Sustainability team at Focus Consultants appointed on one of Nottingham’s ‘greenest’ projects

Sustainability experts at Focus Consultants have been appointed to help Nottingham’s new Digital Media Hub become one of the top three environmentally sustainable sites in the city.

The £9.1 million Confetti Institute of Creative Technologies is scheduled to be the flagship part of Nottingham Trent University’s Creative Quarter Campus and the main site of the Confetti Institute.

Work has just got underway on site on the six-storey building, which will connect the existing Confetti college centre on Convent Street and the Higher Education Centre on Parliament Street.

Designed by award-winning architects Allan Joyce, the striking building is hoping to achieve a BREEAM Excellent rating, with the expectation that it will be one of the most environmentally sustainable buildings in Nottingham.

Focus, which has its headquarters at Nottingham’s Phoenix Business Park, has been appointed as the BREEAM Assessor and the BREEAM Accredited Professional, providing the design team with expert advice on built environment sustainability, environmental design and environmental assessment. 

Senior sustainability surveyor Jessica Bullers said: “The Energy and Sustainability team at Focus Consultants has had a long-standing, close relationship with Nottingham Trent University, providing sustainability support on a number of the university’s building projects.

“Working as the sustainability champion and simultaneously as the BREEAM assessor, we have established a good assessment process - leading to this latest project being potentially one of the most highly rated BREEAM buildings at the university, which is well recognised for being the UK’s ‘greenest’ university. For the past three years, NTU has been awarded first place in the People & Planet University League, which ranks all 145 UK universities on their commitment to and management of sustainability. 

“Focus is proud to have been appointed to the team developing the Confetti Institute of Creative Technologies, which is not only a flagship part of NTU’s Creative Quarter Campus but likely to become one of Nottingham’s most environmentally friendly buildings too – an honour for a Nottingham-based company like Focus, which has been supporting the city in its development for more than 21 years.”

The new hub, due to be completed by summer 2018, will feature spacious contemporary classrooms and studios, a large Learning Resource Centre with private study facilities, creative social spaces and a rooftop garden. In addition to acting as Confetti’s headquarters and main reception, it will deliver all digital media games and interactive activity.

Work began before Christmas demolishing part of the existing Confetti site on Parliament Street to make way for the new build.  The demolition unearthed some key archaeological findings including Medieval artefacts, caves and a 700-year old well that have helped rewrite the history of Medieval Nottingham and provide information about the way the area was used over 700 years ago.

Contractor Stepnell has now begun work on site. 

Focus Consultants, which also has branches in Leicester, London and Boston and Aubourn in Lincolnshire, offers a range of support on all aspects of sustainable development, as well as services in funding and economic development, project management and building surveying.

For more information visit www.focus-consultants.co.uk

Press release issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Economic funding courses staged by Focus Consultants and Nottingham Trent University

Heather Frecklington, partner at Focus Consultants

Two experts from Focus Consultants, who have helped to secure millions of pounds’ worth of grants for clients, will be sharing their advice at two one-day courses for built environment professionals. 

Focus founding partner Kevin Osbon and partner Heather Frecklington, who have both been involved in some of the UK’s most prestigious development projects, are joining forces with Nottingham Trent University to run the courses.

Aimed at those professionals who are involved in the planning and financing of projects, course one turns the spotlight on economic impact assessment and evaluation, while the second course focuses on The Green Book business case and will look at central government’s core tool for making public funding decisions.

The courses, which are being run in conjunction with the School of Architecture, Design and Built Environment at NTU, are due to be held on 3^rdand 4^th November 2016 at Nottingham Conference Centre at NTU’s City Campus.

Since 1994, Nottingham-based Focus Consultants has secured over £953 million towards £1.3 billion of projects and programmes for clients across all manner of activity including area regeneration, economic development, business support, technology, arts, sport, heritage, tourism, housing, community regeneration, ICT, training and education. Major projects include Nottingham Castle, National Space Centre in Leicester, Discovery of Richard III in Leicester, and Devonshire Park in Eastbourne.

“Increasingly, this work has involved completing economic impact assessments and evaluations to make a robust case for funding,” said Heather Frecklington, who has more than 20 years’ economic development experience in both the public and private sectors and leads Focus’ Funding, Research and Economic Development Business Unit.

“These two one-day courses at NTU will give an insight into how built environment professionals can best access the funding that is currently available to support their projects.”

