News (from Edinburgh Research and Innovation)


Smart protein to ease production of food and care formulations

31 August 2015

A new protein ingredient has been developed at the Universities of Edinburgh and Dundee that improves the consistency and stability of emulsions, foams and coatings.

Consulting the experts delivers organic growth

30 July 2011

Research by the University into how consumers perceive organic and local food is helping one producer to boost its customer base, and could provide lessons for the wider organic industry in Scotland.


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