From January 2020
New member-funded research projects
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
develop and prosper. This year they have selected the
following projects to complement another 40 or so
current ones. They are organised across five themes
based on industry needs:
- Demonstrating control of Listeria within ready-to-eat
This project will evaluate the growth potential of
Listeria monocytogenes in ready-to-eat foods with the
use of challenge tests and durability studies, and
develop a scoring system for showing effective control
of this organism.
- Better factory hygiene: microbial population dynamics
in food factories
The microflora of factories making different product
categories will be investigated, along with the changes
in microbial populations over the course of a year
during normal operation.
- Technologies for detection of foreign bodies and
New technologies will be reviewed and practical trials
of their capabilities will be conducted for foreign body
and defect detection.
Quality and value
- Quality and safety of cereal-based products and
ingredients for the food and brewing industry.
This project will develop and maintain industry-agreed
methods to measure and therefore control the quality
and safety of cereal-based ingredients. It will also
investigate new instrumentation and testing methods
to assess the physical characteristics of grains and
cereals including the cereals’ functionality. Finally, the
project will develop and/or evaluate methods to assess
- Bridging the gap between objective measurements and
The effectiveness of tribological measurements in
characterising complex textural properties of selected
drinks of varying sugar content will be assessed and
compared with evaluations performed by sensory and
Nutrition, health and wellbeing
- Consumer acceptance of new and emerging
A better understanding of both the industry’s and
consumers’ perceptions of ‘novel’ ingredients will be
derived, with a focus on consumer acceptance when
these ingredients are included in products.
Sustainability, resilience and food security
- Reuse of packaging
The effect that the reuse of food and drink containers
has on both the safety and longevity of the packaging
will be investigated, including the impact on the quality
of the stored products.
Skills and knowledge
- Vegan and vegetarian foods - help with the challenges
This project will assist the industry with the various
challenges posed by the growing trend for
vegan and vegetarian foods and beverages, including a
focus on associated packaging.
Members will have the opportunity to help shape and
direct these projects at the winter Member Interest
Group meetings. Why not pop along to get involved and
steer the projects towards your needs?