ANB Received $25,000 Grant from the Australian Government through Innovation Connections
Australian Natural Biotechnology Pty Ltd (ANB) is working with the Western Sydney University (WSU) on a research project entitled “Value adding to Australian honey, lupin and other food ingredients by developing novel foods” to value adding and improving Australian honey and lupin quality for human consumption. ANB is contributing $ 25,000 to the project and the Australian Government Department of Industry, Innovation and science through its Entrepreneus’ Programme – Innovation Connections Grant will contribute $25,000.
The join project is conducted under the supervision of Prof Vijay Jayasena (Professor of Nutrition and Food Science, School of Science and Health, Western Sydney University) and project team include Dr Soon Chye Tan (Product Development Manager of ANB) and Mr Ben Pan (CEO of ANB).
Although the commercial value of Australian honeys mainly based on the taste, consumer demand for healthy food has created increased interest in adding value to Australian honey. Heath benefits of honey has been recognised for centuries. It is believed that Australian eucalypt honeys have prebiotic properties (stimulate the growth of beneficial gut bacteria. Australian eucalypt honey (Jarrah honey) reported to be low GI (Glycaemic Index) and have antibacterial and antifungal activities. Jarrah honey also high in antioxidant levels. The Jarrah tree (Eucalyptus marginata) is a native tree in Western Australia and jarrah honey is produced from these trees.
Natural enzymes present in Jarrah honey are responsible for the antimicrobial activities. Although the antimicrobial activity and healing effects of honey have been known for centuries, Jarrah honey has become increasingly popular for its medicinal properties including antimicrobial activity. Jarrah honey contains a high level hydrogen peroxide and, as a result, inhibit the bacterial growth.
1. To conduct extensive food product development to produce unique high quality commercially viable novel health enhancing foods with good consumer acceptability by incorporating honey, lupin and other under-valued Australian food ingredients. Products includes yogurt, fermented food products and food formulations in powder form.2. To determine nutritional value of developed foods.
3. To develop a method to increase the shelf life and quality of Australian honey by destroying microorganisms without incorporation of chemical additives for overseas market access requirements.