Case studies

Extracting and separating bioactive ingredients from food processing streams

Improved technology to isolate anti-arthritic nutraceuticals
CSIRO Food and Nutritional Sciences' scientists have developed, patented and licensed a new, clean, green process to isolate an anti-arthritic nutraceutical called chondroitin sulphate from shark cartilage.

Recovering whey protein isolate
A separation technology that was developed at CSIRO Food and Nutritional Sciences is allowing Murray Goulburn Co-operative Co. Ltd to use 90% of their whey in valuable manufactured products.

Development of Recaldent™
Our chemists and engineers worked with Bonlac Foods to scale up and commercialise a technology that isolates a milk protein that strengthens teeth.

Extraction of cranberry juice and infusion of cranberries
Our counter current extraction equipment is used to infuse cranberry pieces to make the now globally successful Ocean Spray Craisins™ Sweetened Dried Cranberries.

Encapsulating functional ingredients

Individually wrapped probiotic bacteria
Our scientists are investigating ways to package individual probiotic bacteria and include them in supplements or a wide range of food products, from infant milk formulae and mayonnaise to cereals.

Microencapsulating tuna oil
CSIRO Food and Nutritional Sciences' microencapsulation technology has been applied to create healthy food products like omega-3-enriched bread, infant formula, drinking yoghurt and fish fillets.

New food processing systems and ingredients

Improving the science of cheese making
CSIRO Food and Nutritional Sciences' researchers are assisting major cheese manufacturing companies to better control their inventory and predict the most appropriate and profitable use of young cheeses.

High fat cream powders
A range of high fat cream powders developed by CSIRO Food and Nutritional Sciences' scientists has given Australian and international dairy companies a convenient alternative to anhydrous milkfat, butteroil and fresh or frozen cream.

Versagel™ fat replacer
Researchers at CSIRO Food and Nutritional Sciences have developed and patented a technology, which is now being used to produce reduced-fat foods for the growing health-conscious market.

Ways to control food safety hazards

New tool makes wine safer
CSIRO Food and Nutritional Sciences' microbiologists have helped to sustain Australia's wine industry and protect its position in the global market through their research on the ecology of black Aspergillus fungal infection and Ochratoxin A.

E. coli O157 and Salmonella in cattle
CSIRO Food and Nutritional Sciences' microbiologists have examined the prevalence of Escherichia coli and Salmonella in Australian cattle and assisted industry in developing control measures for these human pathogens.

Distribution of spoilage and pathogenic microbes in flour mills
The results from CSIRO Food and Nutritional Sciences' microbiological survey of Australian flour mills were used to underpin Hazard Analysis and Critical Control Point (HACCP) plans in mills and set microbiological specifications in flour.