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
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
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.
At SARDI we have an analytical lab that can carry out a range of analytical testing. These can be used to evaluate your products based on your desired testing.
Some examples that we will describe today are the moisture analyser, the protein analyser and the texture analyser.
The moisture analyser machine is a loss and drying method which involves weighing a sample before and after to try to determine the moisture content. The sample is placed on a weighing pan and the initial weight is recorded. A heating element like a halogen lamp or a ceramic heater is used to evaporate the moisture from the sample. The sample is continuously weighed during the heating process and the weight is monitored until it reaches a constant value.
Once the sample reaches constant weight, the final weight is recorded.
The moisture content is calculated as the difference between the initial and the final weights, often expressed as a percentage.
We use a moisture analyser for quality control, and process monitoring.
Moisture content helps in regard to shelf life, texture, and overall quality.
Protein analysers determine the amount of protein in a sample, often by measuring the nitrogen content of the sample. This machine uses Dumus method. The dumas method for protein analysis in the food industry works by combusting a sample at high temperature, converting nitrogen in the sample into nitrogen gas. This is then measured, and the result is converted into the protein content.
A texture analyser works by applying controlled forces to a sample and measuring its response. Specifically, the force, distance and time data. This data is then analysed to determine various textural properties like hardness, chewiness and adhesiveness. The instrument typically moves a probe or _____ up and down or in other directions to deform the sample, and the resistance is recorded.
A texture analyser allows us to objectively measure and quantify the physical properties of the food by mimicking real-world interactions like biting, chewing or crushing. It helps to understand a controlled texture for quality control, product development, and research and development purposes.
In our analytical lab we also have hurdle technology with pH metre, water activity and bricks, which help to gauge the shelf life of a product.
For a full list of all our equipment, please get in touch.
We look forward to collaborating with you on projects and seeing how our equipment can improve your products.
We have a range of drying equipment here at SARDI and today we’ll showcase the spray drier, the freeze dryer and dehydrator.
Drying can be used as part of sample preparation, product differentiation and shelf-life extension. Spray drying is the preferred method of drying of many temperature-sensitive liquids and is commonly used to produce milk powder, instant coffee and many powdered fruit and vegetable juices.
Liquid is pumped into the spray dryer where it forms small droplets which can quickly dry as they come into contact with hot air. The resulting powder is then captured by a cyclone.
Our spray dryer is capably of drying small volumes of liquids from 30ml up to a few litres. The final yield and quality depends on the temperature of the drying air, air flow rate, liquid flow rate and nozzle size.
Here at SARDI we have a range of nozzles to suit a variety of applications.
Freeze drying is a low temperature dehydration process that involves freezing the product, and removing the ice crystals under sublimation; under low pressure. Essentially converting ice directly into a vapour. This is in contrast to many other drying or dehydrating processes that evaporate water using heat – and as a result we can retain a higher level of nutritional value. Freeze drying also extends the shelf life, improves taste, texture and appearance, while creating a light-weight, portable food product.
Freeze dried foods are often used for hiking, camping, space exploration and emergency and survival applications and military rations.
A food dehydrator removes moisture from the food to aid in its preservation. Dehydrators work by circulating warm air over food, gradually evaporating the water.
The key to successful food dehydration is application of a constant temperature and adequate air flow.
By reducing moisture content, dehydrators prevent the growth of bacteria, mould and yeast, which are responsible for food spoilage.
Dehydrators can be used for a wide range of foods including fruits, vegetables, meats, wholemeals and beverages.
All of our equipment at SARDI has been selected based on capabilities and scalability.
For a full list of our equipment please get in touch. We look forward to collaborating with you on projects and seeing how our equipment can improve your products.
Here at SARDI we use two types of extruders in our pilot plant.
First we have the Process 11 Extruder, a venture-scale machine ideal for small scale trials, operating with as little as 200grams per hour of input material.
For larger batch trials we use the 24 MC extruder which processes around 5kg of material at a time.
Both machines follow a similar principle. We feed the extruder with a main ingredient, typically a plant protein powder, along with a lubricant, usually water. Depending on the product we are developing, we also add ingredients like oil, spices and flavours, to customise the final outcome.
Inside the machine’s spiral, twin screws move the material forward while mixing, heating and compressing it. At the end of the barrel, the product is pushed through a die, forming it into the final shape.
We control key parameters such as temperatures, screw speed and pressure using a touch screen panel.
So, what do we use extruders for?
The lab scale extruders are used for product development, material testing, and formula optimisation. They allow us to fine-tune product properties at a small scale – an important step before scaling up to commercial production.
More specifically, we use extruders to create high-moisture products like plant-based meats, that mimic the texture of real meat, or low moisture products such as packet snacks such as twisties, crispy cereals or textured vegetable proteins.
This flexibility makes extruders essential tools for developing innovative new products for the food industry. Whether you’re looking to create a puffed snack, or meat analogue, come chat to us about your vision and we are happy to assist.
At our pilot plant we have a flexible scale pilot HTST system designed for small scale product development and testing.
This system includes our homogenizer, a tubular heat exchanger unit, a chiller and an aseptic filler.
It allows us to replicate factory processes in a controlled lab setting. So here is how a UHT system works…
The system beings with a product being fed manually into a 5-litre hopper. From there the product is pumped through a re-heating section, where its temperature is gently increased after pre-heating. The product is directed through the homogenizer which improves consistency.
It then flows into the final heating section, where it is rapidly heated to high temperature and chilled from 2 seconds up to 30 seconds depending on product and processing requirements.
After reaching the target temperature, the product is cooled quickly to preserve quality and extend shelf life.
Finally, it passes through the aseptic filler where it is safely collected into pre-sterilised bottles under hygienic conditions.
The complete system is run and controlled through a user-friendly touch-screen control panel, allowing us to adjust and track all critical process parameters, such as temperature, flow rate and pressure in real time, ensuring full control and reliable data for every batch.
So, what do we use it for?
We use our pilot UHT system to develop new recipes including dairy products, plant-based drinks, and sauces. It allows you to fine-tune your product before moving into a full-scale production – saving time and reducing waste. The system requires as little as 5 litres of product as a minimum, per run, to obtain roughly 3 litres of product.
In addition to product development, the system is also used for shelf-life studies, allowing us to evaluate how long products remain fresh and stable under different storage conditions.
So, we invite you to bring your ideas and collaborate with us to test, refine and accelerate your product development in a safe, efficient and cost-effective way.
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
Guisella Yarasca, Food Technology
Phone: (08) 7085 1721
Email: guisella.yarasca@sa.gov.au or SARDIfoodinnovations@sa.gov.au