Campden BRI runs a research portfolio utilising member subscription investments with an agile portfolio of
current projects meeting member needs. Future research projects aligned to those within the CTP will allow direct access to members
through our twice-yearly cycle of Member Interest Groups (MIGs)
facilitating rapid dissemination to a broad industry community. They are currently involved in 7 EU projects, 11 projects funded by other
agencies e.g. UKRI and the Foods Standards Agency and run ‘club’ projects, which provide a collective position in certain areas of
relevant and current research areas. Campden BRI already sponsors and supervises PhD students drawn both from internal staff and external
academic links. Involvement in the CTP expands Campden BRI’s opportunity to turn high-quality academic research into meaningful industrial
insight and to foster the next generation of talent in the industry.
Mondelēz International empowers people to snack right in over 150 countries around the world, with iconic global
and local brands such as Oreo, belVita and LU biscuits; Cadbury Dairy Milk, Milka and Toblerone chocolate; Sour Patch Kids candy and
Trident gum. We have > 80,000 employees worldwide, with > 2,500 scientists and engineers within RDQ alone and 10 research and development
centres across the globe.
The health and sustainability of the global food system is integral to Mondelēz’s business and our company has
professionals working across all aspects of Food Systems often in partnership with academia, start-ups, suppliers and other businesses
globally to make a positive difference. At Mondelēz International, we believe that developing the next generation of scientists, capable
of working collaboratively across disciplines is critical to addressing the challenges facing the UK food sector. We are committed to
developing our next generation scientists and have a long record in doing so, including extensive experience in doctoral training.
Mondelēz currently have a successful CTP programme in place and we would look to extend learnings and apply these within The Food
Nestlé is the world’s largest food company with a broad portfolio of food and drink brands, and a global R&D
organisation employing around 5,000 people. Connections to the broader Nestlé R&D organisation will give a broader cross-category focus
to the projects we are proposing. Nestlé scientists have a strong reputation, with an output of circa 300 peer-reviewed publications and
close to 200 patent applications per year. NPTC Confectionery has a long record of doctoral training, having sponsored over 100 students
since the 1980s, primarily at UK universities. For many years we managed an ICP programme – the fore-runner of CTP.
PepsiCo R&D centres are located around the world and leverage nutrition, food science, engineering and consumer
insights to meet our strategy to continue to develop convenient foods and beverages as well as cutting-edge packaging and equipment. More
than half of our team hold advanced degrees in areas including food science, microbiology, chemistry, physics, nutrition sciences,
toxicology, agronomy, mechanical and chemical engineering, computational modelling and more.
To meet our 2025 goals and further accelerate PepsiCo’s expansion of more nutritious products, we use a set of
science-based nutrition guidelines called the PepsiCo Nutrition Criteria (PNC). These criteria are based on dietary and nutrient
recommendations from leading global and national nutrition authorities, including the World Health Organization (WHO), the U.S. Department
of Agriculture (USDA), the National Academy of Medicine and dietary guidelines from numerous countries. The PNC sets standards for
nutrients to limit, and nutrients and food groups to encourage that are based on the latest science and country-specific dietary
guidelines. Participation in the CTP allows these goals to be underpinned by rigorous scientific research.
Samworth Brothers is a 4th generation, family-owned food manufacturing business with 14 production sites employing
c.10,000 people, predominantly in Leicestershire and Cornwall with an annual turnover of c.£1bn. The majority of sales are in private
label retail branded products sold through major multiple retailers. The categories serviced are Sandwiches (and broader Food to Go
products), Ready Meals, Salads, Hot and Cold Eating Pies, Cooked Meats and Sausages and Savoury Pastry. Whilst a majority of products we
sell are private label. The Business also manufacture a number of consumer brands including Ginsters, Soreen, Sci-mx Sports. Samworth
Brothers therefore bring a wealth of knowledge and experience in the ready to eat foods sector to the CTP.
The Haydn Green Institute
Supported by the Haydn Green Foundation, the Haydn Green Institute is at the forefront of creating a culture of
entrepreneurship and innovation at the University of Nottingham. HGI provides a stimulating and supportive experience for the budding
entrepreneur with an entrepreneurship education programme that combines theory and practice, taught by both academics and business experts,
equipping students with "real-world" experiences. Their world-leading research covers entrepreneurship education, innovation, and
inclusive and sustainable entrepreneurship, investigating a wide-range of topics, such as barriers to women becoming entrepreneurs and
using social media as an entrepreneurial tool. They also provide opportunity for taking part in competitions such as the Young
Entrepreneurs Scheme and PhD-level training and support around the topics of successfully commercialising IP and a Winning Business Growth
Programme which can be adapted for bespoke upskilling of staff / cohorts.