Past AFM grant recipients

Successful Round 3 projects

Abalone Industry Association of SA Inc

  • Project: $24,599 to test if screening Abalone with infrared technology can identify internal quality issues before shucking.
  • Research partners: SARDI Food Safety and Innovation, and Central Queensland University - School of Health Medical and Applied Sciences.

Barossa Valley Brewing

  • Project: $72,407 to develop innovative packaging technology for craft beer.
  • Research partners: Vinnovate Pty Ltd, and Proen Design Australia Pty Ltd.

Barossa Valley Cheese Company

  • Project: $42,000 to develop lactose free cheese.
  • Research partners: SARDI Food Safety and Innovation, and TAFE SA - Regency TAFE - Artisan Cheese Making Academy Australia.

Buzz Honey

  • Project: $50,000 to develop freeze dried premium South Australian raw honey crystals. :
  • Research partner: SARDI Food Safety and Innovation.

Gelista

  • Project: $30,000 to develop a new low-GI ice cream and sorbet products.
  • Research partner: TAFE SA, Applied Food Studies.

Lobethal Bierhaus

  • Project: $30,000 to develop a gluten free beer that mimics attributes and flavour characteristics of quality craft beer.
  • Research partner: University of Adelaide, School of Agriculture, Food and Wine.

Pangkarra Food

  • Project: $30,000 to utilise CSIRO pilot extrusion technology to create a new snack range of pulse products.
  • Research partner: Orgran Health & Nutrution.

Potatoes South Australia

  • Project: $30,000 to develop a premium South Australian vodka from waste potato peel.
  • Research partner: University of Adelaide, School of Agriculture, Food and Wine.

SA Mushrooms

  • Project: $16,800 to develop and commercialise export ready packaged long shelf life cooked mushroom products.
  • Research partner: Food Processing Specialists Pty Ltd.

The Hills Cider Company

  • Project: $45,000 to develop an apple spirit from waste stream apple cider pulp product.
  • Research partner: The University of Adelaide, School of Agriculture, Food and Wine.

Riviera Bakery

  • Project: $40,000 to develop a range of gluten free breads with functional properties for health and wellbeing.
  • Research partners: The University of Adelaide - FOODplus Research Centre, and TAFE SA - Regency TAFE - Artisan Baking School.

Woodside Cheese Wrights

  • Project 1: $80,000 to verify the probiotic health benefits of buffalo dairy products including milk, cheese, yoghurt, and the development of buffalo dairy products.
  • Research partners: The University of Adelaide, FOODplus Research Centre, and CSIRO Food Innovation Centre.
  • Project 2: $30,000 to develop a luxury series of native Australian inspired cheese.
  • Research partner: University of Adelaide, School of Agriculture, Food and Wine.

Successful Round 2 projects

Ferguson Australia

  • Project: $30,000 to deliver extracts from underutilised Southern Rock-lobster co-products. With Mitani Products and Austanz Chitin, they will develop value-added extract from rock-lobster co-products for food flavouring and pharmaceuticals.
  • Research partners: Mitani Products, and Austanz Chitin

Flinders Ranges Premium Grain

  • Project: $70,000 to increase shelf life of whole grain cereals and pulse flour for export and domestic markets. With University of Adelaide - School of Chemical Engineering and TAFE SA Regency Campus – School of Bakery Studies, Flinders Ranges Premium Grain will investigate the use of an environment-friendly system aiming to increase the shelf life from three to four months up to nine months with no change to taste or quality.
  • Research partners: University of Adelaide - School of Chemical Engineering, and TAFE SA Regency Campus – School of Bakery Studies.

Fruitwise

  • Project: $25,000 to develop a new range of products. With SARDI’s Food technology program, Fruitwise will work to perfect the recipes for a new range of superfood products in accordance with the Health Star Rating System.
  • Research partner: SARDI’s Food technology program.

Kangaroo Island Living Honey

  • Project: $25,000 to develop nutraceutical products using Kangaroo Island Honey and Propolis. With University of Adelaide School of Agriculture, Food & Wine and SARDI, Kangaroo Island Living Honey will research the nutraceutical and medicinal properties of Honey specific to the Kangaroo Island Ligurian Honeybee.
  • Research partners: University of Adelaide School of Agriculture, Food & Wine, and South Australian Research and Development Institute (SARDI).

Kangaroo Island Shellfish

  • Project: $20,000 to develop frozen pre-topped premium oysters, to reduce waste and increase oyster supply into regional areas. In collaboration with SARDI, Kangaroo Island Shellfish will test, research and develop frozen pre-topped premium oysters, which have the most similar qualities to a fresh oyster.
  • Research partner: South Australian Research and Development Institute (SARDI).

