Value Adding

Members of FIPWA

Innovation precincts: More than just postcodes

Innovation precincts: More than just postcodes We hear a lot about “innovation precincts” these days. Every region seems to want one, and every strategy document seems to reference them. And for good reason: innovation precincts can be powerful drivers of economic growth, collaboration, and industry transformation. The simple version of the story is this: put…

Local research homing in on the year round truffle

Local research homing in on the year round truffle

Research progress, technology advancements and opportunities to support a new truffle species which can be harvested in winter, spring and summer seasons was outlined last week. Academics, farmers, industry partners and representatives converged on the McHenry farm at Mt Lindesay recently to hear about these advancements in truffle cultivation. Local research initiative Silverplace which is…

SIFT with David Doepel

Dr James Krahe joined FFS Research Program Deputy Lead David Doepel at Murdoch University to discuss SIFT - Sustainable Innovative Food Technology WA, exploring the opportunities for small businesses emerging from the facility, the potential of High Pressure Processing (HPP) technology, and the power of collaboration. David also shares his personal journey in value-adding, crafting cheese at Melville Park with fellow custodian and partner, Barbara Connell.

NMR spectroscopy-derived nutritional quality index differentiates health benefits of extra virgin olive oils based on lipid profiles

NMR spectroscopy-derived nutritional quality index differentiates health benefits of extra virgin olive oils based on lipid profiles

The nutritional benefits of Extra Virgin Olive Oils (EVOOs) depend on their chemical composition. Currently, there is no simple way to compare the health benefits of different EVOOs. Samples from Australia, Greece, Italy, Spain and Tunisia (N = 423) were analyzed using proton nuclear magnetic resonance spectroscopy to screen against six quality parameters (free acidity, peroxides, K270,…

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.

Unravelling inulin molecules in food sources using a matrix-assisted laser desorption/ionization magnetic resonance mass spectrometry (MALDI-MRMS) pipeline

Unravelling inulin molecules in food sources using a matrix-assisted laser desorption/ionization magnetic resonance mass spectrometry (MALDI-MRMS) pipeline

Inulin, a polysaccharide characterized by a β-2,1 fructosyl-fructose structure terminating in a glucosyl moiety, is naturally present in plant roots and tubers. Current methods provide average degrees of polymerization (DP) but lack information on the distribution and absolute concentration of each DP. To address this limitation, a reproducible (CV < 10 %) high throughput (<2…

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.

Improving plant proteins functionality and bioactivity

Improving plant proteins functionality and bioactivity

This project introduced an innovative ultrasonic-assisted method to produce Maillard conjugates using non-traditional plant proteins, specifically amaranth, combined with polysaccharides extracted from locally sourced seaweed. Unlike conventional methods, this technique relies on ultrasonic energy to drive the conjugation reaction, eliminating the need for chemical solvents and drastically reducing the processing time. To streamline and optimise the process, an artificial neural network was developed and trained using existing experimental data. This model predicted the optimal parameters for conjugation, which were subsequently validated through laboratory trials. Once confirmed, the optimised process was used to produce Maillard conjugates that were then spray-dried, employing a scalable unit operation already widely used in the food and dairy industries. This not only ensured the feasibility of commercial production but also resulted in a clean, functional ingredient ready for use in nutraceutical and functional food formulations.

‘IoT for indoor cropping’ with Mark Cardamis

Watch FFS PhD student Mark Cardamis talk about the 'IoT for indoor cropping' FFS project

EcoMag: Pure magnesium, powered by sustainability

EcoMag: Pure magnesium, powered by sustainability

EcoMag, founded by Dr Tam Tran and Tony Crimmins, set out to revolutionise the upcycling of magnesium-rich waste from sea-salt processing in Western Australia. Although Dr Tran had developed a proprietary method for converting this waste into magnesium hydrocarbonate, scaling and refining the process remained a major hurdle. Traditional ‘wet chemistry’ methods were labour-intensive and inefficient, creating a need for a more scalable, cost-effective, and sustainable production approach.

SIFT with Catherine McDaid

Catherine (Cat) McDaid serves as the Quality Assurance Manager at the Sustainable Innovative Food Technologies (SIFT) Centre in Western Australia. SIFT is a state-of-the-art facility dedicated to fostering innovation within the food and beverage sector by providing businesses with access to advanced manufacturing equipment and expert guidance.

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.

Quality and safety of fresh Spirulina (Arthrospira platensis) maintained by bubbling plasma-activated air

Quality and safety of fresh Spirulina (Arthrospira platensis) maintained by bubbling plasma-activated air

This paper highlights an exciting outcome on the potential of Cold Plasma technology for preserving fresh Spirulina. This breakthrough offers a promising alternative to traditional dried Spirulina products, making fresh Spirulina more accessible.

Enhancing volatile retention and storage stability for encapsulated raspberry flavour powder

Enhancing volatile retention and storage stability for encapsulated raspberry flavour powder

In this study, the research team of Miranda Yang, Dr Yong Wang, Dr Qianyu Ye, Brad Baker and Professor Cordelia Selomulya, investigate the effect of flavour solvents and surfactants on the encapsulation of raspberry flavour by spray drying and the subsequent storage stability.

Mission MushVroom

Mission MushVroom

Mission MushVroom will be the first study to cultivate and grow mushrooms in space. Oyster mushrooms are the perfect space crop, helping astronauts meet their nutritional needs on long-duration space missions like those to Mars, while closing the loop in plant agriculture and helping to minimise inputs and waste. They are quick to grow, double in size every day, and have nutrients found across food groups, including the unique ability to make vitamin D on UV exposure- the only supplement currently given to astronauts on the International Space Station.

New Head of School at UNSW

New Head of School at UNSW

Professor Cordelia Selomulya has been appointed as the Head of the School of Chemical Engineering, UNSW Sydney. Prior to this appointment, Professor Selomulya served as the Associate Dean of Research in the Faculty of Engineering since 2022. Originally recruited to UNSW in 2019 to lead the Future Food Systems CRC as its Director of Research…