Research gels at Rowntree’s

May I set the record straight concerning research into Rowntree’s Fruit Pastilles, “In search of the perfect fruit pastille” (MW January 12 ).

Had Iain Murray contacted us before writing his article, we would have told him that our Research and Development Centre in York is involved in research into food ingredients in partnership with four other companies,York University and Cranfield University.

Half of the cost is funded by the companies involved, including Nestlé, and the remainder by a Link Project Award from the Ministry of Agriculture Fisheries & Food. “Link” co-operative research programmes involve Britain’s best university research and its most competitive and innovative industries.

This particular research programme is looking at the way in which gelling agents behave when mixed together. Combinations of these ingredients are used in many different food products including Rowntree’s Fruit Pastilles.

The project has clear economic objectives in that it will help a wide range of companies produce better quality products more efficiently, thus pleasing consumers, protecting jobs and promoting exports. This is using Britain’s research skills for wealth generation – something we are always being criticised for neglecting.

Such joint investments by Government and industry also help to ensure that the scientific research skills of our universities continue to thrive.

The pleasure of an even better Rowntree’s Fruit Pastille is but one small outcome of an economically valuable and worthwhile project.

HW Parsons

Public affairs manager

Nestlé UK

Croydon

Surrey