FoodPlus

Programme evaluation

Independent evaluation of the FoodPlus programme

Programme outcomes

Outcome logic model

Outcome Logic for ANZCO FoodPlus Programme - November 2015 [PDF, 315 KB]

Final programme report

FoodPlus final public report [PDF, 964 KB]

Background to the programme

Transforming the local meat industry into a consumer-centric food and healthcare business is a key driver for FoodPlus, a PGP programme led by ANZCO Foods.

The programme aims to generate more value from the red meat carcase by developing new and innovative uses for parts of the animal.

The programme will lead to improved value of livestock, new products, and more collaboration between industry and research organisations. It will also help build the primary sector's reputation as a responsive, innovative, and market-led industry.

The challenge

A significant proportion of the red meat carcase is sold as lower value products, which means farmers and others in the value chain are missing out on important food and revenue opportunities.

The solution

The FoodPlus PGP programme will identify opportunities to create new, higher-value products, with a focus on new food, ingredients, and healthcare products.

The information coming out of the early market research has already identified opportunities for new products and is influencing decisions on the type of products that will be developed through this programme.

This programme's research and new product development will increase the proportion of the carcase that can be used for high-value products, creating additional value throughout the sector.

The programme also aims to enhance collaboration between industry and the research community.

About this programme

The programme consists of 8 projects under 3 main groups. They are:

Food products

• Novel raw materials: seeking to add functionality and value to the raw materials ANZCO produces, either for use in its own products or for sale to other food manufacturers. 
• Novel food products: developing new food products for global foodservice customers.
• Intermediate processed foods: developing partially processed meat products for use by international food product manufacturers.

Ingredients

• Protein supplements: producing a meat-based protein supplement ingredient.
• Stocks, broths, extracts, and seasoning oils: using meaty bones to develop flavouring ingredients for food product manufacturers. 

Healthcare

• Biotissues: developing medical and surgical products from low-value parts of the animal carcase.
• Bioculture: producing culture media and other products from animal blood.
• Nutrition: investigating the development of products for the health and nutrition markets. 

Outcomes to date

• Early market research has identified opportunities for the development of novel food products from low-value manufacturing beef.
• The programme has identified factors that have an influence on the nature and functionality of raw materials from beef manufacturing.
• Product development work is progressing and it is expected that some products will be commercialised in the next year.

Audit and progress report

Assurance on FoodPlus use of funding [PDF, 515 KB]

FoodPlus Progress Review - Final Report [PDF, 974 KB]