**Business need** As the UK's largest manufacturing sector, the food manufacturing industry represents £104bn \[_great.gov.uk,2024_\]. Its supply-chains are fraught with inefficiencies, resulting in significant food waste/CO2e/cost. The industry produces ~1.4m tonnes of food waste yearly \[_WRAP,2023_\], accounting for up to 10% of manufacturers' costs \[_McKinsey,2022_\]. Whilst progress has been made to redistribute food \[_WRAP, 2022_\], challenges remain around visibility/traceability of surplus in supply-chains, mapping excess supply with demand, and redistributing with timely/efficient/low-carbon/fully traceable logistics. **Approach** This consortium, led by The Wonki Collective(TWC), is revolutionising surplus food identification and redistribution. Partnering with Nestlé, Howard Tenens Logistics(HTL), Bristol Superlight(BSL) Sustainable Ventures(SV), and FareShare, subcontractors Google and FuturePlus, and non-funded partner Mindful Chef(MC), this industrial research project will demonstrate the SauceAI solution in an operational environment to TRL7\. This is an expert, innovation-led partnership, optimised to develop a solution suitable for the wider food processing and logistics industries. **Innovation** **SauceAI** utilises AI/ML technology to enable data-sharing between food processors (hereafter referred to as manufacturers), buyers (including charities or other food manufacturers), and logistics providers to optimise and automate the identification/tracking/management/redistribution of national supply-chain food surplus through innovative data-enabled transport. We will develop and integrate TWC's ML-enabled matchmaking algorithm (which matches food surplus supply with demand) with BSL's proprietary management and AI-driven analytics software (which analyses/shares payload bay data along the supply-chain to assure quality and enable a 'Chain of Trust' between organisations of all sizes). Relying on SauceAI, HTL will deliver surplus food from Nestlé to FareShare in BSL's zero-emission capability OV-1 cloud-connected data-enabled truck. This addresses the traceability/supply/demand/transport challenges within food manufacturing for SMEs and large manufacturers, creating a more resource-efficient/innovative/productive supply-chain. **Key Objectives** Improve resource-efficiency and supply-chain productivity by enabling data-sharing in a trustless environment through APIs that connect SMEs and large organisations. Objectives for specific BridgeAI sectors include: Agriculture/food processing: * Enable manufacturers to optimise waste management and surplus redistribution, improving end-to-end identification/tracking/decision-making. * Enable manufacturers to reduce costs related to food waste, create additional revenue streams, and limit their CO2e. * Enable manufacturers and charities to purchase/be donated surplus resources, with full transparency. Transport/logistics/warehousing: * Manage cost-effective end-to-end food redistribution with full visibility/traceability. * Demonstrate capability of BSL's zero-emission OV-1 truck for moving high volumes of food at higher quality/lower cost/zero emissions. Total project costs are £2,757,247, with a £1,907,475 contribution of requested from IUK. Additionally, Google will provide pro-bono work (~£40,000).

Dairy production and processing are key industries for many rural areas in western Britain, converting human inedible feeds into valuable components of healthy varied diets and contributing to the sustainability of rural communities. Dairy production has the lowest carbon footprint of all of the ruminant production systems that can utilise the UK's grasslands for food production and so we focus on improving technical efficiency in dairy production and processing. The project addresses some of the key concerns of consumers and retailers of milk and dairy products, who need to be reassured about the environmental footprint and animal welfare standards of dairy production systems. It will develop new tools to provide consumers, retailers and processors with verifiable information about the environmental footprint and animal welfare standards in dairy production systems. We will use monitoring technologies, including environmental sensors, animal-mounted sensors and camera technologies that are already being used by farmers to manage technical aspects of their systems, such as feeding and fertility. We will avoid prejudging the potential of different technologies and start out by working with any equipment that is already being used commercially, or is about to be commercialised. By relating this information to manually recorded information, using advanced machine learning techniques, we will be able to develop new algorithms to provide indexes of environmental emissions and cow welfare in ways that are both easier, cheaper and more reliable. Our objective is to identify predictors of a few key common indicators for both environment and welfare aspects that can contribute to accepted farm assurance standards and reassure consumers. We will work with progressive dairy farms across the main UK dairying regions to ensure that relationships are robust and to provide a platform for demonstration and extension to other farmers. After BREXIT, the UK may have new opportunities to export or replace imports of high-value dairy products; development of such products is built on a solid foundation of verifiable quality in aspects such as environmental footprint and cow welfare.

The LHOFT Project - Liverpool - Humber Optimisation of Freight Transport uniquely brings together the combined strength of a major cargo owner (Unilever) the two key port operators at each end of the M62 corridor (ABP on the Humber and Peel Ports on the Mersey) to combine with experts from the rail industry to input into a study lead by the University of Hull's Logisitics Institute to develop an end-to-end journey model that promotes the diversion of trade from long distance North-South road routes to ports on the East and West of the country. These freight journey's could be further optimised by the use of rail and offers the potential for a huge reduction in the number of freight miles on the UK road system. Technology to be developed by the University will enable multiple cargo owners to pool volumes to de-risk new sea and rail services through northern ports so removing risk barrier that prevents more cargo using northern ports today. Flows to be targetted include ferry services to the continent and all container services where the origin or destination of the cargo is on the M62 corridor.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.

This project is will deliver a step change to the capability of milk processing technology at Nestlé. It will deliver consistent high quality output, irrespective of the specification of the incoming milk. The Nestlé plant at Dalston in Cumbria has developed a number of innovative processes to produce a variety of milk powder based products. A key element is the processing of milk solids and in particular the extraction of protein to create the an optimum end product. This project will explore the complex process control system and identify the interaction of milk composition on the performance and efficiency of the system. Using inline composition analysis instrumentation integrated with the control system, the project will deliver a system producing consistent ‘in-spec’ product which automatically compensates for milk quality and optimises the use of the milk and other raw materials and minimises the current high levels of waste including rework, scrap product and excess labour and energy charges.