Robert Mitchell
Nestle Institute of Material Sciences, Switzerland
Title: Material science approaches to meet consumer demands whilst ensuring product stability
Biography:
Dr Robert Mitchell graduated from Cornell University (USA) with a degree in Food Science and a PhD from the University of Sheffield (UK) in Chemical Engineering. As a scientist at Nestle Research in Lausanne, Switzerland he specialises in all aspects related to powder production, functionalisation and stability. He also serves as corporate new ingredient expertise manager to accelerate innovation projects in the company.
Abstract:
Statement of the Problem: in the age of rapidly involving consumer trends and demands, it is vital that food and ingredient manufacturers be capable to quickly adapt processes to meet these needs. For instance the trend of demanding clean-label and transparent ingredients/additives is accelerating, particularly when it comes to certain anticaking agents that could be considered as nanomaterials. Another example is the rising concerns about the use of non-recyclable packaging materials and the implications that these have on the environment, particularly regarding waste in the oceans. However in attempts to remove or replace undesired additives and packing materials, one often faces hurdles linked to product stability, particularly in products with a large overall surface area such as food powders.
In the present talk we demonstrate material science-driven approaches – modifying product recipes, processes, storage & distribution, and packaging materials - that have been employed in order to optimize the functional behaviour of food powders while meeting consumer demands.