AberCollab Case Studies

Food System Sustainability

Dr Amanda Lloyd and Dr Alina Warren-Walker from Aberystwyth’s Department of Life Sciences (DLS) received support through the AberCollab programme to bring together Welsh Government, major industry stakeholder AB Mauri, as well as other academic and industrial stakeholders, to explore opportunities for food-system sustainability, waste valorisation and circular ingredient innovation.

One-Day Workshop and Site Showcase

The main activity was a one-day workshop and site showcase hosted at Aberystwyth University in March 2026. Delegates from AB Mauri visited AberInnovation, analytical and biorefining facilities, the National Plant Phenomics Centre and DLS/IBERS research infrastructure. The programme included presentations on metabolomics, fermentation, digestion modelling, human trials, grain innovation and sustainable ingredient development, followed by discussions focused on identifying future collaborative research opportunities.

Networking and Engagement Activities

The project extended beyond the workshop itself through a programme of networking and engagement activities between February and May 2026. Meetings were held with Agroceutical Products, Swansea University and Deakin University to explore complementary expertise in functional ingredients, nutrition, sustainability and food innovation. The collaboration culminated in participation at the AIBI Congress in Nice, where further discussions were held with AB Mauri and representatives from leading bakery and ingredient businesses across Europe, including Roberts. Puratos, LESAFFRE, American Bakers Association

Outcomes

The project exceeded expectations in terms of stakeholder engagement and relationship building. The March workshop generated strong interest in collaborative opportunities around bakery waste streams, fermentation technologies, sustainable ingredient development and health-focused food innovation.

The combination of laboratory tours, research presentations and open discussions provided an effective format for showcasing Aberystwyth University’s capabilities while gaining a deeper understanding of industrial priorities within the bakery and ingredients sectors.

Participation at the AIBI Congress further strengthened the outcomes by providing access to senior decision-makers and sector leaders. Discussions throughout the congress highlighted shared challenges around sustainability, consumer health trends, resource efficiency, AI adoption and circular manufacturing, all of which align strongly with Aberystwyth University’s research strengths.

The project has strengthened Aberystwyth University’s international network within the bakery, ingredients and food manufacturing sectors and has significantly raised awareness of Welsh research capabilities in food-system sustainability and circular innovation.

The activity has created a foundation for future collaborative funding applications and industrial research projects involving both UK and international partners. It has also strengthened links between academia, industry and government, supporting Wales’s ambitions to become a leader in sustainable food innovation.

In the longer term, these collaborations have the potential to generate new research projects, support industrial innovation, reduce food waste and contribute to the development of healthier and more sustainable food products.

Mandy and Alina will be speaking at a ‘Functional Foods: Health and Sustainability Workshop’ in October, and they have provided Welsh Government with a commissioned report covering DLS/IBERS capabilities in this area.