Scottish Food & Drink September Returns To Celebrate Innovation Across the Sector
This year’s theme of innovation will showcase the cutting-edge approaches embraced by Scotland’s food and drink businesses across the supply chain.
From new product development to sustainability initiatives, the campaign highlights the dynamism of a sector that continues to evolve while staying true to Scotland’s rich natural larder.
Activities will drive awareness across retail, foodservice, and hospitality while supporting producers and manufacturers to connect with new customers and markets.
Examples of Innovation
Discover how Scottish producers, organisations and business owners are using innovation and creativity to put Scotland's produce on the map.
 |
Based in Aberdeenshire, Vanilla Farms is reimagining how vanilla is grown, cured and celebrated. By partnering with smallholder farmers in Uganda, Indonesia, Mexico and beyond, the business brings in fresh vanilla every week and cures each bean in Scotland with scientific precision. |
 |
Founded by husband-and-wife team, Steven and Susie Anderson, East Coast Cured is an award-winning Scottish charcuterie company based in Edinburgh. Supplying to farm shops, delis, restaurants, bars and caterers throughout the UK, over the past eight years, the Andersons have turned a passion project into a thriving family business. |
 |
Nestled in the heart of Scotland’s rugged landscape, Arbikie Distillery is redefining what it means to be a craft spirits producer. Innovation at Arbikie isn’t just about flavour - it’s about doing things differently, sustainably, and with a deep respect for the land. Their approach spans from regenerative farming to cutting‑edge research partnerships, driven by a belief that spirits can be both premium and planet‑positive. |
 |
Innovation is at the heart of everything happening at Mossgiel Organic Farm. Led by Bryce Cunningham, the farm is pushing boundaries in sustainable dairy production - from harnessing renewable energy to pioneering plastic-free packaging and rethinking how organic milk is produced and distributed. |
 |
PalmAlt was developed by two co-investors at Queen Margaret University (QMU) as a potential replacement for palm shortening in industrial baked goods. Since starting as a short, small scale, internal project at QMU in 2017, the project has grown significantly due to success with formulation and functionality. By working extensively with industry and funders (Innovate UK, Scottish Enterprise, and currently, The Scottish Government), PalmAlt has become a viable alternative to palm shortening, as well as butter and margarine, in the food industry. |
 |
In an era of mounting regulatory demands and rising sustainability expectations across Scotland's food and drink sector, SAFE Identification Solutions offers practical, real‑world innovations to help businesses stay ahead. Through RFID, IoT‑enabled tagging, and hybrid barcode systems, companies can enhance traceability, monitor temperature, reduce waste, streamline supply chains – all while maintaining food safety, cut costs, and protect brand reputation. |
 |
Fresh from winning the Business Innovation Award at the 2025 Scotland Food & Drink Excellence Awards, Angus Soft Fruits is demonstrating its pioneering spirit across the country. This commitment to innovation is critical for a berry sector facing intensifying climatic pressures, and includes a multi-year partnership with Saga Robotics to deploy ‘Thorvald’ autonomous robots as a first line of defence. |
A Conversation with Gary Townsend
Passionate about delivering exceptional food and service, throughout his illustrious career, Gary Townsend has been committed to utilising the freshest ingredients from Scotland’s best local producers and farmers. Here, Gary shares his thoughts on the importance of seasonality, his favourite Scottish produce, and what innovation means in his kitchen.
A Conversation with Sarah Rankin
Celebrating Scotland’s larder, local suppliers and artisan producers through her food writing, broadcasting, and chef demonstrations, Sarah Rankin also works as private chef and hosts supper clubs, and pop-up collaborations.
Sarah’s first cookbook, ‘Kith – Seasonal, Scottish Food for Family and Friends’, was released in 2024, and her second, ‘Feast – Recipes that Bring Joy,’ will be released on 2 October 2025.
Here, Sarah explores working in harmony with nature, her favourite Scottish ingredients, and her unconventional peach and blue cheese pairing.
Scottish Food & Drink September News
Discover what producers, organisations and businesses have been doing to celebrate innovation.
With 16 years of gluten free bakery expertise, one of the UK’s leading gluten free bakeries has teamed up with TV personality, bestselling author and diagnosed coeliac Megan McKenna to launch ‘Naturally Genius’ – a six-strong range of artisan and sliced breads with nothing artificial.
University of Stirling project could help mitigate climate change while improving global food security.
Celebrated every year on 4 September, this year's Scottish Vension Day promises to be extra special, as trade organisation Scottish Venison officially launches its new website, with information, recipes, hints, and tips.