CELEBRATING AUSTRALIAN
FOOD AND AGRIBUSINESS
innovations 2021
Innovation catalyses business growth $110 million 7 new-toof initial income generated world innovations 35 businesses started exporting for the first time
14 new-toAustralia
560 new jobs
innovations
FIAL funded 116 innovation projects Total value of $32.8M
81 businesses established new supply contracts
69 businesses increased sales 1 in 5 businesses to existing customers
generated more than $1 million of new sales in first year
$20.1 million of capital investment
Celebrating innovation ......................6 Fostering collaboration......................8
Contents
Alg Seaweed................................................... 10
KegSwappa..................................................... 39
Austgrains........................................................... 11
Land of Plenty Food Group....................40
Australian Bay Lobster Producers.........12
Macro Group Australia.................................41
Australian Super Foods...............................13
Mainstream Aquaculture.................................. 42
Bioaction............................................................14
MayfieldGlobal............................................... 44
Boutique Sauces ...........................................15
MediKane......................................................... 45
Cape Byron Distillery....................................16
Microtec Engineering Group.................. 46
Care Food Co...................................................17
Natural Evolution.......................................... 48
Central Coast Industry Connect.............18
Noongar Land Enterprise Group...........47
Dairy Australia............................................... 20
Ozganics Australia....................................... 50
Dairy Free Down Under.............................22
Partner Foods.................................................52
Edible Bug Shop.............................................19
Piccolo Farm.....................................................51
Fable Food Co................................................24
Plenty Foods.................................................. 54
FermenTasmania...........................................25
QCamel............................................................. 56
Food & Agribusiness Network................26
Radicle Seeds..................................................58
Food & Fibre Gippsland.............................27
Savio Healthy Innovations........................57
Gaia EnviroTech.............................................28
Sea Health Products .................................. 60
Gourmet Coast Food Trail....................... 30
South Gippsland Dairy.................................. 61
Grounded Foods............................................31
Spiralz Fermented Foods..........................62
Grow Food Solutions..................................32
Sweet Potatoes Australia......................... 63
Harry Hoo.........................................................33
TasFoods.......................................................... 64
Hass Foods...................................................... 34
The Smoked Egg Company.................... 65
Jim’s Jerky........................................................35
Vow..................................................................... 66
Josh’s Rainbow Eggs................................. 36
Wayfinder: Supply Chain Careers
Kagome Australia..........................................37
for Women Consortium.............................67
Keen Wah..........................................................38
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Publishing and design services provided by WF Media www.wfmedia.com.au Editor — Dannielle Furness | Designer — Julie Wright | Publisher — Geoff Hird
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 3
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6 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
Celebrating innovation As Chair of both the Food and Agribusiness Growth Centre, and the Modern Manufacturing Translation and Integration Streams of the Modern Manufacturing Initiative (MMI), I am delighted with the latest release of the book: ‘Celebrating Australian Food and Agribusiness Innovations’. This book highlights the importance of backing small to medium-sized businesses. It also describes the journey of businesses who are improving their access to new markets and customers through innovative new products and services. With Food and Beverage identified as one of six National Manufacturing Priorities, the sector’s recognition as an Australian sovereign capability is testament to the critical role our manufacturers play in feeding not only Australians, but many others across the world. Our comparative advantage and/or strength in Food and Beverage Manufacturing was particularly demonstrated during the COVID-19 pandemic. The $1.3 billion MMI Commonwealth support will help Food and Beverage Manufacturers translate good ideas, with a technology readiness level between three and six, into commercial outcomes and ultimately jobs. It will also provide pathways for our manufacturers to integrate into local and international supply chains and markets. Above all, it will provide the platforms for building scale and growth to the more than 98 per cent of small to medium-sized businesses operating in the sector. I hope these innovative stories inspire many others to take a similar journey and turn an idea into reality — thereby unlocking value for Australia.
MICHELE ALLAN Chair, FIAL
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 7
© shutterstock.com/Dima Sikorsky
8 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
Fostering collaboration Who would believe the sixth edition of the ‘Celebrating Australian Food and Agribusiness Innovations’ book is live? The catalyst for its creation was the desire to showcase great innovations from across the Australian food and agribusiness sector. We also knew that the book could help raise the profile of businesses, particularly the smaller ones, with limited resources to promote their innovations. We are delighted to say that we have achieved our objectives. With this edition, 300 innovations from big and small businesses have been showcased through the six books. Some 83% of these are from small to medium-sized businesses. This edition of the book focuses on innovations awarded through our Project Fund. The funding is part of the Commonwealth support provided to the Food and Agribusiness Growth Centre, or FIAL as we are known in the Australian food and agribusiness sector. In total, $16.35 million has been awarded to 116 projects since the fund was launched in 2015. Businesses not only matched the grant value, but they have also provided a further $20 million of capital investment in support of the projects. Projects have involved businesses of a range of scales spanning the entire food and agribusiness value chain across the country. The types of innovations varied. Of the 116 projects, 6 per cent were new to the world innovations, while 12 per cent were new to Australia, and 21 per cent new to their industry. Projects introducing new innovations to their business were the majority at 61 per cent. Over $110 million of new initial business has been generated from the commercialisation of new ideas, including savings made from just improving how things are done to enhance business performance. Approximately 70 per cent of businesses gained new customers, while 60 per cent said they increased distribution to existing customers. Around 50 per cent started selling directly to customers, while 30 per cent commenced exporting either for the first time or to a new overseas market. Overall, an additional 550 jobs were created through the 116 projects. At the heart of each project is a degree of collaboration and developing connectivity involving new participants, whether they be a business, researcher or another supporting organisation. As a result, extra value has been unlocked. During the life of the 116 projects, more than 2100 new connections have been made, meaning approximately 18 new connections per project, with many still ongoing. The types of connections varied: from joining a cluster to contracting new packaging suppliers or engaging a new logistics operator. Of the 116 projects, 28 per cent engaged the services of an external researcher or technology provider for the first time. Without such external support, the solution to the technical challenge would either have stalled or taken considerably longer to find. All 116 projects involved training to build their capability and support project commercialisation. One project was not completed due to changing trading circumstances. This sixth edition of the book showcases 50 innovations from the total 116 projects supported through the Project Fund. Each story is unique, capturing the journey of a company in addressing a challenge and how it found solutions or learnings to create impact for its business. We hope you connect with these stories as much as we did in establishing and supporting them in their journey to satisfying achievements.
MIRJANA PRICA Managing Director, FIAL
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 9
PROJECT IMPACT Market entry into two new channels including grocery.
Alg Seaweed
SEAWEED SNACKS AND CONDIMENTS
Dietician Sarah Leung founded Alg Seaweed
to develop a unique fusion of seaweeds types that
with a specific mission. She had seen clients
deliver optimal consistency, nutrition and taste.
with thyroid issues and other problems caused
Her trademarked Rainbow Seaweed is a colourful
by iodine deficiency and knew these issues
blend of premium land-farmed and wild-harvested
could be addressed through increased seaweed
ocean seaweed varieties, used in her flake, sodium
consumption…so
reduced seaweed salt, seasoning and kid-friendly
the
range
of
Alg
Seaweed
Sprinkle seasonings was born.
sweet snack products.
The logical next step was to develop snack
COVID-19 delayed the initial product launch, but
products, but it was a daunting proposition that
gave Sarah time to rationalise and find a whole
called for extensive research and development and
new direction. The pandemic also pushed sales
would take her into unfamiliar territory.
online, so she channelled resources into building
Sarah successfully applied for a grant from
e-commerce capability.
FIAL and received funding in December 2019. That
For Sarah, FIAL’s involvement has been the
assistance gave her the confidence to think about
difference between actively growing the brand
scaled manufacturing rather than adopt a hand-
or letting it stagnate. “Without that funding and
made approach and offer the product at local
support, I don’t know if I would have had the
farmers’ markets.
confidence to develop the new range. The whole
While
she
manufacturing
was and
investigating developing
her
contract
process has also allowed me to really refine the
technical
Alg Seaweed company mission and to plan further
expertise, COVID-19 hit. Rather than be put off,
steps to help me meet future goals,” she said.
Sarah decided to use the time to undertake solid customer research and finesse the product details. She soon discovered that sourcing Australian seaweed at a good price was difficult, forcing her to investigate other options. The exercise led her
10 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT New domestic and export market opportunities, development of a higher value supply chain.
Austgrains
INTEGRATED AGRIBUSINESS
Austgrains is a diversified integrated agribusiness
sustainability,
that specialises in the commercialisation and
chemical usage, pest or disease control and
supply of the latest seed and grain technologies.
maintaining the integrity of provenance — so the
It has a multi-pronged goal: to enable improved
Austgrains team works with their customer base
agronomy sustainability, to deliver enhanced grain
to implement process and practice improvements
value-add functionality and to support enriched
that will deliver broader farm-wide benefits and
nutritional benefit of wholegrains and clean label
ensure principal ESG directives are met.
ingredient supply to consumers.
improved
water
management,
Since the 1970s, Austgrains has developed its
The company is influenced by three constants
ethos — and offering — away from the commodity-
within an ever-changing agricultural and food
driven principles of procurement and supply,
manufacturing landscape: a fundamental need for
into a holistic approach based on experience,
food security, high demand for functional foods
innovation and investment in research, bolstered
and the need for quality supply chains that tell the
by quantifiable market intelligence.
provenance story.
Thomas Hannam from Austgrains says that
Austgrains has evolved by tapping into the
FIAL’s assistance and working relationship has
next generation and identifying future market
provided benefit to the company in multiple ways.
and industry trends, with a consumer-led focus
“The support of FIAL has been important from an
on health and wellbeing and the desire of primary
information and access perspective, opening doors
producers to improve farm gate metrics to include
to networking opportunities, market intelligence,
yield and markets.
invaluable assistance with research and navigating
That forward-looking mindset and an emphasis on innovation drives Austgrains to focus on
commercial challenges both domestically and internationally,” he said.
support of the core strategic environmental, social and governance (ESG) principles of its clients. Every producer has mandates to meet — including dealing with seasonal variation, carbon
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 11
PROJECT IMPACT Reached commercial-scale production capability and supply to export markets.
Australian Bay Lobster Producers
SEAFOOD AQUACULTURE INNOVATION
The Australian Bay Lobster Producers (ABLP)
aim, it developed plans for a highly controlled,
journey started many years ago when Managing
land-based recirculating aquaculture production
Director Michael Dalton founded Australian Fresh
facility, located about 7 km inland from the coast
Corporation
Australian
in far north NSW. The plant incorporates a 1.7
horticultural and seafood products for over two
(AFC)
and
exported
ha glasshouse structure housing over 2.6 km of
decades. Recognising the inherent difficulties of
production raceways and state-of-the-art filtration
continuously supplying standardised wild-caught
and pump systems, with plans to substantially
product, AFC became interested in seafood
expand the footprint as production capability
production and began the search for a high-value
demand increases.
product with strong market potential suitable for aquaculture.
The business has four key inputs: water, animals, feed and labour. Feed stock needs for Bay
Crustaceans were identified as a potential
Lobsters differ throughout the lifecycle, mussels
option, but the complex lifecycle took around
are common to both the larvae and grow-out
five years to fully understand. Years of R&D,
stages. ABLP utilises sustainably farmed mussels,
improvement
followed,
avoiding the need to use wild-caught stocks, but
culminating in patent protection on IP relating to
determined that a better solution could be found.
commercial-scale cultivation of a lobster species in
A successful FIAL funding application allowed
a controlled environment. ABLP was established to
ABLP to undertake extensive research into the
globally commercialise the proprietary process for
development of a suitable feed alternative which
breeding and producing Bay Lobster Thenus spp.,
will be used to either fully replace or supplement
commonly known as Moreton Bay Bugs.
the use of mussels.
and
expenditure
The company has a mission to be a marketdriven, biotechnology-based manufacturer that seeks to overcome the depletion of natural fishery resources through innovation. In pursuit of this
12 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT New market export to Korea.
