Development of an innovative sustainable baking system for producing a range of high quality gluten free and derivative gf baking products with enhanced functional properties
Lead University: Brunel University London
Dr Valentina Stojceska, Professor Savvas Tassou
Collaboration: Northumbrian Fine Foods (NFF)
Chantelle Kleynhans
Summary
NFF is a manufacturer with a strong heritage in biscuit making which began in 1936. The company has produced gluten-free (GF) baked products but has encountered a number of problems related to consistency of product quality and waste.
The project addresses the following challenges:
- Review existing GF production process
- Optimising formulation, processing and packaging of gluten-free products
- Minimisation and utilisation of food processing waste
- Energy Reduction and resource efficiency
- Development of functional attributes for a new generation of GF products
Highlights
- Resource efficiency strategy implemented to reduce the operational cost
- Energy efficiency improved resulting with 5% of energy savings
- New products with good sensorial and textural properties were developed
