£500k research boost for Macphie

The Aberdeenshire-based firm, which makes a range of ingredients for companies including bakery chain Greggs, is leading a project involving several other firms to employ ultrasound to help make gluten-free products and reduce the salt content of other lines.

The £500,000 project is receiving about £187,000 from the UK government’s Technology Strategy Board, with Scottish Enterprise pumping in £56,000 and the companies making up the rest.

Other firms involved in the project include Aberdeen-based ultrasound technology maker Piezo Composite Transducers, Fosters Bakery in Barnsley and Mono Bakery Equipment in Swansea.

Technical support will be provided by Heriot-Watt University in Edinburgh.

Macphie – which employs about 300 people at its sites near Aberdeen and at Tannochside, near Glasgow – is keeping the technical details of the ultrasound project close to its chest.

But Ashley Baker, head of research and development at Macphie, said: “Securing this grant is a reflection of the cutting-edge, innovative and unique nature of the technology that we are developing.

“This is one of a number of exciting collaborative research and development projects that Macphie is currently progressing with Scottish universities.”

Gluten-free bread and cakes form a major growth sector – with a current UK market value of £180m set to rise to £267m by 2016 – based on the increasing numbers of consumers avoiding gluten in their diet.

Maggie McGinlay, director of Scottish Enterprise’s food and drink team, added: “The global health, nutrition and well-being market is expected to be worth around £348 billion next year.

“This is a significant market opportunity for Macphie, enabling it to grow as a result of its ability to introduce healthier products.

“We’ve supported Macphie to develop leadership skills, manufacturing operations and overseas opportunities.”