Monthly archives: November 2024

3 posts
A cut apple starting to brown
ACTION Emerging technologies Food Innovation Food Safety Food Technology Scouting Food Wastage Fresh produce Ingredients Sustainability

ACTION CALL F319/24/1: Alternatives to Ascorbic Acid

Challenge: Alternatives to ascorbic acid as anti-browning agents Client: Added value fruit product producer Background: Cut fruits and vegetables are susceptible to browning due to the oxidation of tyrosinase enzyme (Tyr), also known as polyphenol oxidase (PPO). This is often referred to as enzymatic browning and is typically inhibited through the application […]

Next Generation Cooking - A old black and white image of women packing food in a factory.
ACTION Emerging technologies Food Innovation Food Technology Scouting Food Trends Future Factory Robotics in food processing Sustainability

ACTION CALL F309/24/2: Next Generation Cooking

Challenge: Next Generation Cooking to improve operational efficiency of manufacturing processes Client: Global Food manufacturer Background: A key process step in the production of a wholegrain wheat product is the gelatinisation of wholegrain starch through steam cooking. As part of strategic planning for the ‘factory of the future’, the client is actively […]

pH Boost - Orange pieces swirling in water bubbles
ACTION Beverage Innovation Beverage Trends Emerging technologies Encapsulation Flavours Food Innovation Ingredients

ACTION CALL: F309/24/1 pH Boost

Challenge: To identify natural materials, that can be incorporated into a product to provide a phased or pulsed delivery to ensure constant “pH boost”. Client: Global FMCG manufacturer Background: In the product, the delivery of flavour and active ingredients is enhanced at elevated pH (> pH 8.0). However, as the product is […]