Australian Super Foods
NATIVE INGREDIENTS AND PRODUCE Demand
for
native
Australian
ingredients has skyrocketed in recent years, with bushfoods like saltbush and lemon myrtle appearing on menus and in dishes across the globe. Since launching in 2015, The Australian Superfood Co has become a key supplier of native produce to food and beverage makers, cosmetic
manufacturers,
hospitality
venues, hotels and airlines throughout Australia and the world. According
to
founder
Hayley
Blieden, the company exists to solve the problems of customers and to find a way to facilitate reliable supply of quality native ingredients. This ethos led to the
health benefits, so the company launched a new
development of a range of herbs and spices, fruit
product — a Vitamin C Booster supplement with
and herb extracts, fruit powders, air dried fruits and
Kakadu Plum and Finger Lime. From South Korea’s
herbal teas — all derived from native bushfoods.
pollution, through Australia’s bushfires and straight
The Australian Superfoods range maintains the
into a global pandemic, the market conditions
integrity, flavour and nutritional benefits of the
proved ideal for a product designed to mitigate
ingredients
unwanted impact from adverse environmental
providing
in
versatile
year-round
shelf-stable
access
to
formats,
traditionally
conditions. In response to increased global demand and
seasonal products. In 2018, Hayley noticed a spike in orders from
with a desire to ensure a fair and equitable chain of
South Korea for the company’s Kakadu Plum
supply, The Australian Superfood Co established
products. She quickly determined that demand
the Native Harvest Initiative, which works with
was outstripping her ability to supply, despite
Indigenous
a reasonable year-round stock holding of the
identify ways to optimise returns and to increase
seasonal fruit. She investigated the cause and found
product supply, while honouring and respecting
pollution levels in South Korea were elevated at
traditional harvesting practices.
communities
to
provide
support,
the time, creating heightened interest in immunity boosting products. High in Vitamin C and antioxidants, Kakadu Plum was gaining an international reputation for its
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 13
PROJECT IMPACT Developed a new commercial shared model for technology rollout.
Bioaction
FOOD PRODUCTION
© Stock.Adobe.com/au/Maxim
WASTEWATER MANAGEMENT
Food processing generates significant wastewater,
because the pressure of the bubble is greater than
which manufacturers are obliged to dispose of
the liquid it is sitting in, it remains suspended and
using methods that meet increasingly stringent
dispersed throughout the wastewater. This means
environmental conditions. Wastewater make-up is a
that oxygen remains available for use by aerobic
consequence of production and generally consists
microorganisms when they need it.
of suspended solids, fats, oils and nutrients. In
The
technology
challenges
traditional
facilities with little output variation, wastewater
wastewater management methods as it entrains
make-up is relatively steady. For manufacturers
oxygen at significantly higher rates. It improves
with multiple lines and food types, the output
efficiency of treatment at a lower energy cost,
varies greatly because of ingredient and processing
reducing overhead and improving environmental
method differences. Treatment incorporates the
compliance.
breakdown of nutrients and solids by aerobic
While collaboration with the CCFA cluster and
microorganisms, requiring the addition of oxygen
FIAL provided Bioaction with access to the food
to promote the process. When adequate oxygen is
industry to enable operation trials, the arrival of
not available, it impedes the ability to break down
COVID-19 put that activity on the backburner.
nutrients and achieve required treatment levels.
The lab research process commenced and was
Treatment systems use various aeration methods
accelerated thanks to a partnership with University
to feed ambient air into the treatment tank, using
of Newcastle but the trials could not be completed.
large amounts of energy and increasing costs.
They are expected to recommence at the start of
The Bioaction solution solves the problem at its root using ultrafine bubble — or nanobubble —
FY21/22, with results anticipated by the end of calendar year 2021.
technology, enabling higher levels of oxygen to stay in the water for as long as possible. Each bubble is hundreds of times smaller than a blood cell, and
14 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Created two new jobs and developed in-house manufacturing capability in regional Australia.
Boutique Sauces
GOURMET FINISHING SAUCES Regan
and
Daniel
Facey
founded
Boutique
Sauces on the back of a passion for cooking and entertaining and a desire to bring chef-made flavours into the homes of consumers. Regan spent years working as a chef in Europe, perfecting her craft before returning home and embarking on the Boutique Sauces journey. The products were initially manufactured in small batches and supplied under the Signature Sauces brand at local farmers’ markets. In 2018 the Faceys decided to move to a shelf-stable — rather than refrigerated — product and began adjusting the formula and format to suit. There was a lot of tweaking required to scale up for larger batches and the Faceys wanted the products to have no artificial flavours, colours or preservatives, no genetically modified ingredients and to be completely gluten-free. They conducted small trials in 2018 then went back to the kitchen and reformulated. With the help of food scientists and a grant from FIAL, they gained valuable insight into the challenges and limitations of upscaling production. The arrival of COVID-19 threw a timing spanner in the works but allowed the Faceys to make
wealth of information and support to bring the dream to life.
an important call — they decided to set up for
In gearing up for their own production, the team
manufacture themselves, opting for complete
has left the door open for even more innovation, as
control over the process and giving Regan the
they are not constrained by any MOQ requirements
ability to oversee ingredients and act quickly should
of a contract manufacturer and can easily carry out
production create a need for formula alterations.
their own product trials.
The range comprises six savoury and two sweet gourmet finishing sauces, with more creations in development. The move from refrigerated to shelf-stable can be tricky, especially for products with complex ingredient profiles that are prone to change when scaled up. FIAL was able to offer the Faceys a
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 15
PROJECT IMPACT
Cape Byron Distillery
Created new employment opportunities within supply chain and increased distribution throughout domestic and export markets.
ENERGY-EFFICIENT
BARREL ROOM ENVIRONMENT CONTROL
Cape Bryon Distillery is nestled among regenerated
Working in the coldest parts of the day, the
rainforest in the Byron Bay hinterland. Known for
system draws air from the rainforest creek floor
producing world-class gins, the distillery stays
— its coolest point — and filters it back into the
true to time-honoured traditions while seeking
barrel room space, where the insulation holds the
innovative ways to develop its products and further
temperature steady.
the industry.
Distiller Eddie Brook wanted to fast-track and
When the team decided to turn a collective
commercialise the energy-efficient cooling solution,
hand to single-malt whiskey production, they
to benefit the fast-growing local industry, something
knew
be
he says was made possible with FIAL’s involvement.
instrumental in terms of impact on flavour profile.
the
immediate
environment
would
“Working with FIAL has really given us the
Whiskey ages in barrels which breathe air from
opportunity to bring our idea to life. It means
their surroundings, taking flavour influence from
we’ve not only been able to realise it, but also to
that environment. Appropriate control of climatic
commercialise it. And that benefit flows on to the
conditions including humidity and temperature is
entire industry,” he said.
essential to success.
“This impacts other distillers in Australia and I
The Cape Byron team had a simple idea for
think it will put us on the world map. Understanding
controlling the barrel room environment — to
how important the barrel conditions are and how
mimic the ambient conditions of the surrounding
we’ve managed to take out temperature curves
rainforest. They developed a solution that features
to create a stable environment will be of huge
thicker natural insulation in the walls and use of
interest,” Eddie said.
a spray wall technology that passes air through water mist to produce a cooler more oxygen-rich environment.
16 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Accessed two new market channels.
Care Food Co
FRESH CHILLED
TEXTURE MODIFIED FOODS
Palatable and nutritious food alternatives for the
liquidised. The Care Food Co range offers food
aged-care market are limited. Many options are
and meal options at all levels identified under the
frozen, canned or require thickening agents and
systemised testing framework for dysphagia —
additives to address the swallowing difficulties
IDDSI — catering to differing patient needs with
consumers often demonstrate.
consistent, independently audited food choices.
David McAuley of Care Food Co (formerly Cold Pressed Foods) says the company wanted to
According to David, the support of FIAL has been central to maintaining momentum.
improve the daily lives of people who have difficulty
“FIAL have been extremely supportive. Of
swallowing and those of their family and carers
course, the financial backing was instrumental, but
tasked with providing nourishing food options.
they also provided independent validation that we
Access to a high-pressure processing machine — which uses pressure rather than heat to pasteurise
were on the right track. That’s really motivating from a business confidence point of view.
food — started the Care Food Co journey. The
“It’s also a proof point when it comes to potential
technology effectively locks in the nutrients,
customers and investors — if the government is
rather than cooking them out, enabling the team
investing in what you are doing, then it must be
to develop a range of texture modified foods in a
a good idea. That confidence and the credibility it
fresh chilled format with a long shelf life. The range
generates is invaluable when you are starting out,”
is completely free from additives, fortifiers and
David said.
thickeners, containing only 100% natural ingredients. Market
research
showed
that
swallowing
difficulties often increase as a patient progresses through illness or ages, necessitating food textural changes that range from chewable through to fully
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 17
PROJECT IMPACT A business network with over 100 connections.
Central Coast Industry Connect
© Stock.Adobe.com/au/romaset
CENTRAL COAST FOOD ALLIANCE
The NSW Central Coast is home to large-scale food
Central Coast and CCIC to build the Central Coast’s
and beverage manufacturers, smaller artisan food
reputation as an internationally renowned centre of
producers, high-quality primary food growers and
excellence in food.
foodservice companies in catering and hospitality.
To date, CCFA has established an industry-
Central Coast Food Alliance (CCFA) was spun
strong steering committee covering large corporate
off from Central Coast Industry Connect (CCIC)
enterprises, SMEs and all levels of government. It
in recognition of the region’s burgeoning food
has initiated projects in wastewater and energy
production sector. Originally floated as an idea
reduction, supporting the need for the local food
in 2013, it wasn’t until September 2018 that the
industry to manage its operational overhead.
alliance was formally recognised and funded under FIAL’s cluster program. CCFA
exists
organisations
to
and
Connection to the university and local secondary schools is vital to the program, which focuses on
bring
industry,
governments
research
together
skills development and education to create the jobs
to
of tomorrow; to develop education and training
collaboratively grow the food and beverage sector,
that will attract national and international talent; to
create more local employment and cement a clear
ensure local delivery of regional skills requirements;
identity.
to identify and grow STEM capability and reduce
Located between Sydney and Newcastle, the
barriers of entry to the food industry.
Central Coast is uniquely positioned to tap into the large population base of both metropolitan regions and develop food innovation initiatives that deliver broader benefit, an endeavour supported by the signing of an MOU between the University of Newcastle, Regional Development Australia
18 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Began major distribution via grocery channel.
Edible Bug Shop
EDIBLE INSECT SNACKS, TREATS AND PROTEIN POWDERS
Skye Blackburn has always been into bugs — she
Harvest retail brand including cricket corn chips,
studied entomology at uni but also completed a
protein powders, sweet and savoury mealworm
food science degree ‘just in case’. Skye started
and cricket snacks, high-protein cricket-based
Australia’s first edible insect farm in 2007 and,
pasta, granola, cookie mixes, dukkas and seasoning
while working as a food scientist, began sharing
salts.
her passion, breeding insects for schools to teach
Edible Bug Shop was part of the Mars Seeds
kids about the vital role they play in the food chain.
of Change Accelerator, supported by FIAL. Skye
Looking for a way to stand out, Skye developed
says it was invaluable, providing access to a team
a range of lollipops made from insects to hand
of experts who understood food production but
out at an expo and was astounded by the interest.
were also able to take the time needed to fully
Thinking she might be onto something, she sent
appreciate how best to help her on her journey.
samples away for nutritional testing and found
Skye’s mission is to show how easy it is to
insects delivered high levels of protein, iron, amino
incorporate insect protein into an everyday diet,
acids, B12, omega 3s and calcium.
delivering tasty alternatives that offer consumers
Skye knew she could combine her studies with a passion for sustainable food production to deliver
essential micronutrients, vitamins and fatty acids in a sustainably produced package.
nutrient-dense food alternatives for an everyday diet. While the range began with ‘novelty’ items, the market has evolved, and Skye now focuses solely on insects as a key nutritional ingredient. Edible Bug Shop sells a range of foods under the Circle
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 19
PROJECT IMPACT Increasing the commercial value of Australian dairy products.
Dairy Australia
DAIRY AUSTRALIA
TECHNOLOGY ASSESSMENT SCHEME The Dairy Australia Technology Assessment (DATA) scheme provides Australian dairy processors with financial assistance to assess commercial viability of new technologies or practices. Cofunded by DA, FIAL and the processors themselves, the DATA scheme aims to reduce business risk and accelerate technology uptake. The Dairy Australia (DA) objective is to support
The program favours projects that seek to assess
the profitability and sustainability of dairy farming.
technologies with the capacity to improve sector
Funded by a combination of member levies and
performance in manufacturing-based targets under
matched Commonwealth Government payments
the Australian Dairy Industry Council’s Sustainability
for eligible R&D activities, DA works with levy payers
Framework including: reductions in greenhouse gas
and other stakeholders to understand their needs
emissions, water consumption and waste to landfill,
and to shape investment priorities.
as well as dairy packaging targets of 100% recyclable,
The organisation provides practical tools, services
compostable or reusable material by 2025 or earlier.
and advice to assist farming operations and the dairy
DATA formally commenced in late 2019 and
supply chain. Investments in innovation are focused
projects have included R&D to: 1) increase the level of
on increasing farm productivity and the global
food-grade recycled plastic in packaging materials; 2)
competitiveness of the Australian dairy industry and
develop and test smart sensor networks to optimise
activities include attracting people to the industry,
processing; 3) optimise wastewater treatment for
building skills, providing insights, informing policy
nutrient reuse and bioenergy production; 4) trial
formation and trade relations, promoting the benefits
new packaging lines which reduce energy use and
of dairy to consumers and meeting community
waste production; and 5) assess renewable energy
expectations on issues such as environmental impact
alternatives to improve cost-efficiency in milk
and animal welfare.
powder manufacturing. for
The goal of the DATA scheme is to improve
Manufacturing Innovation & Sustainability at DA.
