Research Development
Research and development in the Australian Food Industry is costly but necessary to ensure businesses remain up to date and competitive on a world scale. Businesses need to spend money on research and development related to their products. However, the government also assists with the provision of funding and some of this is also assisted by the Commonwealth Scientific and Industrial Research Organisation (CSIRO).
There are many long-term benefits of research and development in the food processing and manufacturing industry including increased exports, and the production of healthier and safer foods.
The CSIRO has conducted research in the area of sustainability for manufacturing. Sustainable food manufacturing is also becoming important to consumers. Therefore, responding to environmentally-consious consumers as well as reducing environmental impact and operational costs are some major benefits of sustainable manufacturing.
Bulla is very conscious of their consumers and try to cater to their needs. In terms of sustainability, Bulla has adopted a life cycle assessment (LCA) as a technique to assess their impact with all stages from raw materials through materials processing, manufacturing, distribution etc. It was conducted over a 12 month period to evaluate the carbon dioxide emissions and studies all raw materials, packaging and transport used to asses the product as well as the energy consumed at their manufacture sites. Bulla used this as a guide to help them improve their sustainability standards.
Food Standards Australia and New Zealand (FSANZ) is a government body that also conducts consumer and industry research. It sets the standards/regulations that must be met before food is sold to ensure all food sold is safe for consumption.
Dairy foods have been a staple food in Australia for centuries as they are nutritious, wholesome and tasty. With advancements in technology and processing, dairy products are readily available and enjoyed by all Australians. There has been a growing concern about the pasteurisation of milk and certain milk products. By law in Australia, cow's milk must undergo treatment to destroy harmful bacteria before sold to consumers. Pasteurised milk is rich in sources of at least 10 essential nutrients, including calcium, phosphorus, potassium, riboflavin, vitamins A and B12, magnesium, carbohydrate, protein and zinc.
Today, most milk is homogenised to reduce the size of fat particles and distributes the fat globules evenly through the milk, resulting in a product that is smooth in texture and taste. Milk is homogenised by passing it through very fine nozzles under high pressure. Organic products are produced without the use of synthetic chemicals, fertilisers or genetically modified organisms, and many consumers are changing to organic products for nutritional reasons.
There are many long-term benefits of research and development in the food processing and manufacturing industry including increased exports, and the production of healthier and safer foods.
The CSIRO has conducted research in the area of sustainability for manufacturing. Sustainable food manufacturing is also becoming important to consumers. Therefore, responding to environmentally-consious consumers as well as reducing environmental impact and operational costs are some major benefits of sustainable manufacturing.
Bulla is very conscious of their consumers and try to cater to their needs. In terms of sustainability, Bulla has adopted a life cycle assessment (LCA) as a technique to assess their impact with all stages from raw materials through materials processing, manufacturing, distribution etc. It was conducted over a 12 month period to evaluate the carbon dioxide emissions and studies all raw materials, packaging and transport used to asses the product as well as the energy consumed at their manufacture sites. Bulla used this as a guide to help them improve their sustainability standards.
Food Standards Australia and New Zealand (FSANZ) is a government body that also conducts consumer and industry research. It sets the standards/regulations that must be met before food is sold to ensure all food sold is safe for consumption.
Dairy foods have been a staple food in Australia for centuries as they are nutritious, wholesome and tasty. With advancements in technology and processing, dairy products are readily available and enjoyed by all Australians. There has been a growing concern about the pasteurisation of milk and certain milk products. By law in Australia, cow's milk must undergo treatment to destroy harmful bacteria before sold to consumers. Pasteurised milk is rich in sources of at least 10 essential nutrients, including calcium, phosphorus, potassium, riboflavin, vitamins A and B12, magnesium, carbohydrate, protein and zinc.
Today, most milk is homogenised to reduce the size of fat particles and distributes the fat globules evenly through the milk, resulting in a product that is smooth in texture and taste. Milk is homogenised by passing it through very fine nozzles under high pressure. Organic products are produced without the use of synthetic chemicals, fertilisers or genetically modified organisms, and many consumers are changing to organic products for nutritional reasons.