Aston University has partnered with Mondelēz International to develop filtration-based technologies designed to fine-tune flavours, nutrients and aromas in food.

The collaboration brings together membrane science specialists at the Aston Institute for Membrane Excellence (AIME) with Mondelēz’s Bournville R&D team.

It marks the first time AIME’s expertise in biological and industrial membranes will be applied to the food sector. Researchers will explore next-generation filtration techniques that could support new approaches in food engineering.

The technologies were originally developed at Aston University for water and waste treatment through the BIOMEM and MEMetic projects.

Through PhD and research programmes supported by Mondelēz, AIME scientists will investigate the use of taste receptor proteins found on the human tongue. The proteins will be used to create experimental filtration methods capable of capturing or separating specific compounds responsible for flavour and aroma.

Potential applications include enhancing desirable aromas or removing unwanted compounds during production. For example, the technology could reduce bitterness in high-cocoa chocolate without the need for additional sugar.

The partnership aims to strengthen food innovation in the West Midlands, where Mondelēz operates its Bournville research centre and where Cadbury’s heritage began. The research is intended to advance food chemistry and engineering and support the development of products with more distinctive flavour profiles.

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.”