Development of novel omega-3 enriched poultry products. New Health recommendations and changes to the Food Standards Code encourage greater dietary intake of omega-3 (w-3) fatty acids. Our core research on modifying fatty acid composition of poultry tissues and preliminary studies with our industry partner's proprietary fishmeal product (PorcOmega) have indicated the feasibility of producing novel meat products and eggs with high w-3 contents, which would qualify to carry a new nutrition label. ....Development of novel omega-3 enriched poultry products. New Health recommendations and changes to the Food Standards Code encourage greater dietary intake of omega-3 (w-3) fatty acids. Our core research on modifying fatty acid composition of poultry tissues and preliminary studies with our industry partner's proprietary fishmeal product (PorcOmega) have indicated the feasibility of producing novel meat products and eggs with high w-3 contents, which would qualify to carry a new nutrition label. We now propose, in collaboration with our industry partner, to assess the viability of producing such products by conducting poultry feeding trials with PorcOmega on a commercial scale and evaluating both the levels of w-3 enrichement of chicken breast, thigh and sausages, shelf-life and consumer acceptability (sensory evaluation) of these products. We expect to establish feeding strategies for adoption by commercial producers of premium poultry and eggs for local or export markets.Read moreRead less
Development and nutritional evaluation of novel foods based on a unique combination of soy and dairy products. This exciting project will enable us to incorporate two competing food industries (dairy and soy) to develop innovative foods combining soy and low-fat dairy which will provide increased palatability as well as nutrition. This project is a new collaboration between So Natural Foods and the Universities of Wollongong, South Australia and Western Australia. The aims are 1) develop new f ....Development and nutritional evaluation of novel foods based on a unique combination of soy and dairy products. This exciting project will enable us to incorporate two competing food industries (dairy and soy) to develop innovative foods combining soy and low-fat dairy which will provide increased palatability as well as nutrition. This project is a new collaboration between So Natural Foods and the Universities of Wollongong, South Australia and Western Australia. The aims are 1) develop new foods combining soy and low-fat dairy; 2) test the bioavailability of the soy isoflavones (particularly equol production) from these foods; 3) determine the active component(s) in soy (soy protein and/or soy isoflavones) responsible for cholesterol reduction and other health benefits of soy; 4) evaluate consumer acceptability and market potential of the novel soy foods. We expect to demonstrate that healthier and more appealing food products can be produced by combining two currently competing foods, namely soy and dairy.Read moreRead less
Development and evaulation of novel foods enriched with very long chain omega-3 fatty acids. This project is a collaborative effort between Meadow Lea Foods, Clover Corporation, and the Universities of Wollongong and Western Australia. The aims are 1) to develop a range of functional foods enriched with omega-3 from tuna oil; 2) to see whether the recommended omega-3 intake, currently nor met by most Australians, can be achieved by including these foods in the diet; 3) to evaluate sensory and he ....Development and evaulation of novel foods enriched with very long chain omega-3 fatty acids. This project is a collaborative effort between Meadow Lea Foods, Clover Corporation, and the Universities of Wollongong and Western Australia. The aims are 1) to develop a range of functional foods enriched with omega-3 from tuna oil; 2) to see whether the recommended omega-3 intake, currently nor met by most Australians, can be achieved by including these foods in the diet; 3) to evaluate sensory and health attributes and other factors that may impact on consumer acceptability hence market potential of the food range. There is little evidence of the feasibility let alone health and social benefits of utilising novel foods to meet the dietary omega-3 recommendation. We expect a) to show how consumers could benefit by using a range of such foods in their customary diet; b) to critically set this achievement within the context of current social trends in food product development. Read moreRead less
Addressing the food and health needs of ageing Baby boomers. This project will facilitate the future provision of food and health promotion services for the "baby boomers" (aged 55 to 70 years). Three consecutive surveys will be administered to a random sample of 1500 middle -aged people which will examine their food consumption and health habits; the psycho social determinants of these behaviours, and, their retirement preparedness. The creation of the project data base will facilitate the moni ....Addressing the food and health needs of ageing Baby boomers. This project will facilitate the future provision of food and health promotion services for the "baby boomers" (aged 55 to 70 years). Three consecutive surveys will be administered to a random sample of 1500 middle -aged people which will examine their food consumption and health habits; the psycho social determinants of these behaviours, and, their retirement preparedness. The creation of the project data base will facilitate the monitoring of future changes and trends in this representative sample of late middle aged people.Read moreRead less
Creating a sustainable, healthy, and equitable food system. This project aims to develop a whole-of-food system approach that will result in a more healthy, sustainable, and equitable food environment. A multi-disciplinary approach, based on the US Vermont Farm to Plate initiative, will bring together key stakeholders to collectively increase availability and access to locally sourced food, increase consumer awareness of sustainable food choices, accompanied with a retail “Love Local” campaign. ....Creating a sustainable, healthy, and equitable food system. This project aims to develop a whole-of-food system approach that will result in a more healthy, sustainable, and equitable food environment. A multi-disciplinary approach, based on the US Vermont Farm to Plate initiative, will bring together key stakeholders to collectively increase availability and access to locally sourced food, increase consumer awareness of sustainable food choices, accompanied with a retail “Love Local” campaign. Knowledge created by this research will inform policy and legislative reforms that will empower local governments and communities to respond to food system challenges. This case study in regional NSW will demonstrate the effectiveness of a framework that can be upscaled to other areas and countries.Read moreRead less
Interactions Between Protein Leverage, Variety, And Dietary Carbohydrate And Fat Content In The Control Of Energy Intake In Humans
Funder
National Health and Medical Research Council
Funding Amount
$580,950.00
Summary
Most attempts to understand human vulnerability to obesity have focussed on fat and carbohydrate, yet recent studies have shown a powerful role for protein: we eat more calories when dietary protein concentration is low. But how does protein interact with other aspects of the diet, notably the prodigious variety of foods available in modern environments and the balance of fat to carbohydrate? We will use controlled trials to investigate how these factors contribute to excess energy intake.
