Impact case study database

Between 2014 and 2019 the UK ‘free-from’ food and drink retail market more than doubled in value to an estimated £934 million . Of the 14 allergen groups that comprise this market, GF has over 50% market share, with UK sales estimated at £517 million in 2019. Gluten is also the only allergen that is subject to specific legislation, which has important implications for product development and production. Tatham's research in, and knowledge of, cereal science and CD has led to Cardiff Metropolitan University’s Food Industry Centre (FIC)’s increased engagement with the GF sector. In common with other food sectors, the GF market is characterised by low profit margins and low levels of technical expertise. Tatham’s knowledge of hydrocolloids and their functional replacement of gluten in bread and pastry products, as well as in testing for gluten contamination, has had significant impact on food companies through FIC’s knowledge transfer activities and interventions [E1, E2, E3].

The impact of Tatham’s research on the FIC’s GF interventions is threefold, namely: (a) product innovation, reformulation, and development; (b) ensuring compliance with food safety standards and legislative requirements (including food labelling); and (c) increased sales/turnover. Since 2014 the impact of the FIC’s work with, and support of the sector has been evidenced for 10 SMEs as well as multinational conglomerates (e.g., 3M). Collectively, the FIC has contributed to the 10 SMEs achieving a reported retained and increased turnover of £19.6 million, 30 food quality awards (e.g., Great Taste, Butcher Shop of the Year), and 23 third party food safety standard certifications (e.g., British Retail Consortium - BRCFootnote:

British Retail Consortium (BRC) has been replaced by Brand Reputation Compliance Global Standards (BRCGS) ) certification. The extent of the FIC’s impact on the GF market is illustrated through its work with three of these SMEs [company names redacted].

With the support of the FIC and underpinned by Tatham’s research, the three companies have benefitted from the development of 47 GF products that were launched to new global markets and supplied nationally to major retailers [E4, E5, E6]. For example, [company name redacted] supplied Marks & Spencer (including the majority of products for Marks & Spencer’s ‘Made without Wheat’ range), Tesco, Waitrose and Greencore, while [company name redacted] supplied Tesco and Asda, and [company name redacted] supplied products for Premier Foods, one of the UK’s largest food producers [E4, E5, E6]. The quality of the products resulted in the companies achieving several awards. [company name redacted] achieved multiple Great Taste awards (Punjabi cholay chickpea curry, mixed vegetable samosa, and maple and date with tamarind chutney, 2019) and [company name redacted] achieved the Chef’s Choice Award for Innovation (choux pastry mix, 2018) and the Supplier Excellence Award for Sustainability (suet, 2015) [E7].

In 2019, the Welsh Food and Drink Industry contributed £7.47 billion to the Welsh economy [E3], integral to which was the Welsh Government’s commitment to encompassing the uptake of, and compliance with, recognised Food Safety Schemes (FSS) to safeguard the growth of the food and drink industry, and compliance with food safety standards and legislative requirements [E8, E9]. For businesses, obtaining and maintaining food safety standards is key to their sustainability, growth in sales and access to new markets. Since 2014, informed by knowledge transfer activities grounded in Tatham’s research and from working with the FIC, [company name redacted] gained British Retail Consortium (BRC) certification to help the company ensure its GF status was upheld and that food quality and safety policies met legal requirements. Similarly, [company name redacted] maintained a Hazard Analysis Critical Control Point ( HACCP) and their site in [site location redacted] passed a Safe and Local Supplier Approval (SALSA) audit – both of which require GF claims to be evidenced. [company name redacted] gained the highly prized Coeliac UK Crossed Grain Society certification, the highest level of BRC certification, Responsible Sourced Palm Oil accreditation (RSPO), and met the requirements of the Brand Reputation Compliance Global Standards (BRCGS) GF module [E8].

Their commitment to high quality GF product development for health benefits notwithstanding, increased sales are key to market success for all three companies. As a result of [company name redacted] gaining the quality standards certifications, between 2014 and 2020 the company had GF unit product sales of over £31 million, with an increased year-on-year units produced per annum ranging from 500,000 to 1 million, and 50% increased sales, which FIC support and Tatham’s research contributed to. Indeed, such were their sales and profitability in the GF market that in 2018 they were subject to a buyout by the hugely successful [company name redacted], one of the largest ambient cake manufacturers in the UK. Similar, increased sales were reported by [company name redacted], who by the end of 2020, reported a turnover on GF products in excess of £200,000, with increased units produced per annum between 2014 to 2020 of over 1500%, directly attributed to FIC interventions. [company name redacted] also increased its units produced per annum from 88,000 to 2.6 million, a 2,900% increase in annual production since 2016, with increased sales of £5 million [E10]. In summary, FIC interventions underpinned by Tatham’s research significantly enhanced company product development, food safety standards certifications, profitability and, importantly, the quality and diversity of the GF product range and availability to sufferers of CD and CA.