Advanced Food Manufacturing grants program The University of Adelaide, School of Animal and Veterinary Sciences was awarded $90,000 to develop innovative management practices to achieve year round supply of premium pasture-finished cattle in the Limestone Coast region. In collaboration with Teys Australia, Limestone Coast beef producers and NAS Agribusiness Naracoorte, the University’s School of Animal and Veterinary Sciences aims to implement novel grazing systems that increase productivity and allow more cattle to meet premium specifications, resulting in higher value for South Australian beef. The Food Programs team at Primary Industries and Regions SA (PIRSA) promotes collaboration between industry, researchers and government. The Advanced Food Manufacturing (AFM) program supports projects that translate new and existing research into practical outcomes and focuses on raising the technical and business capabilities of food manufacturers. As part of Round 3 in 2016, PIRSA has partnered with Food Innovation Australia Limited (FIAL), boosting the funding available under the program. This exciting partnership has been formed under the South Australian Food Innovation Centre, an initiative supporting the growth of our state’s food and beverage industry. The grant provides an excellent opportunity to collaborate with beef industry stakeholders across the value chain to develop production systems that underpin consistent supply of high quality pasture raised beef. • Round One: $1.23 million was awarded to nine projects on 30 June 2014, which included $694,000 of State Government funding and industry co-funding of $542,000. • Round Two: $1.9 million was awarded to 10 projects on 30 June 2015, which included $500,000 of State Government funding and industry co-funding of $695,600. Dr Stephen Lee, Senior Research Associate, School of Animal and Veterinary Sciences This brochure shows the exciting projects in collaboration with their research and technical partners from the second round of the AFM grants program. Program information South Australian Seafoods are Australia’s largest mussel farming operation, supplying live vacuum packed mussels under the Boston Bay brand. The company received a $30,000 grant to develop a premium value-added range of mussel products. In collaboration with food safety experts in SARDI and food technology consultants, the new range of mussel products aims to have extended shelf-life for domestic and export markets. The most valuable aspects from this is the collaboration and partnership with the science providers and what we learn by sharing each other’s knowledge. Mark Andrews, General Manager, South Australian Seafoods The AFM grants program will support co-funded projects with industry and research or technical partners that aim to strengthen the food industry’s innovation capabilities and improve productivity, profitability and export competitiveness. The grant offers the opportunity to finalise and commercialise exciting research work that will support local manufacturing, employment and encourage premium exports from South Australia. Andrew Ferguson, Managing Director, Ferguson Australia Ferguson Australia is a leading Australian harvester and exporter of Southern Rock Lobster, King Prawn, Giant Crab and other seafood products. The company received a $30,000 grant to develop valueadded extracts from underutilised Southern Rock Lobster co-products. In collaboration with Mitani Products and Austanz Chitin, Ferguson Australia seeks to explore opportunities in food flavouring and pharmaceuticals from rock-lobster co-products. A grant of up to $100,000 for jointly funded projects will be awarded on a competitive basis. Preference will be given to those projects that can demonstrate a focus on delivering a functional or luxury product. AFM grants may support: • the development of innovative food products that feature novel food sources, higher value food performance such as health or nutritional benefits • improved or alternate food processing technologies including engineering design, production engineering, inline process controls, energy efficient manufacturing • new food packaging or preservation technologies • sustainable food production including optimisation of raw materials, utilisation of waste streams as by-products, technology for decreasing solid and liquid waste, technology for energy efficiency • the commercialisation of market-ready research from University research programs and the wider South Australian research sector. • the development of high value food products designed for specialist domestic or international markets, or specific performance or regulatory requirements Primary Industries and Regions South Australia GPO Box 1671 Adelaide, South Australia 5001 South Australian Food Innovation Centre T: 08 8226 2996 E: PIRSA.Foodinnovation@sa.gov.au www.pir.sa.gov.au/afm Food Innovation Australia Limited Private Bag 16 Werribee, Victoria 3030 E: info@fial.com.au www.fial.com.au Advanced Food Manufacturing grants program Fruit Wise are dedicated to manufacturing healthy foods and known for their unique fruit based snack made from dehydrated fruit pulp. The company received a $25,000 grant to develop a new range of products. In collaboration with SARDI’s Food technology program, Fruit Wise will create a new range of superfood products in accordance with the Health Star Rating System. This project is an exciting opportunity to work with a familiar staple but to re-invent it to create innovative, tasty and more nutritious products. Shawn & Anthea Hinves, Owners, Kangaroo Island Living Honey Kangaroo Island Living Honey