At the time of writing, the US-UK trade deal is still progressing, with some agreements in place and other still unresolved issues. These deals will result in a variety of consequences that many industries will need to unpick and manage to ensure supply chain resilience. One such consequence, relates to […]
Food Technology Scouting
78 posts
The benefits of a different perspective for your discovery Market Mapping and Technology Scouting exercise. Innovation, R&D, NPD, call it what you will, can be a challenging process. It is often driven by different motivators: economic drivers, necessity, opportunity, trends. Regardless of the initiator, from a development perspective, they all […]
Challenge: To identify opportunities in edible electronics for food and beverage products Client: Global FMCG manufacturer Background: Edible electronics has been an area of interest within the pharmaceuticals for a number of years. The benefits are that the delivery of, and the effect of, drugs can be monitored and measured with the […]
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 […]
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 […]
Challenge: To identify natural materials, that can be incorporated into a powder based food product, to act as an inert filler, increase the bulk density and act as as a carrier for active ingredients with little or minimal interaction with other ingredients or functional components. Client: Global FMCG manufacturer Background: Increasing the […]
Challenge: Enhance the functionality and organoleptic properties of its products through the application of delayed or controlled release technology, such as encapsulation of functional, active or flavour components. Client: Global FMCG manufacturer Background: Controlling the release of functional or flavour components in food and drink products is beneficial, as it allows the […]
Challenge: A perforated packaging material, either permeable or semi-permeable to allow the controlled release of active ingredients. Client: Global FMCG manufacturer Background: A packaging material, similar to a tea-bag, is used to contain a functional product. The current product is limited in its ability to control the release of the functional components […]
Challenge: A ‘low-’ or ‘no-’ fat coating is required to give the perception of a full fat product. Client: Global FMCG manufacturer Background: The product is fat-free and it is desirable to coat the product in such way so that, when consumed, the immediate impression is one of a full fat product. […]
Challenge: To maximise salivation, or the perception of salivation, in a dry product. Client: Global FMCG manufacturer Background: The product is a dry powder product that is consumed directly, the powder delivers flavour and functional ingredients, but is often considered to be ‘mouth drying’, astringent or de-hydrating as the product is consumed. […]