Our food innovation centre has a track record of helping food manufacturing companies innovate. Below is a sample of company success stories in the meat, dairy, beverage, health and technology sectors.
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Outback Harvest
The New South Wales Riverina is rich farm country with a warm to hot climate and ample water for irrigation. It is also home to the McNaul family farm, where they have started growing the ancient Ethiopian grain, teff. Through their company, Outback Harvest, son Fraser is working with CSIRO and Food Innovation Australia Ltd (FIAL) to develop gluten-free foods made from Australian-grown teff.
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Kevin Beaman, CEO of ProPortion Foods, is passionate about creating great tasting foods and nutritional supplements to support active and healthy aging. Kevin came to CSIRO seeking a protein ingredient that could be effective in maintaining muscle mass and muscle strength in older adults. With our specialised methods of processing and formulating milk products, CSIRO, along with funding assistance from FIAL, prototyped exciting new protein rich products.
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Clextral Pacific
France's leading extrusion technology company, Clextral, along with Australian food process expert company, Inovo, and CSIRO's food innovation centre have developed a world first transformative technology that could develop brand new food products with improved functionality using far less energy than currently needed.
The potential value in future manufacturing of foods and ingredients such as dairy powders, flavours, coffee, nutraceuticals and beverages is estimated in hundreds of millions of dollars. The world's first pilot-scale set up is at CSIRO’s Werribee site and Australian company, Flavourtech, is a commercialisation partner for the technology for tea and coffee globally.
The patented extrusion porosification technology (EPT) process can dry numerous products and ingredients with higher solids content and operates at a lower temperature than regular spray drying. This gives products unique characteristics and improved functional properties. EPT not only saves large amounts of energy, but causes significantly less damage to a food’s flavour and nutritional composition.
Your video or audio is here! ID: {9D4156BB-5017-4564-A9D5-CC903B86B802}
Community Chef is a social enterprise that provides quality meals for people nutritionally at risk, often the elderly, people with a disability, hospital patients and aged care residents. The company collaborated with CSIRO and Food Innovation Australia (FIAL) through their SME Solution Centre to support the long term food security and nutritional well-being of those most vulnerable in the community.
Your video or audio is here! ID: {A370635A-EB78-4D8C-9636-64B573128C90}
Preshafood manufactures premium fruit juices, seasonal fruit blends, smoothies and vegetable juices using high pressure processing (HPP). HPP is an emerging technology and uses very high pressures instead of heat to kill yeasts, moulds and bacteria.
The juices are the world’s first single variety apple juices and owing to HPP, they retain the taste, colour and fresh-like characteristics of fruit without the need for adding preservatives. They can also be stored up to five times longer than other chilled juices.
CSIRO are world leaders in the development and implementation of HPP technology in not only juices but also across a range of product categories such as meat, poultry, seafood, fruit and vegetable products, meal solutions, dips and sauces.
Preshafood has gone from starting life in our world class pilot plant in Werribee to recently expanding their investment in HPP technology and becoming the largest HPP operation in Australia, creating new jobs and growing sales both in Australia and in export markets.
Your video or audio is here! ID: {B18D801D-C842-476D-8343-19E14F8502BA}
Scientists from CSIRO’s food innovation centre worked with JBS Australia to assess a pilot spray chilling installation at their Dinmore plant in Queensland and the effect on storage life of chilled beef. We showed that spray chilling reduced chilling shrink loss hence improving saleable meat yield without any loss of storage life compared with non-spray chilled sides. Following the results of our work, JBS extended spray chilling to all their Australian plants and most other major beef processors followed suit resulting in increased returns to the Australian meat industry as a whole. JBS received an award from the Australian Meat Processing Corporation for this work.
Goodman Fielder is a leading food company across Australia, New Zealand and Asia Pacific. They have an extensive portfolio of brands that consumers know and love, covering every meal of the day. The company collaborated with CSIRO and Food Innovation Australia (FIAL) through their SME Solution Centre to create better tasting and healthier dressings, sauces and mayonnaises to meet changing consumer demands.
Your video or audio is here! ID: {B98602C4-0DCA-41A4-865D-0FEF6B61A2F0}
Consumer demands have evolved since Dean and Moira Russell first established the company in 1983. In response, Moira Mac’s has adopted high pressure processing, enabling them to develop new product lines that extend the shelf-life of processed meats without chemical preservatives or a high salt content.
We worked with the company in implementing the technology into their business as well as verifying processing conditions for the inactivation of Listeria monocytogenes in their high pressure processed chicken pieces.
Fish oil is a good source of omega-3 fatty acids but is prone to oxidation and development of off-odours and flavours. CSIRO’s scientists overcame these problems by developing a technology that encloses microscopic droplets of fish oil in a food grade material. MicroMAX® masks the fishy flavour and extends the shelf life of omega-3 oils. The technology has unmatched encapsulation efficiency, oil loading capacity and stability.
Fifteen years ago, Clover Corporation, then a small nutrition technology ingredient company based in Melbourne’s West, licensed the technology from CSIRO and since then have been manufacturing omega-3 powdered ingredients using CSIRO’s MicroMAX® technology for local and international food and infant formula companies. Australian supermarket shelves are now stocked with a range of healthy omega-3 enriched food choices created using this unique encapsulation system.
Murray Goulburn, Australia’s largest dairy company, worked with CSIRO scientists to develop and commercialise a form of simulated moving bed chromatography - continuous separation processes, or CSEP, to manufacture high value dairy protein ingredients such as whey protein isolates and the bioactive, lactoferrin. The company was able to treble its cheese production each year and commercialise protein ingredients from the by-product streams. These ingredients are now used in valuable manufactured products such as the billion dollar sports foods and beverages and meal replacement markets in North America and in infant formula.
