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Innovation, new ideas and emerging technologies in the world of food are constantly being explored and developed across a wide array of fields, disciplines, topics and specialities. However, engagement between the wide range of different subjects in which food features is often limited.

This conference will open up inter-disciplinary boundaries and blind-spots, focussing in particular on what innovation looks like and means across different areas of study involving food.

In inviting all those interested in and engaged with food to discuss what’s considered new, progressive and important from different perspectives, the conference seeks to inspire fresh thinking and improve our understanding of how food works not just in different sectors, but in the world as a whole.

“Being Innovative about Food Innovation” is a two-day event that aims to bring together a diverse community of individuals engaged with researching, studying and working with food. It’s not a standard academic conference, in that it seeks to both champion and challenge different ideas about innovation, inviting contributions in a variety of formats as a means to broadening and improving our thinking on one topic. Whether you are an academic, a researcher, nutritionist, dietitian, chef, cook, food provider, food organiser, food scientist, food educator, agronomist, grower, food producer, brewer, fermenter, marketer, communicator, government official or student, this conference offers a unique opportunity to connect, share knowledge and gain insights not just into the latest trends and breakthroughs in the food sector, but to consider different concepts of what innovation and progress mean.

Howell Davies, Interface’s Head of Strategic Programmes & Funding will be presenting on “How do you define Innovation for the Food & Drink Sector?”

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Improving gut health for consumers through innovative products like ió fibrewater.

Background

After transforming their own health with prebiotics, three friends, who personally experienced gut related health challenges founded The Prebiotic Company Ltd and launched ió fibrewater, the UK’s first prebiotic, fibre-infused water in May 2022. Their vision is to lead in the creation of gut health drinks and food products, leveraging the symbiotic relationship between prebiotics and probiotics to enhance gut and overall health.

Prebiotics, specific dietary fibres, play a vital role in nurturing probiotic bacteria, which collectively support gut health and overall well-being. With over 4,000 research papers demonstrating the benefits of prebiotics in supporting the immune system and reducing the risk of type 2 diabetes, obesity, cardiovascular disease, and colorectal cancer, as well as improving mood and sleep, ió fibrewater delivers 100% of the daily intake of prebiotics and 20% of an adult’s daily fibre intake.

The Challenge

The company’s collaboration with Glasgow Caledonian University (GCU) aimed to validate 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 Solution

In meeting with several different academic partners identified by Interface, Dr. John Butcher and Dr. Ryan Kean from GCU proved to be ideal academic partners, possessing the necessary expertise and enthusiasm for the project. 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. Working with a newly launched, novel, prebiotic drink was an excellent opportunity for the student, providing a meaningful project as part of a larger piece of work.

The funding received for this collaboration allowed the purchase of key strains of probiotic bacteria, which now form part of the GCU bacterial culture collection to be used in future teaching and research projects at both undergraduate and postgraduate levels. The project also led to the development of lab methods that will translate to future projects. In addition, these strains have been utilised in public outreach activities including school visits and open evenings for the promotion of Food Science.

The collaboration yielded significant findings, which were released in November 2022 on GCUs social media platforms, 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.
GCU’s research findings are currently guiding the development of new product variants to add to the ió fibrewater product range.

The Benefits

Company Benefits

Academic Benefits

Next Steps

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 like ió fibrewater.

Then why not join this SRUC event which will showcase the breadth of their food & drink activities from product development & innovation to industry-focussed research, consultancy and education. From meat, fish & plant-based protein, food security, processing production, emerging technologies, & political drivers, to innovative food & drink product development – food & drink is very much a focus at SRUC. If you’re a food & drink business this event will give you a better understanding of how SRUC / SAC Consulting can help you and will also showcase some examples of products that we have helped to develop.

Opportunity North East will join SRUC at this event and provide an update on the transformational SeedPod project that is currently under construction at SRUC Craibstone. It has been developed with industry and partners and has been set up to grow the food and drink manufacturing sector in the region and nationally. Seedpod’s facilities and support programmes will put businesses at the forefront of innovation, productivity and sustainability, increasing high-value exports and creating new jobs. It will help businesses and the sector deliver low-carbon production and contribute to net-zero goals. SeedPod is due to open in late 2024 and is co-funded by ONE, the Scottish and UK Governments and is a key industry innovation project within the Aberdeen City Region Deal. SRUC is a strategic delivery partner in the project and is providing the site for SeedPod on its Craibstone campus.

SRUC welcomes this development on its Craibstone campus given its alignment to SRUC’s strategic growth strategy and food & drink expertise.

Lunch will be provided between 12:30pm – 1:30pm

 

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The Food and Drink TechHUB Business Support are running a FREE online Workshop on “Green Marketing”. The free 3 hour interactive workshop will Include sessions from four experts on sustainability, marketing and messaging for the food & drink industry. There will be plenty of interactive elements, loads of time for Q&A and some 1on1 virtual time with the experts. The workshop will take place on Wednesday 31st January 2024, 10am – 1pm TechHUB Green Marketing

With Environmental, sustainability and carbon messaging becoming even more important to the consumer, it’s critical that your business gets the right messaging and you make the best possible decisions to be more sustainable.

It’s crucial that in doing so, you avoid green-washing, avoid using banned terminology, avoid fines and that you provide a true and authentic picture of your business’ sustainability. This interactive virtual workshop will help cut through the confusion and help you to get it right.

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A“Cane to Cask” rum producer with a commitment to sustainability and a focus on high-quality raw materials, Matugga aims to leave an indelible mark on the international drinks marketplace.

Background

Husband and wife team, Paul and Jacine Rutasikwa, co-founded the Matugga Distillery in 2018, and were one of the first in the UK to produce rum from scratch. Based in Livingston the Matugga Distillery produces a multi-award-winning range of handcrafted spirits with distinctive character and flavours which are distributed across the UK and Europe.

