Ingredient suppliers need the maximum amount of information on their products to sell into their target markets. Often, however, they do not have the resources, time or insight into the application to fully develop the proposition. Bridging application work between users and suppliers of ingredients is a major role for CCFRA, as Terry Sharp, Head of Baking and Cereals Processing, explains:

"We are well placed to add value for suppliers through evaluating product application and development opportunities, using near-industry formulations and processes. Our services range from rheological assessment of functional ingredients such as emulsifiers, gelling agents and thickeners to evaluating performance of 'healthy' ingredients such as fibres, grains, fat extenders or replacers, and omega-3-rich sources.

This tailored work for clients is underpinned by strong research and development activities. For example, we have demonstrated how enzymes can be used to increase the soluble fibre in white and wholemeal plant bread, and have developed instrument-based methods to predict the suitability for use of egg materials in baked goods. We are able to bring this wide-ranging expertise to bear in bespoke, confidential projects for individual clients."