Food Processing

Develop food processes to create high value food products from marine, plant, meat, apiary and dairy bioresources.

Create food process technologies to enable production of high value ingredients from plants, marine, meat, apiary or microbial sources.

We help you develop and scale these processing technologies from bench to semi-commercial production scale through our partnership with NZFIN and in particular, The FoodBowl.

Our food processing technologies allow you to recover or make functional ingredients like oils, proteins, peptides and carbohydrates from complex biological materials including byproduct streams.

Whether you're creating a premium health product or recovering value from by-product streams, we tailor our processing technologies to maximise yield, potency, and safety - and get you ready for scale-up and commercialisation.

You have raw materials or secondary food streams that you would like to turn into revenue-generating ingredients

You’re looking to innovate new food processes from lab to semi-commercial scale

You want to isolate a premium natural compound, such as phospholipids from marine resources, high-value seed oils, bee products such as propolis, herbal extracts or essential oils

You're creating enriched protein or peptide fractions that need to be oil, colour, and flavour free

You want to de-risk capital investment through pilot production and validation 

You need to meet export and food-grade requirements with material ready for trials and export 

Develop and optimise food processing technologies including; supercritical extraction, membrane fractionation, enzymatic digestion and modification, mechanical dewatering, partial evaporation and drying

Access to sterilisation technologies including High Pressure Processing (HPP) and UHT

Supercritical fluid and liquified gas extraction

Isolate compounds in your natural resource using a sustainable and solvent residue free process.

Supercritical fluid extraction is a method that separates one component from another by using supercritical fluid as the solvent. Our world-class team are experts in optimising extraction conditions and technology transfer, so you can maximise the value of your natural product and scale faster.

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Resized Bioprocess Optimisation and Scale up

Membrane fractionation

Isolate compounds in aqueous streams and organic solvent solutions (under development) using membrane fractionation.

Membrane fractionation is a method that separates molecules based on their size when dissolved in a liquid solvent. Our world-class team are experts in optimising processing conditions and technology transfer, so you can maximise the value of your natural product and scale faster. We have different scales of equipment that allows separation of solutions from 100’s of mls to 1000’s of litres.

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Drying, partial evaporation and mechanical dewatering technologies

We offer scalable expertise in a variety of drying, partial evaporation and mechanical dewatering technologies in partnership with The FoodBowl.

Technologies for drying solids include:

Freeze-drying
Vacuum tray drying
Heat-pump tray drying
Technologies for partial evaporation of liquids include:
Batchwise rotary vacuum evaporation suitable for both aqueous and solvent-based solutions
Continuous centritherm - for producing juice concentrates and concentrated protein or peptide solutions.

Mechanical dewatering technologies include:

Continuous flow screw and belt presses
Batchwise hydropress

Meet our experts

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Campbell Ellison Senior Food Technologist Reinventing food waste

I help to develop scalable and efficient processes for converting raw materials into high-value ingredients and products.

Campbell Ellison Senior Food Technologist

Jolin Morel Research Scientist Food Technology, not cooking but chemical engineering

I am a research scientist working in the Food Technology group where we develop processes for innovative companies. My specialism is in high value processes such as Supercritical CO2 extraction. Before joining Callaghan Innovation my doctorate was in the freezing process for ovine milk.

Jolin Morel Research Scientist

Teresa Moreno Principal Project Engineer Supercritical fluid extraction expert

I work as a Principal Project Engineer specialising in Process Engineering within the Biotechnologies team where my focus is on the production of high-value products derived from biological resources.

Teresa Moreno Principal Project Engineer

Ready to transform your business?

Food Processing

Create food process technologies to enable production of high value ingredients from plants, marine, meat, apiary or microbial sources.

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Capabilities

Supercritical fluid and liquified gas extraction

Membrane fractionation

Drying, partial evaporation and mechanical dewatering technologies

Meet our experts

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