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.

Ftc casestudies 1

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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Ftc casestudies 2

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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Ftc casestudies 3

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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Ftc casestudies 4

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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Ftc casestudies 5

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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Ftc casestudies 6

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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Ftc casestudies 7

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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Ftc casestudies 8

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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Ftc casestudies 9

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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Ftc casestudies 11

Coco Pzazz

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

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