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Healthier foods

Making healthier foods

We research how the microscopic structure of food and how food is processed affect the quality of everyday food products. This work helps support the food industry develop an innovative and healthier supply of manufactured foods and ingredients to Australian consumers and export markets.

BARLEYmax

A wholegrain developed by CSIRO has superior health benefits that can help combat cardiovascular disease, Type 2 diabetes and colorectal cancer.

Catcher of the rye: Science can now detect any gluten in any food

Scientists from Australia’s national science agency, CSIRO, can now detect gluten in any food and show which grain it comes from, making it easier for food companies to correctly label their products.

Converting food waste

Food currently lost or wasted throughout the production and consumption cycle can be converted into nutritious and tasty foods.

Virtual mouth

Our favourite everyday processed foods could taste just as good but be healthier in future, thanks to our virtual mouth technology that is revealing the science of chewing.

Wheat a kick in the guts for fighting diseases

A new type of wheat that has ten times the amount of the fibre which helps improve gut health and also fights bowel cancer and Type 2 diabetes than normal wheat has been developed by an international team including CSIRO.

Vegetable-based foods

Kids become ‘food adventurers’ in new veggie program from CSIRO

A new program from CSIRO, Australia’s national science agency, is using science to encourage primary school kids to eat more veggies.

VegEze app

Can Australia’s vegetable intake be boosted with an innovative app. We challenged Australian's to take part in a 21-day challenge to improve their diet.

Encouraging children to eat more vegetables

A five year national initiative to encourage children to eat more vegetables

A spoonful of powder helps the vegetables go down

New Australian company aims for a healthier planet.

Mapping horticultural food loss

We undertook Australia's largest study of food loss across the horticultural value chain to quantify the amount of human-grade edible food lost throughout the production value chain.

Reducing food waste

We're converting food otherwise lost from the supply chain to help boost our population's vegetable intake.

Protein-based foods

Future Protein Mission

Helping Australia capture high-growth global protein markets.

Protein processing hub

With our partners, we've scoped the long-term opportunities for manufacturing high-value protein ingredients in North Queensland.

CSIRO and Jack Cowin launch v2food

PARTNER RELEASE - What do you get when you pair up the nation’s best-of-breed scientists and one of Australia’s most prolific food industry pioneers? v2food.

Animal-free dairy

We’re using our expertise in flavour, texture and precision fermentation to help produce great-tasting dairy without the cow.

Sex lives of flies could be key to tackling food waste

This National Science Week, Australia’s national science agency, CSIRO, has revealed how a secret recipe to get Black Soldier Flies in the mood could help tackle our local food waste crisis.

Australian Plant Proteins

Australian Plant Proteins (APP) optimised the protein content extracted from faba beans to more than 80% through a CSIRO Kick-Start project.

Proteomics

We are using mass spectrometry (MS) and proteomics to help identify key proteins that will benefit Australia's livestock and plant industries, and improve human health.

CSIRO Protein Plus

The CSIRO Protein Plus Nutrition and Exercise Plan is a lifestyle book that highlights the importance of protein and resistance exercise for weight loss and healthy ageing.

Protein-based foods

Protein is a building block of life and we'll need to grow more protein, more sustainably, to feed the world's growing population. We're helping make new high protein foods and feed with our expertise in livestock production, cropping systems, proteomics, food science, innovation and more.

Making sustainable food and ingredients

Making sustainable foods and ingredients

Our scientists work with Australian industry to sustainably transform raw food materials into new, tasty and high quality everyday food products and ingredients for Australian and export markets.

Plant-based protein foods

We’re working with industry to develop new locally produced and commercially available foods made from plant-based protein.

Converting food waste

Food currently lost or wasted throughout the production and consumption cycle can be converted into nutritious and tasty foods.

Preshafruit juices

A company that started its life at CSIRO now has their world-first, award-winning juices available in supermarkets nationally and is on a growth curve through its exports to Asia.

Novel extruded foods

We're using extrusion technology to reduce food waste and loss, develop healthy grain products and transform under-utilised biomass into food.

Food and Agribusiness Roadmap

This Roadmap developed in 2017 identified major growth opportunities in the food and agribusiness sector.

Food safety in the home

Refrigerating foods

Follow the guidelines in this fact sheet to help optimise the storage of perishable food in your refrigerator.

Food shelf life

Shelf life is an important property of any food and is of interest to everyone in the food chain from producer to consumer.

Microwave oven safety

Successful microwave cooking depends on understanding the limitations as well as the benefits of this type of cooking.

Food handling

This fact sheet helps you avoid problems when buying and storing food.

Egg quality

This fact sheet is to help consumers and those who keep backyard hens. It provides simple steps to avoid the risk of getting food poisoning from egg dishes, explains what to look for when assessing the freshness of eggs and how best to store them to maintain freshness.

Preservation of vegetables

It is now a relatively common practice to bottle vegetables and herbs and spices in either oil, vinegar or a mixture of both. This is done both commercially and domestically and, if there is no further treatment, products should be refrigerated at or below 5 °C. Always choose foods that are ripe but still firm and in good condition with no evidence of mould or insect damage.

Trust in the food system

Making safer foods

We research food borne bacteria, fungi and chemicals to make sure that Australians can continue to feel confident that the foods we buy are safe for our families to eat.

Moira Macs

Moira Mac’s has revolutionised the supermarket cooked meat section as the first company in Australia to use high pressure pasteurisation (HPP) for smallgoods processing.

Make it Safe: A Guide to Food Safety

Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for implementation by small-scale businesses.

Food blog articles

More food research