Food technology
We provide technical support and assistance to food businesses to improve product quality.
Our work advances SA's competitive existing food industries by facilitating innovation and solving minor technical issues.
Services
Under a State Government funding arrangement, our food technology service is provided to SA's food businesses in close collaboration with FoodSA.
We also provide fee-for-service work for larger projects and non-South Australian food businesses.
Food and beverage allocation for SA
Food and beverage allocation for SA
SARDI’s industry support is mostly channelled through FoodSA but it is also available to those who are not members.
FoodSA members
FoodSA will receive the project request and undertake an initial evaluation, to determine outcome benefits.
If the project is identified to add value, create opportunity, or support growth for the state, FoodSA will develop and share a project brief with SARDI. This includes desktop research and specific details of services requested of SARDI.
Non-members
SARDI will evaluate the project request independently from FoodSA.
Project fees
The following principles will be used for all projects:
- Up to 2 days of free service – one client can have 2x2 free service days during the financial year, provided that the research questions are clearly different. Free services do not include:
- sensory and consumer testing
- food processing with food pilot equipment.
- Projects lasting 3 to 10 days will have the labour charged at 50% of the commercial rates.
- Projects lasting over 10 days will be costed on a case-by-case basis, depending on the size of the project.
- Non-labour costs related to using pilot scale food processing equipment (UHT, extruder, retort, dry fractionation) will always be charged at a commercial rate.
- Project consumables (ingredients, analytical materials) will either be provided or paid for by the client.
SARDI services are provided only until funding lasts, on first come first served basis. They are subject to staff availability suiting timing of the project work. SARDI retains the right to refuse a project.
IP ownership
Any new IP generated as part of the services provided will be negotiated at the time of the contract signing.
Background IP will be retained by owner. New IP will be shared between parties as agreed.
Fee-for-service work
Fee-for-service work
The following services are available for interstate clients:
- research and development for new products, shelf life, and sensory evaluation
- process improvement
- advice on equipment and packaging for developed prototypes
- product quality evaluation, including:
- ingredients
- product composition and analysis
- shelf-life testing
- food safety
- allergens
- nutrition information panels.
Research areas
Our scientists focus on the following topics of food technology.
New product development
Development starts with ideation, through to prototype product development. We advise on:
- ingredient selection
- processing
- packaging options
- product shelf life
- chemical and microbiological testing requirements
- evaluation of the final product.
Sensory and consumer testing
Consumer research includes:
- designing and administering questionnaires
- focus groups and consumer acceptance testing.
Sensory evaluation methods provide a range of tests, from simple triangle testing to complex sensory profiling of products using trained panels.
Food processing
By working with food businesses, we evaluate existing processes and provide alternative solutions to:
- increase processing productivity
- reduce costs.
Market access and value-adding
Evaluating the food safety impact of new production systems against existing standards and levels of competitors.
Packaging
We improve product safety and shelf-life by assessing existing technologies and advising on novel packaging technologies.
Shelf-life assessment
These studies determine the approximate date marking of packaged products.
Functional foods
Modifying processes and formulations to preserve the biological activity of functional ingredients. This is supported by sensory and analytical testing and applies to minimally processed foods.
Lean manufacturing
Evaluating existing and novel processes and technologies to:
- reduce food waste
- increase productivity
- assist in waste transformation from concept to test marketing.
Food safety and quality control
Assistance with food safety plans (HACCP), analytical techniques, and quality control procedures to ensure product quality.
Functional and Luxury Foods Project
This research drew on expertise from across the globe to examine the demand for functional and luxury foods in Asia and Australia. The project addressed:
- current knowledge gaps
- opportunities for South Australia’s food and beverage industry.
Read the findings of the Functional and Luxury Foods Project (2015–2016).
Contact
Sarah Cornish – Food technology
Phone: (08) 8429 2908
Email: sarah.cornish@sa.gov.au
Sarah Ewers – Food innovation programs
Phone: (08) 8429 2908
Email: sardifoodinnovations@sa.gov.au