Organic Raw and Trading Company

  • Project: $70,000 to optimise production and scale of raw and naturally fermented Kombucha. As a raw product it is especially difficult to make in its purest form while adhering to health guidelines. In collaboration with the Australian Wine Research Institute, Organic Raw and Trading Company will extend their current research and practices to create a stable product and to continue the company expansion.
  • Research partner: Australian Wine Research Institute.

Potatoes South Australia Inc

  • Project: $100,000 to transform underutilised potatoes into pure, nutritious, premium food products. In collaboration with the FOODPlus Research Centre at the University of Adelaide, the peak industry body Potatoes South Australia will work with SAFCOL Australia to develop a new food range, transforming underutilised waste potatoes into food products targeted at the infant, elderly and convenience market segments.
  • Research partners: The University of Adelaide - FOODplus Research Centre and SAFCOL Australia.

South Australian Seafoods

  • Project: $30,000 to develop a range of premium value-added mussel products. In collaboration with food safety experts in SARDI and food technology consultants, the new range of mussel products will have extended shelf-life for domestic and export markets.
  • Research partners: South Australian Research and Development Institute (SARDI).

University of Adelaide, School of Animal and Veterinary Sciences

  • Project: $90,000 to develop innovative management practices to achieve year round supply of premium pasture-finished cattle in the Limestone Coast region. In collaboration with Teys Australia, Limestone Coast Beef producers, SARDI Livestock & Farming Systems, Food & Forage, and NAS Agribusiness Naracoorte, the School of Animal and Veterinary Sciences aims to develop novel grazing systems to achieve a supply of premium pasture-finished cattle during autumn and winter. This will result in cattle meeting premium MSA specifications and achieving higher value for South Australian Beef.
  • Research partners: Teys Australia, Limestone Coast Beef producers, SARDI Livestock & Farming Systems, Food & Forage, and NAS Agribusiness Naracoorte.

Willunga Pasta

  • Project: $40,000 to develop effective and efficient small-scale low temperature drying equipment for its unique high-value gluten free pasta. In collaboration with Envirotec Group and Logifish Consulting, Willunga Pasta will develop efficient small-scale low temperature drying equipment to optimise the drying process for handmade gluten-free pasta.
  • Research partners: Envirotec Group, and Logifish Consulting.

Successful Round 1 projects

Barossa Pizza

  • $25,000 to conduct testing and trials of a new frozen range of pizzas. Barossa Pizza has seen a steady growth in sales of its fresh pizza lines in South Australia and around the country.
  • Research partner: South Australian Research and Development Institute (SARDI).

Careme Pastry

  • $66,400 to diversify the Barossa Valley-based company and develop its gluten free pastry range.
  • Research partner: South Australian Research and Development Institute (SARDI).

Natural Fractions

  • Project: $100,000 to develop a fractionation system to recover natural components from essential oils for use in food products. The Riverland company will work with the Oenology group at the University of Adelaide’s School of Agriculture, Food and Wine.
  • Research partner: University of Adelaide, School of Agriculture, Food and Wine - Oenology group.

Pangkarra Foods

  • $66,500 to develop a range of products made from pulses grown on its farm. Pangkarra Foods is well known for producing high quality stone-milled wholegrain products including pasta, flour and lavosh. This project will showcase the versatility of chickpeas and legumes, which are one of the State’s most underused ingredients.
  • Research partner: South Australian Research and Development Institute (SARDI).

Robern Menz

  • $25,000 to perfect the recipes for a new range of snack products. Robern Menz is known for its confectionery range including South Australia’s very own fruchoc.
  • Research partner: South Australian Research and Development Institute (SARDI).

Solar Eggs

  • Project: $150,000 to develop eggs with increased Omega 3. In collaboration with scientists from the FOODplus team at the University of Adelaide, the research will be commercialised to increase the level of Omega 3 in eggs by incorporating selected natural plant oils into the diet of laying hens.
  • Research partner: The University of Adelaide - FOODplus Research Centre.

Savannah Farm

  • Project: $100,000 to develop a mobile plant that will provide small scale processing for local farms and food systems. The Clare-based company has a strong focus on raising stress free, ethically treated livestock.

Tuckers Natural

  • Project: $86,000 to develop new and healthy snack products and packaging. Known for its gourmet ranges of crackers, biscuits, fruit pastes and snacks, Tucker’s new snack product range will be developed in collaboration with some of South Australia’s recognised brands, including condiments from Beerenberg Farm.

South Australian Cattle Company

  • Project: $75,000 to develop new production methods and create more export opportunities for its dry-aged Hereford Beef farmed on the Limestone Coast. It will partner with research agencies in South Australia and in Denmark and will engage the services of a local engineering firm.
Page Last Reviewed: 20 Sep 2017
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