A new Government and policy landscape supporting growth in the Food Industry

November 2015

Largest UK Manufacturing sector

400,000+ Employees

£12bn – 77% to Europe

Food

& Drink

50 – 60% UK Farm Production

6,000+ Businesses £76.2 bn Turnover

The UK Food and Beverage Manufacturing industry

A need to step up to the plate

A need to step up to the plate

The Complexity of the Funding Landscape

PPP Government

RCUK IUK Industry

Size Consumer need

THE FUNDING LANDSCAPE: FILLING BUCKETS AND EMPTYING BUCKETS

A safe, secure food manufacturing supply chain

A resource efficient food manufacturing supply chain

An innovative, resilient food supply chain for the 21st century populations

Redesigning the food supply chain: choosing and producing healthy, nutritious and sustainable food

• Food Processing for Enhanced Food Function - Fundamental understanding of the soft matter and physics of food structuring and how it can predict the retention and delivery of key nutrients including the triggered release of micro-nutrients in the GI tract and the design of low energy density foods.

• Manufactured Food Systems – Foods designed for nutritional value, optimal nutrient delivery and palatability through a better understanding of the interplay between food components and the manufacturing processes in order to engineer sustainable processes to create food structure fit for purpose.

• Simulation of the Food Creation Process - Modelling to understand the more efficient use of ingredients/food materials – particularly in the context of novel food sources and processing, for example turning fermented proteins into textured foods with both improved sensory characteristics and high consumer acceptability.

Redesigning the food supply chain: choosing and producing healthy, nutritious and sustainable food

• Structuring foods to increase their acceptability. This would require multidisciplinary working to link a wide range of triggers or physical parameters within the food, its packaging and presentation to the perceived and physical changes in the consumer’s acceptance or enjoyment of the food/drink product.

• Further areas would include mapping of behaviour drivers, their variability within society and between individuals and how the UK population maps onto a global environment and how these paradigms may change in the future. This may include issues related to both access to food, and foods personalised for preference or need,

necessitating new manufacturing paradigms and supply chains.

• These studies would also complete the circle of the food economy linking consumer and population behaviour to the future challenges of manufacturing i.e. utilising low energy food production and distribution, distributed (local) manufacture, low moisture structure control with late stage hydration, low moisture intermediates for late stage customisation, alternative materials for process unit operation design, with cleaning and process safety of continuing importance.

• How can the fat, sugar, preservative and salt content of foods be reduced while ensuring that palatability is maintained, waste is minimised, and food remains safe and does not spoil?

• How can primary food production be sustainably intensified whilst maintaining or enhancing the nutritional value of those food items?

Opportunities for future research funding were seen under three general headings of ‘Production’ (including safety, nutrition and sustainability), ‘Manufacture’ and ‘Behaviour’

Current thinking from the RCUK GFS working group on ‘Priority Research Questions for the UK Food System’ and the KTN / FDF ‘Priorities for collaborative pre-competitive research’

An attempt

Navigation

Collaborative Frameworks

Harmonise and simplify negotiation of intellectual

assets to facilitate collaborative strategic

applied R&D

What can / should we learn from?

• ITAL

• NZ

• Bord Bia

• Campden BRI

EPSRC Centre for Innovative Manufacturing in Food

£5.6m to be spent on Research Started 1st December 2013

Prof Tim Foster, Prof Shahin Rahimifard and Prof Ian Norton

Biomaterials Group Centre for Sustainable Manufacturing and Recycling / Reuse Technologies:

SMART

Centre for Formulation Engineering

Who are we?

Innovative manufacturing activities from ‘post-farm gate to supermarket shelf’, and the implications on Resource Efficiency and Sustainable Production • Innovative materials, products and processes • Sustainable food supply and manufacture

• Creating 38 new jobs • Creating THOUGHT LEADERS of the future

What are we doing?

A safe, secure food manufacturing supply chain

A resource efficient food manufacturing supply chain

An innovative, resilient food supply chain for the 21st century populations

Sustainable Food Supply

Chain

Eco-Food

manufacturing

Food manufacturing

for healthy diets and lifestyles

New flexible

manufacturing processes

Upgrading of

ingredients

New processing

technologies

HEFCE National Centre of Excellence for Food Engineering

Dr Martin Howarth

Thermo-dynamics/fluid

analysis

Process improvement & lean operations

Robotics, automation &

logistics

Packaging materials,

electronics and design

Electronics, sensing

Logistics & Supply Chain Management

Sheffield Hallam University’s contribution to the sector’s priority areas

Campden BRI

RAW RESOURCES INTERMEDIATES (fibres, polymers, metals, other)

PRODUCTS SERVICES

R&D Design Make Sell R&D Design Make Sell R&D Design Make Sell R&D Design Make Sell

Biomaterial Processing

Process Engineering

Consumer Science

An Integrated Approach Agri-FOOD

Value Added Materials Innovative 21st Century

Manufacturing

Deep seated understanding of consumer behaviour

and digestion

Reaching out nationally

Brunel University

Sheffield Hallam (Cof E) Liverpool Uni

PepsiCo

Unilever

Advanced Microwave Technologies

CR&D

Dairy Crest

Devro

Martec

Melton Foods

Molson Coors

Nestle

CPI

Premier Foods

Purnhouse Farm

United Biscuits

Uni of Strathclyde

Moy Park

Weetabix

Greencore Mondelez

WJFG

MTC

Global 78

RCA

M&S

Teagasc

Bakkavor Alvan Blanch

Britest Croda

Diageo

Fit to the UK Manufacturing landscape

National Formulation Centre

Knowledge and Innovation Providers

Translators Industry

THOUGHT LEADERS OF THE FUTURE