If the nutritional profile of the plants used to make our food can be improved at the source then consumers will eat healthier food. That’s the premise of research being undertaken at The University of Adelaide’s ARC Centre of Excellence in Plant Cell Walls.
The first pantry item that’s being investigated is spaghetti. The scientists, in partnership with Italian researchers, are hoping to create a pasta that’s higher in fibre, like a wholemeal variety, but without compromising on taste and texture. The ultimate aim of their project is to develop durum wheat (the main source of pasta) that can be used to make spaghetti with more and better dietary fibre.