Ian
Olmstead
is
Program
Manager
Australian dairy manufacturing margins, enhance
He seeks to ensure that Australian dairy farmers
returns to farmers and advance the sustainable
have access to a globally competitive processing
profitability of the broader Australian dairy industry.
sector with strong sustainability credentials. When
Remaining at the forefront of technological innovation
he discovered both DA and FIAL offered similar
is the mechanism by which that objective can be met,
programs, he suggested partnering to produce a
and a natural consequence of collaborative efforts
dedicated dairy industry scheme.
like the DA and FIAL partnership, which inherently
The Dairy Australia Technology Assessment
shortens the feedback loop between technology
(DATA) scheme looks to support pilot trials and
entering the market and being tested by the end
desktop studies to help companies understand
user.
the true cost of the solution under consideration. The co-funding model lessens the up-front cash requirement from applicants, a welcome advantage in circumstances where achieving internal capital approval is difficult.
20 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
Images courtesy of Dairy Australia
Back row (L-R): Peter Coates (Bega Cheese), Adriaan van Dijk (Bega Cheese), Ian Olmstead (Dairy Australia), Kelvin Davies (Nextek) Front row (L-R): Paul Frigo (Qenos), Lauren Mann (Qenos), Andrew Baroutas (Bega Cheese), Shalini Singh (Bega Cheese)
With the aid of DATA scheme funding, the Bega Cheese, Qenos and Nextek project team have proven the feasibility of increasing recycled plastic content in milk bottles to 50% or more.
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 21
PROJECT IMPACT Five new jobs created.
Dairy Free Down Under
PLANT-BASED DAIRY ALTERNATIVES Kevin Flanagan has been in the food industry for 35 years. Supplying mostly fresh cut fruits with a limited shelf life, Kevin was keen to explore other avenues and develop an offering that would see his potential available market expand.
When sales dropped by around 70% courtesy of
conversation starter, but it’s really up to you to take
COVID-19, the deal was sealed. Kevin knew he had
it from there. You have to be proactive,” he said.
to spread his risk against future losses.
Those meetings have been fruitful, leading to
After plenty of research — and a couple of false starts — he found a gap in the market inspired in
distribution deals in Vietnam, Thailand, Japan and Indonesia.
part by a family member. He knew from experience
A focus on customer need has been a driver for
that serving two or three different meals at
product and packing improvements, designed to
dinnertime to accommodate dietary restrictions
increase shelf appeal and deliver the results that
was inconvenient. He could also see that consumers
customers are looking for. A flexible attitude helps,
had a range of drivers beyond health to opt for
with Kevin open to product modifications to alter
vegan-friendly and gluten-, GMO- and palm oil-free
meltability or flavour, for example.
food choices.
DFDU launched successfully into the QSR,
Dairy Free Down Under (DFDU) is about as
foodservice, independent grocer and health food
far from fresh cut fruit as you can get. The brand
channels, and Kevin says the support has been
produces dairy-free cheese blocks, shreds and
incredible.
slices, along with snack packs, condiments and a range of dips.
“If the pandemic has shown us anything, it’s that we need to look after each other. Australians need
Kevin says without experience in the food
to support Australian businesses and, as producers,
industry, the brand may never have seen the light
we all need to look out for each other and help
of day. He also credits support from FIAL as a
come up with new ideas. Everyone is struggling.
major contributor.
“FIAL, Trade & Investment Queensland and
“Everyone thought we were mad. The product
AusIndustry have all been fantastic in that regard.
was so far removed from the current offering,
It’s exactly the support we need to create Australian
people just couldn’t see the logic, but we knew we
product, made by Australian workers and ensuring
needed to steer into a completely new direction.
our industry thrives,” he said.
The FIAL grant fast-tracked everything and gave us a huge jump,” he said. FIAL’s ‘Meet the Buyer’ events were key to the brand’s international market entry, though obviously confined to Zoom while the pandemic raged. “I think it actually works better than travelling. The
events
are
a
great
door
opener
and
22 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 23
PROJECT IMPACT Increased range in national grocery and international markets.
Fable Food Co
PLANT-BASED MEAT AND READY MEALS
Already a vegetarian for four years and driven by
Since launching in December 2019, Fable
a mix of health, environmental and ethical reasons,
products have found their way into 250 cafes
Michael Fox was looking for a career change
and restaurants including Blumenthal’s renowned
when he delved into the current industrial animal
UK venues and 25 SaladStop! outlets throughout
agriculture landscape. He felt he could contribute
Singapore. The pandemic sped up the retail
to a reduction in reliance on meat as a protein
launch, with the company’s base products and a
source. He looked at the already crowded plant-
new line of ready meals hitting the shelves in Harris
based alternative category and wondered how
Farm Markets and Woolworths stores in the first
to differentiate. An avid farmers’ market shopper
half of 2020. Fable has also tackled the home meal
and cook, he wanted to find a natural, minimally
kit sector, with both Marley Spoon and Hello Fresh!
processed meat alternative, and quickly settled on
offering Fable Food alternatives.
mushrooms.
FIAL supported Fable Food Co through its
Fox established Fable Food Co with Chris
grant program, backing that was integral in
McLoghlin, an organic mushroom farmer and
the development of the company’s ready meal
expert in regenerative agriculture, along with Jim
products. Michael says it was the starting point
Fuller, a fine dining chef hailing from Texas. Fuller
for everything, with the company now well into
was inspired by Heston Blumenthal’s scientific
its mission to reduce reliance on industrial meat
approach to food and has devoted the last 12
agriculture. Fable Food Co aims to roll out into
years to mycology — the science of mushrooms.
QSR chains this year and to increase international
He developed a slow-cooked barbeque that
expansion into the UK, Singapore and the US.
comprised 65% shredded shitakes and natural minimally
processed
ingredients.
Blumenthal
himself took part in product trials and added the product to the menu at fine-dining venues in his Fat Duck Group.
24 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT A network of 370 fermentation businesses in six states of Australia
FermenTasmania
INDUSTRY CLUSTER
Fermentation is the mysterious alchemy that
group of Australian food and agribusiness cluster
transforms food — from grains into bread, cabbage
champions in NSW (CCIC), Queensland (FAN) and
into kimchi, milk into cheese and grapes into wine.
Victoria (FFG).
For the team at FermenTasmania, it’s also the
FermenTasmania differs from other clusters in
process by which produce, people and place are
that it is process based, rather than delineated
converted from simple individual starter cultures
by geographic region — a difference that not
into a complex connected community, united
only plays into the island’s abundance of value-
through shared knowledge.
added food producers, but also provides scope
Just as fermentation begins with a single
for a broader range of innovative developments
microscopic cell, FermenTasmania started with
including the use of fermentation to turn food
a single question: what could we achieve if
waste into biofuel.
different fermentation industries shared ideas and experiences?
The cluster also operates outside the traditional membership model, offering services where there
Based on the belief that industry achieves more
are significant gaps or a requirement to enhance
through collaboration, FermenTasmania works on
and grow offerings. These include workshops and
a ‘triple helix’ alliance model, combining industry,
training, new product development, start- and scale-
university and government to convert the potential
ups, public and private investment, productivity
of the fermentation sector into reality, cultivating
improvements, increased competitiveness, export
a rich cooperative of creative food lovers and
growth and regional development.
innovators. In 2018, FermenTasmania received support from the FIAL cluster program, which provided not only much needed seed funding, but also formed a
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 25
PROJECT IMPACT A collaborative ecosystem with over 320 members and strong partnerships with all levels of government, industry and other key stakeholders.
Food and Agribusiness Network
INDUSTRY CLUSTER the community and ecosystem required to realise success. Today FAN boasts around +320 members across the entire food chain and fosters strong partnerships
with
all
levels
of
government,
research and other industry stakeholders. Emma says success is based on the understanding that members can achieve more by banding together, but it also depends on members driving programs and services that meet their needs. FAN aims to empower members to make their own world bigger and encourages connection with other producers and businesses in the supply chain. She credits the cluster model as a key to building resilience — something that stood member companies well during the pandemic. “While the food sector possibly fared better than others, it was still tough. Fortunately, all our members made it through a difficult year. For SMEs, loss of a sales channel could quickly spell the end, but strong connections allowed people to come together, think differently and pivot quickly,” Food & Agribusiness Network (FAN) was founded
she said. Building community initially meant directing
in 2015 with the aim of driving the success of Queensland’s Greater Sunshine Coast local food industry. Formed by local leaders and regional stakeholders who saw value in using embedded industry knowledge, skills and resources to help other businesses, FAN exemplifies the benefits of a cluster approach. The network’s collaborative culture stems from a high degree of trust, which CEO Emma Greenhatch
resources to events designed to foster relationships —
outward-facing
activities
rather
than
the
administrative backend. Emma says FIAL’s program funding has provided FAN with the opportunity to identify programs and projects that benefit its members, implement systems and processes to streamline its operations and formalise its operating model to ensure future growth.
says took time to foster. She joined FAN after nine years in the food industry in a range of senior roles within the Victorian Government and was initially responsible for grants and funding. She found the energy, openness and willingness of FAN members to be an incredible asset when building
26 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT KE-DI digital collaboration, training and education platform
Food & Fibre Gippsland
© Stock.Adobe.com/au/syncopatedphoto
INDUSTRY CLUSTER
The Food & Fibre Gippsland (FFG) industry cluster
to activities that focus on innovation and drive
was formed in 2019 through amalgamation of
evidence-based data that will deliver a competitive
East Gippsland Food Cluster and Agribusiness
advantage to the region.
Gippsland. Conceived to provide a united voice
FFG has attracted a steady membership,
for food and agribusiness industry members and
averaging five to seven new members each month.
to deliver a whole-of-region approach, FFG has
There is no prescribed parameter of measurable
considerable reach, covering a geographic area of
‘benefit’ that comes from membership, with the
just over 41,500 km².
foundational strength of the cluster approach
As a participant in FIAL’s National Cluster Program, FFG aims to sustainably grow the
being interaction and networking — in essence, members get back what they put in.
region’s agrifood sector, fostering a collaborative
To encourage interaction and foster member
industry culture that promotes working together
digital evolution, FFG is establishing Knowledge
to advance research and development, strengthen
Economy Digital Innovation (KE DI), a B2B and
value chains and minimise export costs.
peer-to-peer networking platform that allows
Involvement in the program delivers national
members to connect and interact in open or
networking opportunity that has opened doors
private forums, lessening the requirement for FFG
beyond the clusters and outside of the food sector.
to act as facilitator.
This has translated to cross-sector clustering arrangements
designed
to
bring
FIAL’s support has empowered FFG and pushed
advanced
innovation to the forefront of its strategy, allowing it
manufacturing, climate adaptation and drought-
to develop structure and processes that empower
related expertise, solutions and technologies to the
members to facilitate their own growth, while still
region’s food sector.
being positioning itself as an active participator in
Food and fibre is one of four identified growth sectors under the Latrobe Valley Authority’s
further development of the region’s vibrant food and agribusiness sector.
(LVA) Smart Specialisation Strategy — a project designing a place-based, long-term approach for the Gippsland region to become more sustainable and cohesive. It fosters growth by supporting industry,
members
and
businesses
according
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 27
PROJECT IMPACT Four new jobs created.
Gaia EnviroTech
BIODIGESTER In 2017, Ballarat-based Gekko Systems saw an opportunity to expand its footprint, leveraging off experience creating energy-efficient technologies for the mining sector to develop solutions aimed at addressing the critical challenges faced by food producers, processors and manufacturers.
The company established Gaia EnviroTech as a
One of the initial impediments to uptake of the
separate arm, to develop and launch solutions
solution was an inability to accurately evaluate
that tackle the elevated energy costs and high
the technical and commercial gains the system
volumes of organic waste associated with food
offered. The multistaged set-up made it difficult to
production.
predict outcomes, so Gaia developed a dedicated
The Gaia Biodigester is a modular, multistage
biodigestion
solution
designed
to
be
commercially viable on a small to medium scale.
anaerobic
digestion
laboratory
designed
to
forecast outputs based on waste assessment and analysis of key aspects.
