QMYOU Alumni Magazine Issue 77 - Page 19

September and February. This makes it a truly seasonal Scottish drink. Using a supply of apples from Scotland’s National Trust (NTS) orchards, Cuddybridge, in partnership with NTS, will press and bottle the Scottish Apple and Scottish Sea Buckthorn combination and sell it under a joint label to the luxury market including Harvey Nichols, Peter's Yard, The Scottish Café and Restaurant, Monachyle Mhor Hotel and The Scottish Parliament Café. Product integrity is of the utmost importance to Cuddybridge and it always aims to fully understand the qualities and properties of its products so that any claims made by the company are entirely accurate. Thanks to an innovation voucher provided via Interface*, QMU was asked to conduct preliminary trials into the science behind the combined juices. Cuddybridge presses a variety of apples throughout the year, but due to the seasonality of sea buckthorn, the combined apple and sea buckthorn juice is only available as a fresh juice between Graham Stoddart continued: “I particularly wanted to understand how the addition of sea buckthorn could provide a nutritional boost to my high quality apple juice. My focus has always been on producing a natural Scottish juice which is free from artificial additives, but that often brings the challenge of a limited shelf life. The support from Queen Margaret has helped me bring this new seasonal product to market.” Following earlier research, Dr Mary Warnock, Senior Lecturer in Microbiology at QMU, was already convinced that sea buckthorn could be heralded as Scotland’s new superfruit. She said: “Sea buckthorn is literally bursting with potential. We are excited that our work in this area is changing the reputation of this undervalued plant to one which can add nutritional value to the Scottish diet.” The new Cuddybridge sea buckthorn and apple drink is both tasty and highly nutritious. The addition of sea buckthorn *Interface is a central hub connecting businesses to Scotland’s 24 higher education and research institutes. results in the product having a high antioxidant content which can prevent or slow oxidative damage to our body. The combination of the apple counteracts the slightly bitter taste of the sea buckthorn and results in a delicious, freshly squeezed fruit drink. Dr Warnock continued: “A major focus of our work at QMU is the support of small and medium sized companies in the food and drink sector. We are therefore delighted that our research is helping a small artisan producer to develop his product range and exploit the rich natural pickings from Scotland’s larder. “It is also heartening to see sea buckthorn occasionally being incorporated into high- end dining in Scotland. Scottish chefs are just catching on with some viewing it as an unusual seasonal ingredient. Recently the Dunbar Community Bakery showcased the use of sea buckthorn when they created a tart during ITV1’s Britain’s Best Bakery competition. But on the whole, we need to wake up to the potential of this underused Scottish plant which is literally growing on our doorsteps. I am surprised that Scotland is not investing more heavily in how we can best utilise sea buckthorn. The main issue now is how best to harvest the plant so it can be more readily available to producers and the public. There is an excellent opportunity for an entrepreneurial grower to rise to the challenge.” Cuddybridge now aims to continue product development work with QMU on a new range of sea buckthorn based &GV7G2) ՔRvVFvRW6vP