Focus, which has its headquarters at Phoenix Business Park, Nottingham, and also has branches in London, Leicester, and in Boston and Aubourn in Lincolnshire, is one of the most successful businesses of its kind in the country.

For more information about the courses and to book, visit www.ntu.ac.uk/focus or contact the short course team at the School of Architecture, Design and Built Environment on 0115 848 2813.

For more information about Focus Consultants, visit www.focus-consultants.co.uk

Press release issued by Nottingham based pr company Perfect 10 PR www.perfect10pr.co.uk

Just add water into the unique Moonshine bag to brew quality ‘just like the pub’ real ale.

 A revolutionary new home brewing bag which creates 25 pints of beer in around 14 days simply by adding water to a unique and patented brewing bag has been launched by Moonshine Drinks Ltd.

The beer tastes just like any pub-pulled pint….and is the easiest way that’s ever been invented for brewing real ale at home.

Each bag contains only quality ingredients for brewing real ale. Simply pour tap water into the Moonshine bag, add the contents of the ‘Moondust’; their customised yeast and nutrient to mirror traditional brewing methods in this unique environment,……. and there you have it, in just a few days you’ll have 25 pints of naturally conditioned beer and it equates to around £1 a pint.

The real ale brewing bag, which won the Food and Drink iNet’s ‘Most Innovative New Product Award’ of 2012, brews ale to 4.2% ABV and is being branded as the simple and natural way to make real ale at home.

After the successful launch of Four Candles Bitter, which is being sold through Lakeland Limited stores and online, selected independent department stores and quality garden centres, two new beers have been developed. Cheese Maker’s Golden Ale and Dark Adder Ale have just gone on sale via the same outlets. And come the New Year, ciders and three wines will have been developed and for sale, all using the same ‘just add water’ method.

Key figures behind the launch include Robert Constable-Maxwell, a former CEO of Ind Coope, MD of Walker Cain, Liverpool (which later became brewer Tetley Walker) and marketing director of Allied Breweries UK.

Moonshine Drinks Ltd worked with experts at the University of Nottingham and Nottingham Trent University to develop the bag.

The product is suitable for vegans and vegetarians, and creates a natural, non-pasteurised, live beer which will keep for three to four weeks after brewing.

For more information, stockists and online sales please go to www.moonshinedrinks.com

Press release issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Food and Drink iNet launches new phase of support for East Midlands food and drink businesses

Food and drink firms across the East Midlands are to continue to receive support for innovation projects after the Food and Drink iNet secured funding until 2015.

The iNet has helped hundreds of businesses across Derbyshire, Nottinghamshire, Leicestershire, Lincolnshire, Northamptonshire and Rutland since it launched in 2008.

Run by business support organisation The Food and Drink Forum, the iNet co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the region.

It provides match-funded grants for eligible projects, business consultation and advice, and supports collaboration projects involving university expertise, as well as research projects that are relevant to the sector.

Now the iNet has announced that it has received additional funding of £669,893 from the European Regional Development Fund (ERDF) which means that support for the region’s sector will continue until the end of March 2015.

“This is great news for the food and drink industry in the East Midlands,” said Food and Drink iNet innovation advisor Jo Murphy.

“Innovation is a key springboard to growth and we know that the iNet’s support has been important in the past in helping businesses to develop. We are looking forward to hearing from food and drink manufacturing firms across the region who are keen to benefit from our expertise.”

The iNet support includes a limited pot of cash which is available for match-funded grants for eligible projects.

The iNet is also continuing its work with universities and is currently part funding projects at the University of Nottingham which are focusing on flavour perception, salt reduction in foods and probiotics.

Other universities across the East Midlands, including Nottingham Trent University, and the universities of Leicester, Lincoln and Northampton, are also part of the iNet steering group.

Based at Southglade Food Park, Gala Way, Nottingham, the Food and Drink iNet has advisors who operate across the region.

For more information visit www.foodanddrink-inet.org.uk or call 0845 521 2066.

Press release issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Focus Consultants plays key ‘green’ role in university library

East Midlands-based Focus Consultants is helping Nottingham Trent University to create a new sustainable library at its Brackenhurst Campus.

The one-storey building is being built to a ‘very good’ BREEAM rating to reflect the high environmental credentials of the project.

