Testimonials

The Food Technology Centre has successfully delivered hundreds of projects for local and national food and drink companies. The case studies below share some of their stories and highlight the positive impact of working alongside the team at the centre.

Llaethdy Pentrefelin Dairy

Llaethdy Pentrefelin Dairy

Pentrefelin, a small family farm in Llandyrnog, Vale of Clwyd, is a cow and calf micro-dairy that milks a handful of heritage breed Red Poll cows.

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Pure Halen Mon

Halen Môn - Anglesey Sea Salt

On the edge of the Menai Strait in Anglesey, an innovative food production business began in 1997 when entrepreneurs Alison Lea-Wilson and Nicki Hughes left a pan of seawater bubbling on the Aga. They uncovered the exceptional sea salt that has become known as Halen Môn and has since earnt the Protected Designation of Origin status.

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Seas of Change

Seas of Change

With European Union funding through the Welsh Government, a partnership was formed between Bangor University and a local shellfish business, Menai Seafood Company, to develop sustainable ways to farm mussels around Wales.

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Siwgr a Sbeis 037 2

Siwgr A Sbeis

Siwgr a Sbeis was launched in 1989 by school friends Rhian Owen and Rhian Williams. The business is located in a modern 5,000 sq ft bakery in Llanrwst, and makes a wide range of cakes, desserts and savoury quiches for customers across Wales.

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Rapeseed 250ml

Mountain Produce

Established in 2013, Mountain Produce grow leafy salad products, selling to pubs and restaurants in the local area.

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Bottle shot

Angel Feathers

Angel Feathers is a small family run distillery in Denbighshire, North Wales producing gin, vodka and rum with nature and sustainability at its core. Located on the Moel Famau, the highest peak in the Clwydian Range, everything is picked, prepared and crafted in their own kitchen boasting a five star food hygiene rating.

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Snowdonia Wagyu

Snowdonia Wagyu

The team at Snowdonia Wagyu pride themselves on producing the best quality Wagyu beef and care passionately for the welfare of the animals, the environment and farming sustainably.

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Anglesey Brewhouse

Having received funding from Project HELIX, Anglesey Brewhouse was able to attend an introductory brewing workshop, in partnership with Brewlab, at the Food Technology Centre.

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Dylan's Chilli Oil

Dylan's Restaurants

The Food Technology Centre has been supporting Dylan's since 2015 and is still ongoing today. Dylan's was looking to venture into new markets with the development of ambient chilled versions of their restaurant quality sauces.

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Edwards of Conwy

Edwards of Conwy has worked with the Food Technology Centre since 2017 on a number of projects. Having purchased another production site in 2017 they needed to expand on their workforce in order to help with the demands of the new site.

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Coco Pzazz

Under Project HELIX the company contacted the Food Technology Centre for support in their annual SALSA Gap Analysis.

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Lockdown Lobsters

Lockdown Lobsters began in March 2020 with a simple mission to help a fisherman, Sion Williams, from North Wales to sell his sustainably caught lobsters in London during the COVID-19 lockdown.

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9 Meals From Anarchy

9 Meals From Anarchy, based in Saltney, bordering the counties of Flintshire and Cheshire, started by growing high quality organic vegetable produce and delivering it to local customers and restaurants.

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Hilltop Honey

Since late 2018, the Food Technology Centre has provided a breadth of support in terms of product testing and training.

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Parisella's Ice Cream

On obtaining the Project HELIX funding, Parisella's Ice Cream requested assistance from the Food Technology Centre in reaching the SALSA accreditation. However, following an approach by the National Trust at Bodnant Gardens, it was deemed more beneficial to change to the STS food safety standards and certifications, which would be more appropriate for their new client.

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Patchwork Foods

Having received funding from Project HELIX, Patchwork Foods approached the Food Technology Centre for assistance to extend the product life of their chicken liver pâté and for product testing on a large range of chutneys, jams, relishes and marmalades.

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Red Boat Ice Cream Parlour Ltd

The Food Technology Centre had been working with Red Boat for many years when the ice cream company approached them in 2019 for advice on gaining SALSA accreditation for their Beaumaris ice cream parlour.

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Sabor de Amor

Sabor de Amor has over the years received Project HELIX support through the Food Technology Centre in Llangefni for product development and guidance in maintaining its SALSA level.

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The Pudding Compartment

The Food Technology Centre has been supporting The Pudding Compartment since the inception of its first product over a decade ago. In 2012, the company sought to gain SALSA accreditation but the first site in Abergele was not deemed suitable.

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