South Australia’s food and wine industry generated $8.2 billion of revenue in 2014-15 from value-added food and wine products. The Australian Bioactive Compounds Centre has the expertise to identify native plants for their potential use as functional foods and to develop plant extracts for commercial use. We are currently screening plant extracts for use as food colouring for a local Adelaide-based food company.
Functional Foods As the global population continues to expand, the demands placed on the food industry will continue to intensify. Australia is well positioned in the global food chain market. We possess many strengths, which include world class research and development and expertise in human health and nutrition research. A key market trend that currently exists is the demand for unique foods and flavours with demonstrable health benefits—‘functional foods’. This is driven partly by consumers understanding that the consumption of nutrient dense food is considered a major determinant of chronic human disease. Additionally, the development of industries using native species is meeting a demand for ‘naturally healthy’ foods that also contribute to environmental sustainability.
Environment Institute
Functional foods can improve health and reduce the risk of chronic disease beyond basic nutritional functions.
Australian Bioactive Compounds Centre
www.bioactivecompounds.org For further enquiries
Professor Philip Weinstein Co-Director, Australian Bioactive Compounds Centre The University of Adelaide SA 5005 Australia
Associate Professor Bob Milne Co-Director, Australian Bioactive Compounds Centre The University of South Australia SA 5005 Australia
Telephone: +61 8 8313 5328
Telephone: +61 8 8302 2335
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Image on reverse (lower left): ‘Sea Berry Saltbush (Chenopodium candolleanum)’ by Pete The Poet, https://flic.kr/p/JiGp4N. Licence at https://creativecommons.org/licenses/by-nc/2.0/
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