Lumen Waite 100 - Flipbook - Page 56
Riviera Bakery
It was courtesy of the Advanced Food Manufacturing
grant scheme, run by the South Australian government, that
the University of Adelaide became linked with Torrensville
breadmakers Riviera Bakery. Researchers at the Uni’s
FOODplus Research Centre, sought to produce variations
of Riviera’s Swiss Natural gluten-free, super-soft bread
rolls, using innovative ingredients to provide additional
nutritional benefits.This led to two such variants: chia, linseed
and pumpkin and chia and açai. The University of Adelaide’s
Food Product Development Fellow, Dr James Cowley,
says the Riviera partnership has since been renewed, and
is looking to produce even more roll variations, based on
new and emerging trends. The formulation of these recipes
is happening in the Waite campus’s state-of-the-art Food
Innovation Lab, located in the Charles Hawker building.
Carlsberg
There’s plenty to feel parochial about when it comes to
Danish beer company, Carlsberg. The Australian version of
the beer is produced in Regency Park by South Australian
indie Coopers, and the University of Adelaide has worked
alongside Carlsberg on research into barley and adding
value to waste products from brewing. Dr Helen Collins
worked on these two projects, and while she wouldn’t go
so far as to suggest her research had any influence on
Carlsberg’s flavour profile, she highlighted a long-standing
collaboration between Waite’s barley breeding program and
the Carlsberg Research Laboratory, facilitated by Professor
Geoff Fincher. This means when you crack a luminescent
green bottle or can of Carlsberg’s pilsner, you’re supporting
a close friend of the University.
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