Abertay University and MacIntyre Chocolate Systems Limited KTP 24_25 R2

A chocolate-making machine that refines and conches cocoa mass is being adapted to process entirely new ingredients for food and non-food products. The project combines Abertay University’s expertise in food processing with MacIntyre Chocolate Systems’ established refiner-conche technology—a machine that grinds, mixes, and aerates ingredients to create smooth, stable textures. Currently, this equipment is used almost exclusively for chocolate and a few confectionery products. The problem is that many other industries—such as plant-based foods, cosmetics, or nutraceuticals—lack efficient, scalable ways to achieve similar fine-particle dispersion and flavour development. If successful, this collaboration could open new manufacturing routes for products like protein-rich pastes, alternative butters, or even cosmetic creams, using equipment that is already reliable and energy-efficient. The impact would be felt in supply chains: smaller manufacturers could diversify their output without investing in entirely new machinery. This is applied research with a clear commercial goal—to expand the market reach of an existing processing technology—rather than fundamental science. The immediate outcome would be a validated set of processing parameters for novel ingredients, ready for industrial uptake.