A major industrial research initiative aims to deliver longer-lasting Australian dairy products with high nutritional value.
Known as the ARC Dairy Innovation Hub the initiative brings together three of Australia’s leading dairy research groups in a five-year, $13 million Industrial Transformation Research Program, co- funded by the Australian Research Council, Dairy Innovation Australia Ltd, The University of Melbourne and The University of Queensland.
The Hub aims to assist Australian dairy manufacturers in developing new products to meet increasing local and international demand for high quality dairy products. Potential new products include butter and dairy blends with improved taste and spreadability, lactose-free and reduced fat milk with improved flavour and yoghurt that retains its texture for longer without “watering off”.
“Dairy manufacturing is currently worth more than two billion dollars to the Australian economy and will continue to increase as the demand for food required in Asia doubles in coming years,” said Hub director, associate professor Sally Gras of The University of Melbourne.
“We will work to find solutions and opportunities for the Australian dairy industry to make the most of our geographic location and to grow our exports into the lucrative Asian market.”
Throughout the duration of the program, The Hub expects to achieve research outcomes to understand the structures of dairy products better, and how these contribute to their properties and feel in the mouth.
Researchers working across the three sites will also evaluate new processes to improve dairy manufacturing in Australia.
“These insights will help manufacturers make new products and design processes that can reduce waste and lead to water and energy savings.” Gras said.