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 emissions reductions to the food and beverage sector through the use of green hydrogen. The feasibility study will investigate deploying dual fuel boilers at Quorn's main manufacturing site near Billingham to meet the facility's growing heating requirements. Quorn is a meat alternative company that uses fermentation to extract mycoprotein from a naturally occurring fungus, resulting in 90% lower carbon footprint compared to alternative meat products. As part of Quorn's mandate to achieve net zero GHG emissions at all manufacturing sites by 2030\. The results of the study could be used to decarbonise heating operations at other food manufacturing facilities across the UK. Protium, a UK green hydrogen developer will lead the overall project and will be supported by Petrofac, an engineering company that will undertake detailed technical feasibility work, and Quorn, who will provide information about the site's processes. The mHycoprotein feasibility study is an important step towards demonstrating the commercial and technical viability of hydrogen boilers at a food manufacturing facility, which could pave the way for additional installations across the UK. [0]: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/651970/food-and-drink-decarbonisation-action-plan.pdf

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.

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.

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 the compounds. The proposed project is designed to generate the technical knowledge for extraction, purification & concentration of C&Is & evaluation of effectiveness through testing in chilled & ambient processed food systems. This project is innovative in that, if successful, it will be the UK's first major source of new natural preservatives, likely to be widely used, especially where reduction in salt & sugar may lead to shelf life & food safety issues. The use in food systems will support public health initiatives - weight management, salt & sugar regulation, and progression towards a circular economy via the reduction in food waste, supporting business sustainability and innovation strategies.

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 low 50% of the paddy weight, with 50% of waste by-products consisting of rice brokens, husk hulls and bran that are currently under utilised. The objectives of the project are twofold: firstly develop a higher efficiency and lower energy milling process that will significantly reduce rice brokens during milling and increase total rice output. Secondly, optimise the by-products available from the improved milling process to re-process rice bran into highly nutritious food ingredients and process rice husks into rice husk ash for re-use in the construction industry.

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 called 5' Nucleotides & Glutamates (NAGs) and some rare sugars. These have been evaluated for use as a component of natural flavouring systems and have been found to be effective as a salt replacer and taste enhancer in savoury vegetarian foods, potato crisps and soups. Other applications have not yet been tested due to unavailability of NAGs in sufficiently large (kg) quantities. The proposed project is designed to evaluate a cost effective way of concentrating the effluent and using enzymes to maximise the NAGs to deliver a highly potent flavouring system. The NAGs can then be used as part of a flavouring system or to reduce added salt in a number of foods. This project is innovative in that, if successful, it will be the UK's first major source of NAGs that are not from a yeast based origin.

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 efficiently pre-congeals and sets the meat while RF delivers the final heating step as energy efficiently as possible. The new production process will offer significant advantages which will be piloted in a factory in the project: -Continuous processing, with meat product cooked in-line/ in-pipe. Significant production and labour savings. -Significantly faster cooking with lower energy use with equivalent microbial inactivation. Energy cost savings. -Very rapid thermally controllable, rapid start up and high production flexibility, good suitability for factory use. Combining the two emerging technologies will enable them to complement each other overcoming some limitations with each and will realise a very efficient and marketable new process.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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 (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

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. Outputs of the project will be a significant reduction in manufcaturing footprint, reduction in enrgy use and reduction of the overall water consumption of our process as per FDF guidelines. Other outputs for our partner will include increased understanding of how microwaves interact ina continous process with a range of viscous food materials

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 producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food and pharmaceutical formulations with environmental, health and economic benefits for society.

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 production process. Ultimately this may allow the production of mycoprotein to be carried out using other types of sugars, that the naturally occuring fungus used for the production of Quorn can utilise for production of high quality protein. This means that the production of Quorn will be less affected by price-spikes on global food markets and also will allow Quorn production to further reduce carbon emissions during production, by creating better supply chains leading up to production.

Consumer insight based development of ingredients and products to aid the reduction of meat consumption. This project will look to understand the psychology of consumers with regard to meat and replacement of meat in meals. Based on the consumer insights ingredients and new meat alternative products and meat hybrid products will be developed that meet the needs of omnivores whilst not compromising on taste and mouth feel. Intervention studies will look at the effects of meat replacement notably cardiovascular, weight management benefit. As a result it is envisaged that new non meat protein products and ingredients will be commercialised whilst development of a new hybrid meat non meat category established. New communication tools and channels will be developed to ensure the benefits of reduced meat consumption are effectively communicated to consumers and disseminated .

The processing of food materials for the consumer market results a variety of surplus or waste streams, which currently have low value uses, for example for animal feed, or for anerobic digestion. The project will focus on the innovative recovery and transformation of wet perishable process streams, such as peel, stalk, grain, and fruit waste, into higher value functional and textural ingredients for incorporation into food products. Outcomes will demostrate exploitation rather than simple management of food waste, of strategic importance for security of food supply, also delivering direct commercial benefit. Technological solutions will be developed for stabilisation and manipulation of biproduct materials frok key selected feedstocks, supported by a consortium with synergistic skills, representing the full supply chain.Investigations will involve innovative coupling of process steps and novel combination of transformed materials from different sources.

Recent governmental and sector initiatives call for more efficient processes in manufacturing including reducing waste streams and water consumption. The project aims to characterise the waste stream from our large scale bioreactors and assess and implement suitable waste recovery and water recycling technologies that will reduce the overall water consumption while recovering added value, natural ingredients that could be marketed and supplied to the food ingredient and related sectors. Outputs of the project will be a significant reduction of the BOD of our effluents, commercialisation of high value ingredients and reduction of the overall water consumption of our process as per FDF guidelines.

Obesity is a major health challenge facing the UK. The main factors are a combination of diet and lifestyle. There is a wealth of evidence to show that consumers will not choose healthier foods and drinks that have inferior taste and mouthfeel to the less healthy equivalent. Thus delivering less energy dense products with the same taste and flavour that consumers expect, along with lifestyle changes help reduce incidence of obesity. Food emulsions and foams in which the fat is mixed with air or water to form small droplets or bubbles are a way of reducing the fat content but maintaining the mouthfeel. Ingredients that allow smaller stable foams and emulsions will help reduce the fat content further. Some modified proteins have been shown to be highly effective in both stabilising oil in water emulsions and producing highly stable foams. This project will evaluate a range of commonly available proteins that have been modified, in a controlled way to improve their emulsifying and water binding properties in oil/water emulsions delivering potential fat replacement. The modified proteins will be screened for the functional properties, evaluated in product formulations and tested for their sensory delivery in model products. The most promising candidates will be incorporated into low fat , clean label, aerated foods as a way of reducing the fat content whilst maintaining the product eat experience.

To perform a gap analysis and undertake operational developments for ongoing reduction of the carbon footprint to align the company with international standard PAS 2050.