Peanut allergy could be a thing of the past for many sufferers, thanks to an innovative treatment in development by ProTA Therapeutics. Newly available capital provided through the Australian Government’s Biomedical Translation Fund (BTF) is stimulating investment in innovative health and medical discoveries. Three new investment funds supported through the BTF are investing in companies in their early stages who are, or will be, developing and commercialising biomedical discoveries. The fund will help strengthen the Australian biomedical industry and create the jobs of the future, benefiting both the economy and the Australian people. The first company to receive investment, ProTA Therapeutics, received a $10 million commitment from OneVentures Healthcare Fund III. ProTA’s treatment uses oral immunotherapy technology to allow those with peanut allergies to incorporate peanuts and peanut products into their regular diets—something that will be for both child and adult sufferers. The investment commitment delivered by OneVentures will help the company to advance the development of this promising new treatment for food allergies affecting both kids and adults. The funds will also be critical to advancement of the clinical program in Melbourne, Adelaide and Perth. Recruitment is expected to be completed by the fourth quarter of 2018, with the study providing evidence of a longer-lasting tolerance to peanuts and helping to compare the effects of probiotic peanut oral immunotherapy against peanut immunotherapy on its own. treatment is innovative, in that it’s the first to allow children with peanut allergies to be able to consume peanuts. In a clinical it was found to induce peanut tolerance in more than 80 per cent of children treated. While the treatment currently focuses on this type of allergy, it is expected that it may be applicable to other food allergies like milk, eggs and other nuts in the future, giving it enormous potential. It is thanks to the BTF that companies like ProTA are able to continue their important work to help improve the health of Australians and assist the industry to fulfil its full potential through innovation. For further information on the BTF, visit the
Life Cell employs four people at the moment but CEO Aiken and the two founders hope interest worldwide will see the company grow. Innovation Connections - Bush tucker has bright future in Northern Territory catering Karen Sheldon Catering (KSC) has teamed up with researchers from The University of Queensland (UQ) on a project to extend the shelf life of food by using native foods. Based in Darwin, KSC started in 2006 and evolved from Karen Sheldon’s 30-year-old restaurant business. KSC employs 80 staff and is a Registered Training Organisation Vocational Training and Employment Centre and Transition to Work provider. KSC and UQ sought to improve the shelf life and nutritional value of frozen food products by using natural additives and plant extracts to replace artificial preservatives and other chemical additives used to prevent the oxidation of frozen food. The project was made possible by Innovation Connections, an element of the Entrepreneurs’ Programmetotr (the Programme). “We have gained invaluable knowledge of the nutritional, antimicrobial and antioxidant qualities of Kakadu plum and native bush foods, and how best to use these amazing ingredients in the cooking process. Without the support of Innovation Connections, and left to our own devices, this is the type of food science and knowledge we would not have gained.” Sarah Hickey, Director, Karen Sheldon Catering The KSC project was equally as exciting for UQ staff, who determined the superior antimicrobial and antioxidant properties of native plant extracts would be suitable as a replacement for chemical preservatives and additives. “The commercial potential of Australian native plant foods is due to their potent bioactivity, which is a result of their phytochemical composition. The challenge is the retention of these bioactive properties during processing, packaging and storage, when used as functional ingredients.” Yasmina Sultanbawa, Senior Research Fellow, The University of Queensland Kakadu in particular, were found to be excellent functional ingredients in frozen food preparations and extended the shelf life by up to 18-24 months, at frozen storage temperatures. Davidson plums have similar qualities. The properties of the Kakadu plum has also been used to improve the shelf life and colour retention of prawns. Martin, Innovation Connections Facilitator, said KSC and UQ were a delight to work with. “They had a clear understanding from the start on what they wanted to achieve. As such, my
R&D Incentives Committee R&D Incentives Committee Members Term of Appointment Dr Marlene Kanga AM CHAIR Director, iOmniscient Pty Ltd 5 August 2013 to 4 August 2016, 16 August 2016 to 15 August 2019 Ms Kathryn Adams Senior Research Fellow, Griffith University 4 September 2014 to 3 September 2015, 14 September 2015 to 13 September 2018 Mr Gauvin President and CEO, Virtual Ark Pty Ltd 14 September 2015 to 13 September 2018 Mr Stevan Green Principal, GreenEng Consulting 4 September 2014 to 3 September 2015, 14 September 2015 to 13 September 2018 Ms Julie Phillips CEO, BioDiem Ltd 14 September 2015 to 13 September 2018 Dr Bruce Godfrey* Chief Executive Officer, Australian Scientific Instruments Pty Ltd; Principal, Wyld Group Pty Ltd 14 September 2015 to 13 September 2018, retired the position on 20 2017 Ms Sarah Kosciuk EX-OFFICIO Department of Industry, Innovation and Science N/A Cooperative Research Centres (CRC) Advisory Committee CRC Advisory Committee Members Term of Appointment Mr Philip Clark AM Director 18 June 2015 to 17 June 2018 Dr Michele Allan Chancellor, Charles Sturt University 18 June 2015 to 17 June 2018