Investigating The Nano To Microstructural Architecture Of Ingredients And Intermediates To Improve Industrial Snack Product Performance
PI - Bruce Linter (Pepsico International)
Food Side Co-Investigators - Bhavnita Patel (Pepsico), David Jones (Pepsico), Amanda Talhat (Pepsico), John Bows (Pepsico) Ian Hamilton (Pepsico), Tim Ingmire (Pepsico), Stacie Tibos (Pepsico)
STFC Side Co-Investigators - Tom Kirkham (STFC Hartree Centre) Genoveva Burca (STFC - Isis Neutron And Muon Source), Dave Clarke (STFC - Central Laser Facility), Kathryn Welsby (STFC - Central Laser Facility), Claire Pizzey (STFC - Diamond Light Source) Sally Irvine (STFC - Diamond Light Source), Lee Connor (STFC - Diamond Light Source)
Food Side Co-Investigators - Bhavnita Patel (Pepsico), David Jones (Pepsico), Amanda Talhat (Pepsico), John Bows (Pepsico) Ian Hamilton (Pepsico), Tim Ingmire (Pepsico), Stacie Tibos (Pepsico)
STFC Side Co-Investigators - Tom Kirkham (STFC Hartree Centre) Genoveva Burca (STFC - Isis Neutron And Muon Source), Dave Clarke (STFC - Central Laser Facility), Kathryn Welsby (STFC - Central Laser Facility), Claire Pizzey (STFC - Diamond Light Source) Sally Irvine (STFC - Diamond Light Source), Lee Connor (STFC - Diamond Light Source)
Food and drink is the largest manufacturing sector in the UK. PepsiCo is among the biggest businesses in the sector, both nationally and globally. Despite the use of identical ingredients and manufacturing, we still experience varied consumer perceptions of our product textures across our markets. This suggests not only a requirement for further development of our specifications, but also a deeper microstructural understanding of our ingredients. Furthermore, we need to improve our understanding of the expansion of our products, particularly crisps and crackers. This funding will be used to scope a future PepsiCo-STFC project, with the aim of investigating the microstructure and material science of the ingredients, aspects which are typically not included in material specifications to determine new ingredients. The funding requested will be used to host a facilitated technical workshop with leading academics, PepsiCo employees and key members of the STFC. These, in turn, will be used to propose technical work packages for projects via different routes of funding such as Bridging for Innovation.
2018 AWARDED SCOPING PROJECT - More scoping projects
2018 AWARDED SCOPING PROJECT - More scoping projects