For the uninitiated, the biodigestion process takes
Funding from FIAL allowed the team to realise
organic matter like food waste and manure and
the laboratory program, facilitating a path for
places it into an environment with no oxygen,
optimisation of processes and accurate modelling
which generates biogases including methane and
capability that delivers a right-size solution for
carbon dioxide that can subsequently be used to
every application. Dovetailing into the laboratory
produce energy. It also delivers an end material
development, the Gaia team built a small-scale
with a reduced organic loading that can be used as
relocatable demonstration plant which can be
fertiliser and soil conditioner.
temporarily installed and run for a period of six to
The process benefits are numerous; biodigestion diverts food from landfill, captures methane and
nine months, then used to validate the laboratory data.
burns it — thereby reducing greenhouse gases, it
Gaia is part of a consortium of companies
repurposes waste to fertiliser and provides users
including Tas Gas, Booth Transport, Trigg Farm
with a distinct competitive advantage through
and Meredith Dairies, working with FIAL to
reduced waste disposal costs and the introduction
optimise performance, develop new applications
of new revenue streams including the generation
and provide infrastructure for knowledge sharing.
of renewable power for onsite use or sale back to
FIAL’s assistance has been invaluable, providing
the grid.
not only financial support but information and
Unlike other available solutions, which favour
connection with members of the food agriculture
a single, large tank set-up, the Gaia biodigester
sector and helping identify a
features multiple separate chambers in a small
clear pathway for adoption of
flexible footprint and can be quickly installed at
this game-changing technology.
plants, farms or factories and expanded when needed. The multistaged nature of the solution offers processing advantage, with each stage exhibiting a different optimum set of conditions.
28 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 29
PROJECT IMPACT Created a food cluster model that creates direct-to-consumer and hospitality channel opportunities for members.
Gourmet Coast Food Trail
REGIONAL GOURMET EXPERIENCES
The NSW Far South Coast features some of the
increased consumer interest in provenance and
state’s
food production.
most
picturesque
countryside,
where
verdant pastures meet the deep blue of the Pacific.
When Fiona learned about FIAL, she applied for
It’s also home to a growing number of farmers, food
a grant to get things off the ground and the funding
producers, winemakers and distillers who are keen
has been instrumental in progressing the concept.
to augment the region’s seasonal tourism numbers
“The member businesses are contributing, but
and create a year-round foodie destination that
after a year that saw tourism ravaged by bushfire,
attracts visitors beyond the traditionally busy
floods and pandemic, everyone is really stretched
summer months.
and this funding made all the difference,” Fiona said.
When truffle farmer Fiona Kotvojs, tomato
It enabled the team to get the word out and
grower Greg Lissaman and winemaker Lucy Wilson
identify the initial 10 Food Trail member businesses,
looked at other food and wine destinations, they
to run workshops, develop marketing plans and to
realised that few boast the variety found in their
start working through the complexities presented
area. They realised promotion of the region as an
by the self-driven ‘package-building’ approach the
experienced-based destination was an attractive
Food Trail website needed to accommodate.
proposition.
The Gourmet Coast Food Trail launches in time
The plan for the Gourmet Coast Food Trail
for winter 2021, with a focus on local tourism.
called for a website to market member offerings
Future plans include the introduction of more
and experiences including farm tours, food and
member companies and a program to attract
wine tastings, producer dinners, meet-the-maker
international visitors when travel returns to normal.
get-togethers, cooking classes and more. Fiona believes development of the Gourmet Coast Food Trail will deliver the clear identity currently lacking in the region and provide opportunity
for
businesses
to
capitalise
on
30 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Accessed the United States grocery channel.
Grounded Foods
PLANT-BASED CHEESES AND SNACKS
When Veronica Fil founded Grounded Foods she
making the vegetables the hero of the Grounded
started on a path that would disrupt the vegan
Foods product.
‘cheese’ category. Wanting to steer away from
The upshot is a range of plant-based cheese
available alternatives typically made from nuts, soy,
products including hard cheddar-style blocks and
coconut oil, starch and flavours, Veronica sought
aged cheeses, soft cream cheeses and sauces that
inspiration from her husband, chef Shaun Quade.
aim to make cheese alternatives more appealing,
Shaun has earned a reputation for creating food
accessible and affordable to a broader audience.
using unexpected elements, so was a logical choice
Grounded Foods was part of the Mars Seeds of
to help Veronica identify a suitable ingredient to
Change Accelerator, which was supported by FIAL,
create a range of plant-based cheeses that are
receiving financial support along with invaluable
allergen-free.
networking opportunity and PR coverage. This
She settled on a blend of hemp seed and
helped the team gain the attention of overseas
cauliflower, selected because of its consistency,
investors and realise the goal of landing products
high nutritional value, year-round accessibility and
into the target market — the United States.
excellent flavour profile, once fermented.
Further down the track, Grounded Foods hopes
It took about three months to crack the perfect
to increase manufacturing capability in Australia
formulation, during which the team resisted the
and re-enter the local market, partnering with
temptation of working with food scientists, who
dairy farmers who are keen to repurpose land and
encouraged the use of artificial flavour compounds
take part in the plant-based economy, along with
and modified ingredients to standardise the
produce farmers that have an excess of imperfect
product — the exact approach they were trying to
produce.
avoid. They also focused on minimising food waste and leveraging imperfect produce, a common practice in commercial kitchens, with a vision of
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 31
PROJECT IMPACT Developed a new model for commercial rollout.
Grow Food Solutions
© Stock.Adobe.com/au/M.studio
FOOD GI TESTING
The glycemic index (GI) is a scale that describes
lot of testing material. For breeders and producers
the rate at which carbohydrate foods digest and
looking to commercialise a product like bread, it
enter the bloodstream. As the names suggest,
means conducting many tests to get a good result.
low-GI foods enter slowly and have less impact on
The consortium was interested in a new
blood glucose levels, whereas high-GI foods do the
methodology that requires only 100 to 500
opposite.
milligrams for testing, which means hundreds of
Current health advice favours a general diet of
moderate
amounts
of
high-fibre,
samples can be screened, versus the 3–4 kg used
low-GI
in current methods. Part of the process was to
carbohydrates, particularly for those at risk of
ascertain the viability of the Next Instrument device
diabetes, so reliable measurement of a specific
to determine suitability for commercialisation, as
food’s GI ranking is a key concern for many parties
well as the testing methodology that enabled the
across the food and health sectors.
machine to be used.
Richard Tupper of Grow Food Solutions was
The project showed that there is value in pursuing
invited to act as project lead for a consortium of
an in vitro method for assessing GI in foods. It
parties, each with a vested interest in developing
proved that there is value in mechanisation of the
better ways to make low-GI foods. The consortium
testing process, but that further work is needed to
included
Primary
develop a body of test results that provide more
Industries, breeding programs representing the
precision and robustness. Findings will be used to
rice and potato industries, the Glycemic Index
inform future breeding programs.
the
NSW
Department
of
Foundation, food industry ingredient suppliers and Next Instruments, developer of a GI testing device. Current methods to check if a product is lowGI involve a clinical trial. The process is arduous, time consuming, reasonably costly and requires a
32 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Increased domestic distribution and accessed three new market channels.
Harry Hoo
© Stock.Adobe.com/au/FomaA
LOW-SODIUM DIM SIMS
The humble dim sim is a firm Asian food favourite
of the product including food technology and
of Australian consumers, but the customarily high
recipe development, procurement of ingredients
sodium levels of the product mean it is rarely
at a reasonable price and ensuring that available
considered to be a healthy or nutritious option.
machinery could produce the desired result.
The staff at Harry Hoo decided to modify
It is difficult for small businesses to compete on
traditional dim sim recipes in a bid to secure
price, so they need to take a different approach.
a ‘green’ rating as a healthy food choice, an
In a world where food production is increasingly
increasingly important benchmark for producers
driven by natural ingredients and nutritional value,
looking to supply schools, catering companies and
the Harry Hoo dim sim sits apart from others on
other corporate buyers in Australian and export
the market, which has given the company a true
markets.
point of difference and seen the new product
Reducing salt levels often leads to reduced flavour, something any food producer obviously
onboarded by one of Australia’s largest foodservice companies.
needs to avoid. Successful recipe modification
The team is also investigating options across
generally requires the input of a food technologist
a broader range of retail and foodservice outlets
and it can be a lengthy process of trial and error to
and is mid-negotiation on a grocery private label
get the formulation right — considering not only
arrangement, in addition to supply of the Harry
the product flavour, but its shelf life, packaging
Hoo branded product at Coles Local and IGA
requirements and manufacturability.
stores nationally.
For small businesses, especially those competing with larger players that come from a different cost base, that outlay can be prohibitive. Harry Hoo successfully applied for funding from FIAL and was able to focus on all aspects
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 33
PROJECT IMPACT Creation of a new domestic market segment.
HASS Foods
HEALTHY BREAD MIXES
Cathryn Wood spent years working with Curtin
After successfully applying for the FIAL
University and the Health Department in WA to
Black
improve the nutritional content of food produced
team were able to purchase the equipment
in commercial kitchens. A chef by trade, she’s also
required to commercialise. Access to webinars
a mum to two picky eaters and knows first-hand
and training opportunities helped develop skills
how difficult it can be to ensure everyone gets the
and knowledge inhouse to further progress the
recommended five serves of vegetables and two
business.
serves of fruit each day.
Summer
Innovation
grant,
the
HASS
“What began as a little side project has become
She wanted to develop a product range that
a great collaborative effort for us. We worked with
could fill the need while standing out in a crowded
family, staff and customers to develop and refine
marketplace and avoiding the issues associated
the range, then received support and advice from
with production and distribution of perishable
FIAL, business networks and leaders’ groups that
items — a tall order in the health space.
connected us with people and services that have
The first product under the HASS Foods banner
helped advance our project by giving us specific
is a range of dry mix packet breads that contain
strategic advice. It’s been an exercise in skills
four serves of vegetables. Designed to be easy, fun,
development and a great way to build a new
colourful and nutritious, the mixes represent the
business venture,” Cathryn said.
entire food rainbow thanks to ingredients including beetroot, capsicum, pumpkin, corn and spinach. The just-add-water mixes are an ideal way to increase vegetable intake via a fun activity for the whole family. Future products include a range of cake mixes with fruit, as well rice dishes, flavourings and seasonings.
34 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Accessed new market segment and three new domestic channels.
Jim’s Jerky
INNOVATIVE BEEF SNACK PRODUCTS
As it did for many small businesses, 2020 proved
Product details are a closely guarded secret
to be a testing time for Jim’s Jerky. The arrival
while commercialisation trials are finalised, but the
of COVID-19, lockdowns and restricted retail —
process was accelerated through funding provided
combined with escalating raw material costs — had
by FIAL. For CEO Emily Pullen, that assistance has
a negative bearing on revenues.
helped futureproof the business.
That downswing was a turning point for
“Working
with
FIAL
allowed
us
to
fund
the company, as it became clear that a lack of
development and accelerate innovation. For small
diverse routes to market had left them unwittingly
businesses, things like comprehensive product
exposed. Jim’s Jerky had three established retail
testing are nice-to-haves, but realistically not
channels: a shopfront frequented by travellers, a
always financially achievable. We’ve put funding
solid national calendar of agricultural shows and
toward a program that’s delivered strong consumer
the company’s retail website. While the wholesale
sentiment and feedback, giving us confidence that
business was still moving along, the overnight loss
we’re developing a product the market actually
of two retail avenues caused a notable decline in
wants.
sales and highlighted the inherent risk.
“That support means we can work on a new
Success of the Australian beef industry and a
concept and innovate while still running our day-
period of sustained drought had also put pressure
to-day operations — a hard balance to achieve.
on supply, with prices for the quality cuts used in the
It means we can maintain our focus on serial
company’s jerky products skyrocketing. Knowing
innovation, ensuring we remain relevant, and
there was little wiggle room in that product format,
keeping our customers interested,” she said.
the team revisited an earlier development idea. They began working on a concept that utilises secondary cuts of beef to deliver an innovative new snacking product. This has the dual advantage of using less sought-after cuts, which increases overall value of the animal carcass and creates a better industry outcome.
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 35
PROJECT IMPACT Entry into three new market channels and one new market segment.
