Xampla, partnering with Yili Innovation Centre Europe, is testing microcapsule technology to preserve nutrients in dairy products. This plant-based technology protects ingredients from environmental degradation while maintaining product quality. The pilot aims to scale this innovation, supported by Yili, a major Asian dairy company.
In a significant advancement for the dairy industry, Xampla, a scale-up company from the University of Cambridge, is set to trial its innovative microcapsule technology for preserving vitamins and nutrients in dairy products. Partnering with Yili Innovation Centre Europe, Xampla aims to validate its microscopic natural polymer capsules in a range of dairy items including milk, cheese, and yogurt.
Technology Overview
Xampla’s microcapsules, crafted from a pioneering plant material, are designed to protect dairy product ingredients from degradation caused by UV exposure, pH fluctuations, and heat shocks. This technology ensures that the texture and taste of the dairy products remain unchanged while safeguarding the essential nutrients throughout the production, distribution, and consumption stages.
Partnership with Yili Innovation Centre Europe
Yili, recognized as Asia’s largest and fastest-growing dairy company, is collaborating with Xampla to pilot this groundbreaking technology. Yili’s Innovation Centre in Europe supports startups across the dairy supply chain and has partnered with several key institutions, including the University of Cambridge Institute for Manufacturing (IfM) and the Centre for Business Innovation (CfBI). The goal of this partnership is to scale Xampla’s technology from proof of concept to full-scale production.
Strategic Goals
Xampla’s collaboration with Yili is expected to accelerate the deployment of its microcapsule technology into advanced fortification applications and expand its reach into global markets. The aim is to integrate this technology into products aimed at health-conscious and environmentally aware consumers.
Industry Impact
This development follows other notable advances in food preservation technologies. In 2022, Microban International introduced LapisShield to combat mould, mildew, and stains in water-based coatings. More recently, Saveggy received €1.76 million in funding for its edible, plant-based coating designed to extend the shelf life of fresh produce, mimicking the effectiveness of plastic wraps.
Additionally, Xampla is also applying its plant-based Morro Coating polymer to takeaway boxes in a multi-year deal with Huhtamaki and 2M Group of Companies. This coating, made from plant protein, aims to replace traditional plastic coatings, contributing to more sustainable packaging solutions.
The trial of Xampla’s microcapsule technology represents a significant leap forward in dairy product preservation. By enhancing nutrient stability and maintaining product quality, this initiative promises to benefit both consumers and the dairy industry, aligning with broader trends toward sustainable and health-focused innovations.
