Latest CSIRO invention sees leading German brewery produce worlds first gluten-free beer People with coeliac disease around the world could soon be able to kick back with a cold glass of beer thanks to work by Australian scientists. Image credit: www.csiro.au CSIRO scientists with support from the Grains Research and Development Corporation (GRDC) have bred theKebarigrain a new barley variety with ultra-low levels of hordeins the type of gluten found in barley. German beer brewing companyRadeberger has usedthe Kebaribarley to develop the worlds first commercially produced full flavoured barley-based gluten-free beer Pionier which CSIRO scientists see as the first of many products that can provide greater variety of foods and beverages for people struggling with coeliac disease and for those who avoid gluten in their diet. While the Kebarigrain cannot be called gluten-free in Australia under the current Food Standards Code it contains gluten levels well below 20 parts per million the level recommended by the World Health Organisation (WHO) for classification as gluten free allowing products made withKebaribarley to be classified as such in many countries around the world including Germany. CSIRO Principal Research Scientist Dr Crispin Howitt said that by using conventional breeding the CSIRO scientists were able to reduce the gluten levels to 10000 times less than regular barley which more than meets the WHOs recommendation for calling a grain gluten-free. Its really exciting seeing the first product made with the malted version of ourKebarigrain we hope its the first of many products Dr Howitt said. Were also working on a hulless version ofKebariwhich is preferable for use in a range of foods like breakfast cereals soup even pasta and flatbreads which will be the first part of the next generation of gluten free products helping people with coeliac disease to increase fibre promote bowel health and enhance nutrition in their diet. According to the press release by CSIRO the Walter and Eliza Hall Institute of Medical Research and The Royal Melbourne Hospital were involved in the early stages of the ultra-low gluten barley project. Australian Manufacturing