Achieving food security has gained prominence in the present policy agenda to increase resilience to adverse events. Using a novel method, we estimated the food balance sheets of Scotland, and assessed the self-sufficiency of major food commodities for the first time.

Mycotoxins are naturally occurring toxins produced by fungal infection of agricultural crops. Several hundred mycotoxins have been characterized in a wide range of food crops around the world, and new mycotoxins and mycotoxin metabolites are continuously discovered.

This preliminary research explored food and drink innovation and clustering in Scotland’s Highlands and Islands and reviewed potential opportunities for engagement with partners in the Arctic region.

Protein intake is insufficient among middle-aged and older adults in the UK, and this insufficiency is a major contributor to ill health and disability.

The following case study summarises work delivered as part of a SEFARI Fellowship with Scotland Food and Drink (SFD) undertaken during 2019 to ascertain the current state of play regarding the technologies best suited to authenticity, provenance and traceability strategies. 

Leading industry and SEFARI science representatives from Scotland’s food, drink and agricultural sectors came together to discuss and speculate what Scotland’s dinner plate may look like in 2050. 

Mycotoxins are unavoidable, natural food contaminants which are produced by fungi growing on agricultural crops. Growth can occur in the field or in storage.

Beef production is very important for Scotland's economy (economic output of £851 million in 2017) and for providing the high quality and iconic, ‘Scotch Beef’ brand.

This article we will explain some some of the ways we are incorporating healthy ingredients from a variety of sources into recipes to develop novel formulations of foods.

Blueberries have gained in popularity amongst UK consumers. Currently UK blueberries supply only 5% of demand and there is a huge opportunity to increase home grown supply. 

'Protein for Life' is designed to identify and develop guidelines for protein products for healthy ageing (living a better, longer life) that are cost effective, sustainable and enjoyable.

SEFARI is an important partner in ‘Make Innovation Happen’, which is an initiative coordinated by the Scotland Food and Drink Partnership.