Experience and knowledge can achieve quality outcomes in the shortest time available. Knowing about and experiencing the past helps reduce the possibility of making mistakes and re-inventing the wheel, thereby ensuring the shortest lead-time to achieving your goals in the future.
RISQ Resolution can provide a range of services to help meet the needs of your company or organisation.
Butter,Spreads and Blends
Over many years, developmental work has been undertaken to improve and diversify the quality and range of butter-based products on the Australia consumer market. Within the corporate dairy product scene, Doug from RISQ Resolution has worked to solve issues of spreadability, flavour, texture, shelf-life and convenience have been developed and introduced into the retail market.
Starter cultures and fermentation
The activity of starter cultures is essential in producing lactic acid for the rapid acidification of fermented dairy products. Bacterial viruses that can infect and stop those cultures from functioning need to be kept in check and monitored.
The economic fall-out from inactive starters can become a major area of loss for dairy businesses producing fermented products such as cheese.
Raw Milk Products
As the development of raw milk products Standards have progressed, Doug has been integrally involved and working with Food Standards Australia New Zealand, the New Zealand Food Safety Authority and the Australian Dairy Industry Authorities Committee to provide sound information that will maximize the opportunity for innovation whilst retaining sound food safety systems.
Regulation and Compliance
For 9 years, Doug has assisted the industry in understanding the influence of food safety to the profitability of dairy manufacturers. He has lead the introduction of risk assessments for individual problem issues and shown the industry the benefits of working together to assure food safety within the dairy sector.
Doug aims to help industry through the discussion of topics and the latest science and technology. He has written a couple of chapters in books in recent years:
(1) “The dilemma of regulatory testing of dairy foods in Australia: minimising risk to the public while avoiding unnecessary regulatory burden“, Chapter 26, D. Eddy and I. Haynes. Case Studies in food safety and authenticity. (2012) Edited by J. Hoorfar. Woodhead Publishing.
(2) “Dairy Ingredient Safety: the no compromise area”. Chapter 10, D. Eddy and A. Astin. Advances in Dairy Ingredients. (2013). Edited by G.W. Smithers and M.A. Augustin.
He also achieves this industry discussion through a regular column in the Australian Dairy Foods magazine. Topics have been:
Feb/Mar 2013, “Science to keep Listeria under control”
Aug/Sep 2013, “Aflatoxins a growing challenge”
Oct/Nov 2013, “Recognising the hazard in time”
Dec/Jan 2014, “Cheddar research back then, today and into the future”
Feb/Mar 2014, “Safe, tasty and long-lasting dairy products start with clean raw milk”
Apr/May 2014, “Infant formula development – science, nutrition and market demands”
Jun/Jul 2014, “IDF Symposia provide the latest in dairy research”
Aug/Sep 2014 “Meet the raw milk consumer”
Milk consists of two major groups of proteins – the caseins and serum or whey proteins. RISQ Resolution has strong knowledge of the research and development of these types of proteins into a range of traditional and novel products. This knowledge covers:
- Whey powder (non-hygroscopic)
- Whey protein concentrates
- Separated whey fractions (alpha and beta fraction by the Pearce/CSIRO method)
- Anti-cariogenic milk phosphopeptide, the component of milk caseins that confers anti tooth-decay characteristics that prevent tooth decay and can restore the tooth enamel in the early stages of demineralisation.
- The management of business processes necessary to develop commercial production of novel functional components.
Having been a microbiologist and a regulator provides ideal background experience for providing support to companies and the industry on food safety issues and assurance management systems. Doug has represented Dairy Australia at the Chinese Academy of Agricultural Sciences 2012 Workshop on Milk Safety and Quality where he gave a presentation on “Safety, Defence and Quality”, explaining Australia’s dairy food safety system.
A second invitation came in April 2014 to return to Beijing and address the International Forum on Food Safety on the topic of “Introducing a Dairy Food Safety Control System”.
There has been an increase in the interest for manufacturing infant formula over the last 4 years, especially for supply into the Chinese market. An understanding of the regulatory implications, requirements of the CNCA and market expectations have meant that more companies in Australia are looking for help to invest into both dry blending and packaging and in building specialist spray drying facilities.
Doug regularly presents for a variety of conferences on a range of topics. The most recent being:
“Overview of Infant formula development “
(Foods for Specific Populations, Melbourne September 2014).
“The Challenge of Artisan cheese“
(NSW DIAA conference, July 2014)
“Industry, technology, training & consultants”
(DIAA Vic conference May 20140
“Introducing a dairy food safety system“
(IuFOF, Beijing, China, April 2014).
“Botanicals in Dairy Products” (NCDEA Webinar, October 2013)
“Food safety – Expect the Unexpected“
(NCDEA Webinar, June 2013)
RISQ Resolution has recently projects that aim to provide industry support to companies through interaction and acceptance by regulatory authorities, as well as assistance in the development and introduction of validated scientific assessment methods for accepted Milk Cooling alternatives.