Be inspired
Through its network of dynamic hubs and aligned funding, the OIRC programme has created a collaborative environment that bridges the gap between discovery science and application. Funded projects are diverse and exciting; from pioneering the world’s first omega-3 enriched tomatoes to inulin-infused tea, from designing functional foods to support people living with Parkinson’s disease, to the UK’s first independent prebiotic guide, from developing processes for sustainable UK-grown botanicals to innovative sustainable changes to enhance the nutritional profile of eggs, the funded projects exemplify the transformative power of partnership.
Microbial protein for human consumption: towards sustainable protein production
Anthony Watson and Rebecca Townsend: Newcastle University, in partnership with Matt Longshaw: Calysta and Aelius Biotech
Structural design of more satiating foods
Caroline Millman and Anna Sorsby: Sheffield Hallam University, in partnership with Cathrina Edwards: Quadram Institute, and New Food Innovation
Reducing the carbon footprint of a high street restaurant chain by nudging consumers toward healthier, lower carbon meals
Katy Tapper: City St George’s, University of London, in partnership with Benugo and Wahaca
An inulin-supplemented food product to improve bowel frequency
Edward Chambers: Imperial College London, in partnership with Glatt Protech and Reginald Ames
Guide to prebiotic products available in the UK
Sarah Danaher: University of Reading, in partnership with AEProbio and BHSoft
Omega-3 enhanced tomatoes (O3TOM)
Johnathan Napier and Richard Haslam: Rothamsted Research, in partnership with Eugenio Butelli and Cathie Martin: John Innes Centre and Norfolk Plant Sciences Ltd