Designing food’s structure for functionalityTim Foster ‐ Director

www.manufacturingfoodfutures.com

IFSTAL symposium 2017 - reuse of any part should be credited to the original author

Perspective: The Changing Face of Food Manufacturing

Challenges and Opportunities Ahead:

• Global Food Security(not just growing more food but how to turn it into the food we eat!)

• A move from Nutrition to Sustainability(market(ing) drivers, but real opportunities for innovation)

• Personalised Nutrition – Personalised Products(moving production closer to the consumer)

• Food manufacturers – Retailer Interaction(new supply chain models)

https://www.nottingham.ac.uk/globalfoodsecurity/gfs‐shanghai‐conference/gfs‐shanghai.aspx

IFSTAL symposium 2017 - reuse of any part should be credited to the original author

Systems ApproachApplication of Internet of Things to Support Sustainable Food Supply  Chain  Management

Time

Resources

Resilient Supply Chain

Unlimited Resource

Limited Resource

Materials

Energy

Water

Sustainable Food Supply Chain

To minimize usage of material, water & energy within food supply chain with better planning & 

scheduling

Identify and assess requirements and models for a distributed and localised food 

manufacture.

Mini‐Me

Centralised‐Distributed

Challenging structure and flow of operations in food manufacturing to produce a more sustainable future.

IFSTAL symposium 2017 - reuse of any part should be credited to the original author

Technology Requirements

Drying/Rehydration control 

3D printing of foods ‐ investigating the use of food polymers to print macro and microstructures

time, min

0 50 100 150 200 250

RC %

0

5

10

15

20

25

30

35

Oven dryingOsmotic+oven drying

Particle and Ink DesignFor Binder Jetting

Creation of edible filaments for use in Fused Deposition 

Modelling

IFSTAL symposium 2017 - reuse of any part should be credited to the original author

Replace trans and saturated fat 

Control

• Salt & Sugar• Replace trans and saturated fat

o Application in Shortcrust pastry

Oil structured with Rice Bran 

Wax

IFSTAL symposium 2017 - reuse of any part should be credited to the original author

Sustainability and resilience

Novel low‐energy emulsification processes:rotating membrane and impinging jet devices 

Waste coffee grounds

Hydrothermal Treatment

Emulsifying ability of Mealworm Protein Isolate 

Day 1

Day 7

Utilising green waste materials

Low Energy & ‘Green’ extraction of oil

Green labelemulsifiers

IFSTAL symposium 2017 - reuse of any part should be credited to the original author

2 40

2000

4000

6000

Time in Model Stomach (Hours)

Visc

osity

(cP)

ControlYogurt & Bisc

*

*Ad

 libitum pasta m

eal intake (M

J)

Structures designed for digestion

IFSTAL symposium 2017 - reuse of any part should be credited to the original author

Concluding remarks

• Consumer demands of the future different to present

• Technologies being developed to meet these challenges

• Sustainable and nutritious offering possible –together

• Foods being designed that are good for you!!

IFSTAL symposium 2017 - reuse of any part should be credited to the original author