Fundamental Research
“There are no such things as pure and applied science. There are only science and the application of science.”
– Louis Pasteur
Innovative Research Solutions in close collaboration with leading national and international tertiary institutions has identified strategic research areas within the food industry which remains the focus of fundamental research and development within the company.
Various trends within the food industry have been identified that will be the cornerstone of the current research projects within the company, specifically focusing on the needs of customers and consumers within developing markets. The research programs place a strong emphasis on the commercial opportunities of such projects.
The main research focus areas at the moment include:
- Extracting functional ingredients from agricultural and food waste and by-products, including enzymes, fiber, cellulose derivatives and other biopolymers.
- Oxidative enzymes within bakery and dairy applications.
- Shelf-life extension of food including novel processing techniques and use of functional ingredients.
- Research and application of Rooibos (Aspalathus linearis) extracts with reference to the anti-oxidant, anti-inflammatory, anti-carcinogenic, hypoglycemic and anti-diabetic properties, amongst others, and the potential role for Rooibos in the overall management of metabolic diseases.
- Development of bioactive peptides as adjuncts for fermentation.
- Development of rapid diagnostic tests for compounds based on immobilized enzyme technology.
- Alternative functional ingredients for standard applications, such as the manufacture of yoghurt and amasi.
- Probiotics and new product development opportunities.