Establishing evidence for the functional properties of a whole grain in weight management. The successful development of functional foods relies on communicating proven effects. This project aims to prove that the food containing the satiety properties of a whole grain (OG) may help in weight management. We will conduct basic research investigating the link between consumption of OG-containing foods and the regulatory mechanisms of satiety, and test whether the satiety properties can be used to ....Establishing evidence for the functional properties of a whole grain in weight management. The successful development of functional foods relies on communicating proven effects. This project aims to prove that the food containing the satiety properties of a whole grain (OG) may help in weight management. We will conduct basic research investigating the link between consumption of OG-containing foods and the regulatory mechanisms of satiety, and test whether the satiety properties can be used to prevent, reduce and correct body weight gain in the early, middle and late stages of obesity. We will then apply this understanding in a human trial of mildly and long term overweight subjects, to aid the formulation of statements on the potential health benefits from consuming OG.Read moreRead less
Slowly digestible, high antioxidant sorghum: a new wholegrain food paradigm to help combat type 2 diabetes. This project has the potential to lead to benefits to several sectors of the community. Government and consumers will benefit by new sorghum foods helping to reduce diabetes, heart disease and obesity and the economic and quality of life burden of these diseases; health professionals will benefit through availability of new food products to recommend for disease risk-reduction and control; ....Slowly digestible, high antioxidant sorghum: a new wholegrain food paradigm to help combat type 2 diabetes. This project has the potential to lead to benefits to several sectors of the community. Government and consumers will benefit by new sorghum foods helping to reduce diabetes, heart disease and obesity and the economic and quality of life burden of these diseases; health professionals will benefit through availability of new food products to recommend for disease risk-reduction and control; food processors will benefit through new value-added healthy food products for both the domestic and export markets and sorghum growers will benefit through a new opportunity to produce sorghum grain for higher value markets.Read moreRead less
Industrial Transformation Training Centres - Grant ID: IC180100045
Funder
Australian Research Council
Funding Amount
$3,582,638.00
Summary
ARC Training Centre for Uniquely Australian Foods. The ARC Training Centre for Uniquely Australian Foods aims to provide a cohort of trained and industry-ready researchers who can lead the native foods industry forward. It plans to transform the native food and agribusiness sector, through the development of selected crops, foods and ingredients. The Centre will use an Indigenous governance group to oversee the process of converting traditional knowledge into branded products. Expected outcomes ....ARC Training Centre for Uniquely Australian Foods. The ARC Training Centre for Uniquely Australian Foods aims to provide a cohort of trained and industry-ready researchers who can lead the native foods industry forward. It plans to transform the native food and agribusiness sector, through the development of selected crops, foods and ingredients. The Centre will use an Indigenous governance group to oversee the process of converting traditional knowledge into branded products. Expected outcomes include technical information to support branding and market development, best practice development in social factors and legal arrangements for benefit sharing. This Centre will help drive sustainable growth of high-value products within the premium Australian food sector.
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Flavour enhancing functional feeds for farmed Barramundi. This project aims to improve the flavour quality of Australian farmed barramundi through developing novel functional feeds. The project expects to expand our fundamental knowledge of flavour enhancement, whilst providing practical benefits with respect to final product quality. The project will enable industry to achieve higher product quality benchmarks, towards the ultimate goal of improving the marketability of barramundi both locally ....Flavour enhancing functional feeds for farmed Barramundi. This project aims to improve the flavour quality of Australian farmed barramundi through developing novel functional feeds. The project expects to expand our fundamental knowledge of flavour enhancement, whilst providing practical benefits with respect to final product quality. The project will enable industry to achieve higher product quality benchmarks, towards the ultimate goal of improving the marketability of barramundi both locally and overseas. This project will provide significant benefits to the Australian barramundi industry by increasing product values, thereby facilitating an economically sustainable growth of this important regional industry.Read moreRead less