Idea to Aisle, Shaping the Next Generation of Shelf-Stable Foods

Idea to Aisle, Shaping the Next Generation of Shelf-Stable Foods realiza-se a 8 de outubro de 2026, Conference Centre, em Musselburgh.

Getting a product from first recipe to finished shelf stable product takes more than a good idea. Hosted by The Food Incubator and Queen Margaret University, Idea to Aisle brings together the specialists who can help you get there, covering NPD, ingredients, thermal processing, packaging and scale-up across a single day in Edinburgh. The Food Incubator team will be leading sessions on thermal process establishment and process validation, joined by Catriona Liddle, Head of the Scottish Centre for Food Development and Innovation at QMU, Alex Batty and Abi Sharp from clean label specialists Ulrick + Short, along with KM Packaging and thermal processing specialists, Holmach Ltd. The day suits anyone developing food and drink products, from dedicated NPD and technical teams to founders doing a bit of everything, and it is as relevant to established brands reformulating a product as it is to start-ups scaling up for the first time. Just as valuable as the talks is the room itself. Idea to Aisle is a chance to spend the day with the specialists, suppliers and fellow manufacturers who can help take your product to the next level, so come with questions and leave with contacts. Tickets are £25 including lunch, with every penny going to The Country Food Trust, a charity producing high protein meals for food banks and community kitchens across the UK. Places are limited, so book now.