boasts 200 productive hives and is capable of extracting up to 20 tons of Organic Honey annually. The company received a $25,000 grant to develop nutraceutical products using Kangaroo Island Honey and Propolis. In collaboration with the University of Adelaide, School of Agriculture, Food & Wine and SARDI, the nutraceutical and medicinal properties of Honey and Propolis specific to the Kangaroo Island Ligurian Honeybee will be researched. This will allow us to overcome several shelf life and logistic challenges faced by us on Kangaroo Island, and open up new markets such as regional Australia and supermarket retail. Ken Rowe, Managing Director, Kangaroo Island Shellfish The project with Organic and Raw is an exciting opportunity to apply this expertise to help scale up the production of quality compliant kombucha and improve their business success. The Australian Wine Research Institute has 60 years experience working for the Australian wine sector and has strong expertise in the application of engineering and bioscience technology. This collaboration with Organic Raw and Trading Company is focused on improving the effectiveness of the fermented beverage production of kombucha. Dr Vince O’Brien, General Manager - Business Development, The Australian Wine Research Institute Organic Raw and Trading Company, produces a high quality, pure and healthy Kombucha beverage known as Mojo. A $70,000 grant was awarded to optimise production and scale of raw and naturally fermented Kombucha. Through partnering with the Australian Wine Research Institute, Organic Raw and Trading Company will extend their current research and practices to create a stable product and expand the company. Potatoes South Australia is a not-for-profit membership-based incorporated association for all stakeholders in the potato industry’s value chain. The Association received a $100,000 grant to transform underutilised potatoes into pure, nutritious, premium food products. In collaboration with the University of Adelaide’s FOODplus Research Centre and SAFCOL Australia, a new food product range is underdevelopment to transform under-utilised ‘waste’ potatoes into food products targeted at the paediatric, geriatric and convenience market segments. Bridget Beal, Managing Director, Fruit Wise It’s allowing us to achieve our research goals and to market products in a way that will benefit the consumer, and other beekeepers on KI. Kangaroo Island Shellfish is the largest oyster farm on Kangaroo Island, and have expanded their Oyster Farm Shop with a small processing and packaging facility. The company received a $20,000 grant to develop frozen pre-topped premium oysters, which seeks to reduce waste, help overcome Island freight issues and increase oyster supply into regional areas. In collaboration with SARDI, these oysters will be tested, researched and developed, aiming to have similar qualities to a fresh oyster. Dr John Carragher, Commercial Development Manager, FOODplus Research Centre The grant funding enables us to tap into the expertise of a team of Food Technologists at SARDI to assist with the development of a completely new product range. FOODplus Research Centre, University of Adelaide has been working to improve the nutritional quality of Australian foods through conducting research linking food, nutrition and sustainable agriculture. A key project is its collaboration with Potatoes SA to produce an innovative food product range. Preliminary sensory trials will be developed by University researchers including students to determine recipe preference and consumer acceptance for the optimum product to be suitable for commercialisation. The grant enables us to work with acknowledged industry leaders to research drivers of consumer attitudes towards potatoes and identify transformation options for under-utilised potatoes. Working with AWRI means we’ll continue to evolve our working knowledge and help to continue to deliver the right outcome for our consumers. Robbie Davis, Chief Executive Officer, Potatoes South Australia Anthony Crabb, Chief Executive Officer, Organic Raw and Trading Company Flinders Ranges Premium Grain produces high quality flour using high protein wheat and pulses. The company received a $70,000 grant to increase the shelf life of whole grain cereals and pulse flour for export and domestic markets. They will collaborate with the University of Adelaide, School of Chemical Engineering and TAFE SA Regency Campus, School of Bakery Studies to investigate the use of an environmentally-friendly system, which aims to increase the shelf life from three to four months up to nine months without compromising on taste or quality of the baked goods. A longer shelf life of whole grain and pulse flour will allow us to access new markets and increased sales in domestic and export markets, which require longer shelf life than currently available. Peter Barrie, Chief Executive Officer, Flinders Ranges Premium Grain Willunga Pasta produces gluten free pasta that uses whole fresh herbs and vegetables to create a vibrant product. The company received a $40,000 grant to develop effective and efficient small-scale low temperature drying equipment for its high-value gluten free pasta. In collaboration with Envirotec Group and Logifish Consulting, Willunga Pasta will develop drying equipment to optimise the drying process for handmade gluten-free pasta. The grant will allow us to develop and trial a new dehydration system to improve efficiency and increase productivity, which will help us to produce a high quality uniform product to meet consumer demand. Angie Harrison, Director, Willunga Pasta