Scientists at the University of California, Davis, are developing a molding technique that could be used to produce new foods in a way that could help food companies make more profit by using less of the food that they produce.
The technique could help manufacturers better target the foods that they make and could make food more easily available to consumers in places where there are no supermarkets.
The process uses a special polymer, which forms a flexible bond with a foodstuffs’ shape, then bonds with the foodstuff to form a solid, flexible structure.
Researchers hope that the process could help produce food products with a longer shelf life and a longer food chain.
“The process involves creating a mold in which the polymer bonds with a solid foodstuff, such as a food, in order to form the solid structure,” said Dr Jefram Datta, a professor of materials science and engineering at the UC Davis.
“Then, the polymer is melted down to create a solid that is able to adhere to the solid foodstuffed structure,” he added.
“Our work is designed to improve the stability of food products that we are trying to use in the food industry,” Dr Datta said.
“This is the first step in a process that could potentially help food makers in the future, and it could also have benefits for consumers.”
The researchers developed a polymer-based molding method in which they coated a foodstuff with the polymer and then melted it down to form solid, stable structure.
They used this method to create foodstamps in which a food could be stuck to the polymer by just pressing on it.
This means that foodstamp could be stored for a long time in the fridge and then, once the food has been stored, could be eaten at a later time, as it would not be exposed to the weather.
Dr Dattas team said this process was also possible to create foods that were more durable than existing foodstamping materials.
“This polymer is flexible, so the polymer can be used for both soft and hard surfaces,” Dr. Datta explained.
“So we can make foodsticks that are stronger than anything you would normally see on the market.”
This would allow foodstylists to make food that would last longer, longer and longer.
“It will be a lot more durable,” he said.
“We have been working on this polymer-inspired molding for about a year, and this is our first commercial production of a food-based foodstructure material,” said Professor Datta.
“That is a very exciting step in the long-term direction of foodstabilisation technology.”
Foodstamp is a highly durable polymer that is produced by melting down a food to create solid structures.
The foodstills can also be shaped in various ways and have different textures.
The polymer-like material is widely used in the manufacturing of food and other foodstations and can be found in most food packaging materials.
Dr. Dhawan said that the polymer could help boost the food safety of food in the developing world.
“If we can provide more foodstocking for the population in developing countries, then that will have a lot of value,” he explained.
“So the food manufacturers that are working in the area will benefit because they can now make more money, which is good for the economy,” he continued.
The research was published in the journal Scientific Reports.