The Knowledge Transfer Partnership between Glyndwr University and Clarendon Food Company has been awarded a rare grade A (‘Outstanding’).
The Partnership has been successfully managed by Glyndwr Innovations Ltd (Kim Wright, Emma Jones, Sam Clutton and Caroline Stanton), Wendy Wood (Finance) and academic supervisor, Steve Byrne, supported by Katherine Bean to achieve the highest possible ranking for KTP.
Clarendon Food Company established in 1966 and specialises in the manufacturer of premium quality sweet and savoury spreads including jams, fruit curds and mustards etc. The company’s manufacturing base is situated on the Llyn Peninsula in North West Wales.
Clarendon Food Company based in Pwllheli started the KTP with Glyndwr University in 2006, which resulted in Msc graduate Adeyemi Shodipo working at the company supported by Steve Byrne, Senior Lecturer in Engineering to implement quality management systems and process controls to achieve certification to the British Retail Consortium (BRC) Global Standards. Adeyemi also worked to embed new product development methodology to meet existing customer needs and to be able to supply new customers including leading international retailers. Adeyemi provided expertise in the design, layout and product flow of a whole new production facility and the purchase and integration of new equipment to optimise efficiency, productivity and profitability.
Working with Glyndwr University through this KTP the company were able to move into their new 300 sqm production facility in April 2008 enabling them to triple their production facility. The company also achieved certification to the BRC Global Standards issue 5 in July 2009 enabling them to access new and bigger markets, particularly with the leading retailers with a potential 200% increase in turnover. The company are now saving £47,000 per annum due to improvements in internal efficiency.
John Jones, Manging Director, Clarendon Foods Ltd said, “There have been many benefits from this KTP project but the pinnacle has to be achieving BRC accreditation. Without this KTP we would not have achieved this status within the timescales that are needed for taking the business forward. Having BRC accreditation opens so many doors for us to do business with some of the UK’s best known retailers and shops.
For Glyndwr University the project has meant that the academic supervisor, Steve Byrne has been able to further develop skills in manufacturing system design, exposure to food industry standards and project supervision. As a result of this project case study material has been utilised in a number of modules at the university benefitting many more students.
This partnership received financial support from the Knowledge Transfer Partnerships programme (KTP). KTP aims to help businesses to improve their competitiveness and productivity through the better use of knowledge, technology and skills that reside within the UK Knowledge Base. KTP is funded by the Technology Strategy Board along with the other government funding organisations.