Sydney-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.
UNSW 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.
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.
Australia’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’.