Aston University and Mondelēz launch flavour filtration research partnership

Aston University and Mondelēz International have launched a research and innovation partnership to develop advanced filtration technologies designed to fine-tune the flavours, aromas and nutrients of food.

The collaboration brings together membrane science specialists from the Aston Institute for Membrane Excellence (AIME) with the global confectionery and snacks manufacturer’s Bournville-based R&D team in the West Midlands. The project will explore next-generation filtration techniques that could enable food manufacturers to capture desirable flavour compounds or remove unwanted ones during production.

For the first time, AIME researchers will apply their expertise in biological and industrial membranes to the food sector. Aston University originally developed the technologies being explored for water and waste processing through the BIOMEM and MEMetic research projects.

Through PhD and research projects supported by Mondelēz, AIME researchers will focus on harnessing taste receptor proteins found on the tongue. Researchers will use these to develop experimental techniques that capture and filter specific compounds in foods, including those responsible for flavour and aroma.

Professor Alan Goddard, AIME training and industry lead at Aston University, said:

AIME’s strong track record and technical capability in extracting, stabilising and engineering membrane proteins into new industrial technologies form the foundation of a collaboration that could fundamentally change how the properties of food are engineered. This partnership is the first to apply Aston University’s advances in membrane science to pioneer commercially viable techniques in food manufacturing.”

If successful, the technology could support a range of applications across food engineering. These include enhancing desirable aromas or removing unwanted compounds such as those responsible for bitterness, potentially allowing manufacturers to produce high-cocoa chocolate without adding extra sugar.

Leesha Edwards, R&D senior process engineer at Mondelēz International, added:

As a global company committed to driving breakthrough process technology in the food industry, we recognise the value of partnering with local hubs of scientific expertise and talent. By bringing together the world’s largest chocolate R&D centre in Bournville with nearby Aston University experts, we will explore technological advances that benefit both our products and consumers and the local community in the West Midlands. Together, we look forward to developing ways to create exciting new flavours that cater to a range of different tastes.”

The partnership also reinforces both organisations’ commitment to supporting food innovation in the West Midlands, where Cadbury’s manufacturing heritage began.