Improving gut health through scientifically validated products such as ió Gut Health Drinks (formerly ió fibrewater).

“Interface has been a true catalyst in our journey. Their support helped us secure a pivotal academic partnership that not only validated our product but also opened doors to further studies and global growth. The credibility gained through these collaborations has directly led to investment, award recognition, and market expansion. For any company looking to scale through innovation and evidence, Interface is a game-changer.”

Alyssa Reid, Co-founder, The Prebiotic Company Ltd

Advancement of Product and Technology

Since the successful Asda launch in March 2024, ió fibrewater has evolved into the broader ió Gut Health Drinks brand. The rebrand better reflects the comprehensive health benefits beyond fibre intake, emphasising gut and overall wellbeing.

Building on this, The Prebiotic Company has:

• Reformulated its drinks to feature cleaner labels and fewer ingredients, ensuring optimal efficacy and transparency.
• Developed ió sachets, launching in early 2026, delivering the same scientifically proven gut health benefits in a convenient, portable, sustainable format.
• Secured international growth opportunities, expanding distribution into the EU and US markets.

The Journey

2022-2023 Initial Collaboration – Glasgow Caledonian University (GCU)

Facilitated by Interface, the collaboration with GCU provided the crucial first step in validating the efficacy of their core product, ió fibrewater, and lay the groundwork for future product development. They sought to understand how ió fibrewater impacted different probiotics. As prebiotics feed beneficial microbes (probiotics), the company needed to know exactly how, and what probiotics responded to the core ió fibrewater recipe which would be crucial for expanding their product range.

The project yielded significant findings, released in November 2022 promoting Food Science, academia and industry collaboration. The findings also bolstered investor interest for The Prebiotic Company and paved the way for further collaborations with academic and healthcare institutions.

This collaboration not only provided funding for research but also enriched the academic portfolios of the researchers involved, providing an interdisciplinary project in the fields of microbiology and prebiotic food science.  Additionally, it provided valuable experience for an undergraduate BSc Food Science student to generate preliminary work as part of their final year research project. 

The collaboration also benefited academia through new laboratory methods, expanded bacterial culture collections, and public engagement in food science outreach. These outcomes continue to support ongoing teaching and research initiatives at GCU.

2024-2025 – University of Roehampton, London

Building on the GCU results, The Prebiotic Company partnered with the University of Roehampton to investigate the broader health implications of ió products, specifically their influence on blood glucose regulation, weight management, mood, and sleep. Early results have strengthened scientific credibility and the findings will be published in 2026.

2026 – University of Roehampton, London

A third academic collaboration will begin in January 2026, again with the University of Roehampton, London, focusing on how ió Gut Health Drinks may help reduce the risk of glucose intolerance and Type 2 diabetes in post-menopausal women. This targeted research further demonstrates the company’s commitment to evidence-based innovation and public health impact.

Impact of Academic Collaboration

The Prebiotic Company’s academic collaborations have become a cornerstone of its success having:

• Validated scientific claims, establishing the credibility of ió products in both retail and healthcare markets.
• Accelerated innovation, guiding new product development such as ió sachets and future healthcare applications.
• Enhanced investor confidence, resulting in sustained funding and global growth.
• Strengthened consumer trust, differentiating the brand in a crowded wellness market.
• Provided mutual benefits for academics and students through real-world research, skills development, and public engagement in Food Science.
• Contributed to winning Scottish EDGE funding and the World Best Drink Innovation Award
• Played a direct role in attracting new investment and securing international distribution agreements.
• Together, these achievements position The Prebiotic Company as a leader in the functional drinks and gut health market.

Interface’s Role

Interface has been instrumental throughout The Prebiotic Company’s innovation journey. From the initial introduction to GCU in 2022 to continued advisory support connecting the company with further academic partners.

 Interface has:

• Facilitated access to expertise and facilities essential for scientific validation.
• Supported the translation of research into commercial outcomes, bridging the gap between academia and industry.
• Enabled multi-institution collaborations that underpin ongoing product development and health research.
• Helped raise the company’s profile within Scotland’s innovation ecosystem, contributing to award recognition and funding success.

Looking Ahead

The personal health journeys of the company’s founders Mohsin Laginaf, Alyssa Reid and Jay Curthan continue to drive their commitment to improving gut health for consumers through innovative products.

