Queensland-based firm Naturo has patented technology which more than doubles the shelf life of pasteurised milk.
Few details have been released about how the technology works. Naturo chief executive Jeff Hastings told the ABC it didn’t involve heat and killed bacteria without killing vitamins and enzymes.
A long-life fresh milk product means it can be shipped internationally rather than exported via air freight at greater cost.
Chairperson of the New Zealand Dairy Industry, Chris Lewis, told Rural Exchange that the development could open new doors for the dairy industry.
“For the New Zealand consumer, it probably won’t make any difference, we get it fresh all the time,” he said.
However he said it could mean new export markets.
“Potentially we could export fresh milk further afield, the average consumer would like to enjoy the taste of fresh milk.”
In China, some consumers already pay a high price to have fresh milk delivered twice as week – however Lewis said the new technology would mean a wider market there.
“You would be selling to Mum and Dad, who want fresh milk like we do here in New Zealand.
He said he believed the New Zealand dairy industry could easily pick up on the technology.
“We have some great dairy companies who could latch onto this very quickly.”
Naturo has already developed technology to stop processed avocado turning brown, using air pressure treatment.
Watch Chris Lewis’ full interview with Rural Exchange.
Rural Exchange with Hamish McKay and Richard Loe, 6-8am Saturday and Sunday on Magic Talk