Truth is as “foreign” as most of these dishes can be, many have deep cultural underpinnings, some of them the side dishes of famous feasts and the tables of kings.

A sustainable future We're working to accelerate the UK’s transition to a low-carbon, productive economy by cutting UK household emissions, and reducing skills mismatches in the labour market. The UK Food Valley is building strongly on this fantastic foundation to attract further investment from the UK and overseas as we use innovation to transform the UK food chain and drive investment. If you have a food innovation investment idea or are looking to locate your business into the heart of the UK Food Valley, visit our website or contactHalina Davies for more information.

Our work will build on the previous Innovation Sweet Spots project, which investigated green technologies with the potential to decarbonise home heating. This time we also plan to explore further datasets and foresight techniques for making sense of our findings. This Innovation Sweet Spots project will support the mission’s goal of halving the incidence of obesity in the UK by 2030 by providing insights about emerging food innovation that could help us reach this goal. Since 2016, over £70m has been invested in the South Lincolnshire Food Enterprise Zone , University of Lincoln Riseholme Campus, Bishop Burton Showground Campus and the Lincolnshire Institute of Technology. In addition, over £60m of new industry-linked innovation projects have been initiated over the same time period, with more to come. In 2022 we will see the opening of the Centre for Food and Fresh Produce Logistics, part of the Boston Town Deal, and the new hub building at the South Lincolnshire FEZ with space for 30 SMEs to work alongside the university and industry cluster to accelerate their growth.

From delivery bots to chat bots, Just Eat has consistently placed the tech in food tech. Now the FTSE 250 food delivery giant is looking to propel new food tech start-ups Food Tech Innovation into their growth phase with another round of its food tech seed programme. EIT Food develops a digital food supply network with consumers and industry as equal partners.

Transforming Food Production Challenge

“The industry needs only look to the automotive sector where each car produced on a line has already been sold and is unique with a plethora of customised options. High levels of digitisation and automation have made this economically viable,” says Alexander Hill, co-founder of Senseye. Provenance have recently used blockchain tech to design one of the world’s first interactive certification marks for the Soil Association. Hover a smartphone over the mark and you get live information gathered throughout the product’s journey from farm to supermarket, with key data stored on the electronic ledger.

Last year saw 3,200 attendees from over 500 companies participating in 83 insightful events across 27 Central London venues. We had guest speakers from some of the world’s largest and most innovative food brands including Just Eat, CRU Kafe, Google Food, Tesco, The Jamie Oliver Foundation, HelloFresh, SortedFood. We’re giving exclusive access to the media, influencers, top executives in the Food Industry and Investors to see and experience some of the most innovative Food Tech and Food Products from around the globe. Set to be one of the most talked about events of the week, we’re on the lookout for pioneering companies to take part. YFood of Genius is a collaboration and innovation event for Food Tech with House of Genius.

This includes an Employer Partnerships Manager, who works with companies to provide placement and employment opportunities. We also provide advice and support on budgeting, money management and financial hardship. Whether you choose to live in halls of residence or rent privately, we can help you find what you're looking for. We have dedicated accommodation for postgraduate students available from just £160 per person per week, with bills included.

The Agri

Sarah joined the Food Innovation Special Interest Group to share and discuss challenges within food innovation and network with people with similar interests. He has over 38 years’ experience in the food industry working initially in food research and subsequently in manufacturing and distribution companies. [newline]Helen has also taught at undergraduate and master’s level and is a qualified Auditor and Mentor to the food and packaging Industry. Prior to her current role in the academic sector, Helen was a senior Technical manager with major global food companies for over 15 years.

Sure sources and stitches influencer data from multiple sources and extracts personalised recommendations using machine learning and AI. Nourish’d – Nourish’d aims to positively affect the health of society by helping companies subsidise the cost of healthy meals for their staff and deliver nutritionally balanced meals to your offices every day. EIT Food develops solutions to transform the traditional 'produce-use-dispose' model into a circular bio-economy. “Think” Fear Factor and Iron Chef combined and you have THE potentially most disgusting buffet of expertly prepared food delicacies on the planet.

New food products have to be nutritionally adequate, culturally and socially acceptable, economically accessible, as well as palatable. Moreover, new food products should aim to maintain or improve the health of consumers. Food science and technology can help address these problems by improving food production processes, including novel ingredients from more sustainable sources, and designing new highly-accepted food products.

She graduated in 2001 with a BSc Food Technology and in 2018 MSc Rural Business Enterprise from Queens University. Assionate about innovation, sustainability and driving best practice in the animal proteins industry. In her current role, she manages science-based innovation projects for a large meat processor across UK and Ireland. Humans are at the center of the food supply ecosystem, with diverse and dynamic expectations. These innovations should also consider changing consumer demographics, lifestyle and nutritional requirements. Food design is a newly practiced discipline to foster human-centric innovation in the food value chain by applying a design thinking process in every step of production to the disposal of food .

