Baker Perkins Limited

SPG Innovation Limited, The University of Leeds and Baker Perkins Limited are exploring the feasibility of developing new products for the protein sector. This project will explore the boundaries of current low emission processes for texturizing proteins and the feasibility of alternative technologies to produce alternative proteins in support the UK's ca...

SPG Innovation, Baker Perkins and the University of Leeds, will develop sustainable ingredients for the plant-based food market. Meat free textured vegetable proteins is a market which is beginning to gain traction and widespread growth is predicted over the next 5-10 years as consumers become more health and environmentally aware. This project aims to ad...

Correlativ and Baker Perkins are facilitating the paradigm shift of current oral solid dosage manufacturing from batch process, to continuous. Quality-by-Design, endorsed by the FDA and implemented in the process, will result in waste, water and energy demand reductions. An intelligent process controller will automate the process and facilitate remote dat...

There is increasing demand in the UK and elsewhere for protein-rich meat substitutes that have the appearance, texture and taste of real meat products. This growth in demand is driven primarily by consumer concerns about the impact of meat production on the environment, leading many to look for ways of reducing meat consumption without compromising on nut...