Got milk biscuits?

This isn't the first time Arnott's has been called upon for famine-relief efforts.

"In the 1970s, Arnott's manufactured a high-protein, high-energy milk biscuit to support relief programs, particularly in developing countries such as Zambia, and other areas where water was not always safe to drink," explained Robyn Murray, Corporate Director, Research & Development, Campbell Arnott's.

"When Richard asked us to help," she said, "our team was eager to participate. We reviewed that original recipe, and in collaboration with research sponsor Gardiner Foundation, Murray Goulburn Nutritionals, and DSM Vitamins and Minerals, we found that with some reasonable changes, the formulation had potential to help these children."

Specifically, they needed to add whey, a more concentrated milk protein source that is essential for those who have been malnourished and potentially immune-compromised. They also had to include a specific pre-mix of calcium, magnesium, iron, iodine, and vitamins that satisfied the requirements of the World Health Organization World Food Program for Vitamins and Minerals in high-energy biscuits.

Xia Li, Product Development Technologist, Biscuit R&D, Huntingwood, and Gove Mann, Compliance Technologist, Regulatory Affairs, North Strathfield, conducted bench and pilot scale trials with the new ingredients at Arnott's Product Development in Huntingwood.

As the trials progressed, Stephen Carney, Manufacturing Projects Manager, and Ken Brown, Manufacturing Coordinator, in Marleston assessed the feasibility of baking the biscuits while Mina Fathinia, Packaging Development Technologist, Biscuit R&D, North Strathfield, determined the packaging