Food Innovation

57 posts

Cellulose Alternatives

ACTION CALL: F23/128/1 Cellulose Alternatives

Challenge: Identify alternative bulking agents to Microcrystalline Cellulose Client: Global FMCG manufacturer Background: Microcrystalline Cellulose is used as a ‘bulking agent’ and flavour carrier. The client is looking to drive its development, innovation, cost and sustainability agenda through considering ingredients and technologies which could be employed as microcrystalline cellulose alternatives. It is […]

Dried Fruit

ACTION CALL: F23/121/1 Osmotic drying of fruit

Challenge: Identify technologies and capability for the osmotic drying of fruit Client: Global agricultural producer Background: Osmotic dehydration is a novel process by which fruits can be dried, either whole or sliced, by being submerged in sugar or salt aqueous solutions of high osmotic pressure. This process is non-thermal and is considered […]

Future of Food

Future of Food

Future of Food – Are we in the ‘endgame’? What will the ‘last of us do’? So we’ve stopped worrying as much about how to get our hands on the Millennial pound and started to address day to day challenges that are impacting on the wider population. To an extent, […]

Dairy Innovation

Dairy Innovation

The dairy sector and dairy innovation is currently considered one of the top three most innovative sectors within Europe.  Between 2022 to 2029 the dairy desserts market1 is expected to growth at a rate of 4.27% whilst the global frozen desserts sub-sector will exceed that, at CAGR of 5.5%, during […]

The Healthy Bread Basket

The Healthy Bread Basket

Consumers have not typically looked to the bakery market for healthy sustenance, but the pandemic has resulted in a more hands-on approach to baking and therefore a renewed interest in what goes into our food and our body. Consequently, the industrial baker has opportunities to fulfil the increased demands for […]

Cocoa Crisis

Can CRISPR counter the Cocoa Crisis?

Cocoa is a highly valued commodity that has been cultivated in the Amazon and Orinoco River regions for three millennia.  The Spanish encouraged the planting of cocoa throughout its colonies, but this was fraught with difficulties due to the very specific climatic conditions required for successful cropping, namely high ambient […]

The Healthy Bread Basket

Healthy Snacks

Let’s be honest, we all love a snack, whether it’s trail-mixes, popcorn or crisps, through to chocolate, confectionery and snack-bars; but they rarely tick the ‘healthy-eating’ box. As a more mindful approach to nutrition emerges, self-care becomes an increasingly important factor, and healthy snacks need to deliver good nutrition as […]

The Mindful Nutritionist

Welcome to the Mindful Nutritionist. Today’s health-conscious consumers are increasingly demanding that ingredients are ‘Better for Me, Better for the Planet’. Food and beverage market trends indicate that tomorrow’s products will be a combination of holistic health and self-care, under-pinned by sustainability and delivered with the highest organoleptic properties of […]

Feeding 9 Billion

New Breeding Technologies- Feeding the 9 Billion

The following article considers the impending food security issues and how the impact of factors such as a growing population, soil nutrient depletion and climate change need to be urgently considered and how new and emerging technologies could provide some of the solutions. The topics discussed include: (i) Food Insecurity; […]

Texture and Mouthfeel

Texture and Mouthfeel in Food and Beverages

Hydrocolloids The sensory enjoyment of food and drink is an holistic experience, and is achieved through the combination of all its organoleptic qualities including the texture and mouthfeel.  To achieve, enhance, modify or stabilise the specific texture or mouthfeel of a product, functional ingredients such as gels, thickeners or stabilizers […]