Warburtons Limited

Control of the quality and safety of the food during manufacturing processes is one of the key technical and commercial challenges in food manufacturing, directly related to productivity and competitiveness. The project aims to introduce innovative new manufacturing solutions in the food industry. Key for high consistency, high quality, high speed and lar...

The gluten and wheat free market is growing. Its consumers, are not only those who need to avoid wheat for medical reasons but also lifestlyers who believe that the products are generally more healthy. The removal of wheat and gluten from bakery products gives rise to a number of technological challenges resulting in quality issues such as taste, eating q...

Bread is part of the everyday British diet. Bread rolls were once perceived as a premium product in this market. The British consumer now sees this product as more of a commodity product and when choosing which bakery products to select for their basket, they are selecting smaller pack sizes and wanting lower prices. For bread roll manufacturers the chall...

The aim of the study is to produce a much more palatable alternative to gluten-free (GF) bread for gluten sensitive people. Gluten sensitivity is distinct from coeliac disease and is estimated to affect a sizeable propoprtion of the overall population(6-10%), and does represent a significant market opportunity both at home and overseas. Because certain wh...

Measuring and managing quality in grain milling while processing has to date not been achieved due to the available technologies and their cost. The project seeks to develop Near Infra-Red and UV Fluoresence sensors that will be accurate and cost effective, which will enable in-process control of protein, moisture and contaminants such as mycotoxins and o...

This proposal aims at increasing bread manufacturing efficiency and sustainability by adopting an innovative way of generating raw materials from recycled waste streams. The project expects to cut the cost of bakery functional ingredients by 50%, whilst reducing bread and dough waste by 75% . At the same time it expects to reduce the environmental burden ...

There is a significant need to reduce waste throughout the food processing, distribution, retail and consumer supply chains. The aim of this project is demonstrate that this can be achieved by 1-day shelf life extension through the generation of activated oxygen (ozone) inside a sealed food package. This will be validated in food processing environments t...

Food processing often results in by-products of little or no value, and/or limited applications. This project aims to identify the fundamental modifications in material properties required to enable the use of these by/co-products in a broad range of food applications. Many by/co-products are valuable sources of dietary fibre but are limited in applicatio...