The development of lower fat breadcrumb coated retail fish products, with the texture and flavour of fried fish and with an enhanced omega-3 (LC-PUFA’s) content
64,431
2016-09-01 to 2020-02-29
Collaborative R&D
The development of lower fat breadcrumb coated fish products that replicate regular fried breaded fish in
flavour, texture, and appearance. With success the products will contain 30-50% less oil and will also be
enhanced with omega-3 (LC-PUFA’s) rich fish oils, sustainably sourced from by-products in our supply chain.
The University of Hull and AAK (UK) Limited
2015-05-01 to 2017-04-30
Knowledge Transfer Partnership
To innovate and launch a range of reduced fat and clean label 'next generation' products across the product range. These reduced fat, additive-free products will enhance nutritional appeal to consumers and benefit wellbeing and choice.
The University of Hull And Aarhuskarlshamn UK Limited
2011-10-01 to 2014-03-31
Knowledge Transfer Partnership
To develop understanding of the crystallisation and resultant physical properties of vegetable oils and emulsions for application in advanced bakery fats and cosmetic ingredients production.
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