To extend the ‘freshness’ and shelf life of these products it is desirable to protect and stabilise the flavour compounds through encapsulation. Some traditional methods of encapsulating aromas and flavours (e.g.,spray drying) require the use of high temperatures which can also lead to loss of volatile compounds and poor encapsulation efficiency. However, recently a number of alternative encapsulation approaches have been developed that operate at low temperatures, and are therefore suitable for use with volatile flavours / aroma molecules.

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The client is open to exploring different ways of working with technology developers starting ideally with collaborative research and development projects; and ultimately exploring other approaches such as licensing of technology with high technical readiness, joint-ventures or technology purchase.

Desirable partner characteristics: 

• Suppliers of low-temperature (<60°C) spray-drying technology or other low-temperature encapsulation technologies for use with highly volatile compounds e.g., esters / lactones (technology must be commercially available), and/or

 • Service providers offering product development support for the above

 • Experience working with volatile flavours / aromas such as esters and lactones, and provision of encapsulation inclusion rate data

 • R&D and pilot plant (up to 1kg) facilities to support development work

 • Analytical capabilities e.g., for measuring inclusion rate 

Desirable technology characteristics

• Access to (commercially available) low-temperature encapsulation technologies 

• Operation at low temperatures (ideally < 60°C, but at least below 100°C)

• The ability to produce micron scale powders, granules or capsules (maximum diameter 1mm) 

• Applicability to a range of encapsulation matrices  Moisture stability (end product will contain some liquid) • Continuous operation preferred • Evidence of product safety (e.g., for food use) 

• Scalable (to tonnes/year ultimately)