Nairn’s wanted to investigate improving the shelf life of its products, particularly where rancidity remains a challenge whilst reducing saturated fats, and ensuring there is no compromise on quality and flavour.

Nairn’s met with Interface – The knowledge connection for business, to explore possible opportunities of developing partnerships with a University or research institute with the necessary expertise required to assist Nairn’s two-fold concerns. Interface introduced Nairn’s to various Scottish universities and research institutes before opting to partner with the James Hutton Institute. Nairn’s has commenced a collaborative research and development Knowledge Transfer Partnership (KTP) with the James Hutton Institute.