Macphie Limited

BioMara is a UK-based biotechnology startup building a cascading biorefinery platform utilising UK-sourced ocean-farmed seaweed biomass. Following a zero-waste approach, BioMara will utilise a residual biomass stream to produce an affordable and sustainable fortifying-functional food ingredient for common foods, which is rich in minerals, protein and fibr...

The SALT-SUST project is a collaboration between Queen Margaret University and several food companies (Macphie, Bells, Baxters, Peacock Salt, Shoda Sauces and Tai Hua). The project proposes a game-changing solution to significantly accelerate the reduction of salt consumption in the UK and its dramatic impact on health and the NHS. The strategy is based o...

The REMAC project aims to demonstrate the 30% reduction of sugar and or fat and the addition of fibre to confectionary, bakery and sauce products. This will be achieved through the use of highly functional natural cellulosic materials produced from root vegetable sources as substitute for the sugar or fat. The success of this project will make a significa...

To support new product development through the identification of mimetics for egg, butter, cocoa, and milk proteins in formulated foods and development of production processes.

Strengthening Food NPD Experimental Design: A collaborative project between Macphie of Glenbervie and Robert Gordon University's to strengthen experimental design in evaluating new food products during the NPD process.

Macphie partnered with Heriot Watt University, Department of Mechanical Engineering, to develop a world-first technology with potential to significantly improve product quality, process energy efficiency and sustainability of industrial bakery and cooking processes. The technology applies ultrasound in an innovative way to control the physical properties ...

To develop new and cost optimised liquid food glaze products via improved understanding of the mechanisms and chemistry which determine glaze product performance.