A team from Focus has been involved from the initial consultation and design stages and will continue to play a key role now that work has started on site, and through to completion by early Summer 2013.

Associate and BREEAM assessor Jason Redfearn said: “Focus is very pleased to be working directly with Nottingham Trent University for the first time. The university has really considered the approach to BREEAM and how best to integrate it successfully into the new library, creating an energy efficient building that minimises its environmental impact.”

The library at the campus near Southwell in Nottinghamshire will feature sustainable materials in construction, energy efficient heating, photo-voltaic panels on the roof, high levels of insulation and will link in to the existing biomass heating system on site.

BREEAM - the Building Research Establishment’s Environmental Assessment Method - is the world’s foremost environmental assessment method and measures a building’s green credentials. It sets the standard for best practice in sustainable building design, construction and operation and has become one of the most comprehensive and widely recognised measures of a building's environmental performance.

Focus, which is based at Phoenix Business Park, Nottingham, and has offices in Leicester, London, Boston and Aubourn near Lincoln, was appointed as BREEAM Assessors at early design stage for the Brackenhurst scheme.

The firm was then appointed to undertake design stage assessment and post-construction stage assessment.

Focus BREEAM assessor Jessica Bullers, based in the Princess Road East office in Leicester, is driving the project for Focus.

The Energy Carbon Sustainability team at Focus Consultants offers a range of services to support sustainable development, including low carbon consultancy, environmental assessment methods and regulation compliance.

The company also specialises in creative approaches to securing funding packages and delivering high quality projects across the Midlands and the UK. Focus has secured more than £800 million of grant assistance, and delivered more than £1 billion of projects and programmes since 1994.

www.focus-consultants.co.uk

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Free advice on winning contracts available to East Midlands companies

Tops tips on tender writing for public sector contracts will be available for East Midlands businesses at a free seminar later this month.

The workshop is the second of three sessions being run to help small and medium-sized companies to learn the secret of success when it comes to bidding for public sector contracts.

Open to all sectors and to businesses across Nottinghamshire, Derbyshire, Lincolnshire, Leicestershire, Northamptonshire and Rutland, the workshops are being delivered by specialist consultants who have a proven track record of supporting businesses across a variety of sectors.

The programme is being run by Nottingham Trent University’s Future Factory in association with The Food and Drink Forum and Action Sustainability.

Future Factory is part-funded by the European Regional Development Fund (ERDF), and aims to support East Midlands small to medium-sized companies to adopt more sustainable products and processes.

The next workshop turns the spotlight on writing a winning tender, and takes place at Nottingham Trent University’s Clifton Campus between 9.30am and 1.30pm on June 20th.

The final session, which is being staged at Nottingham Trent University’s City Campus on July 4th from 9.30am to 1.30pm, will concentrate on practicing the presentation skills that can help your company to win over a potential buyer.

“The first session, which focused on writing a successful Pre-Qualification Questionnaire, attracted businesses from a wide range of sectors and was a real success,” said Lisa Unwin, from The Food and Drink Forum. “I would urge any East Midlands company to sign up for the next sessions if they’d like to receive essential advice and support for winning new business.”

  For full details of what’s included in each event or to find out more, please visit http://bit.ly/euCEwQ For inquiries or to book, contact Angela Scott at futurefactory@ntu.ac.uk or on 0115 8488675.

Press release issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

East Midlands companies offered free advice on winning contracts

East Midlands businesses are being invited to learn the secret of success when it comes to bidding for public sector contracts.

A series of free workshops is being run to help small and medium-sized companies boost their selling potential and improve their chances during the procurement process.

The three events are open to all sectors and to businesses across Nottinghamshire, Derbyshire, Lincolnshire, Leicestershire, Northamptonshire and Rutland.

The sessions will be delivered by specialist consultants who have a proven track record of supporting businesses across a variety of sectors. Their clients have been helped to win more than £13 million in new business over the past two years.

The first session takes place on May 30th at Nottingham Trent University’s Clifton Campus between 9.30am and 1.30pm, and focuses on writing a successful Pre-Qualification Questionnaire.

This is followed by a second workshop at the same venue between 9.30am and 1.30pm on June 20th, which will turn the spotlight on writing a winning tender.

The final session, which is being staged at Nottingham Trent University’s City Campus on July 4th from 9.30am to 1.30pm, will concentrate on practicing the presentation skills that can help your company to win over a potential buyer.