Josh’s Rainbow Eggs
FREE-RANGE ETHICAL EGGS
When Josh Murray was nine, he struck a deal with
combining Josh’s free-range eggs with local milk
his mum. If he looked after the hens on the family
to create delicious gourmet ice cream.
farm and did all the work, he could have the takings
Josh’s CEO, Dr Tamsyn Murray, said the road to
from egg sales. He started at farmers’ markets
development was not a smooth one but working
before cold-calling retail stores, eventually landing
with FIAL was a partnership from the very
at Coles and Woolworths. Twelve years later, Josh’s
beginning.
Rainbow Eggs is still going strong.
“Before we settled on our new products, we
Entry into the egg industry is low because
looked at a couple of other alternatives, only to
capital and infrastructure costs are high. The nature
have them fall just before the finish line. We have an
of retail sales in Australia means literally putting
excellent grasp on our customer and our existing
all your eggs in very few baskets, so the team at
products, but there’s a lot to learn when you go
Josh’s decided to develop new product ideas to
into a new category.
open up additional avenues for growth.
“Working with FIAL is exciting. As a medium-
Giving customers a new reason to buy meant
sized business producing tens of thousands of
thinking beyond ‘egg-as-an-ingredient’. Travel to
eggs each week, we knew we were too vulnerable
the US had shown a market for ‘eggs-as-a-snack’,
in our current position. FIAL’s support has allowed
so that became the basis of one idea to enter
us to mature and innovate and to diversify and
the ‘grab-and-go’ sector, servicing customers
reduce risk,” Tamsyn said.
through new channels. R&D efforts have gone into producing a snackable boiled egg using high pressure processing (HPP), keeping it fresh for longer and meeting safety standards. The second new direction is a partnership with an ice cream manufacturer and a local Victorian dairy,
36 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Five new jobs created.
Kagome Australia
NINJIN FIBRE
Kagome Australia’s history is steeped in tomato
in bakery goods, making it an effective additive in
production and processing, with the company
many food production applications.
delivering
pastes,
But the product’s wet format creates limitations
purees and dices to local and international markets
high-quality,
tomato-based
that Kagome was eager to overcome, including
since 1996.
substantial handling issues and high shipping
The Kagome facility also processes apple, pear,
costs due to weight. The company commenced
beetroot and carrot using the latest innovative
work with Monash University and FIAL — under
technology to deliver value-added products that
a matched funding arrangement — to determine
are both true to flavour and in tune with nature.
a suitable process to convert Ninjin Fibre to dried
Fostering a commitment to sustainable agricultural
powder format while still retaining its inherent
practices, the Kagome team has a keen interest
properties.
in reducing the amount of crop loss through agricultural and processing waste. In recognition of that aim, Kagome Australia developed Ninjin Fibre, an all-natural product
While the new format will enjoy increased opportunity
in
food
applications,
research
indicates that substantial potential also lies within the nutraceutical sector.
derived from carrot processing, an activity that
FIAL funding was used to research and identify
commonly sees around 25% of the total harvest
drying methods and technologies, with the Monash
yield lost to pulp.
University team making recommendation. Pilot-
Conceived as a binding agent, Ninjin Fibre
scale drying trials are underway and the company
carrot pulp is allergen-free and features a stable
hopes to have the product fully commercialised in
colour and mild taste, is easily emulsified with oil
2022.
and is both pH- and heat-stable. These properties make it ideal for use as a meat extender and to increase fibre content. It can equally reduce fat absorption in fried products and improve the yield
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 37
PROJECT IMPACT Development of two new market channels.
Keen Wah
SUSTAINABLY SOURCED QUINOA-BASED FOOD PRODUCTS
From humble beginnings at Bondi food markets,
Impulse Trading successfully applied for grant
Jess and Jono have built Impulse Trading into a
funding from FIAL, which has enabled accelerated
market-leading importer of bulk food products,
development of new quinoa-based products due to
supporting many of Australia’s major food brands.
launch in 2021. This follows the successful launch of
Successful business growth relies on a refined
Keen Wah Fig & Maple Quinoa Granola during the
supply chain and development of solid relationships
challenging conditions imposed by the pandemic
with many global growers, an approach applied
last year. The team facilitated a rapid shift to an
by the couple that has seen Impulse Trading now
online sales and home delivery model that allowed
dominate quinoa supply to Australia.
Jess and Jono to quickly capture market feedback
Quinoa feeds into Jess and Jono’s passion for
and ascertain test market appeal. As a result, the
nutritious, plant-based food that is responsibly
Keen Wah Fig & Maple Quinoa Granola will be
sourced and sustainably produced. A growing
distributed via cafes and restaurants later this year.
number of Australian consumers share these
A range of new quinoa-based products will also be
values,
distributed into FMCG retailers nationally.
pushing
demand
higher
and
driving
increased investment into innovative ways to meet that demand.
“This has been an extremely supportive process and one which has provided access to product
Jess and Jono decided to develop value-added
development, technical expertise and testing. We
products using the naturally gluten-free seed under
feel we have a true partner in our ongoing quest
their Keen Wah brand, exploiting quinoa’s dense
to bring this incredible seed
nutritional benefits and sustainable attributes.
to life in exciting and delicious
Early in this part of the journey, they began
food products for the whole
discussions with FIAL to learn how it could assist
family to enjoy,” Jess said.
with development and funding of the consumer strategy.
38 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Three new jobs created.
KegSwappa
SUSTAINABLE BEER SUPPLY
A chance meeting in a Perth campsite sent
the same principle as a ‘swap and go’ system for
two Sydney dads on a mission to create a more
gas, but for beer.
sustainable model for takeaway beer consumption.
The business plan was developed on the run
Johnny Tiller and Ashley Freedman became
and the team took a lean start-up approach,
acutely aware of how much waste they produce
developing and launching an initial format, then
while camping in national parks where everything
applying a process of continuous improvement.
taken in needs to be transported out. The pair started researching the problem and
The company received financial support from FIAL, which Johnny says was a major catalyst.
found that the single biggest carbon contributor
“Receiving the funding from FIAL allowed us to
for canned and bottled beer is the packaging. With
invest in the keg hardware and get things off the
the problem clear in mind, they began a series
ground. It also added huge credibility to the project
of fireside brainstorming sessions to develop a
and made it an easier prospect to get breweries
worthy solution.
onboard once we explained
The pair came up with KegSwappa, an online
we’d been given a grant to
marketplace where breweries list kegs for sale in
pilot
a
waste
minimisation
both 10-litre and 20-litre options. Consumers use
program,” he said.
the marketplace to find and buy a keg before visiting their local to swap out their empty — it’s
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 39
PROJECT IMPACT Increased distribution and product offering in both major grocery outlets.
Land of Plenty Food Group
OUR FAMILY TABLE
OVEN-READY PRAWN CROQUETTES
Land of Plenty Food Co is a manufacturer of
recipient of grants on offer. That gave us a platform
premium foods and award-winning brands including
to explore, develop and successfully extend our
the Our Family Table range of oven ready gluten free
range at a time when many businesses stalled.
crumbed seafood.
“It allowed us to redefine ourselves as we navigated
Founder Karen Lavecky was focused on the food
through the trauma of 2020. Successfully developing
service and independent grocer sector for many
new products in one of the only categories to thrive
years, until late 2019 when she took the plunge and
during COVID-19 has had a huge positive impact on
launched the Our Family Table range into Coles. That
our business,” she said.
move proved fortuitous when Australia’s perfect storm of drought, fires and floods was compounded
For Karen, funding is only part of the bigger picture.
by the pandemic in early 2020 and the food service
“Partnership with FIAL is what you make of it. As a
market was decimated. With airlines grounded and
business owner, I’m grateful for the financial support
venues forced to close, the retail channel became
of course, but there is greater opportunity if you are
vital, leading to expansion of the Our Family Table
open to it.
supermarket range.
“We’ve been introduced to overseas buyers
The first new addition was a crumbed prawn
through FIAL and look to be partnering with a
croquette made using Australian prawns. In a
group to take Our Family Table products into new
category dominated by imports, the Our Family
international markets. Our newest innovation — the
Table offering stands out, adhering to the brand’s
Australian prawn croquette — has been a wonderful
philosophy of using premium product and allowing
hook to interested buyers,
the core ingredient to shine.
allowing
Karen says FIAL has been a driving support system for the business.
a
us
to
showcase
selection
of
premium
Australian products,” she said.
“We’ve been lucky enough to participate in many of the programs that FIAL offers, as well as to be the
40 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Accessed new domestic market channels and increased existing ranging.
Macro Group Australia
FOOD HEAVY METAL COMPOSITION TESTING
Macro Group is a supplier of wild game — chiefly
apparatus to conduct chemical testing, it was
kangaroo — meat, offering a range of products
with the intention of ascertaining the specific
worldwide for both human and animal consumption
heavy metal profiles in game derived from specific
in manufacturing, foodservice and retail forms.
geographic regions across three states.
The
company
accredited
food
also and
incorporates
a
environmental
NATA-
Macro secured funding for the new equipment
testing
from FIAL under the Black Summer Innovation
facility, originally set up to conduct research and
Grant program. Originally planned for installation in
development for the Macro Meats product range.
the company’s existing laboratory, the apparatus’s
When the team identified an opportunity to
use of highly volatile gases including hydrogen and
sell high-value pet food product into the USA and
argon meant the existing lab was determined to
European markets, it found there were stringent
be an unsuitable location. This, in turn, has helped
limits on maximum permissible levels of heavy
fast-track Macro’s plans to build a new facility,
metals in both the meat and the bones of game
which the company hopes to have operational by
animals used in pet food production.
mid-2022.
While there was some local information available
The new equipment will allow Macro to expand
on the limited testing of game meat produced
on its chemical analysis capability, complementing
through Australian Government research projects,
its services including testing of food, environmental
the team could find no data on heavy metal levels
and water samples for microbial and chemical
in the bones or skeletons of wild game.
parameters as per the Australian Standards and
The kangaroo meat industry is based on
AOAC approved methods.
sustainable and ethical sourcing, which means harvesting is only allowed from specific regions under highly controlled conditions. When the laboratory team determined it required specialist
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 41
PROJECT IMPACT Five new jobs created.
Mainstream Aquaculture
BARRAMUNDI
PROVENANCE VERIFICATION TESTING Garnering industry-wide buy-in to a chemical testing regime that identifies the provenance of Australian-farmed barramundi benefits the entire supply chain, building valuable brand equity and fostering growth.
Australian barramundi is a prized eating fish in
and effort. Perseverance paid off, with the origin
both local and overseas markets, earning a solid
of every farmed barramundi available in Australia
reputation for its flavour, culinary characteristics
now traceable to a tank, pond, cage and batch
and abundance of heart-healthy Omega-3s. In
level with 100% accuracy. This was made possible
an industry plagued by substitution and fraud,
through chemical profiling that used samples from
cheaper imported products are often sold to
every farm to create a unique chemical signature.
unwitting customers and end consumers labelled
The testing regime is now being instituted, as is
as Australian grown or caught. When
Mainstream
Aquaculture
a suitable audit framework for both on-farm and Managing
Director Boris Musa saw an opportunity to co-
in-market application, which will be accompanied by a customer education program.
opt the Australian barramundi industry and drive
The innovation is delivering broad industry
significant change, he approached FIAL and
benefit, allowing producers to get closer to the
pitched his idea.
customer and building industry brand equity.
Boris believed that development of a chemically
“This absolutely needed buy-in from the entire
engineered test that could prove the origin of
industry, which was a tough ask, because of an
Australian-farmed barramundi would intrinsically
embedded competitive disposition and a degree
hold the supply chain to account and allow local
of cynicism. Having FIAL behind the project gave
producers to maintain a price premium for a quality
us instant creditability, because it demonstrated
product.
backing by an independent third party that exists
“It’s not about protectionism. We’re comfortable with half-price product sourced in Thailand in market,
solely to support and foster food innovation in Australia,” Boris said.
but we have to identify it for what it is. It simply isn’t
“When pitching the idea, we put to FIAL that
the same as premium locally grown barramundi,
the Australian barramundi industry would grow
which is recognised as being right up there with the
at the expense of imports and that’s absolutely
best eating fish in the world,” Boris said.
proven to be the case. We have achieved 14% per
Initial market testing uncovered a barramundi
annum growth during the project implementation
misrepresentation rate of around 25%, which
period and are confident of enjoying greater
Boris says isn’t necessarily nefarious as some
success post-pandemic and project completion,”
inadvertent substitution occurs — but it did
Boris said.
present a compelling argument for more rigorous provenance identification. Getting the project off the ground required industry-wide buy-in, a process that took time
42 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 43
PROJECT IMPACT Increased domestic market distribution and accessed major supply contracts to educational institutions.
