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New Product Development
Several of the Food Innovation and Value Chain team work with PIRSA and Food SA to assist food businesses in the development of new products. The work includes the development of new formulations to maximize functionality at minimum cost, sensory evaluation of new products, assistance with HACCP plans, shelf life determinations (in collaboration with SARDI’s Food Safety team) and assistance with the implementation of the new products into the production facilities of the business.
The work of the SARDI team is enhanced by access to a new product development kitchen, analytical lab and sensory facility at the Waite Campus in Urrbrae.
For further information contact Andrew Barber, Principal Food Technologist
