With rising raw material costs around the world and increasing pressure for local food supplies, sustainability and waste reduction are key drivers for the food industry, particularly for global supply chains. Following food scares, consumers are demanding higher levels of quality control and traceability for food security, of vital importance in a very competitive market with new products frequently introduced. Changing consumer trends, particularly the focus on health and nutrition, also represent research and development challenges for the food industry, and meeting these diverse requirements is key to long term business success. Innovation requires a fresh approach, a good understanding of the science behind the product or process and access to the widest possible variety of research and development tools.
Diamond provides specialist analytical techniques for the atomic to microscale characterisation of materials ranging from food ingredients and formulations through to packaging and food processing components.
Products and Formulation
Sustainability and Waste
Packaging and Shelf Life
Food Processing
Researchers from the University of Manchester and Unilever used Diamond Light Source’s I13-2 beamline to study how temperature fluctuations affect the microstructure of ice cream. High-resolution X-ray tomography revealed how processing and storage conditions influence crystal and air cell formation.
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