Challenge: To identify alternatives to Polypropylene (PP) suitable for use in food and beverage applications. Client: Global FMCG manufacturer Background: Polypropylene is a desirable packaging material in food applications as it has beneficial barrier properties in terms of Oxygen Transfer Rates(OTR), Water Vapour Transfer rates (WVTR) and rigidity. Whilst it is recyclable, […]
Sustainability
34 posts
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 […]
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 agricultural practices for the natural production of enhanced value crops, through optimisation of specific desired components such as nutrients or functional ingredients. Client: Global FMCG manufacturer Background: Sustainability is a complex topic and with factors, such as growing population and climate change, optimisation of crop yields for enhanced value […]
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: 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 […]