What You Will Eat in Future!

What if eating bread could help diabetes, if breakfast cereal could help fight cholesterol? Imagine food tailored to your bodies needs.

These are just some of the issues Dr Jan Mahoney, CEO, Grain Foods CRC Ltd, will be addressing at the Australian Institute of Food Science and Technology Inc (AIFST)’s 38th Annual Convention in Sydney.

Dr Jan Mahoney says the company is combining genomics and applications technology to develop new products. Consequently, differentiating the World grains industry and to drive prosperity along the value chain into the future.

“We will be focussing on the whole grain, the various fractions and many compounds produced by grains. Grains have healthy, disease fighting compounds such as anti-cancer compounds. And how we can naturally fortify food by increasing the nutritious components in grains and pulses,” Dr Mahoney said.

She also added that over 80 percent of the bread market is sliced white bread. It can be made healthier by combining the beneficial components of grains and pulses into the bread without changing the texture or flavour of the bread.

And bread is not the only product that can provide healthy benefits with the addition of grains and pulses. There are a range of consumables from noodles to even beer can be fortified by certain components of grains to provide a more nutritious product to the consumer.