Attendees: Stephen Timms, Jane Robertshaw, Carol Raithatha, Philip Bailey, Allan Gunning, John Harrison and Ayuen Lual.
The event was attended by seven eastern region members and congratulations to Ayuen for ‘winning’ the furthest to travel having endured the train ride from Oxford!
It was a very worthwhile and very interesting event hosted by NCYC (The National Collection of Yeast Cultures) which is based at the Institute of Food Research (IFR) which is part of the Norwich Research Park.
Our thanks go out to Carmen, Ian, Chris, Steve, and Adam; our hosts from the NCYC and Biorefinery Centre.
The NCYC is the UK’s premier collection of yeast cultures, holding over 4000 (currently 4164) strains collected over 65 years. They have large collections of brewing yeast, genetically-defined yeast (used in many applications including cancer research), yeast associated with food spoilage and yeast of medical and industrial importance.
NCYC originated as a brewing yeast collection and in 1948 became a National collection. It wasn’t until 1981 that it was housed (along with its 530+ strain isolations) into its new home at the Institute of Food Research based in Norwich.
Not with standing this, in 2018 the facility may well be moving again to purpose built premises, the Quadram Institute, still based in Norwich.
Having already isolated 4164 strains of yeast from brewing, spoilage and environmental sources the NCYC continues to go from strength to strength with a Norwich based team that spans decades of experience and a liquid nitrogen preserved sample of every isolation. As part of the visit we were escorted around the laboratory where isolations/samples are prepared for freezing.
For those of us that like a ‘tipple’ NCYC have isolated over 450 strains of yeast for brewing. Currently, 334 for ale, 79 for lager, 6 for distilled and 31 for wine.
However, having previously associated yeasts with brewing, baking and spoilage we were amazed to hear that they are also associated with the production of a range of useful chemicals and as a part of the visit we were lucky to visit the Biorefinery Centre.
The Biorefinery Centre focuses in a number of areas but currently the main theme appears to be the utilisation of biomass and the production of bioethanol. Not with standing this, various strains of yeasts are able to produce a range of useful building blocks and platform chemicals, such as succinic acid, and many others.
Genome mining for genetic variants is another function that occurs within the Research Park.
What does the future look like?
With ever increasing focus on health and wellbeing it is likely that future requirements will be placed on yeasts in the human gut and what that means for us all! Further exciting times for NCYC.
Report by John Harrison
An enthusiastic group of local food professionals had the privilege of a technical visit to the University of Lincoln National Centre of Food Manufacturing (NCFM) facilities in Holbeach on 07/02/17. The hosts were Sharon Green (Deputy Head and Lead for Apprenticeships and Business Partnerships) and Mark Swainson (Deputy Head and Lead for Higher Education and Research).
The session started with background information about the NCFM and discussion of some exciting recent developments. The NCFM will lead a pioneering project to deliver the country’s first degree apprenticeships in Food Engineering, Technical Management and Operations Management as part of a national programme to develop new opportunities for apprentices. The Centre has secured a share of the £4.5 million Degree Apprenticeship Development Fund to deliver the new courses in collaboration with Sheffield Hallam University and the National Skills Academy Food & Drink (NSAFD). Together, the organisations have formed the Degree Apprenticeship Food Industry Partnership. Designed by employers, universities and professional bodies, degree apprenticeships will deliver high-tech and high level skills and offer an alternative to the traditional degree course. Bringing together university study with paid work, degree apprentices spend part of their time at university and part with their employer.
The visit included a tour of the pilot plants which house many types of food processing equipment as well as installations put in place for specific client/partner projects, some of which have been grant funded by government organisations such as Innovate UK. There is also space allocated for start-up company production/testing facilities. The second part of the tour included the library facilities, sensory evaluation suite, and analytical and microbiological testing areas, all are fully functional and used for teaching and/or contract work.
One of the highlights of the tour was a glimpse at APRIL (Automated Processing Robotic Ingredient Loading) the ‘robotic chef’ system which has been developed by OAL, a leading provider of process and automation solutions for the international food industry. APRIL is a fully automated robotic system that can mix, load and cook ingredients in a manner similar to professional chefs, yet on an industrial scale, by using modern cooking and material handling technologies.
The visit was rounded up with a presentation outlining research projects the NCFM is currently involved in. The link with a range of departments and academics throughout the University of Lincoln, and networks with consultants and external organisations ensures depth and breadth and multi-disciplinarity. These research projects are carried out in areas such as robotics and automation, food safety and microbiology, advanced food processing technologies, and the food supply chain.
The IFST Eastern Branch would like to thank the NCFM for such an interesting and comprehensive session and we look forwards to a repeat visit soon!
Eight attendees from IFST were given a fascinating insight into the backstory and current operations at AH Worth by Duncan Worth, whose great grandfather started farming in the area over 115 years ago. Also in attendance was Gordon Corner, Regional Director for NFU, who provided valuable input and comment on a number of topical issues affecting our food supply chain (e.g. the current scarcity of certain non-native vegetables from UK supermarket shelves, the potential withdrawing from use of the permitted weed killer glyphosate, practical farming issues surrounding the suspension in UK of using neo-nicotinoids and the requirement of certain Stewardship schemes to take land out of production). The visit commenced with an overview of the Worth Farms / QV Foods businesses followed by the group being driven on a farm tour in 2 vehicles and then walked through the pack house where processing of potatoes was seen from Intake through Washing / Grading / Sorting to Bagging and robotic palletisation ( loading of plastic crates ) ready for Despatch.
Today over 5,000 acres are farmed with 10 people at Worth Farms, not including those employed in the packhouse ( 20 years ago it was 2,000 acres with c.20 people ). The business is 95% energy self-sufficient ( 92.5% from the onsite 1.5MW AD plant + 2.5% from solar panels on roofs, none on the ground ). Approx 15,000 tonnes of potatoes p.a. are supplied to QV Foods from the farm.
