Food technology is big business and Australia is at the forefront of this exciting field. In this article, we outline some interesting developments in food technology that will be on our plates soon.

Improving shelf life

Recently a Queensland company made the biggest breakthrough in the dairy industry since pasteurisation  when it created a natural milk that stays fresh for 60 days without any preservatives. This technology opens up new export opportunities for fresh milk and the potential to improve the trading price for the staple.

The same company, Naturo All Natural Technologies, has also developed technology that stops avocados turning brown without losing their flavour. With avocados a favourite on the millennial plate, this technology will increase the shelf life and potential uses for this delicious fruit.



Overseas, sentinel wraps have been developed that highlight if a packaged food is about to spoil. By simply using a smartphone app, a sensor in the wrap detects the presence of pathogenic bacteria in a product in real-time. This has the potential to save millions of dollars by allowing products to remain on shelves after their traditional “use by” date has come and gone.

Environmentally friendly food

With climate change in mind, food technology companies overseas have been looking at how to produce food in a way that is more environmentally friendly. Clean meat is one example. Yet to be available in Australia, clean meat involves meat products that have been grown in a laboratory, thereby reducing their environmental footprint. Using embryonic or stem cells that have been taken from live animals under anaesthesia, the produce is grown in vitro, meaning animals no longer need to be farmed or slaughtered to enjoy a good steak. While the first hamburger was made with clean meat in 2013 overseas, the technology is still being developed and not yet ready for human consumption en masse.

For those who prefer not to eat meat at all, plant based alternatives are already available. Companies like Beyond Meat and Impossible Foods are creating burgers that taste like the original generate 90% less greenhouse-gas emissions using pea proteins, soy, wheat and potatoes. As soon as next year, these will reduce their environmental footprint further by being produced in a lab.

However, new methods for food production aren’t just focused on replacing meat. Vertical farming is designed to improve how we grow our greens. Crop One Holdings in California is producing herbicide and pesticide free herbs and salad leaves without using soil. By growing the greens in water, they can control the environment in which they’re grown to optimise the output and nutrients. It’s estimated that 320 square feet of growing units can replace 19 acres of farmland while using less water. These vertical farms can also harvest up to 32 times a year, compared to once or twice a year in traditional field farming.

With each new technology comes exciting career opportunities. To find out where your love of food could take your career, get in touch.