Inside the innovative team behind our iconic products
From breakthrough ideas to breakfast staples, meet the Sanitarium Development and Innovation team helping shape the future of healthier food
Today, plant-based milks and high-protein cereals are staples in millions of households across Australia – but they didn’t start out that way.
Long before they became commonplace, products like these began as ideas, experiments and innovations before they hit the shelves. Sanitarium has been at the forefront of many of these products for nearly a century, establishing our first official research laboratory near the Cooranbong factory in 1934.
What began as a small team dedicated to improving the nutrition and consistency of everyday breakfast staples, has since evolved into Sanitarium’s Development & Innovation (SDI) team and now recognised as the largest privately-owned food science research laboratory in Australasia. Here’s a sneak peek into how this team works.
The science behind the shelf
Innovation at Sanitarium starts well before products land in consumer hands. When you see a box of Weet-Bix™ on your kitchen shelf, or your barista reaching for their The Alternative Dairy Co.™ carton to make your morning flat white, these items are the final outcomes of years (or sometimes even decades) of rigorous research, development, testing and analysis.
The people behind this process are our SDI team, who work across multiple departments with multiple sub-teams. But they’re far from siloed – in fact, they work hand-in-hand every day across several projects from ideation to execution and are jointly responsible for the products Aussie households can eat, drink and enjoy every day.
How does the SDI team work?
The key pillars of our SDI team are:
- Research and Development: Designs products and processes and then pressure tests them to make sure they work for all stakeholders.
- Nutrition Insights: Ensure every product is backed by credible nutrition science, led by our team of accredited dietitians who help translate complex food science into tasty goods.
- Analytical: Responsible for ensuring products are both nutritional and compliant with industry standards by testing everything from allergens to shelf life and food safety.
- Sensory: Evaluate products for flavour, texture, aroma and appearance by running taste tests to ensure our products remain delicious and delight customers.
- Pilot Plant: Rapidly prototype new recipes, trial new ingredients, test processing conditions and make samples for consumer, shelf life and nutritional testing before they reach shelves.
- Project Management: Keep the wheels turning by leading the admin side of innovation, coordinating timelines, governance and cross functional collaboration to move products from development to launch.
Together, these teams help balance nutrition, functionality, compliance, and enjoyment in every product that we develop, refining each to ensure they meet customer expectations and quality standards.
Innovation in real-time
Over the past few years, we’ve launched a wide variety of innovative products that have pushed nutritional boundaries while responding to ever-evolving consumer desires.
In 2017, the SDI team were essential in launching our Weet-Bix Cholesterol Lowering product - the first cereal in Australia to include the Heart Foundation’s recommended 2g of plant sterols per serve, which was later recognised with multiple industry awards.
In response to growing demand for high-protein foods, the team later helped bring Weet-Bix Bites Protein to market in 2026, carefully balancing increased protein content with the great taste consumers expect, helping Australians meet their health goals without compromising on flavour.
Additionally, SDI has been instrumental in developing plant-based milk products across So Good and The Alternative Dairy Co. brands tailored to the barista occasion. By rigorously testing the different properties that alternative milks rely on when heated by a barista, we have enabled customers to have better access to high quality lactose-free milk without compromising taste.
Helping develop a healthier future for all Aussies
“Innovation has been in Sanitarium’s DNA from the very beginning, and the SDI team helps bring this to life across all levels of the business. Whether it’s responding to changing consumer needs, exploring new technologies or identifying gaps in the market, our innovation-first approach has helped activate our philosophy of creating food that supports whole-person health for all Australians,” said Paul Ginn, General Manager, Innovation, Sanitarium.
While most consumers have never seen the laboratories and pilot plans behind Sanitarium products, SDI’s work helps shape everyday food choices across Australia and New Zealand. For more than 90 years after Sanitarium established its first food research laboratory, innovation has remained central to helping people enjoy healthier and happier lives.