Member-funded research - new projects

With around £2M funds available from member subscriptions to invest in research, members have been voting for which research projects they want us to carry out in 2010 and beyond. The successful projects, listed by Strategic Theme, were:

Theme - Raw materials and ingredients

• Evaluation of the efficacy of natural materials as redox reagents in bakery food systems
• Sodium reduction in baked goods
• Using natural antioxidants to improve the shelf-life of foods

Theme - Manufacturing and supply

• New technologies for food manufacturing
• The future for laboratory analysis in food factories

Theme - Product quality and innovation

• Determination of bulk and interfacial properties in dough systems
• Cost-effective monitoring of product quality through new electronic sensor technology

Theme - Food and drink and the consumer

• Manipulation of portion sizes to positively influence satiety
• The wellness lifestyle concept and the opportunities it presents for new product development

Theme - Food and drink safety

• The control of Salmonella in low Aw products and their environments
• Evaluation and validation of shelf-life testing protocols: a practical study

Theme - Knowledge management

• A guide to microorganisms of importance in foods and their control

These projects will begin in January 2010. They complement the fifty or so existing projects that make up our Research Programme. Members are able to access summaries of existing projects in the R&D Summaries section of our website (for which they will need their member username and password). For more established projects, members can also obtain copies of the full R&D Reports via the website.

Contact: Leighton Jones
+44(0)1386 842018
l.jones@campden.co.uk