FIAL Innovations 2021

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

This publication is printed on ecoStar+. ecoStar+ is an environmentally responsible paper made Carbon Neutral and the fibre source is FSC (CoC) Recycled certified. ecoStar+ is manufactured from 100% post consumer recycled paper in a process chlorine free environment under the ISO 14001 environmental management system.

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

© Stock.Adobe.com/au/Magdalena Bujak

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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