Quality and innovation

Quality issues underpin all food and drink industry activities. We can help you in the development and application of cost-effective systems across a wide range of activities to meet the criteria requested by your customers and by enforcement authorities.

Member funded research projects: quality

• "Shelf–life plus": enhanced shelf–life evaluation using microbial profiling
• An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation
• An ingredient functionality approach to shelf-life extension of foods
• Assuring the quality and safety of cereal-based food products and ingredients for the food industry
• Determination of the shelf life of food and drink products – ´forcing´ as an approach to accelerated shelf life testing
• Exploring new sensory methods of assessing beers, ciders and other alcoholic beverages
• Quality validation for heat processed foods: improving product quality, reducing process energy and cost
• New technologies for food manufacturing
• On–line technologies for food process control
• Predicting the results of hop blending on final beer flavour/aroma using analytical and sensory methods
• Emerging ingredients – considerations for use in products
• Extension of product shelf-life through super chilling

Related items

• Blog: Arsenic – complying with new limits in food
  It's important to be able to accurately measure arsenic levels in food.
• Quality and food safety management MIG
  This active and broad-ranging MIG deals with the development and application of cost-effective quality and environmental management systems across a wide range of food-based activities.
• Chia seeds
  Product developers are continuously looking for new ideas to introduce to the market place.
• Food quality management
  HACCP, quality management and auditing: three topics that often strike fear into food companies.
• White paper: Shelf-life
  How to determine product microbiological shelf-life: some basic considerations.
• Podcast: Hygiene implications of BRC7
  How the BRC Global Standard for Food Safety impacts on hygienic production of food and drink.
• Food rheology
  The rheological properties of food materials are important in determining both texture and behaviour when subjected to physical forces and forced to flow.
• Assessing consumer opinion
  Successful product innovation relies upon understanding what the consumer wants, how the product fits the brand and, ultimately, whether the product provides consumer satisfaction.
• Cereals – small scale testing services
  100g of wheat is sufficient to produce flour and carry out a set of small–scale testing methods followed by small–scale baking.