Case study
Cuddybridge
The Company
Established in 2007, Cuddybridge Apple Juice, winners of
Scotland Food and Drink Excellence Awards 2012 (Food
Service), is an artisan company producing hand-pressed varietal
apple juice straight from apples all year round. All their juices are
squashed by hand and do not contain any flavourings, water,
stabilisation agents, colourings or E numbers. Their products
are pressed to order and contain nothing other that 100% pure
apple juice. They currently wholesale to around 100 customers
including: Harvey Nichols, Peter’s Yard; The Scottish Café and
Restaurant; and Monachyle Mhor.
The Brief
The company’s aim has always been to make the best varietal
apple juice that is available on the market. They have a successful
strategy to produce single varieties but have not created blended
juices. If they are to expand they need to bring new products to
market. Cuddybridge approached Queen Margaret University
to help them develop a new all Scottish apple juice drink using
apples, and sea buckthorn which has excellent antioxidant
properties. They needed to establish if the combination of apple
and sea buckthorn would create a new product which would
complement and enhance their existing range.
The Research
Initially research was undertaken to provide a literature
review of the health benefits of sea buckthorn. This
information was used to inform subsequent work which
involved the academic team at Queen Margaret University
conducting tests to determine the mineral content of the
combined Cuddybridge Apple and Sea Buckthorn Juice and
also investigating the antioxidant and total phenolic profile
of the blend to establish how the levels compared to
that of apple juice alone. In addition microbiological
analysis of the combined juice was conducted to
establish the shelf life of the combined product.
Further research was undertaken to develop
new recipes using the juices to extend the
company’s existing range of products.
The Outcome
The results showed that the Cuddybridge
Apple Juice when combined with sea
buckthorn produced a juice which
contained antioxidants, vitamins and
polyphenols at levels greater than found in apple juice alone.
Tasting sessions confirmed the juice’s palatability suggesting that
the product would achieve consumer acceptance. A number
of sea buckthorn recipes were developed which included: sea
buckthorn jelly; sea buckthorn smoothie; sea buckthorn sorbet/
ice cream; and sea buckthorn curd.
The client was delighted with the collaboration with Queen Margaret University:
“As a small producer we do not have the funds
or the ‘reach’ to understand fully the science
of what is happening with our food processes.
Universities have a huge reservoir of knowledge
and ability which now is becoming much more
available to artisan producers. Cuddybridge
came to Queen Margaret University to try to
understand the facts about sea buckthorn, as
well as looking at specific problems regarding
production of a new apple and sea buckthorn
mix. With their help and understanding of
the science coupled with a realistic and
practical approach we have gained, not only
a comprehensive report about this emerging
food source but ways to bring the product to the
market. For too long the gulf between academia
and small producers was huge, but thankfully,
no longer.” Graham Stoddart, Owner, Cuddybridge Apple Juice
The impact of the research from an
academic perspective:
“We were delighted to be able to work with
Graham Stoddart of Cuddybridge on the
development of their apple and sea buckthorn
juice. The nutritional benefits of Scottish sea
buckthorn berries have been of great interest
to us at Queen Margaret University for many
years. We were able to provide background
information which helped Graham further
appreciate the nutritional value of the berries
and assist him in enhancing his website. We
conducted shelf life and antioxidant analyses
of his seasonal apple and sea buckthorn
juice as well as providing recipes using his
juices. A small tasting session was held
which confirmed that Cuddybridge with help
from Queen Margaret University could come
up with sea buckthorn winners.”
Dr Mary Warnock, Senior Lecturer in Dietetics Nutrition and Biological
Science, Queen Margaret University
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enhancing products and ingredients;
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healthier alternatives to fat, salt and sugar;
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• Ingredients to improve product processing and
preservation and
• Nutritional analysis, shelf life testing, consumer
focus groups and taste panels.
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Email:msmith3@qmu.ac.uk
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