Media CoverageHow will Australia’s food industry change over the next 10, 20 and 50 yearsFuture Food Systems CEO Dr James Krahe, Research & Commercialisation Director Professor Cordelia Selomulya, and FOODiQ Global CEO Dr Flávia Fayet-Moore discuss the future of food, ecosystems, and value addition at For Food’s Sake in Coffs Harbour with ABC Reporter, Lauren Bohane`
Media CoverageLooking ahead at the future of Australia’s food industryABC Mid and North Coast Rural Reporter, Lauren Bohane talks to CEO, Dr James Krahe about Future Food Systems initiatives and the future of food
Stakeholder Perspectives on the Acceptability, Design, and Integration of Produce Prescriptions for People with Type 2 Diabetes in Australia: A Formative StudyJason Wu, Kristy Law, Kathy Trieu, Daisy Coyle, Kim Glover, Jenn MadzArticleStakeholder Perspectives on the Acceptability, Design, and Integration of Produce Prescriptions for People with Type 2 Diabetes in Australia: A Formative StudyProduce prescription programs can benefit both individuals and health systems; however, best practices for integrating such programs into the Australian health system are yet unknown. This study explored stakeholders’ perspectives on the acceptability, potential design and integration of produce prescription programs for adults with type 2 diabetes in Australia. Purposive sampling was used to recruit…
Media CoverageSustainable, Innovative Food Technologies (SIFT) Centre at Food Innovation Precinct of WA opening FridayBusiness owners are urged to enjoy a taste of the benefits of a new food and beverage manufacturing centre set to open in the Peel region this Friday. The Sustainable, Innovative Food Technologies (SIFT) Centre is opening in the Food Innovation Precinct of WA (FIPWA) at the Peel Business Park to give businesses without access…
<span data-mce-type="bookmark" style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" class="mce_SELRES_start"></span> VideoCollaborating to deliver state-of-the-art produce with 6HEAD and Vertical PatchHere, the Vertical Patch team explains the company’s state-of-the-art indoor growing system and 6HEAD discusses its ongoing win-win relationship with this unusual supplier.
ProjectSustainable Innovative Food Technologies (SIFT) CentreThe Sustainable Innovative Food Technologies (SIFT) Centre (formerly known as the Food Technology Facility) was built and established through a strategic partnership between the WA State Government, Future Food Systems CRC, and Murdoch University. Designed as an open-access facility, SIFT will provide food companies with state-of-the-art infrastructure to conduct research, trial new processes, and develop innovative products. By offering shared access to high-quality equipment and expertise, the Centre aims to lower the barriers to entry for product development and reduce the risks associated with scaling up to commercial production.
ProjectEnhancing fresh spirulina shelf life using cold plasma technologyThis project explores the application of cold plasma technology as a chemical-free preservation method for fresh Spirulina paste. Cold plasma, a non-thermal processing technique, is being evaluated for its ability to reduce microbial load while preserving nutritional and structural integrity. By targeting microbial decontamination without heat or additives, the process aims to extend shelf life and ensure safety without compromising the product’s health benefits.
ProjectExpanding Australia’s truffle industryThis project seeks to introduce and evaluate two new truffle species for Australian conditions. The study will focus on inoculation and cultivation methods, environmental variables such as climate, growing medium, and water use, and will trial different host tree species, including various Pinus species. Site-specific trials on Western Australian truffle farms will assess how these species perform across diverse climates, identifying optimal pairings of truffle and host trees.
ProjectFood quality and nutritional analysisThe project will establish methodologies and capabilities to deliver commercially valuable analytical services to the emerging Australian precision nutrition sector. It will also build a foundational database of benchmark analytics for Australian produce and processed foods, supporting authenticity claims, traceability systems, and value-chain transparency. By equipping industry with validated data, this initiative enhances competitive advantage, supports regulatory compliance, and builds consumer confidence in high-value food products
ProjectBioactive components for value-add to Australian artichokesThis project is applying chemical fingerprinting technology based on a combination of Nuclear Magnetic Resonance (NMR) spectroscopy and Rapid Evaporative Ionisation Mass Spectrometry (REIMS) together with chemometric data analysis to better understand the natural chemical compounds in various Australian artichokes.
