A Value Chain Approach to Food Product Innovation

 Plant extract

 

The Tasmanian Institute of Agriculture (TIA) is involved in a one year research project aimed at taking a fresh look at value-added horticultural food production in Australia.

Supported by Horticulture Australia Limited, via levies and matched funds from the Australian Government, the project will be led by the University of Central Queensland with collaboration from the University of Tasmania, Queensland Department of Agriculture, Fisheries and Foresty and MacTavish West Pty. Ltd. 


Project Objectives

The project aims to identify, develop and demonstrate the potential to create new products from fruit, vegetable and nut crops based on utilising by-products, excess capacity, or out-grades. 20 representative crops will be used as models in year one, to assess different possibilities and opportunities.

New products could include added value ingredients such as nutraceuticals, functional food ingredients, flavours, colours and other extracts. There will be several options in many cases, and value chain analysis will be used to prioritise and assess opportunities, and to model successful examples of such diversification. 

The project will provide direction for future research to facilitate the development of new domestic and export markets for value-added food ingredients and products from Australian producers. It will result in prioritisation of the crops and new products that are best placed for detailed development work. 


Research Team

TIA:

Assoc Prof Dugald Close

Dr Matthew Gregory

Prof Roger Stanley

Prof Bob Menary

Dr Laurie Bonney 


UCQ:

Prof Phil Brown

Dr Talitha Best

 

MacTavish West:

Dr Hazel MacTavish-West


Queensland Department of Agriculture, Fisheries and Forestry:

Andrew Mead