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Sustainable emulsion ingredients through bio-innovation (SEIBI) FQI 32 - FT1719

Description
This project is about using innovation to explore whether recovery of oil bodies, recovered directly from oilseeds, could be used as a viable alternative to oil which is extracted and refined, and further processed for incorporation into food products – ie addressing goals around supporting growth and competitiveness by increasing resource efficiency and reducing environmental impacts of food processing
Project Documents
• Abstract : Project Abstract - FQI32   (53k)
Time-Scale and Cost
From: 2010

To: 2014

Cost: £441,666
Contractor / Funded Organisations
Pepsico International Ltd, University - Bath, Croda Enterprises Ltd, University - Nottingham, Technology Crops Ltd, Eminate Limited
Keywords
Food and Drink              
Food manufacturing industry              
Food Quality              
Process Technology              
Fields of Study
Resource Efficient and Resilient Food Chain