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Unlocking the potential of garlic waste

As a result of our increasing usage garlic, the industrial processes surrounding the ingredient have had to quickly adapt to demand. But due to garlic’s unusual composition, we still don’t know what to do with the waste. The NCEFE was enlisted to help.


Greencore: reducing salt and fat content of baked cheese products

We like our cheese in Britain: we get through almost ¾ million tonnes of cheese and over 300,000 tonnes of hard cheese in processed foods a year. The food industry is caught between feeding our love of cheese and looking for healthier alternatives.


Creating a new industry standard for sustainability and saving Quorn Foods over £1m

Quorn first asked us to collaborate back in 2011, when they were looking for ways to minimise their environmental impact. We began working together in what’s known as a knowledge transfer partnership (KTP), where one of our experts is based in an organisation and is set a problem to solve.


Koolmill: enhanced rice milling and maximised valorisation of rice milling byproducts

On average, the amount of rice produced in post-production handling is a low 50% of the paddy weight, with 50% of waste byproducts that aren't utilised. The project aims to develop a lower energy milling process that will reduce broken rice by 20% and increase total rice output by up to 12%, and also optimise byproducts by developing rice bran into nutritious food ingredients and processing rice husks into sustainable building materials.


Turning the food industry's waste heat into energy

Dext Heat Recovery is making commercial kitchens greener and more efficient. Our expertise helped it turn a big idea into a food industry first.


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Contact the NCEFE to discuss partnerships, facilities and funding

Email NCEFE
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