Thursday 16th Jul, 2020

Australian-developed wheat goes global

An Australian-developed wheat with up to five times more fibre will now be marketed to other regions of the world, including the United States.

An Australian-developed wheat with up to five times more fibre will now be marketed to other regions of the world, including the United States.

The wheat was developed over 20 years by Arista Cereals, a joint venture between Australia’s national science agency, CSIRO and farmer-led cooperative, Limagrain.

Its high-fibre content was achieved through conventional breeding to ensure more resistant starch than traditional wheat.

Resistant starch, a fermentable fibre resistant to digestion in the small intestine, is often missing in Western diets. It is known to improve digestive health, protect against genetic damage that precedes bowel cancer and helps combat type 2 diabetes.

The high-fibre product is now available in a number of products in the US, including tortillas, pasta and pizza bases.

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Arista cereals CEO Eric Vaschalde said this is the first ever wheat that has been developed specifically to target human health benefits.

“Our high-fibre wheat has an active prebiotic effect. People who choose this over conventional wheat are able to boost their fibre intake without having to stop eating the foods they love,” Vaschalde said.

He explained that because of the exceptional health properties of high-fibre wheat, Arista’s patents have been aggressively challenged in the United States over the last three years.

“We knew we had a strong patent position, having filed more than 50 patents worldwide, through different patent families. Thanks to the help of patent specialists at CSIRO, the expertise of our stakeholders, and the support of our exclusive partner in USA, we were able to defend our patent position.”

Arista plans to make the high-amylose wheat products available in Australia from 2021 and in Europe from 2022.

It is also continuing to develop its portfolio and improve upon the performance of the wheat.