GCU’s unique UKAS accredited food sciences labs analysed the first nutritionally balanced pizzas, developed by Scottish company Eat Balanced.
The work was funded by a Scottish Funding Council Innovation Voucher award. GCU regularly works with companies to offer food testing, shelf life analysis and nutritional analysis.
The pizzas are said to contain 30% of an adult’s guideline daily amount of vitamins and minerals.
Eat Balanced also worked with Glasgow University’s nutrition experts to develop the pizzas.
Sustainable Food & Drink, a free and innovative programme that helps Scottish food and drink companies increase their competitiveness through better environmental performance, ran a webinar analysing how supermarkets were tackling climate change.
The Sustainable Food & Drink team, based at Glasgow Caledonian University’s Caledonian Environment Centre, focused on the supermarkets’ key green areas: operational improvement; supply chain initiatives; and helping their clients to lower carbon footprints.
Paulo Cruz and the rest of the team looked at the supermarkets’ recycling and energy targets, using case studies and data.
For the full presentation, click here
Glasgow Caledonian University’s Applied Knowledge Exchange is involved in a Scotland-wide innovation network for universities to support the Scottish food and drink industry.
The Scottish Funding Council (SFC) is to invest £2.64 million in The Scottish Universities Industry Innovation Network for Food and Drink, which will work to meet the research and innovation needs of Scottish food and drink companies. Working in partnership with businesses and their supporting trade sectors, academics from multiple disciplines will work to deliver a range of knowledge exchange projects in areas including food science, supply chain development, waste management, packaging design and marketing for the benefit of industry.
Led by the University of Aberdeen, the University of Abertay Dundee and Heriot-Watt University together with Interface, the Network is specifically designed to meet the needs of the Scottish food and drink industry expressed by its members during a consultation process.
GCU’s expertise in Food and Drink includes marketing, food sciences, packaging design, sustainability and nutrition.
Over 60 companies and other organisations attended Glasgow Caledonian University’s first ‘Food for Thought’ event this week.
Our keynote speakers, Marks and Spencer’s Head of Sustainable Business Mike Barry, and Scotland Food & Drink Chief Executive Paul McLaughlin, gave a great introduction to the day. Delegates spent an afternoon networking with GCU experts in food sciences, sustainability, tourism, design and consumer behaviour and marketing.
For more on our food expertise, go to http://www.gcu.ac.uk/business/problemsolving/foodforthought/
Looking forward to planning our next event!!
The Technology Strategy Board, the Biotechnology and Biological Sciences Research Council (BBSRC), the Engineering and Physical Sciences Research Council (EPSRC) and the Medical Research Council (MRC) are to invest up to £6.25m to stimulate innovation in the food and drink sector.
Applications to the Nutrition for Life funding competition should propose to conceive and develop innovative and challenging technologies and processes that seek to underpin advances in two key areas – novel, healthier foods & processes and safety, authenticity & traceability.
The initiative is open to all UK-based companies and research organisations, through business-to-business or business-to-science collaborations, or in the case of feasibility projects led by a single business.
Glasgow Caledonian University is working with food and drink companies in the areas of food science, nutrition, sustainability, tourism, consumer behaviour and branding. For more information, go to www.gcu.ac.uk/business/problemsolving/foodforthought or call the Applied Knowledge Exchange on 0141 331 3189.
A project has been set up to showcase Scotland’s island culture and creativity. Marketing initiative Scotland’s Islands has invited bids for funding from organisers of food and drink-related community events. More information on the BBC news website.
Here at Glasgow Caledonian University, we are inviting Scotland’s food and drink companies to a free event giving them access to our food and drink sector experts. “Food for Thought” takes place on 23rd March. To register, go to www.gcufoodforthought.eventbrite.com
The BBC reports that the food and drink sector was playing a key role in Scotland’s economic recovery. Sales in Scotland’s food and drink sector soared by £1bn in 2008, according to latest official figures.
Rural Affairs Secretary Richard Lochhead revealed sales grew from £10.2bn to £11.2bn between 2007 and 2008.
Turnover increased by a similar amount, edging the sector closer to the £12.5bn target set for 2017.
“We have producers, suppliers, fishermen, farmers and manufacturers to be extremely proud of. Consumers, at home and abroad, have also played a vital role by recognising Scotland’s quality food and drink sector.”
Paul McLaughlin, chief executive of Scotland Food and Drink, said: “The latest industry figures are very encouraging and evidence the significant progress Scotland Food and Drink is making towards delivering our mission to grow the sector to a £12.5bn industry.”
For the full story click here.
The Applied Knowledge Exchange helps businesses to work with Glasgow Caledonian University’s experts in the food and drink sector. GCU has the UK’s only UKAS accredited food sciences laboratory and also works with SMEs in the food and drink sector on initiatives such as the Sustainable Food and Drink programme.
Give us a ring for more information on 0141 331 3189.
With Climate Change and carbon management the hot topics of the day, the Caledonian Environment Centre at Glasgow Caledonian University has developed a bespoke carbon footprint tool to support companies in understanding their carbon impact.
The Centre, part of the School of the Built and Natural Environment, won funding from the Scottish Government and European Regional Development Fund (ERDF) to work on carbon management within Scotland’s food and drink sector.
The Centre is assisting food and drink related SMEs to improve their business competitiveness and environmental performance by managing their carbon emissions. The Caledonian Environment Centre has established an environmental capability assessment tool which provides bespoke carbon reduction plans for companies.
The programme has so far engaged about 1,000 companies and surveyed over 340 for climate change and carbon management.
The Centre is alo working on “Going Carbon Neutral Stirling” to develop a software application that formulates carbon reduction plans for communities.
Caledonian Evironment Centre is also working with the Scottish Prison Service, which is undertaking the Carbon Trust’s Carbon Management Programme, to establish a reduction strategy of between 15 and 25% of their current baseline. The programme plan seeks to make cost savings for the service, supporting both the environmental impact of carbon, waste and transport by the organization and promoting well-being in inmates.