Research round up - 2019

Our research summaries provide a concise overview of developments from our member-funded research projects. These projects are selected and steered by our members to ensure they benefit the food and drinks industry.

We have published research summary sheets on:

• inulin determination by Dionex HPLC
• microbiological shelf-life testing: new approaches
• structure and texture of aerated chocolate
• extruded whole wheat flour to replace sugar in cake
• use of next generation sequencing for detection of species in processed meat
• practical control of Listeria in food production
• technical challenges with reducing or replacing single-use plastic packaging within the food and drink industry
• rheological characterisation of starch-based ingredients and their potential application as thickeners
• new technologies for food and drink manufacturing - Inline 3D X-ray detection for quality and foreign body control
• rapid methods for hygiene determination
• challenges of developing plant-based products
• mitigating food fraud - use of a simple plant PCR screening approach to detect adulterants in herbs and spices
• analysis of microplastics
• next generation techniques for microbiological and chemical food safety - detection of Clostridium botulinum toxin
• consumer acceptance of portion size reduction in cake bars using survival analysis
• effect of heat on viruses
• novel natural preservative system for use in drinks, sauces and other high aw foods
• quality and safety of cereal-based products and ingredients for the food and brewing industry
• using butternut squash peels to improve the fibre content of tortillas