Case Study 1: Recipe Reformulation to Solve Longstanding Issues

The Food Innovation @ Abertay University (FIA) have got Scomac's popular Whisky Butterscotch Sauce back on shop shelves.

Scomac, a Dundee based company whose products are sold in outlets across the country, made the decision to withdraw the sauce because the ingredients kept separating and clogging the neck of the bottle.  In Scomac's case, this meant that all the fats from the butter and cream rose to the top and blocked the neck of the bottle so customers had to warm the bottle to melt the cream and butter before they could get it out.  FIA experimented with their recipe and found that increasing the concentration and altering the characteristics of the one of the particular ingredients solved the problem.  FIA also experimented with different high speed mixing techniques to offer the company a range of solutions within their budget and in line with the companies no artificial ingredients policy.

Speaking about the help they received from FIA, Ken Andrew, General Manager of Scomac Ltd, said: "We engaged the services of FIA in an attempt to resolve a long-standing problem with one of our most popular products that we'd withdrawn from the market.  From the outset, we felt at ease working with FIA because they showed a real empathy for the problem and gave us a lot of confidence that they'd be able to find a solution for us".

Abertay's Food Innovators Get Scomac's Whisky Butterscotch Sauce Back on Shop Shelves

Case Study 2: NPD within the Bakery Industry

Peckham's initially came to Abertay with ideas for four new types of artisan breads: an olive and sundried tomato bread, a potato bread, an oat bread with green/black tea, and a ciabatta with green/black tea.  Six recipes were developed based around the initial suggestions and, after a few tweaks; the products were tested by an independent consumer panel who commented on the appearance, taste and texture of the breads.  Feedback from the consumer panel helped Peckham's decide which breads they wanted to sell in their stores and, from October (2012) onwards, Peckham's will be making a spelt loaf, a potato bread, a Mediterranean flatbread, and a Mediterranean bread, freshly baked in store for their discerning customers.

Gabrielle Jondet, National Operational Manager at Peckham's Scotland Ltd, said: "Working with Abertay's Food Innovation team has been a very successful venture for us.  As a company we had identified key areas and skills that we wished to work towards, and found the collaboration gave us a direction and focus that really motivated the staff and provided us with a highly successful outcome".