We are working with industry to develop methods and technology to improve food production and processing.

Our work in the food industry

We collaborate with industry partners to produce healthier, safer and more sustainable food. These presentations provide information about our agriculture and food research, facilities and success stories.

Our facilities

Learn more about our Food Innovation Centre.

Success stories

ProPortion

We worked with ProPortion foods, with funding from Food Innovation Australia Ltd (FIAL), to prototype new nutritional supplements for active and healthy ageing.

ProPortion Foods video

[Music plays and CSIRO logo and text appears: ProPortion Foods, Nutrition for active and healthy aging]

[Image changes to show Kevin Beaman walking down a corridor, into a room and sitting down behind a desk and then the camera zooms in on Kevin Beaman’s hands on the laptop keyboard and then the laptop screen]

[Image changes to show Kevin Beaman smiling at the camera]

Kevin Beaman: Hi, my name’s Kevin Beaman and I’m CEO of ProPortion Foods. 

[Image changes to show Kevin Beaman sitting at his desk and talking to the camera and text appears: Kevin Beaman, CEO, ProPortion Foods]

Our company’s mission is to create great tasting foods and nutritional supplements

[Image changes to show a back view of Kevin Beaman looking at a computer screen displaying ProPortion Food products]

to support active and healthy aging.

[Images move through of a side view of Kevin Beaman smiling, a male working at a laptop, the male’s face and the male’s hands on the keyboard]

 For the past 15 years, we’ve worked closely with health care institutions throughout Australia to provide them with snacks and desserts. 

[Image changes to show Kevin Beaman sitting at his desk and talking to the camera]

Now, with the assistance of CSIRO and FIAL, we’re developing exciting new products. 

[Image changes to show Kevin Beaman and Louise Bennett walking towards the camera and then the image shows them turning into a room and then the camera shows a back view of them walking]

We approached CSIRO and FIAL to assist us in identifying a novel protein ingredient

[Image shows Kevin Beaman and Louise Bennett approaching two males in front of a machine and then the image shows all four of them looking at a computer screen and then the camera zooms in on Kevin Beaman and Louise Bennett’s faces]

that could be effective in maintaining muscle mass and muscle strength in older adults. 

[Image shows a male operating a machine to fill a bottle and then the image changes to show Kevin Beaman talking to the camera]

Sarcopenia, the age-related loss of lean muscle mass is a major contributor to falls and fractures that costs Australian health care providers billions of dollars annually. 

[Image changes to show liquid flowing into the bottle via a tube and then the camera zooms in on the top of the bottle and then the image changes to show a hand turning off the tap for the liquid]

Their expertise in food innovation and nutrition made CSIRO an ideal partner for us. 

[Image changes to show Kevin Beaman talking to the camera and then the image changes to show Kevin Beaman and a male and female talking at a table]

We’re very grateful to FIAL for providing funding assistance for this project. 

[Camera zooms in on the male and the female and then the camera zooms in on the female]

Without this funding, we wouldn’t have been able to move forward. 

[Image changes to show Kevin Beaman talking to the camera and nine people symbols appear in the bottom left hand corner of the screen and text appears: 2 billion by 2050]

According to the United Nations two billion people will be over the age of 60 by 2050.  That’s a threefold increase in a single generation. 

[Image changes to show elderly people sitting and eating in a café and then the camera zooms in on three males and then the camera zooms in on one of the male’s faces]

We’re living longer but for many of us the quality of our later years is being affected by poor health and disease. 

[Images move through of people talking and people at the counter]

The right nutrition can play a vital role in maintaining our good health.

[Image changes to show Louise Bennett and Kevin Beaman walking around manufacturing equipment and then the camera zooms in on Kevin Beaman talking to the camera]

Thanks to CSIRO and FIAL we’ve been able to access world class research expertise and leading edge technology which will enable us to develop novel nutritional solutions to support better outcomes for healthy aging. 

[Image changes to show Louise Bennett smiling at the camera]

Louise Bennett: Hi, I’m Louise Bennett. 

[Image changes to show the outside of the CSIRO Food Innovation Centre and then the image shows a back view of Kevin Beaman and Louise Bennett walking along the carpark and entering the building]

I’m a Research Scientist at CSIRO and I develop functional foods.  Kevin came to us seeking a protein ingredient that was different

[Image changes to show a specimen jar with liquid inside]

 to anything in the market place. 

