Food Research using the Diamond Synchrotron

Food

Research Area

With rising raw material costs around the world and increasing pressure for local food supplies, sustainability and waste reduction are key drivers for the food industry, particularly for global supply chains. Following food scares, consumers are demanding higher levels of quality control and traceability for food security, of vital importance in a very competitive market with new products frequently introduced. Changing consumer trends, particularly the focus on health and nutrition, also represent research and development challenges for the food industry and meeting these diverse requirements is key to long term business success. Innovation requires a fresh approach, a good understanding of the science behind the product or process and access to the widest possible variety of research and development tools.

Diamond provides specialist analytical techniques for the atomic to microscale characterisation of materials ranging from food ingredients and formulations through to packaging and food processing components.

Products and Formulation

Investigate the behaviour of food additives in product formulation;
Examine phase behaviour in emulsions, suspensions and gels to assess performance of new ingredients;
Investigate emulsifiers and complex structures for reducing fat content in products;
Examine the crystalline and solution structure of food proteins.

Sustainability and Waste

Understand how metals are distributed within raw ingredients;
Detect the presence of and identify trace elements and contaminants;
Assess the suitability of novel sustainable ingredients;
Optimise processing conditions to minimise energy use and waste.

Packaging and Shelf Life

Monitor structural changes with thermal, mechanical and ageing treatments;
Characterise organic residues and trace materials (chemical fingerprinting);
Investigate novel packaging materials.

Food Processing

Follow chemical changes during processing;
Monitor structural changes with processing conditions to optimised product behaviour;
Image flow in powder and liquid systems;
Investigate friction, wear and lubrication in components.

Related Case Studies
Related News

Related Case Studies

Exploring the effects of soil management practices to improve agricultural productivity

The Problem profilephoto

With global food demands growing, maximising crop yield is of critical importance. Soil structure is one of the most important environmental factors affecting root architectural development and consequently plant yield.

Despite the criticism associated with prolonged use, tillage improves the structure of soils for good early root establishment as it breaks down large clumps of soil into smaller aggregates and individual particles to ensure good seed-soil contact in the seedbed as well as an ideal pore network for root growth. To ensure the best possible plant yield, in addition to having the optimum tillage, other soil management practices need to promote optimal root growth.

Adapting β-Glucosidases to function in extreme production processes

The Problem profilephoto

A group of enzymes called β-Glucosidases are used in the food industry to hydrolyse glycosidic bonds in complex sugars. Since many food industrial processes involve harsh conditions like high concentrations of solvents and sugars, low pH, and high temperatures, there is a need for these kinds of enzymes to be adapted to function in extreme environmental conditions.
These enzymes can be employed for the cleavage of isoflavone glucosides from soy flour, to produce soy isoflavones, a valuable food supplement.

Understanding the microstructure of ice cream

The Problem profilephoto

The quality of ice cream is considered to depend on the size of constituent air cells and ice crystals, the smaller and rounder the better. Product quality and shelf life can be strongly affected by the temperature variations that can commonly occur during storage and distribution, including by the end consumer.