Australia: new centre for food technologies

Related tags Food

A new centre for Australian research into food technologies which
will aim to produce safer, more nutritious foods, was launched this
morning at Food Science Australia's facility in Werribee, Victoria.

A new centre for Australian research into food technologies which will aim to produce safer, more nutritious foods, was launched this morning at Food Science Australia's facility in Werribee, Victoria.

The Innovative Foods Centre​ is an investment by Australia's largest food research organisation into the latest minimal and non-thermal technologies, including high-pressure processing, ultrasonics, ultraviolet light and pulsed electric field.

These technologies inactivate food microbes such as yeasts, bacteria and moulds to produce food products that are free of additives, retain their fresh taste and have extended shelf life.

Non-thermal technologies are alternatives to heat treatment or chemical preservatives, which can sometimes adversely affect food flavour, colour and composition.

The centre will be officially opened at a ceremony involving John Brumby MP, Victorian Treasurer, Minister for Innovation and Minister for State and Regional Development.

"This unique facility has been established with the support of a $3 million (€1.7m) grant from the Victorian government to enable the Australian food industry to capture the benefits of emerging food production technologies,"​ said Brumby.

"The world-class facilities and expertise at Food Science Australia promise to lead the way in delivering pioneering research in non-thermal technologies,"​ he continued.

"Steadily, minimal and non-thermal technologies are becoming accepted by consumers and food industries,"​ added the centre's director, Dr Kees Versteeg.

"Several products have already been successfully commercialised in Japan, Europe and the USA and researchers at Food Science Australia are investigating these innovative technologies to fulfil consumer demands for fresher, safer, nutritious foods that are affordable and convenient,"​ said Dr Versteeg

Food Science Australia's scientists are currently working on R&D projects to determine the affect of non-thermal processing technologies on juices, fruits, vegetables, fish, milks, dairy products and ingredients. These projects are carried out in collaboration with Australian and international food science organisations.

Food Science Australia is a joint venture of CSIRO​ and the Australian Food Industry Science Centre (Afisc).

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