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 […]
Food Trends
22 posts
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: Identify solutions to for value engineering condiments through the use of alternative ingredients, alternative processing or supply chain reliability. Client: Global FMCG manufacturer Background: The products are a range of condiments including low pH emulsions and heated treated sauces. Value, sustainability and supply chain security are pertinent issues that require constant […]
Challenge: Reducing acidic flavour and improve the sensory characteristics of an ambient-fill, cold chain distributed product. Client: Global FMCG manufacturer Background: The product is an ambient-fill, cold chain distributed, viscous emulsion that incorporates low pH ingredients to maintain food safety. The challenge is therefore to maintain food safety of the product throughout […]
Challenge: Retention and stability of volatile flavour compounds Client: Global FMCG manufacturer Background: Volatile compounds are key flavour and aroma compounds, however they are susceptible to losses due to volatility and reactivity. The loss and degradation of the flavour compounds results in an overall decrease in flavour perception, product quality and consumer […]
The sober curious movement has been in existence, depending on who you ask, for the last five to ten years. It is a term coined by author, Ruby Warrington, that describes an individual’s active reflection of their alcohol consumption habits, and their mindful approach to how and when they choose […]
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 […]
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 – 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, […]