Contract R&D and Scientific Support
CDC FoodPhysica is a contract research organization in food science. Our expertise in food and ingredients is focused on protein & meat science, but not limited to this area of research, also starches, fats/lipids, enzymes, emulsifiers, stabilizers and food processing are within the scope of expertise.
Application of Natural Sciences to Food Systems
The application of Natural Sciences to Food & Nutrition is at the core of the activities of CDC FoodPhysica. Since the start in 2009, various clients have been helped by translating scientific principles towards their food product and/or ingredient applications. Natural Science has many branches and sub-disciplines. The main goal always being: understanding how things work using scientific principles, thereby finding out the mechanisms underlying phenomena in food product development.
Protein & Meat Science
Proteins and especially novel proteins are receiving a lot of attention. Proteins are important for both animal and human nutrition. Projections are that the world will face protein shortages if our consumption pattern remains on its current course. We are in a so-called: ‘protein transition’ and although change is slow, new more sustainable proteins are being introduced on the consumer market. Nutritional value, texture, taste and protein safety are all aspects to be dealt with as we are going through the protein transition during the next 30 years. FoodPhysica takes part in several projects and initiatives to help developments further by providing a science-based approach to help solve the world’s protein challenges.
Towards a sustainable food system
Protein Upcycling: turning food waste and industrial by-products into valuable nutritional protein sources. Food & ingredient production is a vast and complex industrial activity. Many current processes leave by-products and/or waste material that can be upcycled into food ingredients. Upcycling has the potential to change the scope of commodity ingredients in food & feed. With the right applied science & technology, waste and by-product upcycling can mass produce these new, more sustainable, food sources. FoodPhysica Lab takes part in several projects that unlock functional food grade ingredients from industrial processes.
Food Technology
From the lab-table towards an industrial process: can it be done? The area of food processing technology is vast, but basic physical principles like: heating, mixing, cooling, emulsification and bubble stability are needed to transfer base ingredients into a food product. Think for example about bread-making and sausage-manufacture, understanding the nature of machine-ingredient interactions helps to improve existing food products or develop new products.
CDC FoodPhysica has been involved in several new developments in various food technological areas, such as:
Moisture Barrier Technology
Moisture migration is a big issue in food technology and product development. Moisture diffuses from the moisture-rich phase to the drier parts, e.g. from a filling towards the crispy breading. CDC FoodPhysica has translated the systematic approach of the Hansen Solubility Parameters (HSP) to food/edible polymers and ingredients. Thereby using basic physics to assist in the formulation of new edible coatings & barriers or improve existing barriers.