Extracting ‘bioactives’ from agricultural and food processing streams

Tuesday 19 December 2006

Transforming products from agricultural and food processing streams into health-enhancing ingredients for use in a variety of foods and nutraceuticals is the aim of a new $7 million Flagship Collaboration Fund Cluster involving CSIRO’s Food Futures Flagship, Monash University and the University of Melbourne.

Launched today in Melbourne, the Concentration and Separation of Bioactives in Food Science Research Cluster will develop techniques for extracting bioactive compounds from plant, meat and dairy agricultural and food processing streams.

“Grape skins and seeds, olive leaves, cartilage and cow hides are commonly thrown away by the food industry, but some of these materials are known to contain compounds with valuable bioactive properties,” says Food Futures Flagship Director, Dr Bruce Lee.

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