Improved beetroot with new cooking method

The problem: A major UK beetroot producer wanted to test the effect of a new cooking method on the quality of cooked beetroot.

The solution: MacTavish:West planned and oversaw a commercial- and laboratory-scale cooking trial, undertook sensory analysis of final product and organised testing of quality attributes including nutritional quality, betanin pigments, and microbiological safety throughout shelf-life.

The results: The new cooking method was better in every way - better flavour and texture, better pigment profile, better microbially and also better for the environment! New equipment was purchased and commercial scale trials now begin!