Food Technology

From the lab-table towards an industrial process: can it be done? The area of food processing technology is vast, but basic physical principles like: heating, mixing, cooling, emulsification and bubble stability are needed to transfer base ingredients into a food product. Think for example about bread-making and sausage-manufacture, understanding the nature of machine-ingredient interactions helps to improve existing food products or develop new products.

CDC FoodPhysica has been involved in several new developments in various food technological areas, such as:

  •  Collagen Proteins
  •  Gluten/Cereal Proteins
  •  Coconut Milk
  •  Cereal Starches
  •  Potato Starches
  •  Egg Protein Powders
  •  Mechanically Deboned Meat
  •  Soy Proteins
  •  Pea Proteins
  •  Dairy Proteins
  •  Emulsifiers
  •  Salts
  •  Hydrocolloids
  •  Sausage Casings
  •  Quinoa
  •  Meat Replacers
  •  and,,,,, more

Moisture Barrier Technology

Moisture migration is a big issue in food technology and product development. Moisture diffuses from the moisture-rich phase to the drier parts, e.g. from a filling towards the crispy breading. CDC FoodPhysica has translated the systematic approach of the Hansen Solubility Parameters (HSP) to food/edible polymers and ingredients. Thereby using basic physics to assist in the formulation of new edible coatings & barriers or improve existing barriers.