themill | Food Concept & Physical Design

physical design

The focus of Physical Design is primarily on the physical aspects of food processing and storage.	We provide custom solutions for food companies facing challenges to develop and implement new processes. These solutions are based our wide expertise in materials science, encapsulation, food processing and powder technology.	Food Concept & Physical Design also provides innovative approaches for the optimization of existing processes, in particular with respect to cost reduction, minimization of energy use, and on the reduction of waste streams.	Areas where we were recently active are the adaptation of food processes to changes in raw materials, the optimization of food storage conditions and the encapsulation of bioactives.

Powder technology Controlling the properties of food powders is essential to guarantee smooth processing, and it drives consumer acceptance of many foods by enabling key properties such as easy reconstitution, and the flow characteristics of powders. We have long-standing experience in characterizing and analyzing food powders, and in optimizing their properties during production, handling and storage. Our approach is based on the materials science of food ingredients.	Water in foods We have extensive expertise in controlling the impact of water on stability and processing. Water is an essential component in virtually all foods, and water specifically strongly impacts low-moisture foods. We use a materials-science approach to control the amount and state of water in the food matrix. This results in an optimized physical stability of the food matrix and improved. quality, stability and processing behavior of your product.	Delivery of bioactives Many micronutrients, such as vitamins, antioxidants, polyunsaturated fatty acids, are very sensitive compounds which are easily lost from the food matrix. We have wide experience in controlling the stability of bioactive ingredients in foods. Our approach includes encapsulation technology, and is based a deep understanding of how the food matrix interacts with the bioactive compound, and on the physiological functionality of bioactives.
flavor performance We have wide experience in analyzing what happens with flavors in food, how they are generated, how they are released and how they contribute to the overall food experience. We are particularly strong in optimizing the impact of flavors which naturally occur in foods and in food ingredients. Let us show you how you can increase the impact of flavors in your food product!	Sustainable processing Food processing is often energy intensive and wasteful of resources. By a rational control of the process conditions and in close interaction with production logistics, we are often able to significantly reduce energy consumption and waste, thereby reducing the environmental impact of your food production process. This does not only impact the environment: often we are able to reduce costs as well.	ingredient variability and sourcing For a sustainable food future, the ingredient base for food manufacturing should be broadened by using both old, often forgotten varieties and newly developed ones. Changes in ingredient variety have however consequences for food processing, and for consumer acceptance. Using a materials science approach, we help to minimize the effects of changing ingredient sources on the actual process, and with our experience we are also likely to find ways to make your products even more attractive for consumers!