A new barley, bred for high fibre and low waste, is being turned into milk and yoghurt - a sustainable alternative with benefits for farmers and big potential in the global dairy-free market.

You can find photos and read more about the stories in this episode on our webpage, here.

With thanks to guests:

• Dr Gert-Jan Moggré, Plant and Food Research

Go to this episode on rnz.co.nz for more details