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Collaborating is a Genius move


A leading producer of gluten-free foods is partnering with an Edinburgh innovation centre to strengthen its research and development capabilities.

Genius, a company with an extensive range of gluten-free products, announced it is collaborating with the Scottish Centre for Food Development and Innovation at Edinburgh’s Queen Margaret University (QMU). The world-class facilities will provide Genius with access to bespoke equipment, which will enable it “to have an even deeper understanding of the behaviour of [its] core ingredients,” explains Lucinda Bruce-Gardyne, Founder of Genius.

Dr Julien Lonchamp from QMU’s Scottish Centre for Food Development and Innovation, added: “We’re very pleased to be providing specialist research and development facilities and training for Genius Foods. The specific combination of sensory and analytical facilities that we offer at QMU was previously unavailable elsewhere in Scotland, so research work was often sent to England or Northern Ireland instead.

“Through practical innovation support and creative business solutions, QMU is continuing to help leading food and drink businesses, like Genius Foods, with new and innovative product development.”

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