Harnessing the Potential of F&F Delivery Systems
is already known, there is work to be done to close
the gaps in the existing knowledge, 10 for example to
pinpoint how specific flavors might be best protected
in an encapsulation matrix.
There is also room to improve the cost effectiveness and sustainability of processing technologies,
such as using less water and working at lower
temperatures in the drying processes, which
would save energy and reduce the CO2 footprint.
All of this work depends on the company’s ability
to grow cross-functional teams within the organization. In the past, flavor divisions typically relied on
expertise in food science and chemistry. Today, there
is a move to further drive innovation by drawing
on knowledge and practice from the biosciences.
Biological systems are seen as a rich source of inspiration for the development of new delivery systems,
for example in the use of natural ingredients and
creating more sustainable processes.
An example is Arabic Gum, a natural ingredient
collected from the acacia tree. When harvested, a
wound is made in the tree and the exudate flows out
to seal it, forming a natural film to protect the plant.
This functionality is used in flavor encapsulation; the
gum creates a film around the flavor, a dry powder,
to protect it from fading away. Natural systems are
seen as essential to the future development of flavor
By investing in a culture of innovation, a company
can build the capability to develop new ideas quickly
and respond to customer needs. But there is also
much to be gained by looking further afield and
building strong partner networks with other leaders
and innovators in academia and industry. The
vibrant and rapidly expanding start-up sector is also
a rich source of innovators with new ideas seeking
access to the market.
Exploring delivery systems in active cosmetics
Encapsulation offers potential for novel products
and delivery systems in the active beauty market,
where there is also a drive to use the technology to
engage the visual senses of the consumer and open
up new opportunities for marketing.
Biological processes found in Gum Arabic—which is naturally produced from a wound in the acacia tree during harvest—provide innovative methods for functionality in