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.


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.

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