Mayfield Global
TEA FIZ
The beverage market is crowded with me-too
range, the process to identify a suitable ingredient
products and little true innovation. When the team
began.
at Mayfield Global decided to take it on, they knew
With the assistance of FIAL through the Building
they wanted to develop a product that would stand
Healthier Foods grant, Mayfield was able to identify
out as something genuinely new and different.
a low-calorific natural option that provided the
Research
showed
there
was
demand
for
a carbonated green tea-based drink, in both
required sweetness without the taint or aftertaste exhibited by other alternatives.
domestic and Asian export markets. Mayfield also
The Tea Fiz range of lightly carbonated
wanted to develop a healthier beverage choice
beverages is available in five flavours including
that was low in calories without any added sugar,
apple, lemon, peach, lemongrass and green tea.
artificial colours or flavours.
With no added sugar, artificial colours or flavours,
Initial
product
development
showed
that
traditional natural sugar alternatives create an
Tea Fiz offers discerning consumers a healthier option.
unpalatable aftertaste when mixed with green
The Mayfield Global team also wanted the
tea, something that could not be masked with the
product to lead the industry in sustainability,
addition of natural flavours.
packaging the product in aluminium cans made
New product development is difficult for any
from 68% recycled aluminium which, unlike plastic
small business, food and beverage producers
bottle alternatives, are 100% recyclable upon
included. Limited budgets and a lack of access to
disposal.
industry expertise or available technologies can considerably extend the development cycle and render the process unviable. When Mayfield realised that commonly used natural sweeteners were not suitable for its Tea Fiz
44 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Created 20 Jobs and holds technology patents in 5 countries.
MediKane
NUTRIKANE D
BLOOD SUGAR LEVEL MANAGEMENT MediKane supplies natural plant-based functional foods to treat and prevent illness. When a product derived from sugar cane appeared to be delivering medical effects that defied existing literature, it warranted further investigation. NutriKane D contains the full spectrum of dietary fibres, resistant starch and a wide range of essential micronutrients. Developed initially to improve bowel health, the product was also found to have a notable impact on blood markers — a result that surprised the medical fraternity and the MediKane team. So began a rigorous four-year research process across three PhD streams to understand how the product works with the body’s biochemistry. The results were published and showed that NutriKane D improves the immune system, helps to control and reduce blood sugar levels (BSL) and assists in getting the body ‘back to normal’. This was followed by clinical trials on gut and bowel health, and further BSL benefit testing. Discovery of this unexpected attribute of sugar cane has led to several patents for the company and product evaluations have proven better
that also holds sway with research facilities and
results than other available options. NutriKane
other institutions.
D's primary action is to ‘normalise’ the body and
A 100% Australian innovation, the fully proven
assist it in fighting off adverse conditions. As there
NutriKane D product is available throughout
is no available drug that cures or arrests diabetes
Australia, via a combination of online and retail
— and a growing prevalence of type 2 worldwide
outlets that feature fully trained staff. It is also
— there is a pronounced market need for products
exported to Thailand, China and the United States.
that address BSL imbalances and promote better overall health. MediKane has participated in FIAL educational and networking sessions and attributes significant interest from investors and potential partners to its presence in FIAL publications, an endorsement
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 45
PROJECT IMPACT Entry into two new international markets and increased domestic distribution.
Microtec Engineering Group
RESISTANT STARCH
© Stock.Adobe.com/au/anaumenko
PRODUCTION TECHNOLOGY
Increasing health awareness among consumers
added product with high market demand. The
has led to demand for functional foods that
resultant resistant starch can be formulated into
provide additional health benefits. Dietary fibre has
a wide variety of foods including bakery, cereal,
a direct influence on blood sugar levels and can
dairy, confectionery and snack products. It allows
help prevent adverse health conditions including
formulators to boost fibre content and lower
diabetes and obesity, so food producers are
calories while delivering confirmed health benefits
increasingly looking for ways to incorporate it as a
to consumers.
functional ingredient in processed foods, allowing
In developing this new technology, Microtec
them to develop options that meet consumer
worked with FIAL, which acted as an innovation
expectation.
accelerator to put the research-driven plan into
Manufacture of palatable, quality, high-fibre
practice. Experienced Microtec engineers teamed
foods is challenging, as many of the currently
up with Australian university starch scientists
available fibre sources have negative technological
to develop the scalable technology, which has
impact and unwanted sensory influence on the
received interest from both local and international
food’s texture, flavour and colour. Food producers
markets. Australia’s reputation for innovation,
are increasingly seeking sources of dietary fibre that
along with its high food safety and production
feature ‘invisible fibres’, allowing them to minimise
standards, has opened doors and led to export
the negative impact and deliver a palatable high-
of the technology to many international markets
fibre product.
including Romania, South Korea, Saudi Arabia,
Microtec Engineering Group has created a
Pakistan, Cambodia, China and Turkey.
technology that converts native starch — such as cassava, potato, corn or wheat — into a resistant starch (a rich source of dietary fibre). The technology allows starch producers to convert an existing low-margin product into a value-
46 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Developed new category and channels for native food and ingredients.
Noongar Land Enterprise Group
The Noongar Land Enterprise (NLE) Group is
partners, NLE and FIAL teamed up to produce a
a not-for-profit, Aboriginal-led grower group.
business case for bush food farming developed
Based in Western Australia’s South West region
and proven on the NIH property and replicated
(traditionally known as Noongar Boodja), it is the
around Australia. The intention is to drive up the
first group of its kind in Australia.
participation rate of First Nations people and
The purpose was to benefit from a collective approach on the pathway from passive to active
ensure the preservation of cultural knowledge and intellectual property.
land management involving business enterprise
NLE also oversees development of unique
development on Noongar Land. Launched in 2014,
brands including an Aboriginal honey product,
NLE became incorporated in 2017 and currently
Ngooka, which has been supported by FIAL. The
represents seven landholding groups located on
project includes collaboration with CRC For Honey
country with mixed rainfall (due to the groups’
Bee Products and the University of Western
geographic spread) and a relatively high production
Australia to produce floral mapping of different
potential. Membership is expected to grow over
native species and development of a honey
time with the addition of 20 plus properties.
database.
The appointment of a full-time CEO mid-2020
As Australia’s first Aboriginal-led grower group,
has accelerated activities, with new projects
NLE recognises the importance of partnerships
aligned to an ethos of developing commercially
with associations like FIAL. Collaboration is critical
focused but culturally appropriate bush foods,
to moving forward, as it provides complementary
allowing members to be on country and managing
skills, knowledge and resources that bolster the
an enterprise while accessing training opportunities
First Nations IP and cultural
to further growth.
knowledge that is central to
FIAL became involved with NLE through the
the NLE group.
National Innovation Hub (NIH) project, a farm nearly Beverley, WA, owned by the National Trust of Western Australia and of significant value in both colonial and a First Nations context. As potential
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 47
PROJECT IMPACT Accessed two new national channels and tripled product volume.
Natural Evolution
GUTHEALTH+ Krista and Rob Watkins have a history of turning waste into profits. Known for their Natural Evolution brand of products including a gluten-free green banana flour, the pair have extended the line to deliver GUTHEALTH+, to support, enhance and promote gut health.
The Watkins hail from Walkamin in Far North
inline, cold, raw, low-speed technique that locks in
Queensland’s fertile Atherton Tablelands region.
20–50 times more nutrition than other processing
Their Natural Evolution brand of health and beauty
methods. The team has developed a new Blade Dry
products stems from a belief that the ultimate
model that can simultaneously mill and dry large
nutrition begins with healthy soil and plants. The
volumes of highly fibrous material, delivering an
duo has made it their business to reduce waste and
end product that has greater nutritional integrity.
create innovative new products from unexpected
FIAL’s funding allowed Natural Evolution to
sources, including green banana and gold sweet
execute and deliver the new drying technology,
potato flours — offering gluten-free alternatives to
which will advance opportunities for Australian
traditional wheat flours.
producers
When
looking
to
maximise
the
and
businesses
that
require
prebiotic
transformation or disposal of organic matter,
ability of the green banana resistant starch, the
pharmaceutical production, foods or wet waste
Watkins utilised the high Vitamin A content of
reduction on a commercial scale.
their sweet potato flour, along with the addition
COVID-19 delayed completion of development
of vegan probiotics, to develop GUTHEALTH+ —
by almost 12 months, but Krista says the extended
a unique synergy of three fibre groups, vitamins
time allowed Natural Evolution to conduct all of
and minerals that delivers an all-natural product
the necessary research and development required
designed to optimise gut health.
to ensure that the technology and processes
Developing the product took time, requiring trial and error to determine the perfect balance of
were refined and could deliver the initial project objectives.
plant fibres and probiotics to ensure palatability
“Having access to funding from FIAL allowed us
derived from only all-natural ingredients. The
to evolve faster as a business. Despite the delays
result is a tested and proven product derived
caused by COVID-19, using the funding to invest
from sustainable foods that is entirely free from
solidly in research and development allowed us
allergens and packed with fermentable, soluble
to fast-track both the drying technology and the
and insoluble fibres, as well as digestive functional
GUTHEALTH+ product itself,” she said.
probiotic Bacillus coagulans. GUTHEALTH+ is
Natural Evolution’s parent company Evolution
registered as a food with health claims through
Industries will now take the new technology to
FSANZ including support and protection of a
farms around Australia to
healthy gut microbiome and support of gut barrier
create more scientifically
health, among others.
verified functional foods.
Natural Evolution was able to develop the product using its patent pending NutroLock food processing technology. NutroLock is a fully
48 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 49
PROJECT IMPACT Increased international market ranging in three export markets.
Ozganics Australia
© Stock.Adobe.com/au/AlenKadr
ORGANIC SAUCES
Anni Brownjohn started making sauces in her home kitchen two decades ago, using recipes
To Anni, this is the value in a relationship with FIAL.
developed for her family that were naturally free
“You might have a great idea that you think
from allergens, artificial flavours and colours. It
is going in one direction. Success for us in this
soon became her passion to create tasty, healthy
instance probably won’t be the product we
foods that are good for the environment and
thought we were developing. It’s now more likely
cater to growing consumer demand for gluten-
to be one that aims at a much larger demographic
and dairy-free food options. In 1999 her Ozganics
and plays into our expertise. The learnings from
Australia brand became the country’s first organic
our development work and the experience and
sauce manufacturer.
capability we can draw on within FIAL were what
A philosophy of innovation and health underpins all
new
product
development
at
enabled us to pivot so quickly.
Ozganics
“Having a relationship where innovation is
Australia, so when Anni decided to branch out
recognised and rewarded really aligns with our
into production of infant foods for the Asian
way of doing things. The funding FIAL provided
market, she partnered with an award-winning
enabled us to gather deep market information
noodle producer to develop a noodle and sauce
using professional researchers and nutritionists. It
combination. A frustrating process of trial and
will open us to a much larger market and deliver
error followed, compounded by vastly different
more benefit in the long run,” she said.
mandated nutrient requirements for infant foods in every country. Anni turned to FIAL for advice, and discussions quickly led to a hockey-stick turn in the product development path.
50 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Development of two new markets.
Piccolo Farm
FREEZE-DRIED EDIBLE
FLOWERS, BUSH FOODS & NICHE HERBS Lizzie and Gianluigi Buscaino own Piccolo Farm, supplying edible flowers, bush foods and niche herbs to restaurants and boutique cake makers throughout Sydney and the Southern Highlands. Fluctuations in demand, seasonal variability and a typically limited shelf life have long been issues, creating unnecessary wastage, undermining reliable supply for customers and impacting the ability to accurately project sales revenues across the year. Lizzie decided the answer to all three problems lay in finding a preservation solution that could create a value-added, shelf-stable product. Delicate edible garnishes, herbs and bush foods don’t necessarily respond well to traditional drying methods, losing both shape and colour — two of the most important visual factors in food presentation and highly decorative specialist cake making. Lizzie opted for a freeze-drying method which delivers a product that holds its colour, maintains its original shape and preserves its flavour. This method of preservation additionally extends the shelf life of delicate ingredients, enabling customers to purchase greater quantities in advance and maintain a reliable supply. For Lizzie, the ability to hold stocks over a longer
tough. Being able to freeze-dry our products has
period allows her to utilise the full crop, minimising
allowed us to offer a much higher value product
wastage thanks to the preservation of excess
and to maintain better sales stability across the
available produce during peak growing season.
entire year.
conditions
“The new product format really sets us apart
for business, with drought, fires, floods and the
from everything else on the market and makes the
pandemic all impacting Piccolo Farm's bottom line.
business far more financially sustainable thanks to
Lizzie says it would have been difficult to acquire
support from FIAL,” Lizzie said.
