Nosing ahead

Nosing ahead

Congratulations to researchers from the University of Nottingham and University of Adelaide who have joined forces to launch a new international food flavour facility to improve the taste of sustainable, healthy, plant-based food and ingredients.

The new $2.5 million facility at the University of Adelaide’s Waite campus in South Australia, will expand the University of Nottingham’s International Flavour Research Centre (IFRC), and is supported by investment by v2food, a global leader in plant-based alternatives to meat.

Their challenge – of getting more sustainable, healthy, plant-based food into people’s diet – is one on many food companies agenda.

A research team will use innovative technologies and flavour chemistry techniques to help food manufacturers develop new sustainable products that are tasty and consumers will enjoy.

This should lead to interesting food blends as continent are crossed in the name of high-quality nutritional foods.

In addition, as Professor of Food Chemistry and academic lead for the International Flavour Research Centre, Ian Fisk says, this development could invite a “rethink” among sustainable healthy diets and the food ingredients, crops, new agricultural and food production processes and novel packaging systems and new routes to market.

Flavour will play a central time. The new laboratories will house the latest flavour chemistry tools with MS-Nose, developed in the Nottingham laboratory, a high end analytical technique that acts like an artificial nose.

Researchers will look at how manufacturers can ensure that plant-based meat alternatives generate an equally appealing flavour during cooking, and are attractive to consumers.

This is a really exciting collaboration which will advance new product development, and the quality of delicious food.

Related content

Leave a reply

Food and Drink Technology