Through a groundbreaking $4.3 million collaboration with growers, scientists are hoping to spearhead a nutritional revolution in fresh produce.
Delivered through Hort Innovation and led by a multidisciplinary team from Macquarie University’s Industrial Transformation Training Centre for Facilitated Advancement of Australia's Bioactives (FAAB), this pioneering research into fresh produce aims to uncover the secrets of bioactives — chemical compounds produced by plants that offer health benefits such as antioxidant and anti-inflammatory properties.
“This world-first program is a marriage of cutting-edge science and a commitment to improving public health,” Hort Innovation chief executive officer Brett Fifield said.
“By shining a light on the nutritional powerhouses within horticultural products, the aim is to revolutionise the way Australians view and consume vegetables, fruits, nuts and mushrooms.”
Mr Fifield said the research insights will bolster industry-led activities that drive demand, including industry marketing campaigns and waste reduction programs.
FAAB partnerships director Anwar Sunna said the program would build the scientific evidence needed by the horticulture sector to promote the benefits of plant-food bioactives to consumers.
“The significant health benefits of plant-based foods lie in the abundance of bioactives. However, where the bioavailability and recommended intake of vitamins and minerals is defined, no recommended daily intake is available for bioactives,” Professor Sunna said.
“Furthermore, the language around bioactives is complex making communication of these health benefits challenging.
“This research looks to address these issues and empower the horticulture sector to spruik the benefits of fresh produce through collating and translating the science of bioactives.”
AUSVEG chief executive officer Michael Coote said the program would provide industry with more evidence to support efforts to address critical challenges such as persistently low vegetable consumption rates.
“With less than seven per cent of Australian adults and less than five per cent of Australian children consuming the recommended daily serves of vegetables, initiatives that help identify, leverage and promote the many benefits of vegetable consumption are essential,” Mr Coote said.
“The scientific claims developed through this project will add further weight to the evidence base that is such a crucial component of efforts to boost vegetable consumption among Australians.”