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Since 2017, the Advanced Food Innovation Centre and Koolmill have been collaborating to transform the future of rice milling by optimising processes to reduce loss, damage and waste. Together we are creating a Global Centre of Excellence for Cereal Milling.

Reviewing the effectiveness of ZECK's 'Cascade and Thermodynamic Transportation System'.

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

Helping Henderson’s to create alternative technical specifications of its iconic Relish, without changing its ingredients.

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.

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.

A collaboration that resulted in a new automated delivery system and process, improving output by five times the production capacity.

The Advanced Food Innovation Centre (AFIC) and Biomolecular Sciences Research Centre explore brewing solutions for producing a consistent product, particularly for small-scale breweries.

Researchers at Sheffield Hallam University and the University of Bradford secured more than £618k through Innovate UK ‘Sustainable Smart Factory’ to support Leeds-based business Rakusen’s to become more sustainable and meet demand for growth.

The Advanced Food Innovation Centre (AFIC)'s Consultant, Soeren Vonsild, helped Bullion to explore ways to improve processes through a focus on operations and strategic vision.