Companies are being advised to attend all three sessions if possible, to make the most of the opportunities, but are welcome to book individual workshops.

The programme is being run by Nottingham Trent University’s Future Factory in association with The Food and Drink Forum and Action Sustainability.

Future Factory is part-funded by the European Regional Development Fund (ERDF), and aims to support East Midlands small to medium-sized companies to adopt more sustainable products and processes.

For full details of what’s included in each event or to find out more, please visit http://bit.ly/euCEwQ For inquiries or to book, contact Angela Scott at futurefactory@ntu.ac.uk or on 0115 8488675. Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Food and Drink iNet (Innovation Network) serves up support to East Midlands ice cream makers

Ice cream makers in the East Midlands are being given a cool opportunity to find ways of boosting their bottom line and increasing profits.

The Food and Drink iNet (Innovation Network) is running a project to show ice cream manufacturers how they can reformulate their products using local, more cost-effective ingredients.

Instead of using ready-mixed ingredients, which are often imported from places like Italy, the manufacturers are testing to see if they can make ice cream that’s just as good, if not better, by reformulating their products with more locally sourced ingredients.

This could save thousands of pounds every year on the cost of raw materials, said Food and Drink iNet director Richard Worrall.

Now the team is looking for more ice cream manufacturers from across Derbyshire, Nottinghamshire, Leicestershire, Lincolnshire, Northamptonshire and Rutland to take part in the project.

“Small, relatively new, ice cream producers usually start their business using several branded ready-mixed ingredients in order to enter the market place quickly and easily,” said Richard Worrall. “These products are of good quality but some, for example, are currently manufactured in Italy, imported and sold via wholesalers. The cost of these ingredients is significant and influenced by exchange rates.

“Several ice cream producers have requested support in finding alternatives that, ideally, are available locally, are cheaper and enable production of similar or better quality ice cream. We are very pleased to be able to launch a project which will help this sector of the food industry in the East Midlands to become more profitable and more sustainable.”

Food experts at Nottingham Trent University’s School of Animal, Rural and Environmental Sciences have been hired to show the manufacturers how they could reformulate their quality ice cream products using basic raw materials instead of buying ready-mixed ingredients.

They are working with ingredients specialists regionally and nationally on the project.

Mike Dixon, senior lecturer in Food Science at Nottingham Trent University, said: “We are already in contact with a number of small and medium-sized ice cream manufacturers in the region – illustrating alternative ingredient options, how to use them without compromising on quality and how to find these ingredients – but we would be very pleased to hear from any others who are interested in finding out how they could potentially create cost savings for their businesses.”

The Food and Drink iNet, which is funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), aims to encourage innovation in the region’s food and drink sector through new ways of working, new product development and the introduction of new processes.

With advisors working across Derbyshire, Leicestershire, Nottinghamshire, Lincolnshire, Northamptonshire and Rutland, it links academic and private sector expertise and knowledge with local food and drink business innovation needs.

The ice cream project is one of its Collaborate to Innovate initiatives which seeks to develop and deliver projects to enable groups of small and medium-sized enterprise businesses in the food and drink supply chain in the East Midlands to work collaboratively amongst themselves and with other key partners to overcome common problems by introducing innovation into their companies and improving their economic and competitive performance.

The Food and Drink iNet is managed by a consortium, led by the Food and Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln, and the University of Nottingham. For more information visit www.eminnovation.org.uk/food or contact the iNet via info@foodanddrink-inet.org.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Food and Drink iNet (Innovation Network) serves up support for East Midlands chocolate makers

Chocolate producers in the East Midlands could soon have a new piece of equipment to help them save time and money, thanks to support from the Food and Drink iNet (Innovation Network).

Each morning, small chocolatiers have to wait around an hour for the chocolate to reach the right conditions before they can start work.

Now the Food and Drink iNet has brought together engineers and academics to create a cost-effective solution to the problem, and is calling on small chocolate companies in the East Midlands to come forward if they’d like to be involved in the project.

“Small chocolatiers, working with relatively small chocolate tempering equipment, find that they spend at least the first hour of each day waiting for that day’s chocolate to reach the correct conditions for working,” said Food and Drink iNet director Richard Worrall. “This is related to melting and subsequently carefully cooling the chocolate to keep it in perfect condition. For all staff involved, this represents wasted production time of at least one hour each per day. Multiplied up per week and then per year means that a significant amount of time is wasted.

