In collaboration with Jennifer Bryson (Business Development Director of Food Innovation @ Abertay) and other members of the FIA team, we were successfully awarded with 16 innovation grants like the Innovation Voucher (Interface), Innovation Portal, SPARK awards (Bioscience KTN), Interface Food and Drink Pump Priming and Innovation Voucher Follow On Awards.
The main body of work involves and our speacilism is in:
New product development,
Food styling and photography,
Food hygiene and safety
Processing, up-scaling / technical solutions
Marketing and consumer research
Generally to give you an idea of what we do, I have highlighted some projects, these are by no means the breadth and depth of what we can offer.
Knowledge Transfer Partnership
Team Members: Jonathan Wilkin, Jennifer Bryson, Joe Akunna, Industrial Partner, KTP Partnership
Abertay University and Ivan Wood and Sons Ltd. - to develop novel ways of using the waste from vegetable peelings through funding from the Scottish Funding Council and Innovate UK.
New product development
Team Members: Jonathan Wilkin, Jennifer Bryson, Industrial Partner, Innovation Voucher
In collaboration with the industrial partner, we developed a range of lower fat cheesecakes. This allowed the company to supply into the NHS.
Consumer acceptance towards a food product
Team Members: Jonathan Wilkin, Jennifer Bryson, Maxine Clark, Industrial Partner, Innovation Voucher
In collaboration with the industrial partner, Food Innovation @ Abertay worked on an Interface Voucher to develop their range. We worked with them on recipe development, shelf-life and storage tests (including microbiological and organoleptic), and consumer acceptance of the stored product.
Development of an allergen free batter
Team Members: Jonathan Wilkin, Jennifer Bryson, Industrial Partner, SPARK Award
In collaboration with the industrial partner, Food Innovation @ Abertay worked on an SPARK Award to develop a allergen free batter mix. Looking at the different roles of flours/starches to develop their flour, we used statistical analysis and experimental designs to provide the company with the crispiest batter possible.