With the food market producing a total revenue of US$6,954 billion1 a year (2019) worldwide and £148million2 in the UK, it’s surprising that on average only 0.5% of this is spent on R&D. With the market set to grow at a CAGR of 1.17% between 2021 and 20252 and new pressures from legislation, customer demands and the rising cost of raw materials, this trend is sure to end.
Most innovation has traditionally come out of the big brand companies, or more recently from small artisan producers who are more agile to change. However, the market has started to change and more food companies are now investing in dedicated product development teams and some even outsourcing this to save on overheads.
Diamond works with a number of companies in the food industry – from exploring the effects of new formulations and processing conditions to investigating packaging materials and trace food contaminants. All of this is only possible by exploring the science behind the product, and here at Diamond we have advanced characterisation tools to enable this to be done at a molecular level.
Our dedicated industry team are all experts in different fields of synchrotron research techniques and work closely with our clients to fully understand requirements before recommending the most effective approach. They can support you throughout your experiment, or indeed collect data on your behalf and provide a detailed report analysing the results.
We work within a highly confidential framework so we’re unable to share details of most of our work. However, below are a few examples of research we have conducted with food companies at Diamond.
Our food poster demonstrates the opportunities for food research at Diamond and showcases the applications. Take a look to find out more.
Claire Pizzey, Deputy Head of Industrial Liaison speaks to the Institute of Food Science and Technology to demonstrate the benefits of using Diamond for the characterisation of foods and food ingredients, to understand their properties and behaviour. To find out more, read the article.
Claire Pizzey from our Industry team recently spoke to representatives from the food industry at Harwell's Food Technology event. If you missed her talk, here's your opportunity to watch it.
Nestle study the properties of the fat crystals contained in oleogels to optimise manufacturing processes and product quality.
Scientists investigate the Se location in wheat grain and its chemical speciation at different stages of wheat growth.
A novel enzyme, effective in extreme processing conditions, is investigated as a means to hydrolyse the main isoflavone glucosides present in soybean flour.
Iron in cornflakes
Scientists study two leading brands of breakfast cereal to determine the speciation of the iron present & therefore the level of absorption into the body.
Researchers investigate the temperature dependence of microstructural changes, and the underlying physical mechanisms that control microstructural stability.
A European research team engineer barley to concentrate zinc in the edible portion of barley grain.
We have used many different techniques to research food, Here are a few of the most used to date.
For structural analysis of materials from the atomic to macro scale. Find out how this technique can be applied to the food industry
For chemical analysis of local atomic structure in materials. Find out how this technique can be applied to the food industry
A high-resolution, non-destructive technique for high speed visualisation of a sample. Find out how this technique can be applied to the food industry
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