Miranda Yang, PhD student: finding new, better ways to spray-dry oil-based flavour ingredientsCRC Industry PhD student Miranda Yang is exploring novel methods for spray-drying CRC industry partner Baker & Co’s liquid spice ingredients to increase their shelf life and make it simpler to transport them.
Delivering a new oil-based extract encapsulation process for taste solutionsSydney-based natural ingredients manufacturer Baker & Co is drawing on UNSW's expertise in spray-drying and encapsulation to turn liquid taste ingredients into equally flavourful, but more adaptable and easily exportable powdered equivalents.
Rishi Ravindra Naik: exploring new ways to create functional plant-based foodsUNSW PhD student Rishi Ravindra Naik is looking to develop new products with ‘clean label’ and sustainability claims by modifying non-traditional plant proteins with seaweeds for improved techno-functionality.
Microfluidic Modulation Spectroscopy (MMS) technology to investigate secondary protein structures A UNSW PhD supervised by the CRC's Prof Cordelia Selomulya has won the highly competitive RedShiftBio StructIR Lab Grant. She'll use it to further her research into plant-protein functionalities.
Sanitarium and UNSW breaking new ground in plant-based product segmentsAustralia’s iconic health-food brand is working with UNSW food-technology experts to optimise the formulations and protocols for its dairy- and additive-free Barista milks so that they're creamier, foamier, silkier and 'stretchier'.