Technologies

Extracting and separating bioactive ingredients from food processing streams

• Recovering whey protein isolate
  CSIRO Food and Nutritional Sciences' researchers devised a cost-effective process to extract valuable whey protein isolate from cheese making by-product streams.
• Ion Exclusion Lactose process - recovering pharmaceutical-grade lactose from whey
  We have invented a cost-effective food processing system that is giving Australian dairy businesses the potential to generate millions of dollars from what they currently throw away.

Encapsulating functional ingredients

• Microencapsulation
  CSIRO Food and Nutritional Sciences' researchers have internationally renowned capabilities in using microencapsulation to incorporate bioactive compounds into food products.

New food processing systems and ingredients

• High power ultrasonics
  Applications can provide opportunities for increases in process efficiency through enhanced yields, increased throughput and reduced cost processing.
• Meat strip alignment technology
  Our researchers have developed a technology that converts low-value meat cuts and off cuts into reconstituted meat products.
• Calcium fortification of dairy products
  CSIRO Food and Nutritional Sciences' new, low-cost technology enables the manufacture of calcium-fortified dairy products containing 20% more calcium than comparable products currently on the market.
• High-pressure processing and pressure-assisted thermal sterilisation
  We have high-pressure processing capabilities that enable the production of foods with superior taste, nutritional value and quality.
• Extrusion
  The extrusion team offers trouble-shooting advice to quickly solve operation problems and develops processes and new products to food manufacturer specifications.

Ways to control food safety hazards

• Cool plasma microwave
  Cool plasma microwave technology is an emerging non-thermal process which has potential applications for disinfection, of food surfaces, packaging and equipment.
• Rapid detection of antibiotic resistance genes in meat animals and their environments
  CSIRO Food and Nutritional Sciences' microbiologists have developed a new DNA-based technology to rapidly detect and identify bacteria carrying antibiotic resistance genes.
• Pulsed electric field
  Projects at CSIRO Food and Nutritional Sciences show that a wide range of vegetative cells of microorganisms can be inactivated by PEF, on a variety of surfaces.