2019–20
presented
challenging
the freeze-drying equipment this year without financial assistance from FIAL. “This is something we’ve been considering for some time, but the last 12 months made it very
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 51
PROJECT IMPACT Five local jobs created and entry into new export markets.
Partner Foods
HAPPY SNACK HEALTHY SNACKFOODS Partner Foods has been developing and supplying healthy snack products under the Happy Snack Company banner for over 20 years. The company’s allergen-free range of snacks meets the highest nutritional benchmarks under the Australian Health Star guidelines. They are developed under a dual ethos to supply nutrient dense wholefood snacks derived using sustainable crops and processes.
Research identified opportunity to expand the
provided clarity on the path from pilot to full-scale
Happy Snack Company chickpea product offering
production.
beyond the existing savoury flavours. In developing
Partner Foods was able to create a purpose-
a product with improved texture and mouthfeel,
built facility to produce allergen-free chocolate for
Partner Foods could create a healthy snack with
use in three coated chickpea snacks, promoted
the properties of popular confections.
in portion-controlled packs in the healthy snack
The intention was to keep nutrition levels high, while developing an easy-to-eat, chocolate-covered alternative. Initial process improvement delivered
section of Australia’s two largest food retailers. According to Craig, the project would never have gotten off the ground without FIAL’s assistance.
some progression, but it was soon apparent the
“The funding allowed us to build our knowledge
team would need to design the product from the
over many months, to define and refine our recipes
ground up.
and to determine the manufacturing processes available
required to achieve our objectives. It was also
research, requiring first-hand exploration of the
essential to provide staff training and to recruit
entire chain from product design through raw
new team members as we geared up production.
Early
investigations
showed
no
materials identification, equipment requirements, process development and even operator training.
“There were many stakeholders in this project including growers, ingredient suppliers, process
Recognising the enormity, Managing Director
engineering experts, sales and marketing partners
Craig Agnew decided to develop a FIAL project
and, of course, our customers. That breadth
funding submission with the help of an external
illustrates
consultant and the Partner Foods team.
production.
the
collaborative
aspect
of
food
Preliminary research showed there was no
“Our achievements aren’t limited to Australia, as
established path to the desired result — design of
we’ve recently secured ranging at Waitrose in the
a chocolate product using the existing application
UK. We’re still thriving at home though, with the
process. They could have opted to develop within
launch of a further two new products in Australia
Australia, but the scale made it a risky proposition.
thanks to the capability we’ve developed. We
The team travelled to Italy — a centre of
couldn’t have done it without the support of FIAL,”
excellence for chocolate making — to ascertain
Craig said.
how processes could be incorporated into Partner’s Australian
allergen-free
processing
facility.
Working with an Italian organisation and artisan manufacturers in Milan facilitated fast learning and
52 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 53
PROJECT IMPACT Increased staffing at processing facility by 10%.
Plenty Foods
EDIBLE TREE NUT OILS Plenty Foods (formerly Proteco Oils) is Australia’s leading specialist manufacturer of highquality cold pressed oils. Producing a diverse range using state-of-the-art press and filtration technology, the company has gained a reputation for supply of consistent quality products.
Plenty Foods uses the edible kernel rejects from
nut products. It incorporates infield monitoring
tree nut harvests for its range of cold pressed
technology
oils, which typically represents only a percentage
Queensland, which provides real-time monitoring
or two of the total crop size. Achieving a greater
of the process and facilitates a faster response to
yield means recovering a wider range of material
changes in feed-stock, something that operators
generated
a
could not easily achieve in previous processing
process made difficult as conventional on-market
methods. By embedding technology into the
machinery is designed for crops like sunflowers
system, operations staff are effectively moved
rather than tree nuts.
from the factory floor into a control room setting,
through
shelling
and
sorting,
Having processed oils for over 30 years, the overarching Plenty Foods objective is to
that
was
developed
locally
in
creating a more highly skilled workforce and safer workplace environment.
consistently improve. The team saw that there was
Not only has the innovation achieved the key
opportunity to lessen the food waste stream and
goal of greater recovery of a wider range of reject
divert recovered material from low-value formats,
materials, it also uses less heat, realising around
such as animal feed, into value-added products
18% energy savings for the same amount of work.
— a process that would additionally carry benefit
The project illustrates how innovation in any
through the supply chain and add value to the
industry
product at a grower level.
case of Plenty Foods processing innovation and
In support of this goal, Plenty Foods embarked on a project to develop a processing solution that
delivers
broader
advantage.
In
the
improvements, Managing Director Josh Gadischke says the benefit flows through the industry.
could handle the tolerance ranges of tree nut feed
“The tree nut oil industry is niche, but is
stock and enable a higher rate of recovery from
becoming more mainstream. We want to maintain
the waste stream. While some improvements had
our technology edge so that Australia is recognised
been made over a few years, they knew there was
as being at the forefront. When new technology
potential for even greater gains.
becomes available and we implement its efficient
The company had participated in some FIAL information sessions and made contact to see if
use, then everyone through the supply chain benefits,” he said.
there was any potential for collaboration. The project’s multiple ambitions — including waste stream reduction, product value improvements and energy efficiency gains — ticked a lot of boxes. The solution utilised key equipment pieces sourced from Europe and modified to suit tree
54 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
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CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 55
PROJECT IMPACT Entry into four new international marketplaces.
QCamel
CAMEL MILK SKINCARE
Lauren Brisbane’s interest in camels as a potential
AHAs, vitamins and minerals are further enhanced
avenue to food production developed decades
by individual native botanicals, chosen for the
ago in Western Queensland in the middle of severe
restorative properties.
drought. While she had connections to the cattle
The range was years in the making, with the
industry, Lauren began to investigate animals she
final stages — including marketing — accelerated
thought may be better suited to Australia’s harsh
thanks to funding from FIAL via the Black Saturday
climate. After a two-year study, she settled on
grant program. Lauren identified the opportunity
camels, attracted initially from a social and ethical
while searching for partners that could help
point of view, but also able to see where food
commercialise the innovative products she was
industry trends were headed.
keen to bring to market. Not one to rest on her
A self-described ‘A to B’ person, Lauren was
laurels, Lauren’s attention has turned once again to
already looking 10 years down the track and seeing
new product development, with something in the
a future that placed high value on organic, nutrient-
wings she promises will be quite significant.
dense foods that supported gut health. Beginning
The QCamel philosophy follows development
with a fundamentally different approach to animal
from the paddock to the end consumer, delivering
production that understands the emotional and
Australian-made
physical needs of its herd, Lauren quickly grew
local ingredients, sourced in a cruelty-free and
QCamel into a flourishing business and the world’s
sustainable way. Expanding both export sales and
only certified organic camel milk producer.
the domestic market, the QCamel Skincare range is
products
The same innovative approach has seen the
also undergoing Halal
product offering grow to include a new range of
accreditation, further
QCamel skincare products that represent years
broadening its appeal.
of research into the therapeutic benefits of the base product. The products’ naturally occurring
56 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
that
utilise
100%
PROJECT IMPACT Three new jobs created.
Savio Healthy Innovations
UPPLE WHOLE DRINKABLE FRUIT
The Savio family has been growing apples for
apple and 0.1% vitamin C, Upple stands alone in
over 70 years. Increasingly demanding retail
a new category of drinkable whole fruit, offering
specifications has seen fruit once considered food-
higher fibre and nutritional levels than juice.
grade now demoted to juicing fruit.
Upple is produced onsite at the Savio’s orchard
This is problematic for two reasons: 1) the
in a HACCP accredited factory using a unique
nutrients and fibre are lost as the peel and pulp
manufacturing process (patent pending). FIAL
are discarded and 2) the juice price for apples is
provided matched funding for the development
lower than food-grade, delivering minimal return
of the product after recognising the product’s
on a premium product.
innovative nature.
The Savios looked for an innovative way to
“It takes courage and commitment to truly
sustainably convert whole apple seconds and
innovate, particularly in a space as crowded and
lower-grade fruit into a value-added everyday
noisy as the beverage market. The fact that the
product rich in nutrients. They enlisted Deborah
Savio family was willing to take a risk and invest,
Loosley to help review the market, identify
with FIAL’s support, in a completely new idea
opportunities and drive the process.
bodes well for the food industry,” Deborah said.
Food
processing
engineer
Gordon
Young
Though
the
onset
of
COVID-19
delayed
became technical lead and determined that the
the formal launch, Upple was a finalist in the
product needed to: 1) utilise the whole apple to get
Australasian Food & Beverage Awards 2020
nutritional benefit, 2) taste like a fresh apple and 3)
before the product even hit the market.
be consumed as a drink, which presented quite a challenge. It took three years to get the Upple formula bedded down and to produce a convenient drinkable whole apple snack. Containing 99.99%
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 57
PROJECT IMPACT Developed new domestic supply channels.
Radicle Seeds Australia
SEED BREEDING INNOVATION Radicle Seeds Australia specialises in breeding exceptional cultivars that meet the specific needs of growers. As grower-driven seed breeding innovators, the company finds cropping solutions that meet regional challenges and provide consistent long-term yields.
Radicle Seeds Australia is a farmer-owned and
for cattle with better palatability and improved
-operated entity. Located in central Queensland,
protein conversion.
the Radicle team is acutely aware of the impact
The same innovative spirit that has driven product
that difficult growing conditions can have on yield
development is also pushing Radicle to find new
consistency.
opportunities. Thanks to the company’s relationship
Seed
companies
tend
to
be
risk-averse,
with FIAL, 2020 saw Radicle successfully explore
favouring an approach that delivers steady
the feed and export markets and a newly identified
results using established products, programs and
opportunity could see Radicle seeds used as an
practices. Formed by a self-described group of
input into gluten-free beer.
‘habitual problem solvers’, the Radicle attitude
Martin Tower was brought in to manage Radicle
aligns with the company name, developing
when the competing demands of day-to-day farm
innovative ways to address niche problems rather
management and development of new business
than using a one-size-fits-all approach.
opportunities became too much. The company’s
Driven by a willingness to be dynamic and
relationship with FIAL was established prior to his
try new alternatives, the Radicle team saw merit
involvement, but Martin sees the connection as
in creating regionally adaptive crop varieties
invaluable.
to suit Australia’s variable climate and growing
“Our direct relationship is important, but it’s also
conditions, designed to adapt to seasonal changes
about the doors that are opened because of our
and provide growers with consistent long-term
connection.
yields — the key to agricultural profitability.
“For example, it’s quite difficult for primary
The company’s first foray was Agitator, an
producers to speak directly with processors. There
extremely tough waxy sorghum designed to
is generally a broker in the middle who has their own
tolerate both pre- and post-flowering stress. It
network, which may or may not suit you. You don’t
is developed specifically for Australian growing
necessarily know that there are other people out
conditions and unlike anything else on the
there looking for what you’ve got. That association
market. Success of Agitator in Northern NSW,
with FIAL is important because it facilitates
Southern and Central Queensland led to further
introductions. We would probably never have done
development, resulting in a second sorghum seed
what we’re doing without
— Brazen — a variety better suited to deeper
their support,” he said.
soils and higher yield applications. Rounding out Radicle’s current product offering is a BMR corn fodder product that delivers grazing corn
58 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 59
PROJECT IMPACT Established a new Australian market category and accessed three new market channels.
Sea Health Products
KELP AND SEAWEED PRODUCTS Jo Lane believes in the health benefits of seaweed. As the owner of Sea Health Products, she relies on hand-harvested kelp to produce her range of nutrient-rich products. With a background in marine science and an interest in sustainable coastal environments, Jo understands the delicate balance that delivers a naturally occurring product. Harvesting relies on perfect conditions, with availability impacted by weather, tides and extreme events like bushfires and floods. Interested in accessing a more consistent supply, Jo investigated farming. Australia has no local kelp industry so Jo toured the world in 2019 under a fellowship grant to study farming systems and cultivation methods. Back home, she worked with researchers to study the breeding cycle and commence cultivation trials. She intended to incorporate more food items into her range including kelp jerky, tapenade and salsa, but the first product in Jo’s sights was seaweed salad. Despite an abundance of local species, Australia imports seaweed salad from Japan and Korea. Jo worked with a chef to develop the recipe and conduct trials on shelf life and packaging. Kelp farming is common in other parts of
very much invested in their health. FIAL’s focus
the world, but Jo believes it’s an innovative
on change and innovation really tied in with what
undertaking in Australia and says it is spurred
we were trying to achieve, and the support has
on by an interest in regenerative and restorative
been fantastic from a funding, information and
farming and the carbon neutral aspect of marine
access point of view,” she said.
permaculture. She sought FIAL’s involvement to further the food range and offer sustainably derived products that deliver significant health benefits and found that support invaluable. “It’s a wonderful sector to be involved in. People are increasingly taking notice of provenance and
60 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Four new jobs created.
