SP Food Innovation & Resource Centre (FIRC)

Development begins with an evaluation of market trends and processing technologies, followed by co-creation of food concepts that align with the desired product outcome. After concept selection, bench-top prototypes are developed and evaluated. Finalised formulations are scaled up at FIRC’s pilot plant or the client’s facility.

Packaging plays a critical role in product quality, waste reduction, and consumer appeal. Shelf-life evaluation supports the selection of appropriate ingredients, processes, and packaging to maximise shelf life across distribution, retail, and storage stages.

Consumer insights support better product and business decisions. FIRC provides both qualitative and quantitative sensory testing, supported by advanced sensory software, to uncover consumer preferences across a wide range of food and beverage products.

Process engineers assist food enterprises in improving productivity through technology adoption, process re-engineering, automation, and customised design solutions—targeted at resolving production challenges.

With evolving food preferences, there is a growing need to design with the consumer in mind. Using Design Thinking principles, FIRC supports companies in uncovering user insights, prototyping rapidly, and engaging directly with consumers to co-develop meaningful solutions. Supported by a full suite of facilities including a test kitchen, pilot plant, application labs, and a sensory suite.