Optimising Food Composition Competition Workshops

15 September in Birmingham or 17 September in Manchester

The Knowledge Transfer Network (KTN) organised two free consortia-building workshops to promote a forthcoming Innovate UK collaborative R&D call, to reduce salt, sugar, fat and increase dietary fibre across the food whole food chain.

The aim of these workshops was to enable potential applicants to get a better understanding of the competition process, rules and scope. The workshops were also designed to help with consortia building, and offered an opportunity for delegates to pitch their capabilities to potential collaborative partners.

 

About the competition

Business-led consortia will be invited to submit projects that reduce  either salt, sugar, fat and/or increase dietary fibre across the  whole food chain from primary production to food manufacturing.

With up to £10m available for Collaborative R&D the competition will support these aims ensuring that:

  • any new materials are sustainably sourced
  • calorific content is optimised ensuring healthy food choice
  • and that foods remain appealing or increase in their appeal to humans

 

Key dates

Briefing webinar: 14 Oct 2015 (14:00-16:00 BST)

Registration closes: 18 Nov 2015, 12:00
Competition closes: 25 Nov 2015, 12:00

 

Find out more >>

Workshop Presentations

Please click on linked titles below to download PDF versions of the presentations.

Case studies from companies who were successful in a previous competition:

Pitch presentations from delegates to facilitate collaboration:

Birmingham Workshop

Manchester Workshop

Want to discuss a potential funding proposal or project?

Contact the team


Contact a member of our team

 

Watch the Briefing Webinar

KTN hosted a webinar on 14 Oct 2015  to provide details of the competition rules, including eligibility, funding rates for different organisations, timescales, etc.

You can watch a recording of the webinar by clicking here.

Competition Brief

Click on image to download the competition brief

Partner search

The National Centre of Excellence for Food Engineering is seeking industrial partners to form a consortium for this forthcoming funding call.

"We have a wide range of expertise in the field of food engineering and we are seeking industrial partners for the forthcoming funding call.  Of specific relevance to the Innovate UK call is our experience in the field of embedding naturally sourced and extracted fibre into food through emulsion, formulation, suspension or micro-encapsulation.  We would also be interested in discussing any project which falls within our areas of expertise.  In addition, we work closely with our colleagues in all areas of the university, including supply chain, food and nutrition, biomedical sciences and packaging.

"We would be extremely  interested in exploring your specific challenges to identify innovative solutions which fit within the scope of this funding call.

"We have a successful track record of success in securing Innovate UK Collaborative R&D funding with the food industry and are about to embark on three projects, including two with Nestle and one with William Jackson Food Group.

"If you are interested in discussing any of these areas further, please do not hesitate to get in touch: 
amanda.johnston@shu.ac.uk"