UO
Plasma bubbles in a purpose-built reactor make pulse protein gel and print.
LicensingIn developmentUniversity
Get the Discover digest
Receive a weekly email digest of the latest food processing technology solutions added by the network.Discover innovations in food processing technology
Get the Discover digest
Receive a weekly email digest of the latest food processing technology solutions added by the network.Browse 2,946 solutions in food processing technology on the Halo network
Updated Oct 5, 2026
Food processing technology covers turning a raw material into a food, and the ingredients that make it work. On Halo, the solutions cover plant protein gels and texture, protein and gluten ingredients, encapsulation for flavor and probiotics, and measuring the process as it runs. Sign up to search the full network and post your specific need.
Plant protein gels and texture
UO
UO
University of Alberta
Pulse protein microgels that held an emulsion for 28 days with no creaming.
LicensingIn developmentUniversity
UO
University of Alberta
A plant-protein gel that melts and sets repeatedly, offered in place of gelatin.
LicensingIn developmentUniversity
UO
University of Alberta
Meat-like strength out of pea protein, with no enzymes or chemical reagents.
LicensingIn developmentUniversity
Protein and gluten ingredients
Chickpea and aquafaba flakes offered as a clean-label replacement for egg.
Supply/purchaseIn marketSupplier
Encapsulation for flavor and probiotics
MT
University of Waterloo
Cellulose nanocrystals and shellac carry probiotics past stomach acid.
In developmentUniversity
Monash University, Melbourne
A monoolein mesophase that keeps probiotics stable in an acidic drink.
Co-developmentConceptualUniversity
University of Maine
Whey protein nanoemulsion built around garlic oil by electrospinning.
ConceptualUniversity
SY
Encapsulation that holds volatile flavor through processing and shelf life.
Co-developmentIn marketSupplier
Sweeteners, hydrocolloids and acids
CA
Sorbitol and other polyols, for reduced-calorie sweetness that does not cause decay.
Supply/purchaseIn marketSupplier
CA
Cargill
Citric acid fermented from corn dextrose, for acidification and chelation.
Supply/purchaseIn marketSupplier
CA
Cargill
Xanthan gum giving viscosity and suspension at low concentration.
Supply/purchaseIn marketSupplier
You're viewing a preview of food processing technology solutions on Halo.
Sign up free to search the full network and post your specific need.
Already have an account?
Who is working on food processing technology
Organizations in food processing technology
Universities, startups, and suppliers with solutions in food processing technology.
Food processing technology organizations
Innovators in food processing technology
Researchers and inventors advancing food processing technology.
Food processing technology expertsAbout food processing technology
Two populations sit side by side on Halo. Large ingredient suppliers list commercial product lines at industrial scale, and university programs list the protein chemistry behind a texture. Between them is a smaller set of instruments that watch a process while it runs. On Halo it spans six groups, including plant protein gels and texture, protein and gluten ingredients, and encapsulation for flavor and probiotics.
Stage of development. Work on food processing technology on Halo is split between university programs and companies. 38% of the solutions are in market. Co-development and sponsored research are the usual partnering routes, and about 36% of the solutions that state terms offer pilot engagements.
Three trends in food processing technology on Halo
Plant protein treated as a gel problem. Four entries from one program work on the same question: getting pulse and pea protein to behave like gelatin or like meat. Plasma bubbles in a purpose-built reactor, microgels formed by phase separation, a transparent gel that melts and sets repeatedly, and mechanical strength reached with no enzymes and no chemical reagents. Texture is the constraint, not protein content.
Ingredients listed as a product line. Twelve entries are commercial ingredient lines from two suppliers: xanthan, citric acid, sorbitol, glucose syrups, lecithin, vital wheat gluten, pea and soy protein. Each names a plant, a process and a specification. They are a purchase decision with a data sheet behind it, and they sit on the same page as a TRL 4 gel from a university lab.
Instruments watching a process, not a sample. Three entries measure something while production is running. Milk coagulation and gel firmness read in the vat, gelation read through a jelly with particulates in it and nothing destroyed, and a clean-in-place cycle that ends when the line is clean. Each one replaces a fixed schedule with a measurement.
2,166organizations
2,946solutions listed
59%from startups and companies
38%in market
Frequently asked questions
What is food processing technology?
Food processing technology covers what happens between a raw material and a finished food. It spans the ingredients supplied at industrial scale, the gels and textures built out of plant protein, encapsulation that protects a flavor or a probiotic through processing, in-line measurement of the process itself, and the routes that turn a byproduct back into a product. Food manufacturers and ingredient companies are the buyers.
What are examples of food processing technology?
Five examples of food processing technology solutions on Halo include:
- Plasma bubbles in a purpose-built reactor make pulse protein gel and print. (University of Alberta)
- Chickpea and aquafaba flakes offered as a clean-label replacement for egg. (Symrise)
- Cellulose nanocrystals and shellac carry probiotics past stomach acid. (University of Waterloo)
- Sorbitol and other polyols, for reduced-calorie sweetness that does not cause decay. (Cargill)
- Fruit and vegetable powders, flakes and purees traced back to the field. (Symrise)
Which companies and suppliers are developing food processing technology?
There are 2,166 organizations with food processing technology solutions on Halo, 423 of them universities and research institutions. Among them are University of Alberta, Symrise, and University of Waterloo. Most offer co-development or sponsored research. Sign up to see every organization working in the area and to send them your specific need.
How do I find food processing technology research partners?
Browsing food processing technology solutions on Halo is free. Sign up to search the full network and save the ones you want. Post your specific need to get exact matches. Organizations reply directly on the platform.
What are R&D teams looking for in food processing technology?
Over the past 12 months, R&D teams on Halo have posted these food processing technology needs:
Related food & nutrition research areas
Confirm digest type