Background

Psyllium is the outer husk of Plantago ovata seeds. It is a crop beset by problems, including pests and diseases and because significant seed loss occurs if the fragile capsule shatters, it must be hand harvested. The quality of psyllium is variable, and the price is steadily rising, making it very difficult to secure a pure, reliable supply for the pharmaceutical, nutraceutical and food industries. Supply is particularly important to meet the steeply rising global demand for gluten-free products (estimated to be worth up to US$33 billion/yr by 2025) and for cardiovascular and digestive dietary supplements such as Metamucil®.

Technology Overview

A Native Australian Psyllium (NAP) has commercial potential because;

It comes from a native plant perfectly adjusted to the Australian climate including hot, dry and saline conditions
The plant is agronomically better than P. ovata since it shows higher yields and the seed capsules do not shatter, thus allowing whole seed material to be used.
It has superior gelling and water holding properties over conventional psyllium.

The expected result being a more versatile natural food thickening agent with enhanced gut health applications combined with improved nutritional and sensory properties for use in processed food, particularly gluten free food ().

Benefits

A New Australian Psyllium (NAP) has commercial potential because;

• NAP seed oil has one of the highest omega-3:omega-6 ratios at 5:1; well above the 1:1 minimum ratio recommended to reduce the risk of metabolic disease. Plantago ovata is well below the recommended 1:1 ratio.

• It comes from a plant perfectly adjusted to the harsh Australian climate

• The plant is agronomically easier to handle than P. ovata since the seed capsules do not shatter, thus allowing whole seed material to be easily harvested with minimal contamination.

• Seed colour is more aesthetically pleasing for flour and other food applications

• It has superior gelling capacity during cooking

• It has improved water holding properties over conventional psyllium

NAP can provide a more versatile natural food thickening agent with enhanced heart and gut health applications, combined with improved nutritional and sensory properties for use in processed food, particularly gluten free food.

Applications

• Baking additive for gluten free products

• High fibre and omega-3 ingredient

• Gelling agent / excipient for the pharmaceutical / nutraceutical industries

• Dietary supplement for gut and heart health

Opportunity

We are seeking collaboration partners to;

• Expand into production quantities

• Conduct food production trials

• Licence

• Co-Fund a breeding program to further improve the existing quality traits and develop next generation products

High Omega-3 Australian Psyllium Seed for Functional Food and Health Applications

Patents

IP Status

Seeking