Those are the kind of questions being tackled by researchers at the Australian Research Council (ARC) Industrial Transformation Training Centre for Functional Grains (FGC) at Charles Sturt University. Our research aims to develop functional foods that provide added health benefits by reducing risk of diseases, going beyond the basic nutritional function. This can provide new marketing opportunities and increased returns for grain growers.

Research is showing that pulses like chickpeas and lentils are not only a nutritious and tasty food product but also have the potential to deliver significant health benefits. For example research has found that the protein content of mung beans can vary greatly depending on where the pulse is grown. That's important for processors because protein is one of the things that makes us feel fuller for longer.

One of our PhD students is investigating the potential for pulses like chickpeas to be processed into flakes for breakfast and snack foods, a market that's worth more than $33 billion globally. It's hoped the development of new products will diversify markets for Australian pulse producers to support further growth of the industry.

Our research stretches past breakfast time, you've probably seen low-GI used in advertising and in food labelling, GI is a way to rate how quickly the carbohydrates raise the glucose level of the blood. One of our researchers has found the way that rice is processed influences the GI. Another has developed a way to quickly screen new varieties for GI, which means the rice breeders can focus on getting the low-GI varieties to the growers, and your dinner plate more quickly.

The link between paddock, processor and plate is important. Consumer demand for healthier food products is driving innovation and the development of new functional food products. This in turn can increase the demand and value for the grain grown by our farmers. Something to ponder as you eat breakfast.