It will support ambitious projects to transform productivity and enhance environmental sustainability in England’s agricultural and horticultural sectors, whilst driving the sectors towards net zero. This challenge is supporting new ways to produce food that reduce emissions and pollution, and contribute to feeding a growing world population. The alternative protein market is projected to reach a volume of US $68,5bn by 2025, with expected compound annual growth rates above 10%.

Greater Lincolnshire now has Europe’s largest team working on agrifood robotics and opened the UK’s first 5G testbed in agriculture last year. It also has UK-leading projects on supply chain digitalisation, showcasing the Trusted Bytes project, which is addressing the administration paperwork needed for post-Brexit trade with Government partners. Past community event hosts include Bio Bean, Nutrifix, Kafoodle, Sure, Winnow, and more. Future demand for seafood will continue to be strongly driven by improved household income in many parts of the world, and from increasing awareness of the health benefits of eating seafood. This category is focused on the use of automation and robotics to boost the competitiveness of production processes or into factories.

The LDO grants planning permission on the first 46 acres for specific development related to the food industry, meaning that it is not necessary to submit planning applications for proposals. The first development at the site will be on stream by the end of the year, with work starting on a state-of-the-art dry mustard and mint milling facility, which will be operated by Condimentum Ltd, a consortium of growers. It will supply all the mint and mustard for Colman’s products, as part of a long-term deal signed with Unilever, Colman’s parent company.

One can also extract the red carotenoids present in the shells, most prominently astaxanthin, which can then be used as a nutritional and technological food additive (Kandra et al., 2012). The liquid side stream of the fish-canning industry also has potential as a source of bioactive lipids, such as polyunsaturated omega-3 fatty acids (Monteiro et al., 2018). Summary of potentially functional and nutritional food components from cheese production, meat processing, seafood processing, and plant-based food production by-products.

Innovation Partners

In this regard, food designers and chefs will have an important role in influencing sustainable and healthy eating choices by increasing the acceptability of food products, using molecular gastronomy principles. Innogusto (), a start-up founded in 2018, aims to develop gastronomic dishes based on meat substitutes to increase their acceptability. Coupled to this complex scenario, food demand is also constrained, and affected by human psychology (Wang et al., 2019). Therefore, to increase the successful integration of the solutions discussed in this paper into the diet, consumer behavior has to be considered. Finally, it should not be forgotten that food consumption is also determined by pleasure rather than just being a merely mechanical process driven by the need for calories (Mela, 2006; Lowe and Butryn, 2007). The latter concept is particularly important when consumers are expected to change their eating habits.

This led to contract R&D and technology transfer management in the microencapsulation industry, operating across diverse sectors. This included three years developing sensory tools for beverage and food quality control. In 2012 Craig set up CD R&D Consultancy Services through which he provides technical support and know-how to both mature and developing F&B businesses. Craig is a Fellow of the Institute of Food Science and Technology, a Fellow of the Royal Society of Biology and also a member of the Society of Chemical Industry, with a PhD in Plant Physiology from The University of Nottingham.

Sustainable Aquaculture, Protein Security And Ocean Health

The design concept utilizes the core ideas of consumer empathy, rapid prototyping, and mandate the collaboration of a multitude of sectors involved in designing food and the distribution of food to the space where we consume it . Brenda has over 15 years experience as a product development manager in the food manufacturing industry and has launched hundreds of new and improved products in both retail and food service within the chilled and frozen categories. Brenda holds a BA Hons in Consumer Studies with a Diploma in Industrial Studies from the University of Ulster.

• This includes for instance wearable devices for cows tracking their behaviour and nutrition.
• In a circular food system, the strategies for reducing food waste vary with the type of waste .
• Patents relating to new or improved techniques for culturing animal cells/tissuein vitro, growth media/additives, culture equipment, and methods for processing the cultured meat products could be enormously valuable.
• Led by Evogro, the ‘Production at the point of consumption’ project will research and develop the next generation of autonomous growing systems for on-site growing of high-value produce by food service operators.
• Terms and Conditions will need to be accepted before participation in the programme, if selected, and are available on request.
• Algae and microalgae are a source of nutrients in various Asian countries (Priyadarshani and Rath, 2012; Wells et al., 2017; Sathasivam et al., 2019), that can be consumed as such or as an extract.

Improving fisheries and aquaculture management is indeed crucial to ensure future generations continue to benefit from ocean resources and ecosystem services. Food and Beverage Innovation Forum has become one of food technology book list the most influential food-industry events in the Asia-Pacific region. The World Agri-Tech Innovation Summit is the stand out event with curated leaders, innovators and investors from across the AgTech landscape.

Scientists in the Edinburgh Complex Fluid Partnership specialise in understanding interactions between components in soft materials and complex fluids and how they influence product performance and manufacturing challenges. They also have expertise in working with live microorganisms within complex fluids and in developing instruments for characterising material properties. The funding will also contribute to the completion of Elemental’s demonstration plant in Devon and the development of its first UK plant at one of Europe’s leading food producers. Following the invite to participate in the programme each company will be assigned a KTN Agri-Food Mentor, to help prepare their business plan and improve their pitch.