Spg Innovation Limited

SPG Innovation and the University of Leeds are investigating the digestibility and gut health of a range of creative and considered plant-based ingredients.

SPG Innovation investigates the commercialisation of know-how and IP generated through Innovate UK support in novel expanded food products.

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...

The global market for plant-based foods with considerably low greenhouse gas emissions is expected to increase considerably to £13 billion by 2027\. This is largely fuelled by the growing public awareness for environmental sustainability and the contribution of food production to the climate crisis, food related health concerns associated with red meat co...

**This project seeks to create innovative food products from the biomass considered waste in the plant based food sector.**

The project aims to research the feasibility of upcycling a by-product from the oat milling process into a higher-value food ingredient. Our research will focus on different processing technologies that produce functional insoluble dietary fibres for human consumption. It is well known that we lack enough fibre in our diets, and there exists an opportunit...

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...

SPG Innovation and the University of Nottingham will demonstrate the commercial viability of a novel salt reduction ingredient which will maintain the saltiness perception for consumers whilst reducing the overall content of sodium in food product.

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SPG Innovation and the University of Nottingham seek to develop and demonstrate the commercial viability of a novel salt reduction ingredient which will maintain the saltiness perception for consumers whilst reducing the overall content of sodium in food product.