Dietary sugarcane-derived polyphenols reduce obesity. The Australian Sugar Industry is a billion dollar industry with refined sugar being calorie-rich but nutrition poor. Consumption of refined sugar is a main contributor to the increasing problem of obesity and metabolic syndrome, costing the Australian health system billions of dollars annually. The principal outcomes of this project will be to show that the polyphenols contained in the waste products from sugar refining can be used to reduce ....Dietary sugarcane-derived polyphenols reduce obesity. The Australian Sugar Industry is a billion dollar industry with refined sugar being calorie-rich but nutrition poor. Consumption of refined sugar is a main contributor to the increasing problem of obesity and metabolic syndrome, costing the Australian health system billions of dollars annually. The principal outcomes of this project will be to show that the polyphenols contained in the waste products from sugar refining can be used to reduce body fat and insulin resistance. These outcomes have enormous implications for human health and disease, and for the sugar industry, thus providing a competitive edge in the world sugar market.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
Development and application of an index for substantiating health benefits of omega-3 enriched foods. A cost-effective means of substantiating health claims for omega-3 (w3) rich functional foods is needed to fully exploit growing consumer demand for these products. In a two-stage approach, cardiovascular and anti-inflammatory benefits of w3 will be assessed in human dietary trials; improvements of health status in response to graded doses of w3 supplements will be correlated with docosahexaenoi ....Development and application of an index for substantiating health benefits of omega-3 enriched foods. A cost-effective means of substantiating health claims for omega-3 (w3) rich functional foods is needed to fully exploit growing consumer demand for these products. In a two-stage approach, cardiovascular and anti-inflammatory benefits of w3 will be assessed in human dietary trials; improvements of health status in response to graded doses of w3 supplements will be correlated with docosahexaenoic acid (DHA) levels in erythrocytes (DHA Index). Simple bioavailability trials can then be used to determine the intakes of foods required to attain the DHA Index, thus confirming their potential to deliver specified health benefits. Initial trials will support health claims for w3 rich fresh pork and processed pork products.Read moreRead less
Addressing Child Nutritional Deficiency Through Development of a Nutritious Food Based on Dried Vegetable or Fruit. A significant proportion of Australian children are deficient in nutrients that dramatically affect mental and physical development. To improve health and wellness, micronutrients must be in a palatable form and be sufficiently absorbed to improve nutritional status. To optimise stability during processing, sensory quality and metabolic absorption, appropriate micronutrient food fo ....Addressing Child Nutritional Deficiency Through Development of a Nutritious Food Based on Dried Vegetable or Fruit. A significant proportion of Australian children are deficient in nutrients that dramatically affect mental and physical development. To improve health and wellness, micronutrients must be in a palatable form and be sufficiently absorbed to improve nutritional status. To optimise stability during processing, sensory quality and metabolic absorption, appropriate micronutrient food fortification technology must be used. This project proposes a unique linkage between three distinct University faculties and Industry, to combine the development of novel fortified dried-vegetable and/or fruit leathers with an efficient process for their production, nutritional studies to assess their absorption, and target market (young children) acceptance studies.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
Tomato and vegetable oil synergies for healthier foods. Vegetable and fruit products are recognised for their content of health-promoting phytonutrients. This project will investigate the bioavailability and subsequent in-vivo antioxidant activity of tomatoes and vegetable oils alone or in combination. A second aim will be to isolate particular phytonutrients from tomates and selected vegetable oils, and then to combine them for determination of synergistic interactions affecting antioxidant ac ....Tomato and vegetable oil synergies for healthier foods. Vegetable and fruit products are recognised for their content of health-promoting phytonutrients. This project will investigate the bioavailability and subsequent in-vivo antioxidant activity of tomatoes and vegetable oils alone or in combination. A second aim will be to isolate particular phytonutrients from tomates and selected vegetable oils, and then to combine them for determination of synergistic interactions affecting antioxidant activity. Opportunities for the preparation of new phytonutrient-oil combination foods with increased antioxidant activity and the potential to enhance the health status of consumers will be developed. The research will provide food processors with expertise to develop novel plant-derived ingredients and food products for sale in the internationally growing functional foods market.Read moreRead less
Linkage Infrastructure, Equipment And Facilities - Grant ID: LE0347447
Funder
Australian Research Council
Funding Amount
$180,000.00
Summary
Human Physiology & Nutrition Research Facility for assessment of metabolic status and vascular function. A state of the art Human Physiology and Nutrition Facility will be established in South Australia to examine vascular and metabolic biomarkers. With integrated ambulatory blood pressure and arterial compliance monitoring, ultrasound evaluation of endothelial function and DEXA measurement of body composition, it will enable: 1. multi-centre evaluation of dietary and exercise strategies to impr ....Human Physiology & Nutrition Research Facility for assessment of metabolic status and vascular function. A state of the art Human Physiology and Nutrition Facility will be established in South Australia to examine vascular and metabolic biomarkers. With integrated ambulatory blood pressure and arterial compliance monitoring, ultrasound evaluation of endothelial function and DEXA measurement of body composition, it will enable: 1. multi-centre evaluation of dietary and exercise strategies to improve cardiovascular and metabolic fitness; 2. substantiation of metabolic and cardiovascular health benefits of functional foods and bioactive nutrients; 3. evaluation of biomarkers and their programming in early development; 4. further development of assessment technology. Its establishment will enhance food industry collaboration in nutrition research.Read moreRead less
Industrial Transformation Training Centres - Grant ID: IC130100011
Funder
Australian Research Council
Funding Amount
$2,695,000.00
Summary
Agents of change: transforming the food industry for Australia, Asia and beyond. Agents of change: transforming the food industry for Australia, Asia and beyond. This Training Centre will train a cohort of innovation scientists who will facilitate transformation of the Australian food industry. This will include manufacturing, processing and value chain analysis, and take advantage of opportunities for Australia to meet the demand for safe, healthy and high quality foods and retail-ready ingredi ....Agents of change: transforming the food industry for Australia, Asia and beyond. Agents of change: transforming the food industry for Australia, Asia and beyond. This Training Centre will train a cohort of innovation scientists who will facilitate transformation of the Australian food industry. This will include manufacturing, processing and value chain analysis, and take advantage of opportunities for Australia to meet the demand for safe, healthy and high quality foods and retail-ready ingredients in the Asian century.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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