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Drinks From December 2018 newsletter

R&D reports

Below is the list of R&D reports that have been published throughout 2018 as part of member funded research projects.


New releases


Review of novel natural preservative systems for use in drinks, sauces and other high aw foods


RD442 reviews some of the most common antimicrobial components derived from animals, plants and microbial sources. It covers the mechanisms of action, recommended concentrations and applications of preservatives in food and drink.


‘Clean label’ from a sugar perspective: insights from consumers and industry


We conducted a survey on ‘clean label’ receiving complete responses from consumers (252) and the food and drink industry (100). Results published in RD443 show that:



R&D reports published in 2018

R&D 443

‘Clean label’ from a sugar perspective: insights from consumers and industry

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R&D 442

Review of novel natural preservative systems for use in drinks, sauces and other high aw foods

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R&D 441

Extension of product shelf life through superchilling

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R&D 440

Modelling for quality optimisation in heat processed foods

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R&D 439

Investigation of the effect of waxy maize starch on the quality and shelf-life of gluten-free cakes

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R&D 438

Investigation of factors affecting viscosity measurements of batter systems

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R&D 437

A combined consumer application of Triadic-PSP and CATA to assess consumers’ health associations of food products based on packaging cues

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R&D 436

Understanding how consumers utilise packaging cues to determine the key message in the context of health for a retail sourced beef lasagne

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R&D 435

Development of an accelerated shelf life method for cooked meat products

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R&D 434

Ancient grains – Role of compositional variation on functional and nutritional properties

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R&D 433

Novel sweetening ingredients – considerations for use

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R&D 432

Manipulation of the protein content to improve satiation in bread

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R&D 431

An acute study investigating the impact of resistant starch on perceived rated satiety

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R&D 430

An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: consumer methods

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R&D 429

Observational interviews to understand the readability of information on cans and openability of ready meal trays

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