“Several companies have requested support in developing equipment, ideally from a local source, that will enable them to carry out the chocolate tempering process in such a way that the chocolate is ready for production when they start work in the morning.”

The Food and Drink iNet is working with food scientists in the School of Animal, Rural and Environmental Sciences at Nottingham Trent University and engineers at MCE Engineering Ltd in Derby on a Collaborate to Innovate initiative to develop a bolt-on piece of equipment that chocolatiers could use.

Mike Dixon, senior lecturer in food science at Nottingham Trent University, said: “MCE Engineering Ltd has designed some equipment and created a prototype, which has been successfully trialled at one of the chocolatiers involved in the project. We’re hoping that this can be added to existing chocolate tempering equipment and then lead to increased productivity, profitability, sustainability and planned growth of these companies.”

Any small or medium-sized chocolate companies in Derbyshire, Nottinghamshire, Leicestershire, Lincolnshire, Northamptonshire and Rutland who are interested in taking part in the project should contact the Food and Drink iNet via info@foodanddrink-inet.org.uk

The Collaborate to Innovate initiatives seek to develop and deliver projects to enable groups of small and medium-sized enterprise businesses in the East Midlands food and drink supply chain to work collaboratively amongst themselves and with other key partners to overcome common problems by introducing innovation into their companies and improving their economic and competitive performance.

The Food and Drink iNet, which is funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), aims to encourage innovation in the region’s food and drink sector through new ways of working, new product development and the introduction of new processes.

With advisors working across Derbyshire, Leicestershire, Nottinghamshire, Lincolnshire, Northamptonshire and Rutland, it links academic and private sector expertise and knowledge with local food and drink business innovation needs.

The Food and Drink iNet is managed by a consortium, led by the Food and Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln, and the University of Nottingham. For more information visit www.eminnovation.org.uk/food or contact the iNet via info@foodanddrink-inet.org.uk


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Food and Drink iNet (Innovation Network) supports launch of fruit salsas

An East Midlands organisation that supports new developments in the food and drink sector is backing a firm’s plan to launch the first fruit-based salsas of their kind in the UK.

The Food and Drink iNet (Innovation Network) has awarded £2,250 Innovation Advice and Guidance funding to support development of Purple Pepper Fruit Salsas.

The four salsas have been created by Carron Smith, who runs outside catering company Cookies of Oakham. After winning an award for her initial product development of Purple Pepper at the Food and Drink iNet Innovation Awards 2010, Carron is moving towards the official launch of the products.

Now she’s working with experts to find a way of maximising the shelf life of the salsas and is looking at the best packaging for her products.

The iNet, which links academic and private sector expertise and knowledge with local food and drink business innovation needs, has granted funding to help Carron work with food technical experts at Nottingham Trent University. Cookies of Oakham is match funding the support.

“Since the products are made using only fresh and raw ingredients and there’s no cooking involved, challenges exist in extending shelf life sufficiently to produce a commercially viable product,” said Carron, who lives in Glenfield, Leicester.

The Nottingham Trent University experts will help her to determine the best ways for her salsas to be packaged to ensure that they have maximum shelf life.

“The iNet has been absolutely fantastic through all of this,” said Carron. “I couldn’t have done it without their support and without the support of Diana Thraves and Mike Dixon at Nottingham Trent University.”

Carron hopes that her Purple Pepper Fruit Salsas will be launching by the end of August – initially for sale to local delis and farm shops, and via food fairs. In the future she hopes to be selling the products direct to customers online.

Richard Worrall, Food and Drink iNet director, said: “One of the main functions of the Food and Drink iNet is to support the development of promising new products, and Purple Pepper Fruit Salsas fitted the bill perfectly. Carron has sought the advice of experts from concept through to development, and we are pleased to support her as she embarks on the final stages before product launch.”

The Food and Drink iNet, which is funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), is one of four regional iNets that operates across the region. It has a pot of finance available this summer to provide match-funded support for eligible projects, which could be focusing on new products, accessing new markets or looking at new ways of working.