[Image changes to show Louise Bennett pouring the whey product into a sample cup and tasting some and then giving a sample cup to Kevin Beaman to taste]

We’ve developed methods of processing and formulating milk products and we’ve developed a specialised whey product. 

[Camera zooms in on Louise Bennett drinking the liquid and then the image changes to show Kevin Beaman drinking the whey sample product]

Along with ProPortion Foods and FIAL we’ve prototyped some protein rich foods. 

[Image changes to show Kevin Beaman and Louise Bennett talking together and then the image changes to show Louise Bennett talking to the camera and text appears: Dr Louise Bennett, Principal Research Scientist, CSIRO]

These foods can be tailored to need depending on stage of life or activity and

[Image changes to show a female walking down a corridor towards the camera and then the image changes to show the female looking at a machine and then sitting down and working on a computer]

we don’t think there’s anything else like them on the market.  By combining our expertise with ProPortion Foods we have the best chance of these advanced protein products reaching consumers in need.

[Camera zooms in on the computer screen the female is looking at and then the camera zooms in on the female’s face]

Kevin Beaman: We’re excited to work with CSIRO on something we feel deeply passionate about

[Image changes to show the female squirting liquid into plastic containers and then putting plastic tubes into a machine]

and in which we all have a vested personal interest. 

[Image changes to show Kevin Beaman talking to the camera]

Keeping active and being healthy is something I’m sure most of us would want in our later years.

[Music plays and CSIRO, FIAL and Department of Industry, Innovation and Science logos and text appears: The Enterprise Solution Centre, A collaboration between CSIRO and FIAL, csiro.au, fial.com.au]

[CSIRO logo and text appears: Australia’s innovation catalyst]

ProPortion Foods - Nutriton for active and healthy aging

Clextral

We worked with France's leading extrusion technology company, Clextral, and Australian food process expert company, Inovo, to develop a world-first, energy efficient spray drying technology that preserves more flavour in powdered foods and is creating brand new and improved food products. Find out more about our patented extrusion porosification technology (EPT) process.

[Music plays and CSIRO logo and text appears: Clextral, New technology; new foods]

[Images flash through of Maxime Collado walking through a factory and then working on a computer and then the camera zooms in on Maxime Collado and text appears: Maxime Collado, Project Engineer, Clextral]

Maxime Collado: Clextral is a French company manufacturing extrusion production lines.

[Images flash through of Maxime Collado and two other employees working in the factory]

With the Australian company Innovo we’ve developed award first technology that could lead to big changes in the food industries.

[Camera zooms in on one of the employees and then images flash through of the employee looking at a screen and then the image changes back to Maxime Collado again.]

 The possible future commercial impact for this technology is estimated in hundreds of millions of dollars. 

[Image changes to show Maxime Collado and another employee operating a machine, looking into a stainless steel pot and then the camera zooms in on the powder in the pot]

Extrusion porosification technology, or EPT, is a technology used to dry high concentrated products. 

[Image shows Maxime Collado taking a sample of the powder from the pot]

EPT can handle much more viscous solids than conventional spray drying.

[Image changes back to Maxime Collado and then images flash through of employees working and then image reverts to Maxime Collado]

Advantageous for EPT compared to conventional spray drying technology are better functionality for the products, the flexibility of the platform, energy savings and finally better flavour retention. 

[Image changes to show an employee inspecting the sample in the pot and then images flash through of machinery]

We’ve searched globally for a partner to set up our first pilot plant. 

[Image changes to show an employee looking at a computer screen then the camera zooms in on the sample again]

We’ve choosen to come here to CSIRO because they were the only one able to provide the technical and analytical supports.

[Image changes to show Maxime Collado and then the camera pans along the machinery in the factory and images flash through of an employee operating a machine, Maxime Collado, Maxime Collado inspecting the samples of coffee and then the camera zooms in on the sample]

In collaboration with CSIRO and FIAL through the SME solution centre we’ve piloted EPT applications for high protein dairy and coffee products and we were able to confirm that coffee made with our technology retained more aroma than conventional spray drying does. 

[Camera zooms out to show Maxime Collado and another employee looking at a sample and then images flash through of Maxime Collado in the factory]

This means we’re able to make a soluble coffee powder which tastes the same as fresh roasted coffee. 

[Image changes to show Maxime Collado again]

The funding through FIAL means that we could develop new commercial prototypes and it gets new potential customers at the door.

