- New Models to predict food structure and composition: A large 5 year collaborative EU project involving IFR has just been completed with the results made available for industry.
The DREAM project (Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition) aimed to integrate experimental and mathematical approaches to develop ranges of food models realistic enough to be used by the industry. The project span covered four product categories: fruits and vegetables, meat, dairy, and bakery products.
Download the DREAM project Book of Results
For more information visit the DREAM project website
- Reducing sugar in foods:
The Institute of Food Research is looking at new ways of reducing the fat levels in foods that don't affect taste or texture, but also don't lead to additional sugars or starch being added.
- New method for quantifying stability of emulsions: Understanding, at the molecular level, more about emulsions is an important part of IFR’s research into how food structure affects health, as their properties affect the rate of digestion and satiety. A new technique based on atomic force microscopy has been developed to help in this.
Meet us at
18-19 March 2014: FHN will be attending the NutraFormulate event “Food for Thought” at the NMM, Birmingham. Talks include two speakers from IFR: Prof Peter Wilde on “Enhancing the consumer perception of reduced fat foods thorugh interfacial design and rheological behaviour” and Dr Paul Kroon on “cardiovascular benfits of dietary polyphenols: From basic research to health claims”. FHN are exhibiting and we will be happy to meet you at our stand. For more information go to http://www.nutraformualte.co.uk/
- 13-14 April 2014 : FHN and FOOD DATABANKS will be attending the Natural & Organic Products Europe Event 2014, Grand Hall Olympia, London. We will have a stand at this event, if you are attending, please come along and meet us there. More information on the event: www.naturalproducts.co.uk