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Industrial Liaison Group:
Tel: +44 (0) 1235 778797
E-mail: industry@diamond.ac.uk
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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
Sustainability and Waste
Packaging and Shelf Life
Food Processing
The Problem
The control of crystallisation is a perennial problem in many aspects of life – for example: the manufacturing of foodstuffs, polymer products, pharmaceuticals and the operation of transportation fuels. There has always been a wish to be able to change the nucleation and growth of crystallising species simply and efficiently. This would enable the control of wax crystals from diesel fuel, speed up polymer processing, and make pharmaceuticals and dairy products more efficiently.
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The Problem
The diet in Thailand has traditionally consisted of vegetables, pork, chicken and fish, and many Thais are avid meat lovers. Recently, however, there has been a move towards healthier alternatives to meat, providing a challenge for the food industry to maintain the desired flavour and experience of eating meat, whilst turning to more plant-based sources.
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The Problem
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.
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The Problem
Deficiencies in iron and zinc are affecting an increasing number of people worldwide due to the low intake and bioavailability of minerals from traditional diets based with little or no meat, fruit and vegetables. The problem is particularly serious in Africa, the eastern Mediterranean and south-east Asia where a variety of chronic health problems are related to low mineral intake.
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Industrial Liaison Office
