C & I

C&I Project Partners:

 

Funded By:

Here at Quorn Foods, we are very pleased that the Innovate UK funding has enabled us to make this breakthrough in redeveloping the liquid by-product from our fermentation process. Over the years, Quorn Foods has succeeded in improving the carbon efficiency of its production process by 37% between 2011 and 2017, thanks to the development of a carbon footprint methodology which allows for careful monitoring of emissions ‘hotspots’ along the entire supply chain. Further processing of the by-product in order to reduce and eliminate wastage is very much at the heart of our sustainability programme.

Dr Muyiwa Akintoye, Head of Research and Development for Quorn Foods

This project has succeeded in taking a natural by-product and refining it into a state which can be added to foods to replace high salt content. The initial sensory tests carried out show that it is effective and doesn’t negatively impact the flavour.

Dr Mike Morris, BEACON Business Development Manager, Aberystwyth University

The project successfully delivered on its aims to reduce salt content of pre-packaged snacks and meals.  Overall taste of the product was not negatively impacted but enabled a 15-40% reduction in salt content.  This outcome has a massive impact on the food industry.

Extraction &purification of Calystegines Iminosugars (C&I) for use as natural preservatives (original detail):

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.