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 […]
Sustainable food
42 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 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: 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: 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: 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 […]