Innovation makes healthy foods more attractive

According to Dr. Mary Ann Augustin, there are many challenges for the Australian food industry in the development and production of new foods, reports Industry Search​. Food Science Australia is a joint venture between CSIRO Food Science and Technology and the Australian Food Industry Science Centre. "There is growing consumer interest in functional foods - foods, beverages or ingredients, which provide health benefits beyond sustenance, often in a way which either improve well-being or helps reduce the risk of disease,"​ Dr Augustin said. "The formulation of successful functional food products requires creativity in combining knowledge about the physical and chemical properties of the active ingredient with an understanding of its compatibility with the other food components, as well as the impact of processing treatments used during manufacture."​ Dr Augustin was a speaker at the 34th annual convention of the Australian Institute of Food Science and Technology in Adelaide and 15th annual CSIRO food industry conference. "Food manufacturers need to consider a range of factors including the way in which the incorporation of a 'functional' ingredient affects the texture, colour, appearance and sensory properties of the product,"​ she said. Commercial innovations developed by Dr Augustin from her detailed understanding of the properties and behaviour of milk have assisted Australian companies to produce a wide range of specialised dairy products. "These milk powder products, which are used as ingredients in a range of food products including evaporated milk, chocolate, yoghurt and cream, have been very popular with consumers. We are delighted that our research has helped generate millions of dollars in sales for the Australian food industry,"​ Dr Augustin said. "The emerging functional foods market offers exciting opportunities for the food industry and consumers will be the long term winners."​ Source: Industry Search​