Researchers are working to commercialise novel oat products. Photo: AEGIC

EXPANDING consumption of oats beyond the usual breakfast bowl of porridge is the aim of a $5.6-million project at the Food and Beverage Accelerator.

It is FaBA’s largest research project since its establishment at The University of Queensland and involves the My PlantCo’s Real Oats brand which is working to commercialise products including oat rice, noodles and pasta.

Flavour chemist and sensory scientist at UQ’s Queensland Alliance for Agriculture and Food Innovation Heather Smyth said there was growing consumer demand for nutritious foods made from Australian-grown oats.

“This partnership is a fantastic opportunity to push the boundaries of oat-based innovation,” Professor Smyth said.

“Using our sensory testing panels, we’ll help develop oat products that are both highly nutritious and genuinely enjoyable new ways for consumers to experience oats at every meal.”

The project will involve a multi-disciplinary team to reposition oats as a core ingredient.

FaBA’s Innovation Pathways Program led by Prof Janet McColl-Kennedy from the UQ Business School will undertake market research using more than 25 databases to provide valuable commercial insights.

FaBA Premium Food and Beverage Program and UQ QAAFI researcher Jiahua Shi will oversee technical development, focusing on taste, texture, shelf life, and nutritional integrity.

“Oats are incredibly nutritious and versatile, but current market offerings are limited,” Dr Shi said.

“Our goal is to create oat-based products that are high in protein and fibre, naturally healthy, and premium in quality.

“We’re also tackling key challenges like stabilising formulations without artificial additives, replicating familiar textures, and ensuring long shelf-life.”

Oat health benefits

My PlantCo’s Real Oats company wants to disrupt traditional carbohydrate staples such as wheat and rice with oat-based products that have superior nutritional benefits and are higher in protein, fibre, healthy fats and essential vitamins, while also promoting gut health through beta-glucan.

The company says oat rice contains 30 percent fewer carbohydrates, 10 times more fibre, and 60pc more protein than white rice, while its supply chain is more sustainable and local, with a lower carbon footprint than many other grains.

My PlantCo founder and chief executive officer Mei Yong visited UQ with her team to mark the official launch of the research, which builds on innovations and intellectual property created with the Australian Export Grains Innovation Centre.

“It was important for us to bridge east and west by bringing together talent from across Australia to create globally relevant products, and we are thrilled to be able to collaborate on Australian soil,” Ms Yong said.

“FaBA is more than a funding partner, it’s a launchpad, and we have gained access to cutting-edge technology, top academic minds and commercial insight to take Australian oat products to the world, unlocking the full potential of Australian oats.

“We see Australia as the Silicon Valley of oats – we grow some of the best-quality oats in the world and we’re sitting on a massive opportunity to lead in value-added innovation.

“We’re not just refining oat products; we’re creating entire new category formats.”

This project is supported by the Australian Department of Education through the Trailblazers University Program and the Grains Research and Development Corporation.

GRDC has committed $2 million to support UQ’s FaBA and invested $720,000 in this project on behalf of Australian oat growers to help tackle oat industry challenges.

Source: University of Queensland