Innovation in Food

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• Innovation in Food Drink Providing value added
  competitive advantage for Tayside companies
• Wednesday 7th November 2007

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Jamie Henderson (The Innovation Portal)

• What is Innovation?

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Jamie Henderson (The Innovation Portal)

• Funded by Scottish Executive ERDF
• University of Dundee, University of Abertay
  Dundee and SCRI
• Assist companies and academics to identify
  appropriate projects
• Small Grants Scheme
• Initial Technology Audit (ITA) - Identify
  potential opportunities and clarify objectives
• Technology Feasibility Study (TFS) more
  detailed assessment of the markets, technical
  feasibility, IP position, risk identification,
  cost returns. Identification of funding
  source.
• Assistance with applications for Government
  funded projects such as KTP, SCORE, SMART etc

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Dr Jonathan Snape Commercial DirectorMylnefield
Research Servicesj.snape_at_mrsltd.com
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Why is Food Drink innovation necessary?
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Opportunities and areas for development
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Andrew Allsebrook Food Technologist FoodInnovatio
n_at_Abertay a.allsebrook_at_abertay.ac.uk
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food innovation _at_ abertay

• Role of food innovation _at_ abertay
• Range of services available
• Case Studies
• Macphie of Glenbervie
• Scottish Federation of Meat Traders Association

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food innovation _at_ abertay

• Provide an innovation support service to East of
  Scotland Food and Drink SMEs
• ERDF financial support for eligible companies
• Based in Food and Consumer Science Department at
  University of Abertay

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food innovation _at_ abertay

• Sensory Analysis
• Nutritional and Product Analysis
• Food Safety advice
• New Product Development
• Food Styling
• Website and database advice

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Case Studies

• Macphie of Glenbervie
• Sensory analysis
• Paula Cormack Strategic Marketing Manager

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Macphie - An Overview

• The UKs leading independent food ingredients
  manufacturer, business-to-business
• Turnover 40 million, two Scottish manufacturing
  sites 300 staff
• 2000 acre Glenbervie estate includes HQ, Home
  Farm (500 pure Aberdeen Angus cattle) GAA Joint
  Venture added value meat products
• 700 years of Macphie ownership
• Dynamic global market place Bakery, Food
  Service Food Manufacturing

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Macphie - Aims and Values

• Land - Industry Community
• Independently inclusive
• Insight-led, customer driven
• Value-added business growth
• Great place to work - nurture and develop talent
• Learn from the best of the best aspire to our
  potential

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• Cake Confectionery
• Ferments
• Icings, fillings and toppings
• Dairy alternatives Custards
• Savoury snack ingredients
• Glazes
• Release Agents
• Soups

• Sweet Savoury Sauces
• Desserts
• Fruit Coulis
• Dips Dressings
• Gravies Jus
• Marinades Glazes
• Meal Components
• Butters
• Sauces
• Stuffings

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Muffins
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FIA and Macphie

• Reformulated muffin range at Macphie
• Plain
• Chocolate
• Required Sensory analysis to verify New Product
  Development work

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Project Aims

• New formulations needed to at least match
  existing recipes
• Independent comparison of Macphie product versus
  competitors
• Discover independent consumer opinions of
  attributes of the muffins

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Sensory Analysis

• Systematic method for food-tasting
• Objective measurement of product attributes
• Sensory panellists treated as Human Instruments

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Importance of Sensory

• Independent opinion of products
• Statistical analysis to show consumer trend
• Marketing of a product better targeted
• Misconceptions of a product eliminated
• Provides direction for NPD work

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Consumer Panels

• Consumer panel group of over 100 from staff and
  students at Abertay
• Can use whole range of consumers
• Focus on one group if required
• Young
• Female
• Food Preference (e.g. Vegetarian)
• Greater significance of results with larger
  numbers
• Wide range of consumers
• Age
• Gender
• Income

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Macphie Sensory work

• New formulation muffins assessed against
• Existing Recipe Product
• Competitor Product

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Attributes

• Six sensory attributes investigated
• Aroma
• Visual Appeal
• Texture
• Taste
• Aftertaste
• Overall Opinion

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Scoring

• Hedonic scale of 1 5
• 5. Liked Strongly
• 4. Liked
• 3. OK
• 2. Disliked
• 1. Disliked Strongly

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Plain Muffin Results

• Slight though not statistically significant
  differences
• Statistically, new recipe matches existing and
  competitors products

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Chocolate Muffin Results

• New recipe matches existing
• Statistically significant positive difference for
  new recipe versus competitor

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Summary of results

• Primary aim met new recipes match the existing
  products for all attributes
• New chocolate recipe outperforms competitors
  product
• Large amount of data gathered from Consumer Panel
  opinions

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Value of Results to Macphie

• Internal taste panels historically difficult
• Sensory Panel complemented field testing
• Field test proved new recipe works in application
• Sensory testing provides reassurance that product
  will be well received by end consumers

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Macphie Feedback on Process

• Very satisfactory results excellent turnaround
• Clear, concise and actionable feedback
• Output highly valuable in communicating change
• New recipe now in market - very well received

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Douglas ScottChief Executive Scottish
Federation of Meat Traders Association (SFMTA)
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Case Studies

• Scottish Federation of Meat Traders Association
  (SFMTA)
• Fat and Salt analysis
• Douglas Scott Chief Executive
• With 30 years experience as a butcher

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Role of SFMTA

• Only trade organisation representing retail
  butchers
• 450 members
• Advice on Food Safety, Health and Safety,
  Employment Law and Food Law

