Aston University and Mondelēz International have started a research partnership to create new filtration methods that improve the taste, smell, and nutrients in food.
Experts from Aston’s Institute for Membrane Excellence (AIME) will work with Mondelēz’s R&D team in Bournville, West Midlands. Together, they will test new filtration methods that help food makers keep good flavors and remove unwanted ones.
For the first time, AIME researchers will use their membrane technology skills, originally developed for water and waste treatment, in food research.
With support from Mondelēz, PhD and research projects at AIME will focus on using taste receptor proteins from the tongue. This will help them develop ways to filter specific compounds in food, including those that give it flavor and aroma.
According to coherent market insights, the Industrial Filtration Market is expected to grow at a CAGR of 4.1% from 2025 to 2032. Currently, the market is at USD 40.71 Bn in 2025 and is expected to be around USD 53.97 Bn by 2032. The industry growth is projected to witness a high demand for filtration systems from industries such as oil & gas, power generation, food & beverage, and pharmaceutical where these systems remove impurities from liquids and gases.
Professor Alan Goddard, AIME training and industry lead at Aston University, said: AIME’s strong track record and technical capability in extracting, stabilising and engineering membrane proteins into new industrial technologies form the foundation of a collaboration that could fundamentally change how the properties of food are engineered. This partnership is the first to apply Aston University’s advances in membrane science to pioneer commercially viable techniques in food manufacturing.”
Leesha Edwards, R&D senior process engineer at Mondelēz International, added: As a global company committed to driving breakthrough process technology in the food industry, we recognise the value of partnering with local hubs of scientific expertise and talent. By bringing together the world’s largest chocolate R&D centre in Bournville with nearby Aston University experts, we will explore technological advances that benefit both our products and consumers and the local community in the West Midlands. Together, we look forward to developing ways to create exciting new flavours that cater to a range of different tastes.”
Source:
Press Release: Aston University
Company: Aston University
