Ultra low gluten barley, known as Kebari
- Companies interested in developing new low gluten/gluten free barley food, beverage products including beer as well as malt products.
Increasing gluten sensitivity has created a global demand for low-gluten beverage and food products. Traditional gluten-free diets are expensive, high in fat and sugar, and low in fibre, minerals and vitamins which can contribute to adverse health conditions. The development of barley varieties that meet World Health Organisation (WHO) gluten-free standards provides beer and food manufacturers with an alternative ingredient for food and beverage product development.
The CSIRO has developed barley varieties that:
- meet WHO gluten-free standards
- possess marketability as Kebari - gluten-free barley with the potential for higher prices to growers
- are conventionally bred (non GMO)
- make products without the use of enzymes.
There are opportunities for craft maltsters, brewers and food manufacturers.
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