Quality and shelf life improvements for baguettes in the food to go sector
Lead Participant:
GREENCORE FOOD TO GO LIMITED
Abstract
Improving product quality of bread products through the 'food to go' chill chain by managing moisture migration to deliver optimum texture and eat quality.
Lead Participant | Project Cost | Grant Offer |
|---|---|---|
| GREENCORE FOOD TO GO LIMITED | £194,922 | £ 97,461 |
Participant |
||
| NEW FOOD APPLICATION LIMITED | £65,000 | £ 38,051 |
| C-TECH INNOVATION LIMITED | £207,520 | £ 124,512 |
| NEW-FOOD INNOVATION LTD | £80,726 | £ 48,000 |
| PROSERV UK LIMITED | ||
| INNOVATE UK |
People |
ORCID iD |
| Paul Cook (Project Manager) |