Food goes native
4 MARCH 2008
Australians may consume more native foods in the future as a result of new research to be discussed at the Functional Foods and Biotechnology Forum at Charles Sturt University’s (CSU) Orange Campus on Thursday 6 March. The research reveals that native plant foods have strong antimicrobial, antioxidant and emulsifying properties with potential applications in many mainstream food products. Addressing the forum about the functional properties of native foods will be Dr Jian Zhao from the CSU School of Biomedical Sciences. “Our research outcomes can potentially help the native food industry to add value to and better market their products and ultimately achieve growth beyond being a cottage industry,” said Dr Zhao. Researchers from the EH Graham Centre for Agricultural Innovation, an alliance between CSU and the NSW Department of Primary Industries, have studied the functional or health-promoting properties of Australian native foods for several years, supported by the national Rural Industries Research and Development Corporation. Speakers from government and private sector functional food research and marketing organisations will address the forum which is hosted by CSU and the NSW Department of State and Regional Development.