Crisp firm research opens up new export markets

In a Knowledge Transfer Partnership (KTP) project, supported by Innovate UK, Pipers worked with the food flavour and sensory science laboratories within the School of Biosciences at Nottingham, specifically former PhD student, now Dr Deepa Agarwal – an expert in food structure, flavour and product development – with the help of academic adviser Dr Ian Fisk, an expert in food chemistry.

Over the past two years this collaboration has not only helped to enhance the quality of Pipers’ crisps but staff from across the company have been taught new skills and are now directly involved in the process of product development.

Enhance the quality of Pipers’ crisps​

Agarwal divided her time between the Pipers’ factory at Brigg in Lincolnshire and the University’s Sutton Bonington Campus in Nottinghamshire.

She used gas chromatography mass spectroscopy to understand the flavour profile and stability of Pipers’ crisps. With the help of statistical analysis tools, Agarwal optimised cooking temperatures and times to minimise waste, and enhanced shelf-life without compromising taste perception.

Back at the factory, she spent 12 months drawing up a detailed training and selection programme to establish a team of specialist ‘tasters’.

Support product development​

This team – drawn from across the company – will continue to use their new-found tools to support product development and support day-to-day quality control.

When the company looked for a new flavour, it turned to Agarwal to carry out market research and test and develop the flavour formulation provided by existing suppliers.

Working with a flavour house, the result was a new vegetarian-flavoured crisp – wild thyme and rosemary. She was also able to suggest changes to the production process to increase in shelf-life from 28 to 40 weeks, opening up new export markets.