Drivers and Barriers to Novel Food Processing Technology in Regional Area - A Conceptual Framework

The agribusiness sector plays a key role in Tasmania’s economy, and the sustainability of its food system is critical to the State’s future. Tasmania’s fresh food production of 5.5 times[1] local needs is exported. Cold chain methods are used to preserve produce freshness during transportation. Ensuring consistent low-temperature levels requires additional energy for cooling and logistics. Alternative approaches involve drying or sterilising produce to be shipped at ambient temperature. However, conventional retort processing leads to overprocessing, compromising product quality, and drying can degrade desirable qualities. Novel food processing technologies offer a sophisticated solution to preserve fresh produce while retaining freshness, taste, and nutritional value without relying on refrigeration.

Despite the potential benefits, limited empirical research exists on the factors influencing the adoption of these improved technologies, particularly among SMEs, and their impact on regional economic and social systems. A stage 1 study, involving semi-structured interviews with industry informants is underway with the aim to develop models for better uptake of novel food processing technology. This research will help regional areas like Tasmania add value, enhance the sustainability of their food production system and drive economic prosperity.