In this short presentation to the ICN Agribusiness, Food & Fibre forum in Warrnambool on 12 March 2015, DIAL CEO Dr Lesley MacLeod outlines how DIAL can assist food businesses solve their technical challenges and grasp new market opportunities.

1. Growing Food Businesses
Dairy Innovation Australia
Lesley Macleod CEO
ICN Agribusiness, Food & Fibre Industry Forum
12th March 2015

2. To enable dairy and food manufacturing
companies to enter new markets and
increase their local competitiveness
To make step change improvements in dairy and
food manufacturing organisations through the
provision of innovative engineering, product
development and fermentation expertise
Our Mission and Vision

3. A COMMERCIAL FOOD MANUFACTURING CONSULTANCY
BUILT ON A TWENTY YEAR LEGACY
IN DAIRY SCIENCE AND TECHNOLOGY
INTEGRATED PROCESS AND PRODUCT SOLUTIONS
• PROCESS ENGINEERING
• FOOD SCIENCE & TECHNOLOGY
What Can DIAL Do for You?
CULTURE PRODUCTS AND SERVICES
• TAILOR MADE CULTURES
• SUPPORT AND SERVICES
TRAINING WORKSHOPS & HELPLINE SUPPORT
• SKILLS DEVELOPMENT
• GLOBAL NETWORKS

4. .
PILOT PLANT
PROJECT MANAGEMENT & TECHNICAL SUPPORT
PROCESS DESIGN MODELLING AND MONITORING
Processing
• Capital works project management
• Tender assessment
• Project design and funding applications
• Assessment of technologies
• Process optimisation
• Resource management
• Flexible pilot scale equipment
• Food level production facilities
• UHT, Membrane, Spray drying

5. Product Development
INGREDIENT PERFORMANCE
MICROBIOLOGY
PRODUCT CHARACTERISATION
SENSORY ANALYSIS
MARKET ANALYSIS
NUTRITIONAL ADVICE AND LABELLING
Testing how your ingredient performs in a food application
Understanding how good microbes can improve your food product
Rheometry, viscometry, texture & colour, particle & powder flow and shelf life
testing facilities
A powerful tool for understanding how the appearance, flavour and texture
attributes of foods drive consumer preferences
Global industry databases, advisory services
Health claims, dossiers, mini reviews, labelling

6. Culture Sales
CULTURE PRODUCTS:
• Bulk starter for cheddar cheese production
• Starters in DTV format for specialty cheeses
• Flavour enhancing cultures
• Regional cultures
• Cultures for yoghurt, sour cream, cream cheese and other dairy products
• Cultures for fermented meats
• Probiotics
CULTURE SERVICES:
• Phage management and phage control, replacement strains, reports
• Cheese grading
• Development and validation of new fermentation cultures
• Development and validation of new delivery and packaging formats
• Toll manufacture
THE SECRET OF AUSTRALIAN MADE YOGHURTS AND CHEESES
TAILOR MADE AUSTRALIAN FERMENTATION CULTURES

7. PRODUCTION EFFICIENCY
• to complete in regional national and
international markets
SHELF LIFE EXTENSION
• to meet supply chain requirements
PRODUCT PERFORMANCE
• robust high quality cost effective product
formulation for traditional products
PRODUCT FUNCTIONALITY
• based on understanding market and consumer
preferences quality and performance
requirements
Requirements for Growth

8. Integrated Food Processing Solutions
Combining food technology skills, facilities and
resources with engineering expertise, training
capacity and capital works management

9. Market Penetration
• Market analysis and intelligence
• Assessment and comparison of technologies available
• Process modelling and simulation of production processes
Issue: Raw food products quality deteriorates over time – shelf life

10. Extending Shelf Life
Practical and applied process development
110m2 Food-grade processing bay
• GEA Membrane pilot plant
• APV UHT Pilot plant
• CO2 Dosing plant
Product Assessment and Performance
• Sensory testing
• Shelf-life testing
• Texture and structure analysis
Business Case Development
Training
Process and procedure materials

11. Case Study
Background
• Organic Dairy Farmers Co-Operative manufactures butter
• A by-product of butter manufacture is buttermilk
• Buttermilk was being treated as a waste
Idea
• There is a local and export market for organic buttermilk
Question
• How to process buttermilk to achieve the taste and shelf-life
needed in the market at minimal cost.
Source funding :Through an application to FIAL’s SME Solution
Centre matching funding was received to undertake feasibility trials
with DIAL
Challenge:
Add value to waste & extend the product range

12. Case Study
Solution
Assess markets
• Using global networks and databases at DIAL
Assess and model technologies
• Butter-milk was processed using pasteurisation, ESL and UHT processes.
• Cost structure and compatibility with existing capability assessed.
Assess products
• Each process changes the taste, appearance, shelf-life and aging
characteristics of the product in different ways
Challenge:
Add value to waste & extend the product range

13. Case Study
Result
• Project completed within four months
Market and Technology assessment
Pilot processing trials
Product evaluation
Engineering assessment for scale up
Business case development
Outcome
• A processing specification was designed to create the best potential for a new
product opportunity for entry to the domestic and export markets. Support
provided for development of a full business case.
• ODF building a new plant in Geelong which will include buttermilk capability
Challenge:
Add value to waste & extend the product range

14. Small Dairy Network