Scottish food ingredients manufacturer Macphie of Glenbervie has won two awards at the Interface Excellence Awards 2013.
Held at the Assembly Rooms in Edinburgh on 21 November, the business was presented with the Sustained Partnership of The Year award and the Outstanding Contribution to Knowledge Exchange Award.
Ashley Baker, head of research and development at Macphie collected the Outstanding Contribution Award for his commitment to academic and business knowledge exchange, after being nominated by Iain MacEwen of Herriott Watt University.
The awards recognise the success and achievement resulting from collaborative partnerships between business and academia.
Over the past two years Macphie has carried out 15 collaborative research projects with Scottish universities. These have ranged from short-term projects to address specific business challenges to larger, longer-term ‘blue sky’ research and development collaborations.
Alastair Macphie, Macphie chief executive, said: “We’re delighted to receive recognition for our continued commitment to build close relationships and investment in a collaborative approach with academia to deliver real innovation in all areas of product development, process improvement and wider food science, which we see as a critical to the long-term success of the business.”
With production facilities at Glenbervieand Tannochside, Glasgow, and a turnover of £42m, the company produces a variety of ambient mixes and concentrates, glazes, dairy cream alternatives and icings, as well as frozen and chilled soups, butters and sauces for the bakery, foodservice and food manufacturing sectors.