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Yili partners with Xampla to apply microcapsule technology
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Tuesday, 13 August, 2024, 15 : 00 PM [IST]
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China
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Recently, Yili Innovation Centre Europe (YICE) announced a strategic partnership with Xampla, a biotechnology company spun off from the University of Cambridge. The collaboration aims to test and validate its micro natural polymer capsule technology in dairy products to maximise flavour, nutritional content, and activity, offering global consumers healthier dairy product options.
Its microcapsule technology, utilising a world-first natural plant material, encapsulates solids, liquids, or gases with micron-scale polymer materials. This process isolates the encapsulated substances from external environments, effectively protecting them from UV, pH, and temperature variations during production, storage, transportation, and consumption. This technology not only ensures maximum retention of product ingredients but also enhances taste and quality, providing consumers with a more enjoyable tasting experience.
Founded in October 2018, and incubated by the University of Cambridge, its core technology originates from professor Tuomas Knowles' team at the Cavendish Laboratory, which boasts over 15 years of protein and biopolymer research. By studying the protein properties of various plants, it has successfully transformed plant proteins into edible films, microcapsules, and coatings, which are safe, natural, and biodegradable.
Alexandra French, CEO of Xampla, said, “Having the support of this leading global dairy brand has further strengthened our position as leaders in food and beverage fortification technology. We look forward to seeing our groundbreaking, world-first microencapsulation technology makes its way from the laboratory to a market of health and environment-conscious consumers.”
Gerrit Smit, managing director of YICE, said, “We are excited to start this pilot collaboration with Xampla. Yili always strives to bring next-generation products with enhanced nutrition and health to consumers.”
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