The AH Worth group ( incl QV Foods ) has approx. £150M 'route to market' sales of which the majority is retail potatoes. Other components of the revenue stream include veg ( incl salad crops ) & "prepared" garnished potatoes with other veg ready to cook. Worth Farms is a LEAF accredited site that also grows petits pois peas ( sent to Pinguin Foods at Kings Lynn ). Just recently the farm has moved to an 8-year rotation, using wheat as a break crop. Mustard is grown on the farm and is useful for its biocidal compounds – prior to spring cropping its volunteers can be ploughed in to aid control of soil borne diseases.
The IFST group learnt that generally potatoes with a higher Dry Matter content are more prone to bruising; and that drops in the production process need to be kept to a minimum to prevent bruising. Our group also heard the importance of timing water application during growth; if correct ( and adequate ) this avoids lesions on the tuber, specifically with the variety Maris Piper. Our IFST group was also informed about the optimum temperatures for storing potatoes ( long term below 3C but at 8C for handling prior to despatch ). Potatoes are taken from the line and also from stored ( shelf-life ) samples to check cooking characteristics but most quality control is pack-related (i.e. physical checks rather than chemical or microbiological ).
Internal blackening during storage is a challenge since it cannot be spotted easily until the tuber is cut open - some varieties are more susceptible than others. This topic was of particular interest to at least one of the IFST group who had journeyed from Cranfield to join the visit.
Our group also heard the variety Cara, whilst generally regarded as a high yielding variety, is multiplies PCN ( potato cyst nematode ) causing potential problems for the next potato crop in the rotation. Other varieties mentioned during the visit included Maris Piper ( a named variety on many retail bags instead of the generic "white potato" ). Red potato varieties mentioned were Desiree and Mozart. Customers include M&S, Aldi, Asda, chip shop wholesalers ( Chippy Chips ).
The Eastern Branch of IFST would like to offer thanks to Gordon Corner for helping arrange this visit and to Duncan Worth for allowing us onto his farm and for being a splendid host.
A small but perfectly formed group of eight interested Eastern region professionals met at the University of East Anglia to watch the live streaming of the IFST Lecture 2016: Dame Anne Glover, Vice-Principal External Affairs & Dean for Europe, University of Aberdeen speaking on ‘Science for the EU and EU for science’.
The evening started with introductions and a chat over biscuits and coffee. Attendees were enthusiastic and involved in manufacturing, distribution, academic, community and/or consulting initiatives in the Eastern region, with some having extensive EU experience/interests as well. Many of us were curious about the EU perspective of the evening in terms of learning more about export markets, funding for research, and future policy and innovation directions during and post Brexit.
Then the Chair of the Eastern Branch, Steve Timms, introduced the newly launched branch, and laid out its aims and objectives, including how we hope to make IFST locally relevant.
Then we turned to the live stream with a welcome from Dr. Maureen Edmonson, OBE President of the IFST. The main lecture by Dame Anne Glover which followed was insightful, entertaining and interesting. She touched on important areas such as communication (Scientists need to learn to communicate with non-scientists), credible evidence (Being clear ourselves and helping the public and policy makers be aware of the difference between opinion and fact), and the concept of risk and decision making based on scientific facts but also that is in line with the accepted moral outlook and core values of society (E.g. as a society we may sometimes decide to take the less obvious option scientifically, if it is seen as more in line with our core values).
Dame Anne Glover took questions from the audience including one from the Eastern branch sent to London by tweet: Are UK scientists different from other European scientists? How? Her reply was broadly that there is more in common than that differs! Something important to keep in mind when working with our near and dear neighbours!
Dame Anne’s final summing up was that as scientists we need to be effective translators of our research explaining the evidence, the uncertainty and the consequences in language understandable by the general public. Dame Anne also called upon the scientific community to call-out the misuse of evidence. Overall, the evening was judged to be enjoyable and useful. The company, content, catering and facilities were all of very high standard. We hope to see many future events of this type and look forwards to welcoming more Eastern branch members.
A small group of 4 members ( allegedly with nothing better to do on a Tuesday afternoon ) assembled for the 2pm tour and were treated to a fascinating walk around the production facilities and the barrel store. Our guide David a former brewer gave many helpful comparisons on the technical differences between the processes of brewing and distilling plus helped dispel a number of myths around the pricing and marketing of whisky. The Group also learnt each batch of whisky made on site is entirely bottled by hand and bottles can be personalised for presentations or celebratory events. The obligatory tasting of peated and unpeated batches of whisky made for a pleasant end to the tour followed by a few minutes spent wandering amongst a plethora of whiskies and associated items in the onsite shop, which is open to the public. The tours are available to anyone and I would strongly recommend taking one if you are remotely interested in how whisky is produced.
The Group was given a guided tour of the jam making factory seeing all stages from fruit receipt through boilings to jar filling and a tour of the warehouse. On the day of the tour raspberries and oranges were being processed giving rise to a wonderful mixture of aromas as we followed our guide Kevin through the maze of walkways and passages in an atmospheric old building that seamlessly combined tradition with modern practice. Our group was also allowed to taste the different honeys packed at Tiptree in a taste panel prepared for us in the QA lab. Outside the weather was perfect for a tour of the fruit farm, sunny but not too hot. The farm manager Andre took great delight in showing us plantations of cherries, blackberries and strawberries where we were encouraged to taste fruit straight from the vine. The group was also shown Tiptree’s latest innovation in growing strawberries to maximise ground usage and the number of crops per season. Those who didn’t attend missed a privileged insight into the growing and processing of soft fruit finished off by a visit to the world-renowned Tiptree tea rooms.