Technology to Underpin Global Food Trends.

1. Technology to Underpin Global Food Trends. Pete Moores, Regional Manager peter.moores@fpfaraday.com

2. Technology to Underpin Global Food Trends. • Overview and update on FPFP Ltd • Underpinning Technologies for 10 Global mega-trends • New Technologies from ‘over the pond’ • Funding opportunities

3. Overview and Update on FPFP Ltd • Food Processing Faraday established in 2001 • Incorporated as a limited company Dec 2003 • Developed our own marketing and positioning strategy • Grown from 6 employees to 12 (inc P/T) • Set to turnover >£1 million in 1st year trading • Working with 5 Regional Development Agencies

4. Overview and Update on FPFP Ltd • Conducted first ever DTI ITP Mission in Food • Creation of 12 prototypes to solve common industry problems • IP and licensing opportunities through funded LINK projects • Involved in 2 Framework VI pan-European projects • 3 large underpinning research projects underway • Seen as ‘best practice’ model for FP sustainability

5. Technology to Underpin Global Food Trends. • Hygienic Depositor • No seals • Reduction in waste • Quick changeovers • Multiple products • Potential for continuous operation Lifestage complexity Convenience Individualism

6. Technology to Underpin Global Food Trends. • High Throughput Technologies • From Pharmaceuticals sector • Reducing lead time for NPD • New testing methodologies to accelerate testing e.g. shelf life • SMED • Single minute exchange of dies • Reducing changeover times • Allows for multiple product creation Lifestage complexity Convenience Individualism

7. Technology to Underpin Global Food Trends. Sensory • Anaerobic Digestion • Making biodegradable plastics out of food waste

8. Technology to Underpin Global Food Trends. • Late Customisation • Forming multiple, unique products from a single base • Reduction in manufacturing complexity • Reduction in costs • Better process understanding Convenience Individualism

9. New Technologies from ‘over the pond’ • Vacuum microwave drying at Nutri-loc and Enwave • Moisture level 2-3% • Improved shelf life • Retention of nutrients • Weight reduction Sensory Health

10. New Technologies from ‘over the pond’ 2 • Fortification of nutrients at UC Davis • Using microencapsulating technology • Increased functionality of dairy products • Direct delivery of vitamins and nutrients in milk • Increasing unsaturated fat levels Sensory Health Gender Complexity

11. New Technologies from ‘over the pond’ 3 • Raztek Electro Heating and Rapid Cooling at Creative Research Management • Electro Heating +100oC in 0.1 - 2 seconds • Minimal heat damage • Can be used for heat sensitive materials • Rapid Cooling – • Rates similar to flash cooling • Low loss of water and VOCs Sensory Health

12. Age Complexity Gender Complexity Homing Income Complexity Connectivity Lifestage Complexity Convenience Individualism Sensory Health Schematic of Underpinning Technologies Longer Shelf life Microwave Vacuum Drying Safer Foods Rapid Cooling / Electro Heating High Nutritional Values Hygienic Depositor Low Environmental Impact SMED Anaerobic Digestion High Throughput Technologies Late Customisation Shorter NPD Times Healthy foods Fortification with Nutrients

13. Funding Opportunities • LINK • Risk and reward sharing R&D • 50% funding, rest in kind effort • Opportunities for IP ownership • Framework VI • Multiple opportunities for both SME and LE participation • GlobalWatch secondments • 6-12 month placements to bring in technologies • 50% funding from the DTI • Knowledge Transfer Partnerships (KTP) • 2 year placements to work on implementing new projects such as new technologies • 60% funding for SMEs

14. For more information please visit our website! www.fpfaraday.com