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 […]
Food Technology Scouting
61 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: Powdered Beverages Client: Global FMCG manufacturer Background: Consumers desire fully natural, good for you, easily dissolvable, and indulgent powdered beverages. The client is looking to enable the creation of new, powdered products which exhibit these desirable characteristics through alternative, natural, ingredients and technologies which fulfil these desired characteristics. Goal: The identification […]
Challenge: Enhancing taste in beverages Client: Global FMCG manufacturer Background: Consumers often indicate that some beverages deliver a strong and enticing aroma, which is not matched by their flavour intensity. It is believed this is due to the lack of ability to deliver taste in the mouth, rather than through olfactory target […]
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, […]