New food innovation event helping businesses take products from idea to aisle
Queen Margaret University, Edinburgh and The Food Incubator join forces to support the next generation of food and drink innovators
Food and drink businesses from across the UK are being invited to attend a specialist industry event designed to help turn innovative food ideas into commercially viable products.
'Idea to Aisle: Shaping the Next Generation of Shelf Stable Food' will take place at Queen Margaret University, Edinburgh on 8 October 2026. The event is co-hosted by the Scottish Centre for Food Development and Innovation (SCFDI) at Queen Margaret University and The Food Incubator, bringing together expertise from across product development, ingredients, packaging, thermal processing and manufacturing.
Designed for start-ups, food and drink entrepreneurs, NPD and technical teams, food technologists, manufacturing professionals and production managers, the event will provide practical insight into every stage of developing shelf-stable food products, from concept through to commercial production. It will be particularly relevant to businesses exploring ambient product development or looking to scale up production and identify manufacturing partners.
The event reflects a growing partnership between Queen Margaret University and The Food Incubator, combining complementary specialisms to support food and drink businesses. The Scottish Centre for Food Development and Innovation helps manufacturers optimise nutritional quality, product performance and consumer appeal, while The Food Incubator specialises in pasteurisation, sterilisation and shelf-life extension, enabling businesses to develop safe, commercially viable products without compromising on taste, nutrition or quality. Together, the partners support businesses from start-ups to established brands as they bring new products to market.
Attendees will hear from industry experts representing organisations involved in ingredients, packaging, processing equipment and food manufacturing. The programme features presentations and interactive Q&A sessions covering successful new product development, ingredient selection, thermal processing, packaging solutions, shelf-life extension and process validation. Speakers will include representatives from The Food Incubator, Queen Margaret University, Edinburgh, Ulrick + Short, KM Packaging and Holmach Ltd.
Sarah Wilkie, Principal Technologist with the Scottish Centre for Food Development and Innovation at Queen Margaret University, discussed the concept for the collaboration:
Idea to Aisle brings together expertise from across the food industry to inspire innovation and support business growth. By connecting food companies with specialists in product development, ingredients, processing and packaging, we hope to spark new ideas, encourage future collaborations and create opportunities for research and innovation that ultimately strengthen economic development.
Bringing a successful food product to market requires expertise across multiple disciplines, from product formulation and ingredients through to manufacturing, thermal processing and packaging. By partnering with Queen Margaret University, we're creating an opportunity for food businesses to access that expertise at one event. Whether you're a start-up developing your first shelf-stable product or an established manufacturer looking to optimise an existing range, Idea to Aisle will provide practical insights and valuable industry connections to help move your ideas forward.
Topics covered during the day will include:
- mastering successful new product development;
- choosing the right ingredients for your food product;
- establishing and validating thermal processes for heat-preserved foods;
- the importance of packaging for long-life products;
- extending shelf life without compromising quality, taste or nutritional value; and
- practical guidance on scaling up production and identifying manufacturing partners.
Alongside expert presentations, delegates can network with industry specialists and potential partners who can help turn ideas into commercially successful products.
Tickets cost £25, including lunch, with proceeds donated to The Country Food Trust, a charity which produces nutritious meals for food banks and community kitchens across the UK. Places are limited and advance booking is essential. Book tickets.
For further media information contact Lynne Russell, Communications Manager, Queen Margaret University, Edinburgh, E: lrussell@qmu.ac.uk (copy to E: pressoffice@qmu.ac.uk).