[Image changes to show an employee working on a computer then the camera pans up to show the employee at his desk]

Overall the work showed that this technology offers real innovation opportunities for the food industry. 

[Image changes to show an employee walking into the Flavourtech building and then images flash through of employees working in the Flavourtech factory]

Our first commercial partner was Flavourtech based in regional New South Wales.  They’ve decided to license our technology for the coffee industries. 

[Image changes to show an employee pouring coffee beans into a hopper]

Partnering with global major company like Flavourtech gives us an access to the coffee and tea industries. The flexibility of the EPT is what is exciting for customers.

[Image changes back to show Maxime Collado and then images flash through of Maxime Collado with two other employees pouring samples and then the camera zooms in on the samples] 

We are able to imagine new ingredients for products such as probiotics, bioactives or flavour that could not be made on standard and conventional drying technologies. 

[Image changes to show Maxime Collado and then the image changes to show two employees operating a machine]

We wouldn’t have been able to do this without the help from CSIRO and their access to a world range of equipment and expertise in the food industry.

[Image changes to show Maxime Collado]

The food application we’ve explored so far is only the tip of the iceberg and there’s a lot more potential application that could go through this technologies.  Companies are welcome to come knock on our door to see how this technology could help them.

[CSIRO, FIAL and Australian Government logos appear with text: The SME Solution Centre, A collaboration between CSIRO and FIAL]

[Music plays and CSIRO logo appears with text: Big ideas start here www.csiro.au]

Clextral: New technology, new foods

Goodman Fielder

We collaborated with food company Goodman Fielder and Food Innovation Australia (FIAL) through their SME Solution Centre to create better tasting and healthier dressings, sauces and mayonnaises while maintaining food safety. The result was a predictive software tool which can minimise the food safety risks of reformulating products.  Find out more about our collaboration with Goodman Fielder.

Goodman Fielder – Safe Innovation

[Music plays, CSIRO logo appears on bottom right hand corner of screen, and text appears:  Goodman Fielder – Safe innovation]

[Image changes to show various images of people working in a laboratory]

[Image changes to show bottles of product]

[Image changes to show the Goodman Fielder logo with text:  goodman fielder our homegrown food company]

[Image changes to show Andre Teixeira]

Andre Teixeira:  I’m Andre Teixeira, Chief R&D and Quality Officer for Goodman Fielder in Sydney.

[Image changes to show Andre Teixeira smiling]

[Image changes to show various images of people working in a laboratory]

[Image changes to show various images of baked breads]

[Image changes to show a man removing bread from an oven]

[Image changes back to Andrew Teixeira]

Goodman Fielder is a food company with a long tradition of supplying consumers in Australia and New Zealand and the Pacific area with a number of food products, among them dressings and mayonnaise and sauces of all kinds.

[Image changes to show a woman carrying a tray of various product bottles]

[Image changes to show various images of people working in a laboratory]

The challenge on this project was that we’re both looking at a taste improvement with the elimination or reduction of vinegar, and at the same time addressing the major health and wellness issue in reducing the amount of sugar and salt in our product, while guaranteeing the perfect food safety.

[Image changes back to Andrew Teixeira]

We came to CSIRO with a problem.

[Image changes to show a man working in a laboratory]

They introduced us to FIAL and the SME Solution Centre, and together we developed a solution for our dressings that was reformulated to our taste, and at the same time with perfect food safety.

[Image changes back to Andrew Teixeira]

[Image changes to show a woman performing an experiment in a laboratory]

We were quite happy to see that CSIRO had already developed a number of solutions that matched exactly what we were looking for potentially in terms of addressing this need for new tastes, while guaranteeing the food safety.

[Image changes back to Andrew Teixeira]

[Image changes to show various images of people working in a laboratory]

Through the SME Solution Centre we’re able to access FIAL’s funding, and CSIRO expertise, which helped us significantly to achieve the goals that we started out with.

[Image changes to show various bottles of product]

[Image changes back to Andrew Teixeira]

We couldn’t have done the work in-house fundamentally because we do not have the scientific capability.

[Image changes to show various images of a food processing plant and products moving on a conveyor belt to be packaged]

[Image changes to show various images of products on shelves]

[Image changes back to Andrew Teixeira]

The difference from where we were before and where we are today as a result of this relationship between FIAL, ourselves, and CSIRO, is the fact that we did not have to invest in scientific capabilities that would take a number of years to materialise and to bear fruit, and we had immediate access to an existing knowledge base that was at arm’s reach for us.

