New technologies - the future, today?

Identify the latest developments and issues in food preservation, processing and packaging technology from fat replacers, GM ingredients, and edible films through non-thermal technologies, high pressure processing and power ultrasound to active packaging, robotics and sensors.

New technologies offer opportunities for new and improved products and a greater market share. Views direct from the experts involved in cutting edge research and development give companies the opportunity to identify which technologies hold potential for them. This also allows them to assess the true stage of development and practical application of technologies that get high profile coverage but which might not yet have delivered. As novel technologies, some will also be subject to additional regulatory control.

To review some of the more promising technologies and to assess their readiness for practical exploitation, CCFRA organised an international conference, in September 2001, on the theme of 'New Technologies the future, today?'. These proceedings from that event contain brief notes from speakers together with copies of many of the visual aids used on the day.

The topics addressed include:

• Matching new technologies to consumer needs Active packaging
• Fat replacers and challenges in the development of reduced fat bakery goods
• Edible and biodegradable films
• Perspectives on the current use of GM foods and future applications
• An industry perspective on the use of non-thermal technologies for food processing
• Developments in membrane technology
• High pressure sterilisation and pasteurisation
• Process intensification for the food industry
• Pulsed UV to sterilise packaging and to preserve foodstuffs
• Power ultrasound for food processing
• Novel foods regulatory issues
• The work of the ACNFP making an assessment
• Robotics in the factory of the future
• Sensors and control in the factory of the future