Each year, our members decide how we should invest
over £2m of their membership fees in research to help
their companies, and the food industry in general, to
prosper. This year they have selected the following
projects to complement 40 or so current ones. They are
divided between five themes based on industry needs:
Effective control of viruses in the food manufacturing
Will provide data on the effects of product
composition, processing and storage on the survival
and inactivation of various surrogates.
Cleaning and disinfection of food factories: a revised
Guidance on cleaning and disinfection in the
manufacturing process will be updated, based on
practical case studies.
Quality and value
New technologies for food and drink manufacturing
The focus will be emerging technologies for improving
quality and value with feasibility studies on
commercially relevant technologies
Understanding the safe shelf life of foods using
advanced microbial profiling
Microbial specifications will be re-evaluated for a range
of chilled products, and the effect that naturally
occurring microflora has on the growth of pathogenic
microflora will be analysed.
The impact of sensory substantiation claims on
consumers’ purchase decisions
Will provide insights into if/why sensory claims are
seen to be credible, meaningful and valuable, and
explore their impact on consumer behaviour.
Nutrition, health and wellbeing
Calorie reduction and fibre enhancement
Will provide an understanding of the functionality of
fibres, potential new sources of fibre and which fibres
perform best in certain products to allow the
development of products that appeal.
Pre-processing to improve natural nutrition and
functionality of ingredients
Will build knowledge of nutrient bioaccessibility and
bioavailability to optimise the nutritional value and
technical function of food products. It will investigate
the effects of processing techniques and demonstrate
the benefits of different processes.
Potential of plant proteins for ingredient and product
Techniques to produce protein rich ingredients
efficiently (cost and time) will be developed, and their
nutritional value and technical performance improved.
and food security
Technical challenges associated with reducing or
replacing single-use plastic packaging within the food
and drink industry
Will explore alternative packaging materials and the
technical challenges to reducing/removing packaging,
and provide a better understanding of the UK’s
recycling infrastructure for single-use plastic packaging.
Skills and knowledge
Practical control of Listeria during food production
Sets out to produce an up to date one-stop-shop
guideline document on controlling Listeria during food
Blockchain and emerging approaches supporting food
safety management systems
Will investigate different tools, including blockchain, to
decide if they are relevant to food safety management,
and how they could be used.