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Food and Drink Innovation

Food and Drink Innovation

Globally we face significant food security challenges due to population growth, the requirement to live within environmental limits and changing geo-political factors. The need for innovation in the food and drink sector has never been greater, and SEFARI research focuses on innovation through science by reducing food waste, using waste differently, and considering what goes into our food products in the first place – as well as considering the efficiency of the systems which underpin the sector. All of this feeds into the Ambition 2030 growth targets for Scotland’s food and drink. SEFARI collaborates with businesses across the food chain, from farmers and growers, to processors, food companies and supermarkets to help drive the innovation agenda.

Case Studies

31 Oct 2019

Scotland’s Dinner Plate 2050

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. 

20 Mar 2019

Mycotoxin contamination in cereal products and human exposure from the diet

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

28 Jan 2019

Breeding to Reduce Methane Emissions from Beef Cattle

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.

25 May 2018

Food Reformulation: Making Processed Foods Healthier

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.

17 May 2018

Science and Innovation:The Nutrients for Growing a UK Blueberry Industry

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. 

4 Apr 2018

Protein for Life – Developing food opportunities for a healthy, ageing population

'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.

28 Feb 2018

Make Innovation Happen: Helping Food and Drink Businesses Succeed

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

Blog

14 Oct 2019 - 13:43

Hemp’s role in diet biodiversification and reducing greenhouse gas emissions

Facing current environmental emergencies, governments worldwide have set themselves ambitious targets to reduce greenhouse gas (GHG) emissions at national levels.

26 Nov 2018 - 13:57

What food products of animal origin flow into and out of Scotland?

Over the last year, SEFARI has supported Food Standards Scotland deliver on a specific area of their food surveillance strate

21 Sep 2018 - 16:29

How could a better understanding of appetite help us stay healthy?

Do you ‘eat to live’ or ‘live to eat’? Our individual relationship with food is complex, often changed by influences such as cost, availability or peer pressure.