Emerging technologies in food and drink production

Danny Bayliss, New Technologies Specialist

Emerging technologies such as high-pressure processing (HPP) are now well established for achieving products with 'fresh' like properties, but with a shelf life of weeks or months rather than days. But more recently, technologies such as HPP and power ultrasound are also being used to change the properties of foods, to give an improved or novel product.

Contact us

Before you Send please insert the same letters and numbers you see in this image captcha_image into this box: (this helps us fight spam)


When you click on the Send button you will be deemed to have accepted our terms and conditions

Danny Bayliss

About Danny Bayliss

After finishing his PhD in cold plasma technology Danny joined Campden BRI where he has been in various new technology roles since 2012. Danny's main research interests have been in the field of emerging processing and preservation technologies for the food industry.

Read more...

Transcript

Emerging technologies cover a broad range of different technologies, from those that are brand new through to those that are in commercial use but not widely established in industry. High pressure processing is an example of a technology that is still called emerging even though it has become much more widely established over recent years. Here, at Camden BRI, we explore a range of different technologies with companies, such as high pressure processing, power ultrasound, cold atmospheric plasma and ultraviolet light technologies.


Emerging technologies can offer a step change compared to thermal processing methods by offering an alternative means for ensuring food product safety, whilst allowing better quality preservation of food products. But the benefits of these technologies are the ability to preserve functionality of certain food components and develop new textures. For some of these emerging technologies it's important to understand the suitability of the particular process for the food product, the type of microorganisms that you want to target, shelf-life you want to achieve, the limitations of the particular technology, as well as some of the other factors such as total cost of ownership. For some of these more established technologies, such as high pressure processing, we have moved away from answering some of these more fundamental scientific questions, there's a shift towards more practical considerations such as - how do you establish the critical factors that control an industrial process? what is the best practice for process monitoring? and how do we maintain industrial processes?


Food companies have a legal obligation to ensure the foods that they produce are safe for human consumption, validation is an important part to help establish this. The main issues around validating emerging technologies is to understand and assess the worst case conditions, factors that can influence this - are the microorganisms inoculated to ensure they have the highest tolerance to the lethal factor responsible for inactivation. Other factors to consider are the food composition itself- the water activity, the salt concentration, the pH and Brix can all influence the lethality of a process. It's important to understand the variability of the lethal factor and be able to monitor this lethal factor for HACCP and due diligence.

More on New technology

Chicken breast being packed on a production line

Validation trial for Blakbear Ltd’s freshness indicator

Blakbear’s mission is to expedite the transition away from fixed use-by dates, by bringing quality assurance to every package.


Plant worker operating pulsed electric field kit

Grain steeping throughput and water usage – the impact of pulsed electric field technology

In line with the brewing industry’s interest in exploring ways to increase productivity and save energy, without compromising final product quality, we have ...


Factory worker operating pulsed electric field kit in pilot plant

Achieving sustainability and efficiency through new technologies

By adopting advanced technologies and best practices, manufacturers can improve the efficiency and sustainability of many different food and drink processing...


Earth as seen from space

Kayser space cellular agriculture in space feasibility study

All about our exciting work with Kayser Space and Cellular Agriculture Ltd on a European Space Agency project to explore the cultivation of meat for space mi...


People engaging and meeting around a table

Research, partnerships and accessing funding

Craig Leadley, Technology Fellow covers UKRI funding channels, connecting businesses to funding bodies and resources, the exciting research for which we have...


Crop shot of earth from space

Cultivating meat for space missions

Technology Fellow, Craig Leadley takes us through his exciting work with Kayser Space and Cellular Agriculture Ltd on a European Space Agency project to expl...



Contact an expert