The Prebiotic Company continues to expand its product range and research base, driven by its founders’ shared mission to improve gut health and wellbeing through evidence-based innovation. With new studies, product formats, and markets on the horizon, the company is poised for sustained impact, supported by a collaborative model that integrates academic excellence, entrepreneurial drive, and Interface’s facilitative expertise.

In an era where consumers are more conscious than ever about the origins of their food, Scottish food and drink SMEs have a unique opportunity to stand out by showcasing the authenticity and traceability of their products.

This interactive webinar explores how micro and small businesses can harness digital tools and storytelling to prove provenance, build trust, and create compelling brand experiences. From honey to shellfish, the session will look at how traceability systems and transparent sourcing can become powerful marketing assets.

Also up for discussion will be the risks of inauthentic claims, as highlighted in recent headlines about food fraud, and how businesses can protect their reputation while building deeper connections with customers.

What You’ll Learn:

• Why provenance and traceability matter more than ever
• How to use digital tools to tell your product’s story
• Real-world examples from Scottish producers leading the way
• How to align your brand with sustainability and authenticity
• Practical steps to implement traceability in your supply chain

Who Should Attend:

Scottish food and drink SMEs, microbusinesses, producers, marketers, and anyone interested in building a more transparent and trusted brand.

An interactive workshop organised by Highlands and Islands Enterprise, that will enable you to maximise the power of metadata to transform data into narratives.

Every day Food and Drink businesses are bombarded with trend information and industry statistics, this workshop will help you identify what is relevant to you, so you can create a demand led business that uses a narrative that speaks to your target market.

Key takeaways:

· Identify top sources of metadata.

· Mining useful metadata for your business.

· Creating your own data led narrative template.

The workshop will be custom-designed around the food and drink businesses, focusing on their unique products and target markets.

Scotland Beyond Net Zero is a new research collective across Scottish Universities whose goals are to encourage and support University members to work with each other and with external partners to address environmental challenges through research, and to showcase sector-wide leadership and expertise on climate and net zero across Scottish higher education.

One of their focus areas this year is food in relation to climate and net zero. How can food systems be made more sustainable and contribute to Scotland’s climate change goals?

Join their two academic theme leads for food, Prof Rachel Norman and Prof Baukje de Roos at a networking event where you can find out more about Scotland Beyond Net Zero and connect with fellow food researchers to shape and address climate research challenges. This event is aimed at researchers from the University of Edinburgh, Edinburgh Napier University, and Heriot-Watt University.

Louise Arnold of Interface will be attending this event.

Women leading innovation in agriculture and aquaculture.

This webinar by Highlands and Islands Enterprise will showcase inspiring stories from female leaders in agriculture and aquaculture. Find out more about what innovation means and what support is available to female led agriculture and aquaculture businesses across the Highlands and Islands.

You will also have the opportunity to connect to a like-minded community and find out about future innovation events.

The 13th Scottish Fermentation Network Event will take place at the University of Edinburgh Central Campus on 7th April 2025.

Following some refreshments on arrival, a brief update on the network will be given and then an exciting mix of industry and academic presentations from current SFN members. This will be followed by an optional distillery tour and tasting event at Holyrood Distillery.

Agenda

1pm – Registration & refreshments

1.30pm – Welcome talk – Luke Johnston – Senior Upstream Bioprocess Scientist, IBioIC

Session 1
1.40pm – Omics and Biotech. Why bother? – Karl Burgess – Personal Chair of Biological Mass Spectrometry, University of Edinburgh

2pm – Cheaper Than Chicken – Martin Currie – Founder, AMYBO

2.20pm – IP-A: A pint full of intellectual property – Yann Robin – Principal Associate, Marks & Clerk

2.40pm – Sponsor presentation – María Constanza Sadino Riquelme – Senior Process Engineer, Modela

2:50pm – Refreshment break

Session 2
3.10pm – Using Scotland’s spent grains to help solve the global cocoa crisis – Andy Clayton – CEO, Fermtech

3.30pm – Production of biobased molecules to enhance drought tolerance in plants – Josephine Giard – Postdoctoral Researcher, Heriot Watt University

3.45pm – Accelerating R&D: reducing cost improving product recovery with AI Bioprocess Simulation Software – Rafael Boni – Bioprocess Engineer, New Wave Biotech

4pm – Wrap up of main event – Luke Johnston – Senior Upstream Bioprocess Scientist, IBioIC

Main event ends

4.30pm – Whisky tour & tasting (Holyrood Distillery). Note – distillery is a 10 minute walk from 50 George Square venue.

