Capturing the Prize: the A$200 billion opportunity for Australia's food and agribusiness sector/ Enhanced Production and Value Addition / Food loss and waste
Opportunities to reduce food loss and waste throughout the supply chain (primary producers, manufacturers and consumers), improve the sustainability of production and supply and develop viable value-added end products from what is currently wasted.
Great Southern Truffles has created shelf-stable Australian truffle products for year-round consumption. Previously unable to supply products outside of a short three-month season, it developed a preservation method and retort packaging technology for truffles that has seen the business go from strength to strength.
It has its own retail range – from honey, aioli, butter, and mustard, to sauces, salsas, and oils; a foodservice range; is included as an ingredient in many of Australia’s best food brands; and sells fresh truffles direct to chefs and restaurants. It has built a sustainable truffle business by providing continuity to the market, and allowing more Australians to taste truffle. It uses offcuts, allowing for minimal waste, and is the first Australian company accredited with CODEX HACCP to handle and manufacture fresh truffles.
The business is a leading name in the truffle industry, exporting to over 15 countries in Europe, Asia, and the USA. With truffles being a $15 million-a-year industry in Australia, and now the world’s fourth-largest producer of French black truffles, Great Southern Truffles is perfectly positioned for further growth.
Key success factors in this business involve relationships – both up and down the supply chain with truffle suppliers and with customers and distributors – and with universities and government departments, including FIAL.
Its collaboration with expert mycologists (fungi scientists) and Australian product developers saw the company create a world-class retort packaging technology. This gives its fresh truffles an extended shelf life of up to one year.
Alongside scientists at Curtin University, it also developed a freeze-dry preservation method where the truffle is sealed to prevent moisture damage. This technique not only preserves, but creates a new, lighter texture.
Great Southern Truffles continues to invest in science and innovation, and is a project partner of the Future Food Systems CRC program with Murdoch University. Its in-house Mycologist conducts scientific research into Australian-grown truffles and advises on growing, farm management, handling, grading, and developing tools for identification. Its R&D team create value-add opportunities for truffles, including unique product ideas.
Great Southern Truffles has firmly set the benchmark for quality and innovation in Australian truffles.
This case study is from FIAL's 2022 edition of Celebrating Australian Food and Agribusiness Innovations 2022