Research to develop future foods and the food systems that will produce them will be highlighted at a free virtual event organised by Scotland’s Rural College this month.

SRUC researchers are working in a variety of different areas within agriculture and food systems to develop foods of the future, and the 90-minute workshop will offer a snapshot of their innovations, including extracting protein from grass for human consumption, the development of the potato bean and the conversion of biomass into useful products.

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Senior Enterprise Consultant at SAC Consulting, Kerry Hammond, said: “The events of 2020 caused a fundamental reset in human behaviour, and we may be in one of the biggest periods of change in consumer food habits seen for generations.

“Reducetarianism – the practice of reducing the consumption of meat, dairy and eggs without cutting them out completely – is becoming more popular than ever. When they do eat meat, the consumer is looking for premium products such as pasture-fed meat.

“Consumers are ready and waiting for innovation in this space, centred around more environment-friendly claims and greater attention on product provenance," said Ms Hammond.

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“Agricultural and food and drink supply chains need to continue to investigate new ways of doing things and trying out innovative technologies that can help meet these changing demands.”

The event will take place on Wednesday November 10 between 10am-11.30am and will be followed by a Q&A session. To register, visit: