The Vision
Growing premium brands
Our team seeks your support for a 10-year industry-led research program to deliver evidence validating premium Australian brands.
Our vision is for:
- Projects spanning the brand value chain linking consumer understanding with distinctive Australian attributes.
- Realising Australia’s unique opportunity to grow a resilient food and agribusiness sector based on high-value premium products.
Australian food companies need to re-think and re-position their products in the global market through delivering unique, high value distinctive Australian food products to the world. The opportunity is to reposition to one of the world's premium delicatessens, developing brands and products that are reassuringly expensive.~ Geoff StarrCRC Bid Chair
With interest in Australian food products continuing to grow, the CRC for Distinctive Australian Foods will lay the groundwork for further exciting new global opportunities through an industry-wide, coordinated, long-term effort to create distinctive brand identities and product offerings that are controllable, measurable and valued by overseas customers. With an eye to both the here and now, and the future, the CRC will give added support and capabilities to food manufacturing companies in identifying new market opportunities and tailoring their packaging or products to not just meet expectations, but delight their customers.~ Barry McGookinGeneral Manager Innovation, FIAL
Case study
Karen Sheldon Catering with the support of Innovation Connections sought to improve the shelf life and nutritional value of frozen food products by using native Australian additives and plant extracts to replace artificial preservatives and other chemical additives used to prevent the oxidation of frozen food. The project was made possible by Innovation Connections.
The commercial potential of Australian native plant foods is due to their potent bioactivity, which is a result of their phytochemical composition. The challenge is the retention of these bioactive properties during processing, packaging and storage, when used as functional ingredients.~ Yasmina SultanbawaSenior Research Fellow, The University of Queensland.
Participants
At the Stage 1 application made in July 2017, there were 26 signed participants, with a further 12 companies named as interested in being involved at Stage 2 later in the year.
News & Events
-
Smashing it! Avocado innovation receives international coverage
Read moreA world-first innovative plant growing technique that is set to double Queensland’s avocado production and smash the global shortage of avocado trees has received a $636,000 grant through the second round of the Palaszczuk Government’s Advance Queensland Innovation Partnerships program. Read more
-
UQ ranked number one for food science in Australia
Read moreThe University of Queensland was ranked as the top Food Science & Technology research institute in Australia in the Shanghai Ranking’s Global Ranking of Academic Subjects 2017. Globally in Food Science and Technology, UQ ranks 39th in the world. No other Australian University…
-
Prof Mike Gidley named as AIFST Fellow 2017
Read moreThe Distinctive Australian Foods CRC bid interim chair, Professor Mike Gidley, was named as a Fellow of the Australian Institute of Food Science & Technology at the 50th Anniversary Convention in Sydney on July 18, 2017.
-
Towards the perfect papaya
Read moreChristopher Columbus called it the “fruit of the angels” and now The University of Queensland (UQ) scientists have, for the first time, identified the sensory properties of the ‘perfect’ papaya. “According to consumer taste tests, the perfect papaya is red, small or…