INDUSTRY NEWS Aston University and Mondelz International partner


Aston University and Mondelz International have launched a research and innovation partnership to develop filtration technologies that can fine-tune the flavours, nutrients and aromas of food. The collaboration brings together


membrane science experts from the Aston Institute for Membrane Excellence (AIME) with Mondelz International’s Bournville- based research and development team. It marks the first time AIME’s expertise in biological and industrial membranes has been applied to the food sector. The research will explore next-generation


filtration techniques designed to support new approaches in food engineering. Originally developed at Aston University for water and waste processing through the BIOMEM and


MEMetic projects, the technology will now be adapted for food applications. Through PhD and research projects


supported by Mondelz, AIME researchers will investigate how taste receptor proteins found on the tongue can be used to capture and filter specific compounds responsible for flavour and aroma. The approach could allow manufacturers to enhance desirable flavours or remove unwanted elements during production. Potential applications include intensifying


aromas or filtering out compounds that cause bitterness, allowing products such as high- cocoa chocolate to be produced without the need for additional sugar. The partnership also reinforces both organisations’ commitment to supporting


Cadbury Easter packaging moves to recycled plastic


                   


                                


                                               


                                                                               


innovation in the West Midlands, where Cadbury’s heritage began and where Mondelz operates its global chocolate R&D centre. 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.” Leesha Edwards, R&D senior process engineer at Mondelz International, added: “By bringing together the world’s largest chocolate R&D centre in Bournville with nearby Aston University experts, we look forward to developing ways to create exciting new flavours that cater to a range of different tastes.”


ofi named sector leader on


living income for second year ofi has been recognised as the most advanced company in the food and agriculture sector for its work addressing living income gaps, according to the Platform Living Wage Financials (PLWF). The organisation awarded


ofi “Advanced” status for the second consecutive year, recognising its data-driven approach to tackling systemic farmer poverty and improving transparency around incomes in agricultural supply chains. According to PLWF, ofi is


one of only four companies to publicly disclose estimated income gaps between farmers’ earnings and established living income benchmarks. It is also the only company to demonstrate how its policies contribute to closing those gaps. Under its Choices for Change


sustainability strategy, ofi has set two targets for 2030: to provide livelihood support to one million farming households and help 200,000 farmers in its network achieve a living income. In 2024, the company supported more than 450,000 farmers, with over 150,000 reaching a living income. Roel van Poppel, Chief Sustainability Officer at ofi, said:


6 • KENNEDY’S CONFECTION • MARCH 2026


“Living income is a complex, systemic challenge shaped by factors beyond any single company’s control, from land size and productivity to wider economic conditions, so this recognition is encouragement to deepen collective action rather than a signal that the job is done. “By sharing our tools, data


and learnings, we aim to help partners better understand the challenges of living income in their supply chains and take more targeted action.” To support wider industry alignment, ofi is also working with partners including TRACT and IDH to refine its Living Income Calculator, a tool designed to help companies measure and address living income gaps across supply chains.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44