BEST PRACTICE CASE STUDY
DRYWHITE LTD
About INDEX
INDEX (Innovation Delivers Expansion) is a unique demand-led innovation voucher scheme led that invites Small Medium Enterprises (SMEs) to apply for a voucher to purchase academic support from one of the 13 Higher Education Institutions in the West Midlands. The project is funded by Advantage West Midlands (AWM), Economic and Social Research Council (ESRC), Engineering and Physical Sciences Research Council (EPSRC) and European Regional Development Fund (ERDF).
Innovation Vouchers allow SMEs to purchase academic expertise knowledge to develop their innovation and enhance their business.
The Innovation Voucher scheme aims to build links between Universities and SMEs to create a demand led approach to innovation.ABOUT THE BUSINESS: Drywite Ltd
Drywite Ltd
The House Of Lee
PO Box 1
Park Lane
Halesowen
B63 2RB
Telephone: 01384 569556
Email: kelvinlee@drywite.co.uk
Website: www.drywite.co.uk
Main Contact: Kelvin Lee
In 1935 the Pioneer Potato Company Ltd changed both its name and its business direction to become Drywite Ltd, concentrating on the manufacture of Drywite Potato Preparation. Their product range is the result of 70 years experience in sourcing and developing a range of the very best catering products to support the original Drywite Potato Preparation.
INNOVATION
Innovation (9) Manufacturing
THE BUSINESS CHALLENGE
Drywite are a small family owned business, which has been manufacturing vegetable preparations for the catering and Vegetable Industries since 1933. Their main product is Sulphite based and over the years they have developed strong UK and export markets for this product. However, they are noticing that the trend is now turning more and more towards the use of organic non-sulphite products and while they have produced an alternative non-sulphite product for some years now, it is relatively costly and far less effective than their original sulphite product. In order that they may retain their position in the UK and export marketplace, they required funding to enable them to develop an Organic Sulphite Free Vegetable Preparation that is more effective and economical to use.
WORK UNDERTAKEN
Produced a draft R&D plan to look at anti browning area as discussed. The intent of the document was to provide a background in order to apply for an R&D grant from AWM or KTP project
The plan contained various discrete stages of development that can be separately initiated and costed.
3 days work was conducted at Birmingham University.
QUOTE
“We are grateful to the INDEX voucher scheme for providing us with the opportunity to use the expertise of Dr Tony Hasting and the resources of the University of Birmingham for a project that our company may not otherwise been able to afford. We were very happy with the report that Dr Hasting produced, we would like to continue to develop links with Universities and we also look forward to getting involved with an R&D project from AWM or KTP”, Kelvin Lee, Managing Director, Drywite Ltd
ABOUT THE HEI: University of Birmingham
University of Birmingham
Edgbaston
Birmingham
B15 2TT
ABOUT THE ACADEMIC
Dr Tony Hasting, School of Engineering, Department of Chemical Engineering
Professional experience
2005 onwards, Independent Consultant in Food Process Engineering, specialising in hygienic and aseptic processing, heat transfer and energy management, thermal processing of foods, fouling, cleaning and disinfection. Clients include blue chip multinational food producers and process equipment suppliers including Danone, Diageo, Unilever, Alfa Laval, and APV.
Part-time lecturer in Chemical Engineering at the University of Birmingham, UK
1985-2004, Hygienic Processing Project Manager, Unilever R&D, Bedford, UK
Involvement in all aspects of hygienic and aseptic processing related to food safety and spoilage. Interaction with the majority of Unilever product categories in particular beverages, ice cream, frozen foods, savoury/dressings involving technical assessments of potential co-packers and trouble shooting microbiological incidents. Considerable contact both within the academic environment and factory operations.
1974-1985, Process Development Manager, APV International, Crawley, UK
Development of processes and equipment primarily for the food industry. Particular areas of interest included thermal processing (pasteurisation/sterilisation), membrane processing, fouling and cleaning, evaporation, aroma recovery.
External appointments
Honorary Lecturer in Food Science – Leeds University
Lecturer on Integrated Graduate Development Scheme – University of Birmingham
Past chairman of SCI Food Engineering Group
Chairman of Institution of Chemical Engineers Food & Drink Subject Group
Chairman of European Hygienic Equipment Design subgroup on “Heat Treatment Processes”
Editorial Board member for journal “Food and Bioproducts Processing”