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SFMTA Project Aims

• Identify fat and salt content of meat products
  from East of Scotland eligible butchers
• Relate results to the Traffic Light food
  labelling system
• Compare results to others in region
• Recommendations to produce a healthier product
  without affecting sensory quality

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Pre packed Sausages
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Traffic Light System

• Designed by Food Standards Agency to aid
  consumers and food producers
• Recognised standardised system
• Adopted by several of major retailers

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Traffic Light System
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Fat and Salt analysis

• Standard Beef sausages from 23 eligible
  Butchers sampled
• Repeatable methods of fat and salt analysis
  developed
• Percentage of water in sausages also measured

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Results

• Each Butcher received their own results and their
  position within the league table
• Not made aware of competitors ranking
• The positioning of the sausages within the
  Traffic Light system also reported
• Recommendations for further work made as
  appropriate

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Recommendations

• Sausages not expected to be in the Low or Green
  light area
• Keeping out of the High category is desirable
• Recommendations to reformulate, bringing the
  product into the Medium region
• Important to maintain or improve sensory
  characteristics

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Value of Work to SFMTA

• Evidence of the state of play
• Shows what is possible
• Shows what has to be done
• Generates industry interest
• Changes Recipes
• Healthier less damned Products

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Capabilities for Commercial Research at SCRI
Gordon McDougall Quality Health
Nutrition gordonmcdougall_at_scri.ac.uk
Innovation in Food and Drink - 7th November 2007
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We are here!
SCRI
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SCRI Main Research Strengths

• Breeding of new berries (strawberries,
  raspberries, blackcurrant), cereals and potato
  varieties
• In-depth knowledge of production, harvesting,
  processing of plant-based foods
• World class facilities for analysis of plant food
  products (lipids, minerals, proteins, starch,
  polysaccharides, fibres, vitamins,
  antioxidants..)
• Proven record in providing research-based
  solutions for commercial problems

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Food and Drink Areas

• Maintenance of food product quality
• Shelf life/packaging
• Formulation/re-formulation issues
• Viscosity/polysaccharide chemistry
• Identification of processing by-products
• Identification/quantification of healthy
  components
• Improvement/maintenance of healthy components
• Through network of biomedical collaborators

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Healthy Food Areas

• Lipid analysis saturated/unsaturated, PUFAs,
  omega-FAs, vitamin E, bio-actives etc.
• Glycaemic index selection of material/starch
  analysis
• Antioxidants (polyphenols, vitamin C)
• Colourants (anthocyanins/carotenoids vitamin A)
• Low salt/replacement
• Soluble fibre cholesterol reduction
• Insoluble fibre satiety/gut health
• Plant poly/oligosaccharides for probiotics

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Sensory analysis

• Flavour, Taste Smell - Volatiles

• Texture

• Colour

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Shelf life enhancement

• Effect of modified atmospheric packaging on berry
  shelf life
• 40 days storage at 4oC
• Funded through Flexible Fund Scottish Government

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Sprout inhibition in potatoes

• The dormancy and sprouting of tubers from these
  plants was monitored at 4oC
• The tubers from treated plants maintained
  dormancy for 16 weeks in marked contrast to
  controls

Control
Treated
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Enhancing vitamin C yield in blackcurrant

• Development of physiological and agronomic tools
  for enhancing vitamin C yield in blackcurrant
• 1.2M funding over 5 years (2002-2007)
• Joint project between SCRI and EMR, Kent
• First ever systematic description of vitamin C
  accumulation in fruit
• Developed predictive genetic markers for fruit
  vitamin C (will substantially enhance breeding of
  new cultivars, currently up to 4 years for fruit)
• Horticulture LINK supported by GSK, BBSRC, HDC,
  SEERAD (now RERAD)

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Shelf life in fresh cut produce

• Additive-free treatments for shelf-life extension
  of minimally processed foods
• 160K funding over 2 years (started October 2007)
  
• Exploit plants natural defences against abiotic
  stress to enhance shelf life (up to double)
• Main crops - potato, carrot, spinach, broccoli
• Develop markers for the rational extension of
  treatments to other crops
• Scottish Enterprise Proof of Concept

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Summary

• Food and Drink Problem solving
• From farm door through industrial processing to
  shelf and beyond

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Case Study 1- BarleyBread

• BarleyBread EU consortium project on the
  possibility of producing healthier bread from
  barley flour
• Health benefits - Reduced cholesterol, increased
  antioxidants, better gut health, reduced cancer

• SCRI involvement source and define high b-glucan
  barley varieties suitable for bread-making
• SME involvement Macphies development of low
  salt recipes for bread-making
• Other strands milling technologies, consumer
  preferences and sensory profiling of acceptable
  breads

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Case Study 1- BarleyBread

• Advantage to SME
• IN with researchers early access to
  technology and information
• Able to define and position research
• IN on technological innovations
• Use own equipment research tailored to own
  business
• Access to EU money

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Case Study 2 - Pomegreat
Pomegreat makers approach SCRI after we ask them
for pomegranate juice
They ask for advice and research Agree short term
project to define biological activity and
phytochemical diversity in Pomegreat 100 brand
We confirm that their product contains components
associated with cardioprotective effects, prove
that these components are active and present a
report detailing available health research on
pomegranates which forms basis of publication
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Group Focus

• Yellow Tag Meeting room
• Blue Tag Conference Room
• Groups have 15 minutes to discuss and illustrate
  findings
• What are the main barriers to Innovation in the
  Industry?
• What are the 3 most important innovations to
  your company?
• Group to present findings to the workshop

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Jonathan Snape

• Feedback on group session findings

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Thank you for attending