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:
- both consumers and industry members primarily associated ‘clean label’ with the absence of artificial ingredients and/or chemicals, E numbers and GMO
- only 20% of the industry members surveyed declared having a definition or policy for ‘clean label’
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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