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.
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Capabilities
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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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.
Learn moreDrying, 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
My food technology career has taken me from supermarket product development for chicken sauces, pies and pastries through to commercialising innovations in reducing food waste. At Callaghan Innovation I worked on byproduct utilisation and plant-based beverage development for a startup who creates bread from beer by-products.
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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.
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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.
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