Food-grade fibres from oat processing by-products

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The project aims to research the feasibility of upcycling a by-product from the oat milling process into a higher-value food ingredient. Our research will focus on different processing technologies that produce functional insoluble dietary fibres for human consumption. It is well known that we lack enough fibre in our diets, and there exists an opportunity to provide food manufacturers with sustainable, domestically sourced fibre ingredients to supplement their products, as well as support oat growers with a new end market to help diversify and support farm incomes.