New technologies for tomorrow's foods
The EU-funded project STRUCTURE PROCESSING, part of the LIFE QUALITY programme, sought to develop new technological tools for the production of new food products. The emphasis was placed on emulsion-based foods, such as sauces, salad dressings, yoghurt and ice cream, with innovative functional properties and improved quality. A fundamental aspect of the project was the need for a sound engineering approach for the design and structure of the emulsion particles that influence emulsion properties. Different-shape particles affect product textures and other physical properties. In order to adequately address the relationship between particle size and specific properties, there emerged the need to isolate well-defined particles from broader particle mixtures. That need was met through the use of flow cell technology, which can essentially be used to produce well-defined particulate dispersions of food- and non-food-grade aggregates. In spite of the scientific complexity surrounding these developments, commercially they are offering viable new avenues for growth for the food industry. The use of flow cells and other related machinery could trigger new demand for innovative solutions stemming from the STRUCTURE PROCESSING project. In addition, the emerging technology can be easily adapted to the large-scale production of shaped particles not only for the food industry but also the pharmaceutical sector. Although, the flow cell apparatus and the supporting technology are likely to require further optimisation, they could provide the impetus for a new era of growth in the EU food industry.
