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Food Processing Faraday Partnership Technology to Underpin Global Food Trends. Pete Moores, Regional Manager

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Presentation on theme: "Food Processing Faraday Partnership Technology to Underpin Global Food Trends. Pete Moores, Regional Manager"— Presentation transcript:

1 Food Processing Faraday Partnership Technology to Underpin Global Food Trends. Pete Moores, Regional Manager

2 Technology to Underpin Global Food Trends. Overview and update on FPFP Ltd Underpinning Technologies for 10 Global mega-trends New Technologies from ‘over the pond’ Funding opportunities

3 Overview and Update on FPFP Ltd Food Processing Faraday established in 2001 Incorporated as a limited company Dec 2003 Developed our own marketing and positioning strategy Grown from 6 employees to 12 (inc P/T) Set to turnover >£1 million in 1 st year trading Working with 5 Regional Development Agencies

4 Overview and Update on FPFP Ltd Conducted first ever DTI ITP Mission in Food Creation of 12 prototypes to solve common industry problems IP and licensing opportunities through funded LINK projects Involved in 2 Framework VI pan- European projects 3 large underpinning research projects underway Seen as ‘best practice’ model for FP sustainability

5 Technology to Underpin Global Food Trends. Hygienic Depositor No seals Reduction in waste Quick changeovers Multiple products Potential for continuous operation

6 Technology to Underpin Global Food Trends. High Throughput Technologies From Pharmaceuticals sector Reducing lead time for NPD New testing methodologies to accelerate testing e.g. shelf life SMED Single minute exchange of dies Reducing changeover times Allows for multiple product creation

7 Technology to Underpin Global Food Trends. Anaerobic Digestion Making biodegradable plastics out of food waste

8 Technology to Underpin Global Food Trends. Late Customisation Forming multiple, unique products from a single base Reduction in manufacturing complexity Reduction in costs Better process understanding

9 New Technologies from ‘over the pond’ Vacuum microwave drying at Nutri-loc and Enwave Moisture level 2-3% Improved shelf life Retention of nutrients Weight reduction

10 New Technologies from ‘over the pond’ 2 Fortification of nutrients at UC Davis Using microencapsulating technology Increased functionality of dairy products Direct delivery of vitamins and nutrients in milk Increasing unsaturated fat levels

11 New Technologies from ‘over the pond’ 3 Raztek Electro Heating and Rapid Cooling at Creative Research Management Electro Heating +100 o C in seconds Minimal heat damage Can be used for heat sensitive materials Rapid Cooling – Rates similar to flash cooling Low loss of water and VOCs

12 Late Customisation Healthy foods Shorter NPD Times Schematic of Underpinning Technologies Age Complexity Gender Complexity Homing Income Complexity Connectivity Lifestage Complexity Convenience Individualism Sensory Health Microwave Vacuum Drying Rapid Cooling / Electro Heating Hygienic Depositor Longer Shelf life High Nutritional Values Low Environmental Impact Safer Foods SMED Anaerobic Digestion High Throughput Technologies Fortification with Nutrients

13 Funding Opportunities LINK Risk and reward sharing R&D 50% funding, rest in kind effort Opportunities for IP ownership Framework VI Multiple opportunities for both SME and LE participation GlobalWatch secondments 6-12 month placements to bring in technologies 50% funding from the DTI Knowledge Transfer Partnerships (KTP) 2 year placements to work on implementing new projects such as new technologies 60% funding for SMEs

14 For more information please visit our website!


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