NPD

Diversifying Western Australia’s apple industry with juicy new products

Diversifying Western Australia’s apple industry with juicy new products

Juicy new products are being developed as part of a new government initiative to help Western Australia’s Bravo apple growers add value and diversify — with the first two products developed being an apple juice and a long-life apple slice. These new product developments, which will be sold under the trademark Soluna, are the result…

Locally grown Bravo apples hit independent stores as new juice brand

Bravo apples bred in WA are being made into bottled juice for the first time under a new brand name — Soluna. Thanks to the results of new research, the apple juice is cold-pressed before undergoing high-pressure processing to extend its life to 90 days. The same process will also allow long-life slices to hit…

Two new valued-added products have been launched for the Bravo apple.

Two new valued-added products have been launched for the Bravo apple.

Two new valued-added products have been launched for the Bravo apple. One is a rosy, pink apple juice and the other is fresh, long-life apple slices.

Computational modelling framework for plant-based milk emulsion to investigate stability and quality of mixing

Computational modelling framework for plant-based milk emulsion to investigate stability and quality of mixing

This project applies computational modelling to explore the dynamics of mixing and formulation in plant-based milk production. By simulating various equipment configurations and operational parameters, the research aims to identify key variables that affect emulsion quality and stability. These insights will inform process optimisation and formulation strategies to improve product consistency.

Cultivation of newly isolated cyanobacterium for high-value functional food and sustainable food packaging materials

Cultivation of newly isolated cyanobacterium for high-value functional food and sustainable food packaging materials

This project aims to optimise biomass cultivation conditions to maximise the co-production of phycocyanin and bioplastic precursors. By refining parameters such as nutrient supply, light intensity, and cultivation systems, the research seeks to enhance yield and efficiency, enabling scalable production of both high-value pigment and biodegradable materials.

SIFT with Bravo Gazpacho

See how Bravo Gazpacho works with FFS at SIFT WA to produce their top-quality gazpacho, blending tradition with innovation for the perfect taste

SIFT with Everboost

Working together to meet a growing demand. Loic Munso, founder of Everboost Sea Moss is currently utilising SIFT to scale-up production of his Sea Moss products.

Bravo™ apple study coverage

Bravo™ apple study coverage

Advancements in atmospheric freeze-drying: Innovations, technology integration, quality and sustainability implications for food preservation

Advancements in atmospheric freeze-drying: Innovations, technology integration, quality and sustainability implications for food preservation

Atmospheric freeze-drying (AFD) is a method of freeze-drying conducted at atmospheric pressure and low temperatures below the freezing point of water, using dry air for the preservation of foods and pharmaceutical products. AFD shows promise as a cost-effective alternative to traditional vacuum freeze-drying (VFD), particularly for industrial-scale applications. This review aims to explore recent advancements…

Improving emulsion properties of plant-based milk for barista use

Improving emulsion properties of plant-based milk for barista use

This project focuses on enhancing the emulsion stability and functional properties of plant-based milk to meet or surpass the performance of dairy milk, particularly in terms of froth quality, texture, and consistency.

Advancing diatom-based microalgae biorefineries

Advancing diatom-based microalgae biorefineries

This project focuses on the development of a microalgae biorefinery platform using diatoms as the primary feedstock. With their high biomass productivity, rich metabolite profiles, and resilience to environmental stress, diatoms are well-suited for biotechnological applications. The biorefinery approach enables the conversion of diatom biomass into functional foods, nutraceuticals, pharmaceuticals, and other commercial products, maximising resource efficiency and sustainability.

Enhancing Atmospheric Freeze Drying with ultrasound technology

Enhancing Atmospheric Freeze Drying with ultrasound technology

This research project explores the application of direct ultrasound in Atmospheric Freeze Drying (AFD) to enhance water diffusivity and reduce drying time. By integrating ultrasound technology into the AFD process, the aim is to accelerate moisture migration and improve overall drying efficiency. The project involves both computational modelling and the design and fabrication of a prototype ultrasound-assisted AFD system. The system's performance will be evaluated by analysing the drying kinetics and conducting physical and chemical characterisation of model foods.

Nano sensor technology

Nano sensor technology

This project focuses on developing a nano sensor manufacturing technology that enables real-time monitoring of food and packaging quality. By directly depositing nano sensors onto polymeric packaging materials, the approach simplifies the production process while enhancing functionality. The data generated from this sensor platform will provide critical insights into food quality and safety, and will be used to inform a discrete choice econometric model to understand consumer preferences and support market adoption.

From waste to resource with Shanan Birkin (Abundant Natural Health) & Tony Crimmins (EcoMag)

Shanan Birkin from CRC industry partner EcoMag’s sister company, Abundant Natural Health, is producing a range of natural pain relief treatments and nutraceuticals based on high-grade magnesium ingredients spray-dried at scale by EcoMag for US Chain Walmart, among others.

Encapsulation of oil-based extracts

Encapsulation of oil-based extracts

Baker & Co will work closely with the research team at UNSW Sydney through an industry PhD project to develop new formulations suitable for spray drying of oil-based extracts for food applications. The outcomes of this project will enable Baker & Co to potentially develop a new product range of their flavour ingredients that are more suitable for the export market.

Advancing sustainable dairy through precision fermentation

Advancing sustainable dairy through precision fermentation

This project will result in a high throughput platform for screening thousands of microbial strains and precision fermentation conditions to identify those producing correctly phosphorylated proteins. Selected phosphoproteins will undergo further quality control testing, including dairy product prototyping and digestibility studies, to identify promising new precision fermented dairy products.

Sustainable Innovative Food Technologies (SIFT) Centre

Sustainable Innovative Food Technologies (SIFT) Centre

The 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.

New product development challenges

New product development challenges

This project produced a general report and guide that provides a strategy for product development in the CRC’s target categories from ideation to commercialisation. Aimed and SME food innovators, it has outline industry best practice in taking products to market.

Identifying primary regulatory control points

Identifying primary regulatory control points

This scoping project produced a high-level summary of the regulatory framework for the supply chain of premium Australian fresh goods and goods sold on the basis of their nutritional benefits, aiding our understanding of the primary regulatory control points and key quality assurance (QA) parameters on a targeted export market, China.