The Food and Drink iNet aims to build on the tradition of innovation in the food and drink industry in the region by helping to create opportunities to develop knowledge and skills, and to help research, develop and implement new products, markets, services and processes. It is managed by a consortium, led by the Food and Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln, and the University of Nottingham. For more information visit www.eminnovation.org.uk/food

For more information please contact the Food and Drink iNet on info@foodanddrink-inet.org.uk

Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Bug-busting kitchen surface idea wins support from the Food and Drink iNet

Scientists researching the development of a bacteria-busting coating for kitchen surfaces and food preparation areas are being backed by the Food and Drink iNet.

Experts at Nottingham Trent University’s School of Science and Technology have teamed up with colleagues at the Holbeach Campus of the University of Lincoln to try to develop a permanent spray-on coating technology that will kill or reduce the growth of bacteria, germs and other bugs.

The process could have major implications for food hygiene and safety in both domestic kitchens and commercial food processing environments, as well as potential use with food processing equipment.

The project is one of five Collaborative Research and Development grants worth a total of more than £235,000 announced by the Food and Drink iNet, which co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands.

Funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), the Food and Drink iNet is one of four regional iNets that has developed an effective network to link academic and private sector expertise and knowledge with local food and drink business innovation needs.

“This is an exciting research project between Nottingham Trent University and the Holbeach Campus of Lincoln University, with far-reaching potential,” said Food and Drink iNet Director Richard Worrall. “The development of a spray-on coating that can help kill or reduce bacteria could bring major benefits to the food and drink industry, as well as in domestic environments.

“The Food and Drink iNet Collaborative Research and Development support is designed to provide help for innovative research schemes that will benefit the food and drink sector in the future, and this fits the bill perfectly.”

The team, which also includes the School of Animal, Rural and Environmental Sciences at Nottingham Trent University, has been awarded almost £50,000 towards the almost £66,000 cost of the research project.

The research is being run by Dr Fengge Gao, reader in nanotechnology at NTU, who led the NTU team that was crowned 2009 Food and Drink iNet Innovation Champion for its work on the development of an exciting new material for food and drink packaging. They successfully solved the problem of leaching in bottles and took the technology a step further to add antimicrobial properties which kill or lessen micro-organisms.

Now this research is being widened to look at how the technology could be applied to surfaces.

It has been sparked by calls from the UK Research Council, the Engineering and Physical Sciences Research Council, and food and drink research group CCFRA for research to develop better hygiene technology for detachment of micro-organisms on the surface of food processing facilities and preventing attachment of food on the surface of the equipment.

“The success of the development of this easy spray nano coating technology could lead to immediate commercial application,” said Dr Gao. “The technology does not require sophisticated manufacturing equipment and hence is suitable for both small and medium-sized enterprises and large manufacturers.”

The team will first target domestic application in the home kitchen, as well as in restaurant kitchens.

“The application of this technology to food processing equipment may take a little longer since this may cause the interruption of manufacturing process,” added Dr Gao. “The coating materials for equipment coating application also need more tolerance to stress, friction and other health and safety requirements.”

The coating will exhibit antimicrobial behaviour, meaning it can kill or inhibit the growth of micro-organisms such as bacteria or fungi, non-biocidal leaching and also superhydrophobic properties. The superhydrophobic surface will expel water and other wet dirty species, which will further enhance the antimicrobial behaviour by reducing the chance for bacteria to be attached on the surface. The superhydrophobic properties will also reduce the shear stresses (frictions) between food and the surface of food processing equipment. The reduced shear stresses will lead to energy reduction in food processing - making environments greener.

The Food and Drink iNet aims to build on the tradition of innovation in the food and drink industry in the region by helping to create opportunities to develop knowledge and skills, and to help research, develop and implement new products, markets, services and processes. It is managed by a consortium, led by the Food and Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln, and the University of Nottingham. It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region.
For more information visit www.eminnovation.org.uk/food


Nottingham PR consultant Perfect 10 PR www.perfect10pr.co.uk

Nottingham-based website aims to help artists

Artists are being given a helping hand to weather the global economic recession following the launch of a new website.

Founding editor Nottingham-based Andy Pepper has unveiled www.WeLikeArtists.com to provide free specialist guides and intelligent savings for artists and independent creative professionals.

The site has 12 advisors from 11 cities around the world, and has been developed as a free resource for those who are embarking on a career in art, as well as those who already work in the creative field.