The company is also developing a sugar cane estate on family land in Uganda that will employ and train local agricultural workers. By harvesting cane from its family land and converting it into high quality distilling molasses the company will become a “Cane to Cask” rum producer. With a commitment to sustainability and a focus on high-quality raw materials, Matugga aims to leave an indelible mark on the international drinks marketplace.

Matugga’s initiatives detailed below, supported by Interface’s introductions to academia and various funds, showcase the distillery’s commitment to sustainability, innovation, and social responsibility.

The Challenge – Pot Ale Utilisation

A pressing issue for Matugga is the management of liquid by-products, a challenge since their inception in 2018. Facing escalating disposal costs and a potential surge in liquid volume due to expansion plans, Matugga partnered with Heriot-Watt University. Through the Food & Drink Net Zero Challenge Fund, they explored sustainable alternatives for pot ale, including potential uses in animal feed and biogas, offering additional income streams.

The Solution

Heriot-Watt University’s research looked into characterizing Matugga’s pot ale, proposing solutions that added value while considering the environmental impact. The exploration encompassed biogas, feed/food applications, and new product feedstock potential. The goal was to create a sustainable value chain for pot ale, akin to Scotch whisky distillers.

The research led by Heriot-Watt University provides Matugga with a sustainable solution for pot ale, aligning with their commitment to environmental responsibility. This breakthrough has far-reaching implications for both Matugga and the wider Scottish rum distillery community.

The Benefits

A potential path has been identified which can enable Matugga to return their pot ale into the value chain similar to how Scotch whisky distillers can, ensuring sustainability.

This not only benefits Matugga’s expansion plans but also holds promise for other current and future Scottish rum distilleries.

Overall Impact

Interface have been instrumental in assisting Matugga Distillers with several other research and development opportunities which include:

Matugga’s initiatives, supported by Interface’s introductions to academia and various funds, showcase the distillery’s commitment to sustainability, innovation, and social responsibility.

Matugga Distillery’s journey is a testament to the power of collaboration, innovation, and sustainability in the spirits industry. Through strategic partnerships and leveraging Interface’s support, Matugga has not only overcome challenges but has emerged as a leader, setting new standards for environmentally conscious and socially responsible distilleries in the UK.

The Net Zero Food & Drink Challenge Fund

The Net Zero Food & Drink Challenge Fund was launched in FY2022/23 by Interface and the Scotland Food and Drink Partnership to support businesses to accelerate their journey towards Net Zero utilising the knowledge base across Scottish Academia. It funded 17 projects of up to £10k each.

Projects were carried out between businesses and academia to improve their environmental credentials through the sustainable measures and learnings taken as a result of their projects. Type of impacts have varied from CO2 Capture, CO2 reduction, Energy Reduction and renewable energy benefits, alternative uses and adding value to waste, and sustainable farming techniques.

Aquaculture UK is the UK’s largest meeting place for aquaculture professionals.

Meet the companies driving infrastructure, farming technology and equipment forward. You’ll discover real-time solutions that boost production and profitability. And take away key insights on sustainability, welfare and environmental challenges.

Join your industry on 14-15 May at Macdonald Aviemore, Scotland, and share ideas to define the future.

Find out more and register.

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Are you a seafood, farming or food and drink processing business? Is your organisation facing challenges and keen to discover more about how 5G technology can be used to manage records, improve camera video feed, remote monitor equipment and reduce time for machinery maintenance and more?

Opportunity North East (ONE) and The Scotland 5G Centre (S5GC) are hosting ‘5G Unwrapped: For Food, Drink & Agriculture Businesses’ at ONE Tech Hub on Tuesday 30th January from 12pm-3pm.

Hear from ONE and Scotland 5G Centre about the opportunities, facilities and support for businesses like yours. Listen to those who have embarked on a journey to implement 5G into their operations to solve everyday business challenges.

5G could help your organisation and enable:

Gain valuable insights and directly meet the people who can help with your upcoming journey and its challenges. Network with like-minded people in the digital and food and drink sectors and discuss how investment in technology could be implemented in your business.

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Do you have an innovative product or service that could transform the dairy sector? Do you have technology that is transferable to dairy but need the right industry partner? Do you have an idea for a new dairy-based food or drink but need support and expertise?

The Digital Dairy Chain can help facilitate and fund all of the above and much more!

Join Digital Dairy Chain on Thursday 7th March in Dumfries for the opportunity to network with industry experts, find collaboration partners and hear directly from the businesses and people helped so far.

Everyone connected to or interested in working within the dairy supply chain is welcome.

A day to be informed, to network and collaborate!

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The call for action to address diet related illness has never been stronger. But what can Scottish food and drink manufacturers do to play their part? And how might policy and consumer demand shape that action?

With change on the horizon, we want Scottish SME manufacturers to be ready.

This showcase event at Dynamic Earth, Edinburgh, brought to you by the Food and Drink Federation Scotland and Interface is bringing together the industry experts who can answer these questions, and help manufacturers make informed decisions about reformulation. Know what industry support is available, decide which consumer trends and policies will fit with your brand, and learn about the options for reformulation from ingredient experts.

The speaker line-up includes:

You will hear from some of these funded projects as well as the latest consumer trends and policy insights. There will also be time over coffee and lunch to meet exhibitors and network with other companies currently looking at similar opportunities and challenges.

The Reformulation for Health team hosted by FDF Scotland enable and support activity to get healthier, reformulated products on to the dinner table. Interface connect businesses with academia and the two organisations have developed and delivered a range of funds focused on creating healthier products in line with public health targets.

There’s still time to register for next week’s event please contact nicola.brooks@interface-online.org.uk