6.15pm – Tasting concludes

Note – tasting will last between 1 hour 15 mins to 1 hour 30 mins.

Food and Drink Federation Scotland’s Reformulation for Health Programme, in partnership with Food Standards Scotland, is hosting their “Celebrating Innovation and Reformulation for Health” event on 12 March at Dynamic Earth in Edinburgh. This event is a must-attend for food and drink manufacturers looking to stay ahead of public health needs, regulations, and consumer trends.

The Minister for Public Health, Jenni Minto MSP and the National Chef of Scotland, Gary Maclean, will provide the keynote speeches – sharing insights on the importance of reformulation for Scotland’s population health.

This event is about celebrating the fantastic work of Scotland’s food system in making products healthier and empowering manufacturers to adapt to future pressures. As nothing stays still for long, this event will help the industry navigate health legislation targets and growing consumer trends for health.

Learn from experts such as Food Standards Scotland, The Knowledge Bank, Kantar, The Food and Drink Federation and a range of food manufacturers and ingredient producers as they share their insights on the latest reformulations and innovations that are shaping the future of healthier food.

Whether you’re a food manufacturer, ingredient producer, researcher, student or stakeholder interested in the topic, this event is perfect for anyone looking to stay ahead of the health curve. Don’t miss out on this fantastic opportunity to celebrate the advancements that are improving the health of Scotland’s products and people.

Interface will be exhibiting at this event come along and speak to colleagues Louise Arnold and Nicola Brookes.

Online Workshop supporting food and drink businesses at the start of their journey and considering engaging with retail, wholesale and large customers.

Delegates will benefit from insight into the practicalities of trading with larger customers and some of the tactics to set them up for maximum efficiency, profitability and success. Often, we focus on securing the sale with the customer but what comes next and how can we sustain these relationships for the long term?

Larger operators are often reluctant to trade with small businesses, perceiving them as lacking infrastructure and resource to trade efficiently. This workshop will help navigate and simplify these early interactions, instilling confidence in both customer and supplier.

This session is designed for SME’s who are not currently trading with or who are considering trading with larger customers. Key takeaways will involve.

· How to manage and exceed customer expectation

· Ensure your business is easy to trade with

· Efficiencies in supply chain and dispatch to simplify trading

· An understanding of possible compliance requirements mandated by larger customers

· Practical tips for sustainably scaling up and meeting growing demand.

Revolutionising gluten-safe food production

Background

Prozymi Biolabs Ltd, an Edinburgh based biotechnology start-up was founded with a mission to revolutionise gluten-free food production. With a significant portion of the UK population affected by gluten-related disorders, including coeliac disease, gluten sensitivity and IBS, there is an increased demand for gluten-free products. However, existing gluten-free options often lack the taste, texture, and nutritional value of traditional gluten-containing foods, posing challenges for consumers.

Scientists from Prozymi Biolabs are testing a new enzyme technology that degrades gliadin, the protein that causes food sensitivities.

The Journey

Since its inception in early 2021 Prozymi Biolabs has experienced rapid growth and made a significant impact in the biotech world – more specifically in gluten-safe technology.

Co-founders Ioannis Stasinopoulos and Andreas Andreou were awarded their PhD’s at the University of Edinburgh and came up with the idea of developing a pioneering method of making gluten-safe bread while baking sourdough bread in their spare time. Receiving seed funding through the University of Edinburgh’s Data Driven Entrepreneurship program, which supports high growth start-ups associated with the university, gave Prozymi Biolabs the kick-start required to embark on their journey revolutionising the gluten-free bread experience.

Following an introduction via the student enterprise team at Edinburgh Innovations, Louise Arnold, Business Engagement Executive at Interface, has supported the Prozymi Biolabs team since they started, helping them navigate the academic research and development landscape, making relevant connections into universities, support networks and funding.

