Grain Genomics Program

This program utilises genomics and plant breeding to enhance the processing, health and nutritional characteristics of grains. It is envisaged that significant enhancements in both milling quality and the natural levels of fibre, minerals, vitamins and antioxidants will lead to the development of high value varieties. These premium grains target the rapidly growing market for functional foods, preventative health and wellness that is currently valued in excess of $100 billion globally and growing at around 10% pa.

Genes for Milling

Conventional breeding strategies and processing techniques have reached a plateau in terms of wheat milling yield. The objective of this project is to provide a genetic basis for improved milling extraction rates when used alone or in combination with other bioprocessing and milling techniques. Flour yield increases will be possible via selection of lines with the greatest genetic potential for this trait. A PCT Patent Application has been lodged to protect this innovation.

Fragrant Grain

The gene controlling fragrance in rice has been characterised and patented for use in a wide variety of applications in the food industry. A deletion in the fragrance gene results in the accumulation of 2-Acetyl-1-pyrolline (2AP) which is responsible for the desirable aroma of fragrant rice. This technology offers the opportunity to replicate the fragrance trait in a range of cereals such as wheat, barley and corn as well as micro organisms. Novel products are fragrant noodles, biscuits, cakes, breads, popcorn, corn chips, tortillas and beers, etc. each with the potential to enjoy premiums similar to fragrant rice. A Grain Foods patent has entered national phase in several jurisdictions.

Grain Germplasm

The healthy foods market presents a lucrative and growing opportunity for grain foods manufacturers. Pulses and barley are an underutilised source of healthy ingredients. Although a reasonable range of varietal germplasm and diversity of attributes is available to Western food processors and consumers, there is a vast range of desirable characteristics in the untapped germplasm of developing nations. Grain Foods is targeting the identification of pulse and barley germplasm for the delivery of foods with desirable health, taste and nutritional benefits. In addition the potential of Australian native grasses is being investigated to improve cereals through introduction of novel traits from underutilised sources.

Improved Sorghum Technologies

Sorghum growers are looking to extend their range of target markets and applications. Areas for improvement in feed quality sorghums are digestibility and processing. The industry also sees human food and bio-industrial sorghums as growth markets, noting that high quality food sorghums in developing countries attract high price premiums. Novel sorghums with resistant starches, improved processing attributes, improved health benefits and gluten-free proteins should all be attractive. Grain Foods uses various genetic approaches including mutagenesis and transformation to identify and enhance expression of proteins responsible for desired traits.

Rapid Malting Barley

The capacity utilisation of malting plants is high and the capital cost of expansion is significant. An alternative approach is to stretch capacity by shortening the time required for malting. This would both defer capital expenditure and reduce the energy and water required in malt production. The key target in achieving this result is to shorten the germination and modification period. It has been shown that specific barley genes can influence this outcome.

Folate BioFortification Technology

Grain food consumers demand nutritional benefits and functionality in basic foods. The vital role of folic acid in the prevention of birth defects and in general health has received much attention. In response, artificial fortification of flour with folate has been mandated in many countries. Whilst this is a cost-effective solution, it has disadvantages in that it is not technically feasible for large grain markets in developing countries and such additives are often rejected by health-conscious consumers in developed nations. This situation presents a market opportunity for folate biofortified grains. Grain Foods has lodged a patent application covering the genetic basis for novel varieties with increased levels of folate.

Rapid Genotyping

Genetic identity and purity are key attributes of a grain sample determining value. Premiums for quality and royalties for plant breeders depend upon this measurement. Quantitative rapid analysis of genetic composition has an important role to play in the grain industry in which timely analysis can enable identification not only of different genotypes, but also of specific traits such as quality characteristics and nutritional differences. A nanotech approach to rapid genotyping is under development to address this emerging market opportunity.

For more information on these and other grain genomics technologies and how your business can benefit from a partnership with Grain Foods CRC please contact:

David Lind
Commercialisation Director
Grain Foods CRC Ltd
Telephone +61 2 8877 7875, Facsimile +61 2 8877 7879
Email: d.lind@grainfoodscrc.com.au