A Scottish startup using seaweed as the base for natural fabric dyes could help fashion and textiles manufacturers improve sustainability and reduce their reliance on petrochemical-derived colourings. 

An Edinburgh-based startup is exploring a new technology that could create gluten-safe food products, such as bread, while retaining the taste and texture of the real thing.

The FlexBio project at Heriot-Watt University showcases the innovative use of bacteria to derive valuable products from seaweed, signaling a new era in sustainable biotechnology.

IBioIC members have been successful in the £12 million REforMM CR&D competition from @UK Research and Innovation. Successful organisations will complete collaborative R&D projects to de-risk new approaches to improve resource efficiency.