A range of new eco-friendly packaging materials made from onion skins and peelings is being created by a Scottish start-up.
The Oban-based firm is offering an alternative to fossil fuel-derived plastic products and has received support from experts with materials testing to help get the product one stage closer to becoming a commercial reality.
Founded by textiles specialist Renuka Ramanujam, HUID recently moved into a new lab and office space to advance its compostable packaging concept. The team is being supported by the National Manufacturing Institute Scotland (NMIS), operated by the University of Strathclyde and part of the High Value Manufacturing (HVM) Catapult, while the Advanced Materials Research Laboratory (AMRL) at the University of Strathclyde is undertaking rigorous testing of the onion-based materials.
HUID translates to "skin" in Dutch, which is founder Renuka’s second language, while "UI" is also the Dutch word for onion. The business has so far created two prototypes – a cardboard-like material, Pyber, and a flexible film equivalent, Cellofil – with AMRL’s mechanical tests and NMIS’ lifecycle assessment confirming their performance, functionality and environmental footprint.
Producing the packaging involves extracting high-quality cellulose from onion skins and combining it in a biopolymer blend, creating a film with a mechanical strength comparable to conventional plastics. Onion skins also have anti-microbial properties, meaning the packaging could help extend the shelf life of perishable foods.
Following the appointment of a chief scientific officer, HUID is preparing to launch Pyber as its first product by the middle of next year. The startup recently secured £150,000 in funding from Innovate UK to improve its processing methods and manufacturing as well as £20,000 from The Greenhouse – a climate tech accelerator programme part of The Grantham Institute and Imperial College London.
Renuka Ramanujam, HUID’s founder, said: “Onion skins are nature’s own form of packaging, protecting the onion below from harm and are a plentiful waste source. Yet, after speaking to various scientists I realised that no one was using them as a material and spotted a gap in the market for a new variety of eco-friendly packaging.
“Working with NMIS and the AMRL has been instrumental in refining our products and gaining the validation we need to show buyers and consumers that the compostable packaging meets the same standards they might expect from single-use plastic or cardboard.
“Scotland boasts an excellent startup community with universities and other networks like Scottish EDGE and IBioIC providing businesses with crucial support in their early stages. They’ve not only helped me access expertise and funding but have also connected me with key industry partners and a talented pool of interns and potential employees eager to get involved with HUID and sustainable biotechnology.”
Aineias Karkasinas, Sustainability Engineer at NMIS, said: “Our collaboration with HUID perfectly illustrates where NMIS can add value by helping transform manufacturing practices. NMIS champions sustainable solutions and supports small and medium sized businesses through providing them with access to expertise and equipment they may not have in-house.
“HUID’s creative use of onion skins minimises waste and is a great response to the current market need for sustainable packaging. It has been great to support the development of genuinely sustainable solutions and provide HUID with deeper insights into the environmental performance of its materials.”
Dr Tiziana Marrocco, Knowledge Exchange Manager at AMRL, added: “We have been working closely with HUID for over two years, supporting its product development with consultancy in materials properties and performance. It is so rewarding to see how far the business has grown since the early steps and knowing that our collaboration carries such a relevant societal message.”
World-famous restaurant to open first overseas location in Scotland
A world-famous Spanish restaurant is to launch its first overseas location in Scotland later this month.
El Celler de Can Roca was ranked the best restaurant in the world by Restaurant magazine in 2013 and 2015, and was ranked second in 2011, 2012, 2014, and 2018.
Opened in Girona in 1986 by the three Roca brothers: Joan, the chef, Josep, the sommelier, and Jordi, the pastry chef, the restaurant has held three Michelin stars since 2009. To celebrate their 200th anniversary, The Macallan has collaborated with El Celler de Can Roca to launch a new permanent dining experience, TimeSpirit, at the heart of The Macallan Estate on the banks of the River Spey in Speyside.
Sale of smokehouse helps fund new affordable housing in remote community
The sale of a former smokehouse is to contribute funds for new affordable homes in a remote Scottish community.
In August 2023, The Coigach Community Development Company (CCDC) made the decision to sell the site of the former smokehouse located in the coastal township of Altandhu in Coigach.
Since acquiring the site in 2007, CCDC has tried a number of initiatives but none have been a perfect fit. Planning permission in principle was secured for two houses, but development of the site would have diverted resources from other CCDC priorities.
Having carefully considered all available options, the development company instead decided to focus its resources on building new, affordable houses at ‘Achagarry’, the former Hydroponicum site in Achiltibuie, where an application for planning permission is due to be submitted very soon.
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