“Generally, artists are undervalued,” said Andy, who is a visiting lecturer in fine art at Nottingham Trent University and The University of Lincoln. “As a society we like them to fill our surroundings with great work but often leave them unsupported to ‘get on with it’. It is hard enough surviving in normal circumstances, let alone in an economic recession. The new website WeLikeArtists aims to give artists a break.”

The website is designed for emerging artists, established artists, and students, and includes advice on promoting work digitally and approaching a gallery for the first time, ways to save money on equipment and other essentials, and practical tips on running a business. It also features places to set up free online portfolios, free websites, free organisational tools and ways to get free business cards.

"As an independent artist you tend to discover shortcuts and savings to stretch the budget. That's normal. Much of the time survival is about flexibility and adaptation,” said Andy, who is an artist working with installations, holography and light. “I realised that some of the things I had unearthed, and ways I was working, might be useful to others in the same boat, so WeLikeArtists has become a central location to distribute some of that information."

Among the advisors to the site are Tracy Cordingley , a product designer and senior lecturer at Nottingham Trent University, Sarah McNicol, the Hive operations manager at Nottingham Trent University, Jonathan Ross, a holography collector and director of Gallery 286 in London, S Mark Gubb, an artist based in Cardiff, and Arthur Brown, who is a graphic designer and managing director of the Cooling Brown Partnership which has been responsible for some of the most successful illustrated reference books published in recent years, including Wallace & Gromit.

International advisors are based in Germany, Sweden, India, New York, Los Angeles, Sydney and Hong Kong.

Andy, who lives in West Bridgford, spent two years developing the site and within three hours of going live, www.WeLikeArtists.com received visitors from around the world.

“Everyone who has worked on the development of the site has done so for free,” said Andy. “They think artists should be supported and wanted this site to help in some, small, way.”

Lincolnshire drinks firm says 'cheers' to Food and Drink iNet Innovation Support Grant for help with Percy's range

Drinks entrepreneur Claire Hall is ready to speed up production of her alcoholic iced tea range after receiving an Innovation Support Grant (ISG) from the Food and Drink iNet.

Claire has been hand producing her two flavours since launching Drink It Limited six years ago. But the £4,600 ISG has helped her to research the best equipment to automate the process, and now she is hoping to move the business forward.

“Manually I can produce 300 bottles a day, but it’s a struggle and not consistent,” explained Claire. “The Food and Drink iNet Innovation Support Grant has helped me to find out what equipment I need to automate the process. Now I need to invest in the equipment.”

Claire, who is based at Kirton Holme, near Boston, worked with experts at Nottingham Trent University on trials and tests to pinpoint the most suitable brewing vessels for her alcoholic iced tea, which is a blend of fruit juice, iced tea and vodka.

The equipment chosen will allow her to produce 2,000 bottles a day.

“The process will be less manual, the product will be more consistent and I will be complying with all the regulations,” added Claire. “The ISG has enabled me to go to the next stage in my business. Now I am looking to secure investment.”

Claire produces the Percy’s range of alcoholic iced tea. She currently has two flavours – mango and lemon and lime – but she hopes to expand the range in the future and use seasonal and local fruits to create new flavours.

The Innovation Support Grant also allowed her to work with University of Nottingham spin-out company Flavometrix.

The Food and Drink iNet Lincolnshire business adviser Rachel Linstead said: “Innovation Support Grants are designed to encourage innovation in businesses, and Claire’s plans for Drink It Limited are the perfect example of how innovation, in this case by automation, can help a business to develop.”

The Food and Drink iNet is aiming to foster innovation in the region’s food and drink sector by encouraging businesses to turn new ideas into new business through the development of new technologies and products. It’s also hoping to stimulate new processes, services and ways of working in the industry to help boost the sector.

Funded by East Midlands Development Agency (emda), the Food and Drink iNet is managed by a consortium, led by the Food & Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln, and the University of Nottingham.

Around £250,000 in Innovation Support Grants has been allocated to around 50 food and drink firms across the East Midlands by the Food and Drink iNet since the iNet was launched in 2008. The iNet hopes to have more funding allocated as part of a new contract in 2010, said Peter Maycock, Food and Drink iNet project director.

Firms wanting more information should contact the Food and Drink iNet on 0845 521 2066 or visit www.foodanddrink-inet.org.uk

For information about support for innovation that is available in the East Midlands, visit www.eminnovation.org.uk

Food and Drink iNet Innovation Awards winners announced

Nottingham Trent University’s School of Science and Technology has been crowned the Food and Drink iNet Innovation Champion 2009 for the development of an exciting new material for food and drink packaging.