Some of these connections and projects include:

• Queen Margaret University and the SRUC Thrive Programme in support of product development, planning, marketing, pitching, nutrition, food legislation and access to general business support information.
• The Industrial Biotechnology Innovation Centre (IBioIC) Accelerator Programme, to guide and assist them on best practice, direct innovation support and peer to peer learning. They continued to collaborate with IBioIC, through the scale up of the gliadin-degrading enzymes using IBioIC’s scale up facilities at Heriot Watt University.
• Two projects with University of Aberdeen’s Applied Health Science students: one to identify the causes behind gluten disorders, the parts of gluten responsible, the key symptoms, diagnostic methods, and potential treatments used. And the second on gluten awareness, researching gluten-related topics such as gluten intolerance, celiac disease, and gluten-free diets analysing data collected to identify patterns, trends, and key insights regarding gluten-related issues.
• A collaboration with University of Stirling’s Business School students on developing marketing strategy and market and competitor analysis.
• A partnership with the Proteomics and Metabolomics Facility at the University of Edinburgh’s Roslin Institute, funded via the Healthier Products Innovation Fund, allowed Prozymi Biolabs to use their mass spectrometry equipment to develop a robust process for sequencing and characterizing gluten-degrading enzymes. This collaboration enabled the identification and expression of candidate enzymes, with a focus on specificity and efficiency in degrading harmful gluten peptides while preserving the integrity of bread’s texture and flavour.

The Benefits

Prozymi Biolabs are creating employment opportunities, generating collaborations with university facilities and provide experiential learning opportunities for students through Interface support. The project outcomes could yield multidimensional benefits in the future as follows:

• Social: Consumers will benefit from high-quality gluten-free products at lower prices, making them affordable for low-income social classes.
• Economic: The low production cost of gluten-free products made with their technology will alleviate NHS financial burden for prescribed goods to coeliacs and help products of those higher in the supply chain, such as local wheat and barley suppliers to reach the gluten-free market.
• Environmental: Reduced reliance on imported naturally gluten-free materials, used for existing gluten-free products, will minimise transport fuels and align with government priorities for carbon footprint reduction.
• Political: Support the government’s strategy for locally sourced wheat and barley grains to increase nation’s self-sufficiency and resilience.

Benefits to Prozymi Biolabs

• Collaboration has fostered an innovative environment, leading to the development of a Minimum Viable Product (MVP) through identification and characterisation of the gluten degrading enzymes. This has also enhanced overall productivity within the company.
• By pooling resources and expertise across the university networks, has led to increased R&D efficiency, cost savings and faster project completion. The collaborations have improved Prozymi Biolab’s market position enabling the development of cutting-edge solutions, while increasing their market valuation.
• Potential applications in brewing, animal feed, and pharmaceutical industries.
• This innovation has also led to the selection of Prozymi Biolabs for IBioIC’s Biotech Innovators incubator, University of Edinburgh’s Venture Builder Incubator, Barclay’s AgriTech Bridge program and Carbon 13 Venture Launchpad program opening avenues for further academic and research collaborations.
• Awarded Innovation of the Year at the Scottish Knowledge Exchange Awards 2024.

Benefits to Academics

• The partnership has provided the University of Edinburgh’s Proteomics & Metabolomics Facility with an opportunity to apply analytical chemistry tools in the food sector.
• Collaborating with the organisation has opened additional funding opportunities for the universities, allowing for expanded research capabilities.
• The collaboration has offered students the chance to engage directly with industry, enriching their learning experience and professional development.

Next Steps

Prozymi Biolabs’ innovative approach to gluten-free bread production has the potential of transforming the food industry, offering consumers high-quality gluten-free products with improved taste, texture, and nutritional value. Through collaboration with academic partners and participation in incubator programs, the company is poised to further advance its research and development efforts, paving the way for a new era of gluten-free innovation.

Next steps for Prozymi Biolabs include:

• Continued collaboration with the University of Edinburgh’s Proteomics and Metabolomics facility and Edinburgh Genome Foundry has resulted in an established pipeline for screening and expression of gluten-degrading enzymes which could be further developed to generate new promising candidates in the future for the needs of beer, pharma, or animal feed industries.
• New academic collaborations with Queen Margaret University Scottish Centre for Food Development and Innovation, to provide equipment and expertise for small-scale proof-of-concept gluten-free bread production; the School of Physics of the University of Edinburgh for potential collaboration for testing the rheological properties of initial gluten-free bread batches.