Key Takeaways
- Mondelēz International collaborates with Aston University to innovate advanced filtration technologies for food manufacturing.
- This partnership aims to understand and engineer molecular food properties, potentially enhancing flavors and reducing unwanted tastes.
- Research focuses on using membrane science to develop novel approaches in food chemistry and engineering.
Innovative Collaboration in Food Technology
Mondelēz International has partnered with Aston University to develop advanced filtration technologies aimed at enabling food manufacturers to better control flavor, aroma, and nutrient profiles during production. This collaboration combines expertise from the Aston Institute for Membrane Excellence (AIME) with the research and development team at Mondelēz’s Bournville facility, known as the company’s global chocolate research center.
For the first time, AIME’s membrane science expertise is being integrated into the food sector, targeting next-generation filtration methods that might revolutionize food engineering. The research builds on existing technologies developed for water and waste processing, originating from projects like BIOMEM and MEMetic. Scientists will investigate how these filtration techniques can be adapted for food production, aiming to selectively isolate or eliminate specific molecular compounds.
A key focus of the research is on taste receptor proteins present on the human tongue. AIME researchers, supported by a series of PhD and research projects funded by Mondelēz, will design experimental filtration systems capable of identifying and separating flavor-active molecules. This innovation could lead to the capture of desirable aromas that enhance flavor intensity or the removal of compounds associated with adverse taste attributes. For instance, the potential to filter out bitterness-causing compounds in high-cocoa chocolate could help manufacturers create lower-sugar products while maintaining flavor balance.
Professor Alan Goddard, the training and industry lead at AIME, remarked that this collaboration could transform how food properties are engineered at a molecular level. He emphasized that AIME’s proficiency in extracting and stabilizing membrane proteins provides a solid foundation for developing commercially viable food manufacturing techniques.
The partnership is also indicative of Mondelēz’s commitment to fostering food innovation in the West Midlands, where the company’s chocolate legacy began with Cadbury. Leesha Edwards, a senior process engineer at Mondelēz, highlighted the importance of collaboration between industry and local scientific talent for fostering breakthrough process technologies. She noted that aligning the world’s largest chocolate R&D center in Bournville with Aston University experts will lead to technological advancements that benefit products, consumers, and the local community.
The research program thus aims to enhance approaches in food chemistry and engineering, potentially transforming the design and refinement of flavors in confectionery and snack manufacturing.
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