Idea

One in five people in the western world are avoiding gluten for health reasons. Unfortunately, that can sometimes mean their diets become inferior in nutrition and taste.

Kebari - the gluten free barley provides the food and beverage industry with a palatable and healthy gluten-free barely to produce healthy and tasty options for people who are coeliac, gluten intolerant or gluten avoiding.

Team

Phil Larkin, Katrina Spencer and Crispin Howitt. © karl schwerdtfeger photographer holds copyright over all images

Crispin Howitt : Lead CSIRO geneticist behind the development of the barley.

Phil Larkin: CSIRO Research manager for healthy cereals.

Katrina Spencer : CSIRO Business and Development, with experience in the grains industry.

Contact ON

Your contact details

First name must be filled in

We'll need to know what you want to contact us about so we can give you an answer.