How innovative processing technologies keep shelf-stable foods fresh and appealing
Solutions that help brands deliver fresher, shelf-stable products
Summary
Consumers expect freshness even in shelf-stable foods. We identified novel food processing technologies that retain texture, colour, flavour and bioactivity in fruits and vegetables. Excluding familiar methods, we focused on commercially viable innovations aligned with the client’s portfolio to enhance product quality and consumer appeal
Client challenge
Our client wanted to identify new food processing technologies capable of maintaining the sensory and nutritional qualities of fruits and vegetables during processing. Many emerging technologies were already familiar to our client, so we focused on finding distinct, commercially viable alternatives that could deliver freshness and fit seamlessly with the client’s product portfolio.
Our approach
- Reviewed literature to build a taxonomy of attributes linked to freshness
- Benchmarked solutions for applicability to client substrates
- Evaluated preservation of original properties and addition of desirable attributes
- Assessed commercial readiness and shortlisted distinct options
- Recommended solutions with strong potential for integration into the client’s portfolio
Client benefit
Our client gained a clear understanding of innovative processing technologies beyond those previously explored. We supported further evaluation of promising options, selected the best fit, designed and built a proof-of-principle rig, and conducted trial experiments on multiple substrates to validate outcomes. This enabled the client to progress towards delivering shelf-stable products with enhanced freshness and consumer appeal
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