Experts at the university successfully solved the problem of leaching in bottles and have taken the technology a step further to add antimicrobial properties which kill or lessen micro-organisms.

During a gala dinner and awards ceremony at Athena in Leicester, the university’s School of Science and Technology was presented with The Food and Drink Forum Innovation Champion 2009 award by TV presenter, writer and foodie Hardeep Singh Kohli.

The judges said of the project: “This has the potential to revolutionise the packaging industry and represents a big shift in thinking.”

A number of other awards were also presented during the evening, which attracted 150 representatives from across the East Midlands food and drink sector and was designed to celebrate the uptake and implementation of innovation in the industry in the region.

The winner of the University of Lincoln National Centre for Food Manufacturing Award for Most Innovative SME Food and Drink Manufacturer went to Thornbridge Brewery, Ashford in the Water, Derbyshire. The producer of high quality craft beers launched in 2005 in a ten barrel brewery, and has just opened a new 30 barrel brewery and bottling line after demand outstripped supply.

Judges said: “It is good to see an SME using state-of-the-art technology. We applaud the proactive approach of the brewery’s business drive.”

The winner of the Campden BRI Award for Most Innovative Business across the Food and Drink Supply Chain was presented to Eistechnik, Loughborough, Leicestershire, for the development and advancement of eutectic refrigeration units for trucks, which are more environmentally friendly and less noisy than traditional transport refrigeration methods.

Judges said: “The adaptation of ‘forgotten’ technology ticks all the right innovation and environmental boxes to make this a worthy winner.”

- The CenFRA Award for Most Innovative Research Project was presented to Nottingham Trent University, School of Science and Technology for adapting existing technology to create an innovative solution to solve leaching problems in bottles, and for taking the technology a step further by adding antimicrobial properties which kill or lessen micro-organisms. This project also went on to win The Food and Drink Forum Innovation Champion 2009 award.

Judges said: “After providing a real evidence of need, this research offers a solution that has the potential to transform the packaging industry.”

The Food Processing Faraday Award for Most Innovative Large Food and Drink Manufacturer went to Marshalls (part of the Produce World Group), Butterwick, Boston, for the development of a sweeter tasting broccoli, known as bellaverde® and launched in July 2009, created in conjunction with Seminis, the largest developer, grower and marketer of fruit and vegetable seeds.

Judges said: “Lots of determination and effort has been shown to create a new breed of broccoli to be grown in the UK, rather than import one.”

The Nottingham Trent University Award for Most Innovative Business in the Wider Food Sector was presented to Mem Saab, for the establishment of their own tandoori and Indian cuisine skills centre to train chefs for their five tandoori restaurants in the Midlands, including the latest addition to the group, High Cross Restaurant in Leicester. The group has Mem Saab restaurants in Leicester, Northampton, Leamington Spa and Banbury, and trades under the name of City Buffet, Friar Lane, Nottingham.

Judges said: “This represents a proactive approach in addressing a skills shortage problem.”

Peter Maycock, Project Director for the Food and Drink iNet, said: “The Food and Drink iNet Innovation Awards have once again shown the high standard of research and enterprise that is being undertaken in the food and drink sector in the East Midlands. We have been delighted to see the exciting range of innovation, and congratulate all the winners.”

The Food and Drink iNet is aiming to foster innovation in the region’s food and drink sector by encouraging businesses to turn new ideas into new business through the development of new technologies and products. It’s also hoping to stimulate new processes, services and ways of working in the industry to help boost the sector.

Funded by East Midlands Development Agency (emda), the Food and Drink iNet is managed by a consortium, led by the Food & Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln, and the University of Nottingham.

David Wallace, Innovation Director at East Midlands Development Agency (emda), said: “This year we have seen innovation in areas as diverse as the development of antimicrobial agents to kill micro-organisms in bottles, to more environmentally-friendly refrigeration systems - and even the creation of a new form of broccoli.

“These awards demonstrate that businesses in the food and drink sector in the East Midlands are at the forefront of the development and implementation of new and exciting ideas. This is why we believe that it is so important to support and promote innovation in the region through the iNet. I hope that other entrepreneurs in the industry will be inspired by the tremendous achievements of all of the winners and nominees.”