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 […]
Food Technology Trends
36 posts
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: 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 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 […]
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. […]
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 […]