Technology to Underpin Global Food Trends.
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Transcript of Technology to Underpin Global Food Trends.
Food Processing Faraday Partnership
Technology to Underpin Global Food Trends.
Pete Moores, Regional Manager [email protected]
Technology to Underpin Global Food Trends.
• Overview and update on FPFP Ltd• Underpinning Technologies for 10
Global mega-trends• New Technologies from ‘over the
pond’• Funding opportunities
Overview and Update on FPFP Ltd• Food Processing Faraday established in
2001• Incorporated as a limited company Dec
2003• Developed our own marketing and
positioning strategy• Grown from 6 employees to 12 (inc P/T)• Set to turnover >£1 million in 1st year
trading• Working with 5 Regional Development
Agencies
Overview and Update on FPFP Ltd• Conducted first ever DTI ITP Mission in
Food• Creation of 12 prototypes to solve
common industry problems• IP and licensing opportunities through
funded LINK projects• Involved in 2 Framework VI pan-European
projects • 3 large underpinning research projects
underway• Seen as ‘best practice’ model for FP
sustainability
Technology to Underpin Global Food Trends.
• Hygienic DepositorNo sealsReduction in wasteQuick changeoversMultiple productsPotential for continuous operation
Technology to Underpin Global Food Trends.
• High Throughput Technologies• From Pharmaceuticals sectorReducing lead time for NPDNew testing methodologies to
accelerate testing e.g. shelf life• SMED
• Single minute exchange of diesReducing changeover timesAllows for multiple product creation
Technology to Underpin Global Food Trends.
• Anaerobic Digestion• Making biodegradable plastics out of
food waste
Technology to Underpin Global Food Trends.
• Late Customisation• Forming multiple, unique products
from a single baseReduction in manufacturing
complexityReduction in costsBetter process understanding
New Technologies from ‘over the pond’
• Vacuum microwave drying at Nutri-loc and Enwave
Moisture level 2-3% Improved shelf life Retention of nutrients Weight reduction
New Technologies from ‘over the pond’ 2
• Fortification of nutrients at UC Davis• Using microencapsulating technology
Increased functionality of dairy products Direct delivery of vitamins and nutrients in
milk Increasing unsaturated fat levels
New Technologies from ‘over the pond’ 3• Raztek Electro Heating and Rapid Cooling
at Creative Research Management Electro Heating +100oC in 0.1 - 2 seconds Minimal heat damage Can be used for heat sensitive materials
• Rapid Cooling – Rates similar to flash cooling Low loss of water and VOCs
Late Customisation
Healthy foods
Shorter NPD Times
Schematic of Underpinning Technologies
Age Complexity
Gender Complexity
Homing
Income Complexity
Connectivity
Lifestage Complexity
Convenience
Individualism
Sensory
Health Microwave Vacuum Drying
Rapid Cooling / Electro Heating
Hygienic Depositor
Longer Shelf life
High Nutritional Values
Low Environmental Impact
Safer Foods
SMED
Anaerobic Digestion
High Throughput Technologies
Fortification with Nutrients
Funding Opportunities• LINK
• Risk and reward sharing R&D• 50% funding, rest in kind effort• Opportunities for IP ownership
• Framework VI• Multiple opportunities for both SME and LE
participation• GlobalWatch secondments
• 6-12 month placements to bring in technologies• 50% funding from the DTI
• Knowledge Transfer Partnerships (KTP)• 2 year placements to work on implementing new
projects such as new technologies• 60% funding for SMEs
For more information please visit our website!
www.fpfaraday.com