Your video or audio is here! ID: {2BCDC374-E28E-4366-9FB4-3E7FBF9A26CC}
Outback Harvest
The New South Wales Riverina is rich farm country with a warm to hot climate and ample water for irrigation. It is also home to the McNaul family farm, where they have started growing the ancient Ethiopian grain, teff. Through their company, Outback Harvest, son Fraser is working with CSIRO and Food Innovation Australia Ltd (FIAL) to develop gluten-free foods made from Australian-grown teff.
Kevin Beaman, CEO of ProPortion Foods, is passionate about creating great tasting foods and nutritional supplements to support active and healthy aging. Kevin came to CSIRO seeking a protein ingredient that could be effective in maintaining muscle mass and muscle strength in older adults. With our specialised methods of processing and formulating milk products, CSIRO, along with funding assistance from FIAL, prototyped exciting new protein rich products.
France's leading extrusion technology company, Clextral, along with Australian food process expert company, Inovo, and CSIRO's food innovation centre have developed a world first transformative technology that could develop brand new food products with improved functionality using far less energy than currently needed.
The potential value in future manufacturing of foods and ingredients such as dairy powders, flavours, coffee, nutraceuticals and beverages is estimated in hundreds of millions of dollars. The world's first pilot-scale set up is at CSIRO’s Werribee site and Australian company, Flavourtech, is a commercialisation partner for the technology for tea and coffee globally.
The patented extrusion porosification technology (EPT) process can dry numerous products and ingredients with higher solids content and operates at a lower temperature than regular spray drying. This gives products unique characteristics and improved functional properties. EPT not only saves large amounts of energy, but causes significantly less damage to a food’s flavour and nutritional composition.
Community Chef is a social enterprise that provides quality meals for people nutritionally at risk, often the elderly, people with a disability, hospital patients and aged care residents. The company collaborated with CSIRO and Food Innovation Australia (FIAL) through their SME Solution Centre to support the long term food security and nutritional well-being of those most vulnerable in the community.
Preshafood manufactures premium fruit juices, seasonal fruit blends, smoothies and vegetable juices using high pressure processing (HPP). HPP is an emerging technology and uses very high pressures instead of heat to kill yeasts, moulds and bacteria.
The juices are the world’s first single variety apple juices and owing to HPP, they retain the taste, colour and fresh-like characteristics of fruit without the need for adding preservatives. They can also be stored up to five times longer than other chilled juices.
CSIRO are world leaders in the development and implementation of HPP technology in not only juices but also across a range of product categories such as meat, poultry, seafood, fruit and vegetable products, meal solutions, dips and sauces.
Preshafood has gone from starting life in our world class pilot plant in Werribee to recently expanding their investment in HPP technology and becoming the largest HPP operation in Australia, creating new jobs and growing sales both in Australia and in export markets.
Scientists from CSIRO’s food innovation centre worked with JBS Australia to assess a pilot spray chilling installation at their Dinmore plant in Queensland and the effect on storage life of chilled beef. We showed that spray chilling reduced chilling shrink loss hence improving saleable meat yield without any loss of storage life compared with non-spray chilled sides. Following the results of our work, JBS extended spray chilling to all their Australian plants and most other major beef processors followed suit resulting in increased returns to the Australian meat industry as a whole. JBS received an award from the Australian Meat Processing Corporation for this work.
Goodman Fielder is a leading food company across Australia, New Zealand and Asia Pacific. They have an extensive portfolio of brands that consumers know and love, covering every meal of the day. The company collaborated with CSIRO and Food Innovation Australia (FIAL) through their SME Solution Centre to create better tasting and healthier dressings, sauces and mayonnaises to meet changing consumer demands.
Consumer demands have evolved since Dean and Moira Russell first established the company in 1983. In response, Moira Mac’s has adopted high pressure processing, enabling them to develop new product lines that extend the shelf-life of processed meats without chemical preservatives or a high salt content.
We worked with the company in implementing the technology into their business as well as verifying processing conditions for the inactivation of Listeria monocytogenes in their high pressure processed chicken pieces.
Fish oil is a good source of omega-3 fatty acids but is prone to oxidation and development of off-odours and flavours. CSIRO’s scientists overcame these problems by developing a technology that encloses microscopic droplets of fish oil in a food grade material. MicroMAX® masks the fishy flavour and extends the shelf life of omega-3 oils. The technology has unmatched encapsulation efficiency, oil loading capacity and stability.
Fifteen years ago, Clover Corporation, then a small nutrition technology ingredient company based in Melbourne’s West, licensed the technology from CSIRO and since then have been manufacturing omega-3 powdered ingredients using CSIRO’s MicroMAX® technology for local and international food and infant formula companies. Australian supermarket shelves are now stocked with a range of healthy omega-3 enriched food choices created using this unique encapsulation system.
Murray Goulburn, Australia’s largest dairy company, worked with CSIRO scientists to develop and commercialise a form of simulated moving bed chromatography - continuous separation processes, or CSEP, to manufacture high value dairy protein ingredients such as whey protein isolates and the bioactive, lactoferrin. The company was able to treble its cheese production each year and commercialise protein ingredients from the by-product streams. These ingredients are now used in valuable manufactured products such as the billion dollar sports foods and beverages and meal replacement markets in North America and in infant formula.
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