Macphie partnered with Heriot Watt University, Department of Mechanical Engineering, to develop a world-first technology with potential to significantly improve product quality, process energy efficiency and sustainability of industrial bakery and cooking processes. The technology applies ultrasound in an innovative way to control the physical properties of food foams (such as dough and batters) and has been shown to allow density, volume and texture of products to be dramatically improved during the baking or cooking stages. The technology will have particular benefits for “free from” products such as gluten-free or reduced products which are more challenging to manufacture but will also have broad application for other baked or thermally processed foods. The technology was patented in May 2011 jointly by Macphie and Heriot Watt University - Macphie are now leading a consortium supported by the TSB grant including Heriot Watt University, Nortek Piezo Ltd, Mono and Fosters Bakery to scale up the technology.