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New-Food Innovation Ltd

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£125,229

Jul 15 - Jun 16

Optimisation of the Quorn fermentation process for the production and extraction of functional mycoprotein

BBSRC award to Heriot-Watt University and Stephen Euston

£8,715

Jul 14 - Aug 14

Exploring opportunities for commercialisation of a leguminous product of potential benefit to health

BBSRC award to King's College London and Peter Ellis

£394,663

Apr 10 - Jun 14

The Role of Plant Cell Walls in Regulating Starch and Lipid Bioaccessibility from Plant Foods: In Silico In Vitro and In Vivo Studies

BBSRC award to King's College London and Peter Ellis

£189,963

May 12 - Apr 15

Foaming and fat replacer ingredients

EPSRC award to Heriot-Watt University and Stephen Euston

£270,095

Jan 16 - Jan 19

15SAF-IP Functional mycoproteins from the Quorn fermentation process as novel sustainable ingredients

BBSRC award to Heriot-Watt University and Stephen Euston

£162,634

May 15 - May 16

Development and characterisation of a novel leguminous ingredient and assessment of its suitability for use in functional food products

BBSRC award to King's College London and Peter Ellis

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