Funded Projects

In response to the exceptional applications, we are delighted to announce that we have been able to fund the following projects from our Impact Account fund since 2023. Congratulations to these successful applicants!

Details of each project will appear very soon by just clicking on the Project title. New projects will be incorporated on this page as they are being awarded. We will be updating our members on their progress through this webpage, newsletter and social media!

2024

Business interaction vouchers

Overcoming the barriers to maximise the commercial potential of vitamin D fortified dairy products in the United Kingdom

The role of macronutrient composition at the ingredient and meal level in determining the sustained acceptance of plant-based foods

Is measuring real-world appetite useful for weight loss prediction with a novel weight loss product, and is this approach acceptable in underserved communities?

Ensuring the nutritional health of UK food manufacturing employees: Building evidence-driven behaviour change interventions amongst a hard-to-reach occupational group

BLEND: Smart Blending Options for Children’s Health and Nutrition

Using smart-glasses to track and manipulate eating in the real world

De-risking product innovation: Using a programmable vending machine to evaluate responses to food in large cohorts and over long periods

Transitioning to a flexitarian diet: Exploring barriers and enablers of non-animal protein consumption in UK families

Understanding multi-component food-items and their influence on eating behaviour: multi-disciplinary research programme development and supporting pilot work

Understanding multi-component food-items and their influence on eating behaviour: multi-disciplinary research programme development and supporting pilot work

Reducing the carbon footprint of a high street restaurant chain by nudging consumers toward healthier, lower carbon meals

Reducing the carbon footprint of a high street restaurant chain by nudging consumers toward healthier, lower carbon meals

“Finding Healthy Online”: A project to share and initiate research-industrial insight on how online supermarket food environments can support healthier more sustainable diets for consumers

“Finding Healthy Online”: A project to share and initiate research-industrial insight on how online supermarket food environments can support healthier more sustainable diets for consumers

Developing a novel computational model to understand drivers of food choice

Developing a novel computational model to understand drivers of food choice

AIRES (Art Infusion for Healthier Choices)

AIRES (Art Infusion for Healthier Choices)

Feasibility awards

Reformulation and development of multi-component food-items for healthy and sustainable eating behaviours

Sensory Modification to Promote Satiation and Encourage Healthful Snacking

Food in primary schools – Studying children’s real-world food choice and dietary behaviour

Food in primary schools – Studying children’s real-world food choice and dietary behaviour

2023

Business interaction vouchers

Overcoming the barriers to maximise the commercial potential of vitamin D fortified dairy products in the United Kingdom

The role of macronutrient composition at the ingredient and meal level in determining the sustained acceptance of plant-based foods

Is measuring real-world appetite useful for weight loss prediction with a novel weight loss product, and is this approach acceptable in underserved communities?

Ensuring the nutritional health of UK food manufacturing employees: Building evidence-driven behaviour change interventions amongst a hard-to-reach occupational group

BLEND: Smart Blending Options for Children’s Health and Nutrition

Using smart-glasses to track and manipulate eating in the real world

De-risking product innovation: Using a programmable vending machine to evaluate responses to food in large cohorts and over long periods

Transitioning to a flexitarian diet: Exploring barriers and enablers of non-animal protein consumption in UK families

Understanding multi-component food-items and their influence on eating behaviour: multi-disciplinary research programme development and supporting pilot work

Understanding multi-component food-items and their influence on eating behaviour: multi-disciplinary research programme development and supporting pilot work

Reducing the carbon footprint of a high street restaurant chain by nudging consumers toward healthier, lower carbon meals

Reducing the carbon footprint of a high street restaurant chain by nudging consumers toward healthier, lower carbon meals

“Finding Healthy Online”: A project to share and initiate research-industrial insight on how online supermarket food environments can support healthier more sustainable diets for consumers

“Finding Healthy Online”: A project to share and initiate research-industrial insight on how online supermarket food environments can support healthier more sustainable diets for consumers

Developing a novel computational model to understand drivers of food choice

Developing a novel computational model to understand drivers of food choice

AIRES (Art Infusion for Healthier Choices)

AIRES (Art Infusion for Healthier Choices)

Feasibility awards

Reformulation and development of multi-component food-items for healthy and sustainable eating behaviours

Sensory Modification to Promote Satiation and Encourage Healthful Snacking

Food in primary schools – Studying children’s real-world food choice and dietary behaviour

Food in primary schools – Studying children’s real-world food choice and dietary behaviour