[Image changes to show various images of people working in a laboratory]

And we could immediately see the results by co-operating, by working together in a very collaborative manner.

[Image changes back to Andrew Teixeira]

[Image changes to show various images of people working in a laboratory]

The SME Solution Centre, which is a partnership between FIAL and CSIRO, has provided training via CSIRO to our new product development team in the use of the tool.  That training has a major impact in the way we reformulate products for this project and beyond.

[Image changes back to Andrew Teixeira]

[Image changes to show various images of a food processing plant and products moving on a conveyor belt to be packaged]

The relationship in the future, it can only go further and further and further, because obviously when you have success in one area we immediately become curious about what else we could do.

[Image changes to show a person recording data]

[Image changes to show various images of a food processing plant and products moving on a conveyor belt to be packaged]

[Image changes to show a man driving a forklift]

There are a number of other opportunities, not just problems, but opportunities to create new ideas and bring those ideas into concepts that eventually can become projects for the future.

[Image changes back to Andrew Teixeira]

[Text appears on screen:  The SME Solution Centre, a collaboration between CSIRO and FIAL.  Various logos appear at the bottom of the screen:  CSIRO; FIAL Food Innovation Australia Ltd; Supported by Australian Government]

 [CSIRO logo appears with text: Big ideas start here www.csiro.au]



Goodman Fielder - safe innovation :  Andre Teixeira, Goodman Fielder Chief R&D and Quality Officer, discusses the benefits for his business of working with CSIRO and Food Innovation Australia Ltd.

Preshafood

A small Victorian company, Preshafood, worked with CSIRO to develop premium fruit juices that are pasteurised using high pressure processing (HPP) instead of heat. Find out more about our innovative food processing technologies.

[Music plays and text appears: Preshfood, High pressure innovation]

 [Images show male walking into factory building and through factory. Image changes to show Alastair Mclachlan, CEO, Preshafood]

 Alastair Mclachlan: We produce a range of products including single variety apple juices, vegetable juices and smoothies.

 [Images flash through various factory processes]

Our life began at the CSIRO. The initial production occurred in the CSIRO food sciences labs. We were really looking for a product that nobody had ever experienced before. To provide shelf life, traditional processes have to heat their products or add preservatives which destroys the nutrition, taste, colour and flavour of juices.

[Image shows Alastair Mclachlan, CEO, Preshafood]

We don’t have to do that at all.

[Image shows factory machinery]

HPP is an emerging technology that uses extremely high pressure rather than heat to kill yeasts, mould and bacteria.

[Images flash through various factory processes]

The unique benefits of HPP are that it gives chilled foods an extended shelf life and doesn’t affect the flavour, colour and nutritional value. It’s all about taste and once you taste it you’ll never go back.

[Image shows Alastair Mclachlan, CEO, Preshafood]

The success of Preshafruit juices is great for everyone.

[Images flash through various factory processes]

From growers to bottle suppliers, carton manufacturers, everyone has been able to participate in the success. Recently we’ve worked with one of our major suppliers Montagues. Using our technology we’ve been able to develop a Jazz single variety apple juice that has spectacular taste.

[Image shows Alastair Mclachlan, CEO, Preshafood]

We see working together with Montagues as an excellent opportunity to provide the market with another superior apple juice.

[Images flash through various factory processes]

Over the past six months we’ve doubled the size of the factory, added a second HPP machine and this has resulted in 20 additional employees and significantly more opportunity for growth in the business over the next four to five years.

[Image shows Alastair Mclachlan, CEO, Preshafood]

Over the last few years we’ve been developing the market in Asia because there are very few other products that are of similar quality in their markets.

[Images flash through various factory processes]

So we see over the next five years many opportunities to grow those markets with a super premium juice that they’ve never experienced previously.

[Image shows Alastair Mclachlan, CEO, Preshafood]

Preshafood is living proof that you can work with the CSIRO to develop super premium products that have not been available to the Australian market or world markets in the past.

[Images flash through various factory processes. Image changes back to Alastair Mclachlan, CEO, Preshafood]

One thing that I am sure of is we would never be in the position that we are now if we didn’t start with the collaborative work with CSIRO.

[Image shows Alastair Mclachlan, CEO, Preshafood standing in front of Preshafood factory]

[Music plays and CSIRO logo appears with text: Big ideas start here www.csiro.au]

Preshafood – high pressure innovation

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