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Food processing Joint Lab

Our Food Processing Joint Lab (FPL), developed in partnership with NURASA, provides pilot-scale processing capabilities for sustainable food-tech solutions. Our goal is to support companies in accelerating their commercial scale-up and go-to-market journey.

Our primary focus is on fostering sustainability, accessibility, and innovation within the food ecosystem. By bridging the gap in the ecosystem, we aim to address key challenges in future food manufacturing. Through our pilot-scale processing capabilities in protein texturization and prototype development, we drive innovation translation and facilitate the advancement of the industry.

FPL has two core technologies that exemplify our approach:

Thermal:

Pilot scale High Moisture Extrusion (HME) setup, up to 60kg/hr. With our team, we are reinventing this flexible technology for new future food application, less waste and new textures. We use extrusion to texturise various innovative food ingredients e.g. from alternative protein/lipids/upcycled sidestreams into future food prototypes.

With our expertise in protein texturisation and prototype development, we can accelerate innovation and translation efforts at the pilot scale while optimizing processes and organoleptic properties.

Non-thermal:

The High Pressure Processing (HPP) is a non-thermal process using high pressure for shelf life extension while preserving the nutritional and taste qualities of heat-sensitive foods. With up to 6,000 bars, adjustable hold times and temperature, future food companies and food tech start-ups can utilise when creating textures in hybrid or plant-based alternative protein products. Beyond quality improvement, we are exploring how pressure can be used to modify future food ingredients to create targeted textures with less heat and energy use.