South Gippsland Dairy
BIO COLOSTRUM POWDER The initial secretion produced by mammals postbirth, colostrum is highly nutritious and rich in the antibody proteins essential to fighting infection. Thought to boost immunity, improve gut health and accelerate healing, interest in colostrum as a health supplement has increased throughout the COVID-19 pandemic. That’s been good news for the family-run South Gippsland
Dairy,
which
takes
hand-collected
colostrum from cows to process into its Bio Colostrum Powder product. Taking only what is excess to the needs of calves and in adherence to HACCP processes registered with Dairy Food Safety Victoria, the SGD team ensures high bioactivity levels through gentle processing and no alternations, artificial unbalancing or antibody level processing in-factory. The only colostrum manufacturer in Australia, SGD developed its own unique harvesting practices to validate the quality and safety of the product for human consumption. Independent CSIRO testing
of organisations such as FIAL and Australian
has shown the product to have greater levels of
Government departments.
bioactivity and immunoglobulins when compared with available imported alternatives. Launched in late 2019, Bio Colostrum Powder has developed a network of regular users, who buy direct online and are based in ANZ, France and the
“Understanding more about the product means more research, lab work and testing — something that’s only been possible through the support of FIAL and Food & Fibre Gippsland,” he said. “We’ve
also
had
help
navigating
through
US. The company has also appointed wholesale
the complexities of exporting into countries
distributors in response to huge demand from
like Vietnam. As a small business that’s already
markets including Vietnam and Korea.
stretched, how could you achieve that on your
The SGD team is using that established client
own? They’ve helped us transition South Gippsland
base to gather information and provide valuable
Dairy from a side business to a fully fledged entity,”
insight into product use and experience, with a
he said.
view to understanding more about the potential of this incredibly complex product and its benefits. SGD’s Campbell Evans says that none of this would be possible without the assistance
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 61
PROJECT IMPACT Entry into five new market channels.
Spiralz Fermented Foods
GOURMET FERMENTED FOODS
Prior to establishing Spiralz Fermented Foods,
healthier and more sustainable future, receiving
founder Michelle Amor had a keen interest in health
financial assistance and a tailored mentoring
and in providing nutritious food for her family.
program.
When faced with a chronic condition diagnosis,
Michelle has been busy through 2020, using
Michelle chose to take a holistic approach, focusing
the time to focus on new product development,
on the link between gut microbiome and health.
leading to 11 new flavours of water kefir and two
With fermented foods recognised for beneficial
new sauerkraut products. When the pandemic
high probiotic content, Michelle was soon making
increased online sales, she concentrated on social
sauerkraut in her home kitchen, quickly realising
media marketing and finding a suitable packaging
the product’s broader appeal. Before long, the
solution to minimise waste.
business outgrew its home-based environment and moved into commercial premises.
Contrary to expectations, the pandemic also saw sales at farmers’ markets boom, with shoppers
What began in a home kitchen is now a fully
keen to get out of the house during lockdown
fledged business offering a range of clean, raw,
and markets being deemed an essential service.
vegan fermented foods and tonics that are gluten-
Combined with appointment of a new distributor
and dairy-free. Produced in a purpose-built raw
to focus on the foodservice market, an increase
food commercial kitchen and ferment room,
in direct wholesale customers and an initial foray
Spiralz products contain only organic vegetables,
into export markets, Spiralz is poised to build on
herbs and spices.
success and achieve further growth.
Through its relationship with the CCFA cluster, Spiralz Fermented Foods was selected to take part in the Seeds of Change accelerator program designed to help early-stage Australian foodfocused companies fast-track growth and build a
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62 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Entry into a new domestic market segment — chilled fresh-cuts.
Sweet Potatoes Australia
READY-TO-COOK BAGGED SWEET POTATO
The project entailed plenty of learning on the go. As with all fresh food, sweet potatoes continue to consume oxygen and produce CO2 and water post-harvest, presenting significant packaging challenges to mitigate condensation, water buildup, bacterial growth and spoilage. Cassandra accessed FIAL’s matched funding program to research and better understand the influence of environmental conditions on the product, with the ultimate view of developing packaging that offers optimal shelf life. Sweet
Potatoes
Australia
worked
with
CQUniversity to develop models and understand the relationship between the temperature and respiration rate of the product, the permeability of the packaging material and the additional requirements necessitated by the cooking method. The model proved that the team was on the When it comes to the premium fresh market, all vegetables are not created equal, with every crop containing a percentage of yield that falls outside of size and shape limits imposed by wholesale and retail customers. As
New
Product
Development
and
Commercialisation Manager at Sweet Potatoes Australia,
Cassandra
Budd
is
charged
with
identifying new opportunities and markets to
right track with initial designs. It also highlighted potential issues with cold chain management, enabling measures to be implemented before problems arose. Success of the modelling means it will be used to prove future packaging designs in the early stages. Additional upcoming projects include a sweet potato puree product and the first Australian grown sweet potato chip.
utilise the entire harvest. Taking inspiration from other microwave-in-the-bag products, Cassandra embarked on a project to develop microwaveable sweet potato designed to offer quick and simple preparation.
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 63
PROJECT IMPACT Developed a new category.
TasFoods
SHIMA WASABI
Wasabi is a notoriously difficult plant to cultivate,
shelf life was a challenge. TasFoods utilised FIAL
requiring a cool climate, clean air and ample rain.
grant funding to conduct research and work
While the whole plant can be eaten, the hero is the
with chemists and food technologists to identify
rhizome, which is grated into a paste to release
suitable food-grade components to incorporate
wasabi’s distinct flavour and pungency. The heat
into the recipe and deliver the desired outcome.
and flavour come from an enzymatic reaction which
It was an educational exercise, as the team
takes around three to five minutes to develop and
needed
subsequently quickly dissipates.
components responsible for the reaction and
to
ascertain
the
plant’s
chemical
That limited consumption time frame makes
how to effectively hold that in suspension once
wasabi a difficult product to effectively utilise in
it occurs. It took two years to perfect the recipe
foodservice, requiring specialist equipment and
and deliver a satisfactory shelf life through suitable
staff to grate on demand. It also makes production
packaging proven via extensive trials.
of paste difficult, which has led to an unusual
The planned launch coincided with lockdowns
outcome — most available wasabi products are
and
social
distancing
—
less
than
stellar
a blend of horseradish, mustard, flavouring and
circumstances for a product that relies on sampling
colouring, containing no wasabi at all.
to educate customers. While slower than originally
TasFoods’ Shima Wasabi has capitalised on ideal
anticipated, the rollout will continue throughout
climatic conditions to grow the plant for supply
2021 via quality independent retail stores backed
in fresh, powdered and a new ‘real’ paste format,
by an educational program.
delivering a wasabi product for the foodservice industry that minimises waste while providing an authentic flavour experience for the consumer. Developing a product that displays suitable heat and flavour profiles while offering a reasonable
64 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Four new jobs created. Entry into two new international markets.
The Smoked Egg Company
CHILLED SMOKING TECHNOLOGY
Egg producers Julie and Paul Kos had a desire to
imbue a deeper smoky flavour, as the inherent
differentiate. After purchasing a smoker, the couple
inconsistencies in individual eggs — such as shell
experimented with various foods and formats
pore size — are removed, allowing for standardised
before settling on a goal — to smoke-infuse a
processing.
whole raw egg in its shell. It was a tricky aim, as
FIAL has been instrumental in the process,
traditional methods raise the egg’s temperature
providing funding for research into food safety
and change its proteins, and the couple wanted
testing and to understand the impact of the
the product to perform the same as a standard raw
smoking process on harmful bacteria, as well
egg in all applications.
as advice on commercialisation and upscaling
It took years to find the perfect blend of time,
requirements.
temperature, humidity and volume of smoke, with
The sterility of the Smoked Egg Company
Julie and Paul developing a world-first chilled
product makes it a suitable choice for consumers
smoke technology in the process. It also delivered
that are traditionally wary of raw egg, including
an additional benefit: where fresh eggs have thick
pregnant women, the elderly and anyone suffering
whites that become runnier with age, Julie noticed
ill health.
the smoked eggs didn’t. Lab tests confirmed a
A move to a new facility that saw the company
shelf life of 210 days — substantially longer than a
double the size of operations will enable the
standard egg — because the Kos’ technique halts
Smoked Egg Company to fully commercialise the
the ageing process and impedes bacterial growth.
liquid format product by mid-2021.
With the whole raw egg format perfected, they looked to produce a liquid egg that would help industry and settled on a range of liquid format products including whites, yolks and a whole egg variety. The format makes it easier to
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 65
PROJECT IMPACT Sustained business growth including three new staff. Development of commercial intellectual property.
Vow
CULTIVATED MEAT PRODUCTS Vow is collective of innovators, engineers, scientists, artists and foodies who are working to improve quality of life for people, animals and the planet by reinventing food from the ground up. Rather than be restricted to developing a likefor-like alternative, the team aims to create an entire food category that is sustainable, abundant and full of flavours and textures not previously experienced by consumers. Vow is compiling a library of cells to cultivate a wide range of food protein products that draw on the earth’s biosphere more broadly, building on the team’s desire to offer better, tastier and more desirable eating options than current alternatives. The Vow team believes that consumers should not have to compromise on flavour or quality in the name of sustainable and ethical consumption, so it maintains a deep culinary focus when developing its offering, which currently includes kangaroo and water buffalo. Working with FIAL has enabled Vow to build a team of chefs, biochemists, scientists and engineers As a growing subset of consumers look for new
to further develop initial product offerings, aligning
alternatives
animal
to the aim of offering more exciting meat products
protein, it creates opportunity for companies to
than those that exist today. Funding has allowed
find new ways of meeting that market demand.
Vow to conduct research into texture, or mouthfeel,
to
traditionally
produced
When the team at Vow started evaluating the burgeoning cultured meat sector, they noticed
of various alternatives and to prepare for scaling towards commercial readiness.
that efforts were largely confined to cultivation of the ‘standard’ four: beef, chicken, pork and lamb. Vow saw potential to not only significantly rethink how we approach food production, but to deliver a product that outperforms meat instead of simply replacing it.
66 CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS
PROJECT IMPACT Improved the training and career programs for women in multiple ASX 300 businesses.
Wayfinder
SUPPLY CHAIN CAREERS © Stock.Adobe.com/au/paulbranding
FOR WOMEN
The
combination
internationalisation,
of
digital
supply
transformation,
chain
uniform — participants loved their jobs and believed
complexity,
they made a difference. That same universality
increasing freight volumes and an ageing workforce
applied to negative aspects — a ‘boys club’ mentality,
is driving a global talent shortage in supply chain and
lack of flexibility and difficult hours.
logistics.
The responses helped develop a series of
COVID-19 highlighted the importance of the
recommendations across three areas: retention,
sector as an essential service, amplifying the need to
acquisition and success factors for women. The
address deficits and correct a low rate of participation
results were tabled in a report and findings have now
by women.
been translated into practical tools, ‘how to guides’
Business research shows that increasing diversity in the supply chain workforce results in better performance, greater productivity and profitability, and competitive advantage.
that can assist organisations to implement workplace change. The results fostered a Supply Chain Digital Career Map, funded by the same member companies and
Women represent a crucial resource in food and
FIAL. The digital tool showcases 150 supply chain
agribusiness, particularly agriculture and the rural
roles across 18 sectors and links jobs to education
economy. Agriculture in Australia continues to be
qualifications, key responsibilities and skills, indicative
largely middle-aged, white and male — women are
salary, career pathways and study options.
under-represented in key decision-making and policy development roles.
FIAL’s support funded both the research and development of the Digital Career Map. The initiative’s
Wayfinder was established by Deakin University’s
goal is to increase diversity in the sector and establish
Centre for Supply Chain and Logistics in partnership
a formalised pathway for members, rather than have
with leading supply chain organisations, to break
women ‘just fall into the job’ as has historically been
down the barriers and create a new talent and
the case. It aims to actively encourage diversity
capability pipeline for women.
across
Research included in-depth qualitative interviews
different
ages,
backgrounds and genders.
to understand why the rate of entry is low and why sector members tend to leave. Responses were
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS 67
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