UK Opportunities for Food-Tech future food-tech 5.11.15 Ian Meikle, Head of AgriFood @meikle567 @innovateuk UK R&D spending per annum Business £17bn + ResearchCouncils £2.7bn TRL 1 CONCEPT Innovate UK £440m 5 TRL 10 COMMERCIALISATION 5-point plan for future growth • Accelerating UK economic growth, nurturing small, high-growth companies, helping them to become high-growth mid-sized companies with strong productivity and export success. • Building on innovation excellence throughout the UK, investing locally in areas of strength. • Developing Catapults and other centres of excellence within a national innovation network, to provide access to cutting edge technologies, encourage inward investment and enable technical advances in existing businesses. • Working with the research community and across government to turn scientific excellence into economic impact, and improve efficiency. • Evolving our funding models; exploring ways to help public funding go further. John Beddington’s “Perfect Storm” (2008) 2009 2008 Agri-tech strategy & Feeding the future report & FDF report (2013) Cross-Government Strategy for Food Research and Innovation & Launch of SAF-IP (2010) 2010 2011 Royal Society – Science and the sustainable intensification of global agriculture (2009) 2012 2013 2014 2015 Global Food Security Programme – strategic plan 2011-16 & Foresight report (2011) Improving Agricultural Productivity Enhancing Food Quality Novel genetics / breeding Reducing Sugar, Salt & Fat Combating agro-chemical and anti-microbial resistance Enhanced nutritional value Enhanced resilience to biotic and abiotic stress Protein development Individualised livestock/aquaculture nutrition & healthcare Advanced & Precision Engineering New/smarter ingredients Authenticity and Traceability Food Safety Smarter Packaging Modern methods of food manufacturing Joining up value chains across borders & boundaries Building on UK strengths & cross sector working Nurturing disruptive technologies Investigating technologies to add value to food process by/coproducts and waste Partners: Nestec York Ltd, Warburtons Limited, Silvery Tweed Cereals Limited, Carr's Flour Mills Limited (Food processing and manufacturing efficiency - £0.4m total; £0.2m grant) • Project has facilitated supply chain partnerships and knowledge transfer between 2 major food manufacturers •Anticipated £0.75m savings on waste-efficiencies •Reincorporation of by-product as a value-added food ingredient is leading to product innovation likely to yield > £4-5m p.a. supply-chain value-added. •Improving nutritional value of products. Baking with sound: Ultrasonic sonication in the processing of healthier foods Partners: Macphie of Glenbervie Limited, Nortek Piezo Limited, Heriot-Watt University, AFE Group Limited, Fosters Bakery (Staincross) Limited, Loughborough University (Nutrition for Life) The project aims to apply ultrasound in an innovative way to control the physical properties of food foams (such as dough and batters) and has been shown to allow density, volume and texture of products to be dramatically improved during the baking or cooking stages. The technology will have particular benefits for “free from” products such as gluten-free or reduced products which are more challenging to manufacture but will also have broad application for other baked or thermally processed foods. The project will significantly improve product quality, process energy efficiency and sustainability of industrial bakery and cooking processes. Greater Nutrition Based foods through innovative ‘RAW’ technology Partners: Nosh Detox Delivery Ltd, Deli 24 Ltd (Nutrition for Life) This project aims to develop healthy food and drink products using a novel combination of natural ingredients with shelf life enhancing properties in conjunction with a low temperature (cold) high pressure pasteurisation (HPP) process. The use of natural preserving ingredients will maintain the nutrient content and raw freshness of the food and drink products with out the need for addition of traditional synthetically manufactured preservatives post processing. Using natural ingredients in combination with a cold HPP process will enable preservation of nutrient content whilst maintaining fresh quality and tastes avoiding the tainting effect caused by higher temperature pasteurisation . Opportunities over next 5 years • Exploit reputation for quality Food & HVM – Authenticity and traceability • • • • • • • • • Consumer pressure -> CSR -> competitive advantage Tackling obesity, diabetes, coronary heart disease and diabetes Connecting industry with research Cross-sector working e.g. space, health, HVM, sensors, photonics AgriFood data – inc. 8,000 DEFRA datasets The “Rural Powerhouse” – regional clustering Leverage natural capital / de-risk the circular bio-economy Capitalising on Untapped Investor “follow on funding” Global growth opportunities, building bilateral international collaboration inc. with Devolved Admins! Optimising Food Composition Fat, Sugar, Salt & Fibre £10m Competition Now Open th EoI by 25 November 2015 (noon) Competition scope Strategies to reduce fat, sugar and salt or address the consequences of reduction or removal, and to increase dietary fibre, such as: • • • • • • development of alternative ingredients, novel bulking agents and enhancers substitution of components addressing changes to characteristics during processing potential food safety issues shelf life and product quality issues Improving the productivity of Agri-Food systems using satellite technology New £3.75m Competition opens 16th November 2015 Improving the productivity of Agri-Food systems using satellite technology “Satellite Food” • Aim is to stimulate innovation to improve the productivity of agri-food systems using satellite technology • AKA - Also to drive efficiency in and improve sustainability of the agri-food supply chain • Up to £3.75m will be invested in business led, collaborative projects addressing the scope - Combination of technical feasibility and collaborative R&D activities. - Co-funded with NERC @innovateuk www.gov.uk/innovate-uk