Kebari® barleys are naturally low gluten barleys, developed by Australian researchers and scientists. They are non-GMO and are developed by using traditional plant breeding techniques.

The low gluten content of Kebari® barley is a unique opportunity for food manufacturers. A unique raw material that suits for special diets. Potential applications can be found for example in bakery products, breakfast and snack products and among beverages.

Kebari® barley has a high content of dietary fibre, with a similar nutritional profile than standard barley. The speciality of Kebari® is its natural low gluten level, average <5 ppm. This is about 10 000 times less than standard barleys. Kebari® has a pleasant, neutral flavour with a subtle natural sweetness, which gives possibilities to a wide range of food product applications.