Mondelēz partners with Aston University to apply membrane filtration
Mondelēz International has partnered with Aston University to develop advanced filtration technologies that could enable food manufacturers to precisely control flavour, aroma and nutrient profiles during production.
The research and innovation partnership brings together membrane scientists from the Aston Institute for Membrane Excellence (AIME) with Mondelēz’s R&D team based at its Bournville facility — home to the company’s global chocolate research centre.
The initiative marks the first time AIME’s membrane science expertise has been applied within the food sector, with the teams exploring how next-generation filtration methods could support new approaches to food engineering.
The research builds on technologies originally developed for water and waste processing through the BIOMEM and MEMetic projects. Scientists will investigate how similar filtration techniques could be adapted for food processing to selectively isolate or remove specific molecular compounds.
Through a series of PhD and research projects supported by Mondelēz, AIME researchers will focus on taste receptor proteins found on the human tongue, using them to design experimental filtration systems capable of identifying and separating flavour-active molecules.
Potential applications include capturing desirable aromas to enhance flavour intensity, or removing compounds that contribute to unwanted taste characteristics.
One example highlighted by the researchers is the possibility of filtering bitterness-causing molecules from high-cocoa chocolate, potentially allowing manufacturers to produce products with lower sugar content while maintaining flavour balance.
Professor Alan Goddard, training and industry lead at AIME, said the collaboration could open new routes for engineering food properties at a molecular level.
“AIME’s strong track record and technical capability in extracting, stabilising and engineering membrane proteins into new industrial technologies form the foundation of a collaboration that could fundamentally change how the properties of food are engineered. This partnership is the first to apply Aston University’s advances in membrane science to pioneer commercially viable techniques in food manufacturing.”
AIME was established as a dedicated centre for membrane research and houses one of the UK’s largest groups of protein membrane specialists, focusing on translating fundamental membrane science into industrial applications.
According to Mondelēz, the partnership also reflects a broader commitment to strengthening food innovation in the West Midlands, where the company’s chocolate heritage began with the Cadbury brand.
Leesha Edwards, R&D senior process engineer at Mondelēz International, said collaboration between industry and local scientific expertise is critical to developing breakthrough process technologies.
“As a global company committed to driving breakthrough process technology in the food industry, we recognise the value of partnering with local hubs of scientific expertise and talent. By bringing together the world’s largest chocolate R&D centre in Bournville with nearby Aston University experts, we will explore technological advances that benefit both our products and consumers and the local community in the West Midlands.”
The research programme aims to advance food chemistry and engineering approaches that could transform how flavours are designed and refined in confectionery and snack manufacturing.
