director of Limagrain Céréales Ingrédients.

"The new joint venture will further accelerate development of this exciting area of functional foods."