Marlow Foods Limited

The UK Food & Drink sector consumes circa 24TWh of energy annually, accounting for around 9 million tonnes of CO2 or 1% of all UK [emissions][0]. Approximately 80% of the direct emissions from food manufacturing result from high heat requirements from drying, baking and evaporation operations. The mHycoprotein Project focuses on delivering significant emi...

To develop an interrogatable Development Dashboard based on characterisation of the proteome, to inform bio - strain and process improvements that enable new product developments that meet existing regulatory conditions and open up new markets.

Building on the successful outcomes of the initial Enhanced Rice Milling Project (102755) an Extension For Impact Project was granted to facilitate six-month in-country (India) pilot field trials for rural rice milling and the rural manufacture of AACM concrete products.

Natural food preservatives to extend the shelf life of processed foods are increasingly important in the provision of food safety in sugar & salt limited recipes. Iminosugars (C&I) are valuable products which have been shown to provide a natural preservative function in foods. Potato manufacturing process generates out of spec potatoes, known to contain t...

Achieving optimal efficiency in the post harvest handling and processing of rice is a ubiquitous challenge for India's agri-food sector. Rice is the staple food of 65% of the population and India, is the world's second largest producer. It produces 103MT pa and exports 12MT of this. However, on average, head rice return in post production handling is a lo...

There is widespread concern about levels of salt consumption amongst UK consumers. Reducing salt (NaCl) content is often achieved by adding potassium salt (KCl), but this is inherently bitter, cannot be added in large quantities and has it's own health risks. The Quorn manufacturing process generates a water based effluent (Centrate) containing compounds ...

This project proposes to develop the use of Ohmic (OH) and radio frequency (RF) heating for the continuous production of cooked ham, chicken and turkey meat to be either subsequently sliced to make sandwich filling or packed as joints/logs. These cooking methods are both direct volumetric heating technologies which deliver energy very efficiently. OH effi...

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (produc...

To research, develop and implement an in-house nutritional behavioural change capability focused on overweight and obese consumers, in-order to support sustained modification of consumer behaviour towards healthier food choices offered by Quorn.

Recent governmental and sector initiatives call for more efficient processes in manufacturing including reducing energy usage and water consumption. The project aims to use a new method of heating to cook Quorn products with a concomitant reduction in energy use, water consumption and intensification of the process by streamlining and close coupling. Outp...

Food scientists at Heriot-Watt University have reported that proteins extracted from the Quorn fermentation process could be used to replace less sustainable proteins in food and biomedical applications animal proteins, as well as fat replacers. The researchers and Marlow Foods (producer of Quorn) team up again, this time to assess the feasibility of prod...

The production of high quality protein with a low carbon footprint is essential to the future global food security. Mycoprotein is a healthy alternative to meat and has a lower carbon footprint than chicken production. Through this project, this will be improved still further, by reducing the dependence on a single type of sugar, utilised during the produ...