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
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
- 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
- Consumers: launched a new generation of gluten-free products for the consumers suffering from Coeliac disease
- Industry: improved competitiveness of the company with developing new products and opening new markets
- Society: organised an event for the members of Coeliac, UK, North East branch
- Environment: developed future Green Supply Chain with improving overall sustainability (energy efficiency and waste reduction)
Noya, I., Vasilaki, V., González-García, S., Kleynhans, C., Tassou, S., Moreira, M.T., Stojceska, V. Katsou, E. An environmental evaluation of food supply chain using life cycle assessment: a case study on gluten free biscuit products. Journal of Cleaner Production. Submitted.
Stojceska, V. Kleynhans, C. Tassou, S. 2015. Development of sustainable management system for a gluten-free commercial bakery. Cereal Foods World, 146.
Kleynhans, C., Parker, N., Vasilaki, V., Katsou, E., Stojceska, V. and Tassou, S. Improving the environmental performance of the production process in a commercial bakery: A case study. IUFoST, 2016. 18th World Congress of Food Science and Technology. Greening the global Food Supply Chain through Innovation in Food Science and Technology. Dublin. Ireland.
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Related Research Group(s)
Sustainable Energy Use in Food Chains - Energy demand and GHG emissions reduction in all stages of the food chain; optimal ways the food chain can utilise different energy sources and interact with the energy supply system; resource efficiency through intensification of food processing.
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Project last modified 12/01/2021