Member funded research 2010
Industry is heavily involved in formulating the ideas for our member funded research and in selecting the projects of greatest relevance. This ensures that the Member–Subscription–Funded Research Programme is highly relevant to industry's needs - and enables us to maintain and develop the skills and knowledge to solve industry's problems and anticipate future technical needs. Members selected the following new projects, which started in January 2010, across the six strategic themes:–
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
Manufacturing and supply
Product quality and innovation
- Determination of bulk and interfacial properties in dough systems
- Cost-effective monitoring of product quality through new electronic sensor technology
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
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
Knowledge management
Information about current research is available through Research Summary Sheets and R&D Reports.