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Case Study

New World Foods Europe + Abertay University

Jerky's journey from production to perfection

Learn how this KTP developed a delicious solution to meet new organisational priorities.

KTP Project between Abertay University and New World Foods

Awards and Achievements

KTP Final Grade: A

The project was awarded the highest grade of "Outstanding" by the KTP Grading Panel for its achievement in meeting KTP's objectives.

New World Foods Europe

Originally awarded with Meatsnacks Group, who specialised in jerky production for their own brands e.g. Wild West and in the manufacture of supermarket own label products, this KTP was then transferred to New World Foods Europe ( NWFE ) following their acquisition of Meatsnacks Group.

New World Foods logo

Abertay University

Abertay University is based in the heart of Dundee—dubbed Britain's coolest little city by GQ Magazine—on Scotland’s stunning east coast. Home to approximately 4,000 students, the courses are designed to prepare students to meet the demands of the modern workplace.

 

Department of Built environment and Life Sciences

The Department delivers innovative teaching in engineering, food, forensics and biomedical sciences. 

 

Food Innovation at Abertay 

Food Innovation @ Abertay (FIA) is a practical innovation support service to food and drink businesses. Offering solutions to business challenges using specialist staff, equipment and facilities; which are tailored to meet specific business needs.

Abertay University full colour logo

What was the need?

The Challenge

This KTP with Abertay University aimed to develop scientific understanding of Meatsnacks’ production process, improve
jerky texture and widen customer appeal. Following NWFE’s acquisition of Meatsnacks, the project plan was adjusted to
focus on implementing lean manufacturing methodologies to meet new organisational priorities.

What changed?

The Impacts and Benefits

The early stages of the KTP helped Meatsnacks develop understanding of consumer preferences and implement process
improvements, increasing jerky yield. This evidence was instrumental in the acquisition of Meatsnacks by NWFE and the
establishment of its Forres factory as the company’s lead R&D site. Later KTP stages strengthened NWFE’s position as a global leader in meat snacks, with improved yield generating additional income and improved efficiency reducing costs.


Key benefits for the academic team included the opportunity to apply lean manufacturing ( LM ) in practice, development of case studies for under and postgraduate teaching, a new LM microcredit and expertise in dried meat snacks, widening team
experience in the food industry and a new KTP award.

The People

Meet the Team

Dr Athina Tziboula Clarke

Dr Athina Tziboula Clarke

Senior Lecturer

Dr Athina Tziboula Clarke’s research areas include the impact of ingredient choices and food processing operations on product texture and quality.

Janusz Stateczny

Janusz Stateczny

KTP Associate

After graduating from Universytet Przyrodniczy w Poznaniu with a Masters degree in Food Technology and Processing, Janusz worked as a Farm Manager. He made great use of his KTP Associate development budget, gaining skills and certification in project management, internal auditing, food safety, hazard analysis, leadership and management. Following the KTP he accepted an offer of ongoing employment with the company partner, as Producation and NPD Manager.