Pilot scale processing

Scale your product development to de-risk your project and accelerate research.

Our pilot-scale facilities are what set us apart. We provide pilot-scale facilities and expertise to bridge the gap between R&D and commercial manufacturing. 

Whether your process involves, extraction, fermentation or downstream processing, we can help you prove it works at scale and support smooth technology transfer to manufacturing partners. 

Our registered food facility can produce consumable prototypes, or small volumes of product for sale while manufacturing is transferred to larger facilities. We also have deep links with the NZ Food Innovation Network.

We provide additional support to assist with technology transfer including business case assessment, industry workshops, staff training and SOP development, process safety review (HAZOP studies), and process design.

De-risk manufacturing by testing processes at scale

Produce market trial batches for export or validation

Ensure seamless transfer of your process to a commercial partner

Access advanced, purpose-built equipment without building your own

Get a clear view of cost, yield, and performance at larger volumes

Work with a partner who understands both science and commercialisation

Supercritical fluid extraction

200 L (propane or DME), 10 L food-grade CO₂  based at the Food Bowl

Aqueous and ethanolic extraction

Food-grade with temperature/pressure control

Fermentation

Up to 1,000 L under PC2 and food-grade conditions

Downstream processing

Centrifugation, filtration, solid state extraction, concentration and drying systems

Protein processing

Scalable extraction and fractionation

MPI registered food facility

RMP for marine and bee products, National Programme 3 licence

NZFIN connection

Enabling a wider range of food production for export

Meet our experts

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Campbell Ellison Food Technologist The pie man reinventing food waste

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.

Campbell Ellison 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

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Pilot scale processing

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