The Scottish Centre for Food Development and Innovation at the university will provide the business with facilities for developing new recipes and its product range.
Food scientists at QMU have provided Genius with expert training on ways to measure the texture, colour and flow properties of its products using specialist equipment.
Genius founder Lucinda Bruce-Gardyne said the partnership with QMU demonstrated the company’s commitment to producing “market-leading” gluten-free bakery products.
‘Working in partnership’
“While an element of our R&D [research and development] will remain in-house, we are working in partnership with the Scottish Centre for Food Development and Innovation, which will enable us to have an even deeper understanding of the behaviour of our core ingredients,” she added.
“We look forward to working with QMU to take our recipes and product range to the next level.”
Genius will have full access to the centre’s sensory suite facility, which allows experts to measure people’s perceptions of a food and drink product’s appearance, aroma, texture, flavour and after taste.
Dr Julien Lonchamp from the QMU said: “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.
‘New and innovative product development’
“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.”
Genius was founded in 2009 by Bruce-Gardyne and produces a range of gluten-free bakery products.
The firm supplies retailers Tesco, Asda, Morrisons, Waitrose, Co-op and Ocado. It also supplies retailers in the Republic of Ireland, France, the Netherlands, Germany and Australia.
Meanwhile, Genius Foods announced it would cut 115 jobs across its business last month, including a reported 78 jobs at its Hull factory.