Statement of the Problem: in the age of rapidly evolving consumer trends and demands, it is vital that food and ingredient manufacturers are capable to quickly adapt processes to meet these needs. For instance, the demand for 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, especially 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, most notably 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 to optimize the functional behaviour of food powders while meeting consumer demands.
