Our specialists in post-harvest technology, food technology, process engineering and advanced separations help companies:
- develop technologies, strategic knowledge and intellectual property in value-added fruit, vegetable and cereal-based products
- develop competitive advantage in new product formats and technologies, product quality and health and nutritional properties
- extend shelf-life for increased market access, both local and export.
How we help the horticulture industry
We work with industry to:
- value-add to horticultural and grain by-products, waste streams and oversupply using extraction, separation, concentration and stabilisation of specialised ingredients such as fibre and bioactives
- improve fresh shelf-life by modified atmosphere packaging, post-harvest coating and dips technologies and sanitation practices
- develop products such as fruit snacks and chilled soups and beverages such as fruit juices that retain fresh-like characteristics by using novel technologies (high pressure processing, pulsed electric field, ultraviolet, short-time heat processing)
- develop shelf-stable, ready-to-eat produce formats such as meals, soups and salads using retort, UHT, microwave, and cooking processes
- develop improved quality and nutrient retention of dried fruit using advanced drying technologies
- design systems for non-chemical pest disinfestations and disease control in significant horticultural products using novel technologies such as microwave, ultrasound and high pressure processing.
- make recommendations on strategies for whole produce and elaborately transformed products using nutritional and health technology reviews
- characterise ingredients for nutritional, functional and health attributes as well as end product performance to assist engagement of your customers.
Horticultural value-adding case study: Preshafood
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.
Our key resources for the horticulture and grains industries
Key CSIRO food innovation centre resources available for industry include:
- scientific and engineering staff with expertise in product and process development, drying, thermal processing, separation, extrusion, postharvest technology, innovative technologies (high pressure processing, ultrasound, microwave and pulsed electric field) and process systems modelling
- food product development kitchens and laboratories for post-harvest, food technology trials
- extensive pilot processing facilities and equipment in Melbourne and Brisbane for packaging, juicing, pasteurisation, sterilisation, extraction, separations, retorting, high pressure processing, washing and sanitation.
To discuss innovation opportunities in horticulture and grains for your business, contact
Dr Mala Villaddara Gamage
(AGRICULTURE & FOOD)
Mala Gamage has almost twenty years experience in researching post-harvest challenges, insect disinfestation technologies and fresh-cut and minimally processed horticultural products.