Food engineering and technology

Our expertise in food engineering and technology enhances processing, sustainability, innovation, safety, and supply chain solutions for industry growth.

How our food engineering and technology expertise and facilities help the food industry

• enhancing food processing efficiency to reduce waste and cost whilst preserving energy
• improving food safety and traceability
• circular economy and waste reduction, for example through repurposing by-products and forecasting demand
• alternative protein ingredient and product development
• nutrient retention and fortification
• customised nutrition and functional foods with added health benefits 
• sustainable and efficient production, processing and storage
• texture and flavour innovation to enhance consumer appeal and satisfaction 
• optimising supply chain management with IoT and data analytics.

Our key resources and expertise available to the food industry

Our experienced technologists and in-house chemical, sensory and microbiology experts can help your business with an extensive range of food engineering and technology services.

Intelligent extrusion technology platform

• comprehensive, interactive databases
• AI-driven product development
• conceptual twin as a digital learning tool
• virtual twin for screw profile simulation, with sustainability metrics.

Advanced drying technology platform

• shortens drying time by 30% with energy savings of up to 40%
• nutritional value equivalent to freeze drying
• (link to dedicated website of US assisted drying technology).

Novel cooling die for high moisture protein extrusion

• throughput increase of 300-400%
• range of fibrous textures and colours available, with a ‘juicier’ and ‘more tender’ product result
• inline packaging available.

Emerging technologies

• Radio Frequency and Microwave Heating 
• High Intensity Ultrasound processing 
• Non-thermal processing, including Pulsed Electric Field processing and High-Pressure Processing
• Megasonic processing.

Texture characterisation

• quality metrics for various ingredients and food products, based on consumer preference
• rapid product development and building a more fundamental understanding of ingredients in a food matrix.

Formulation science

• product reformulation such as by removing or reducing dairy, gluten or sugar, or developing new products and product formats
• successful prototypes can be rapidly scaled to our manufacturing plants.

For more information on our past client experiences

Check out our Food innovation centre company success stories.

To discuss how food engineering and technology could help your business