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Haggis, neeps, tatties . . . . and now another staple can be added to the traditional Caledonian dinner plate.
Scientists in Scotland have cultivated a home-grown version of one of the nation’s favourite foods that could reduce the amount of greenhouse gases that contribute to global warming.
Unlike most of the 730 million tins of baked beans eaten in Britain each year, the new strain does not need to be shipped thousands of miles to reach dinner plates.
Importantly, the Scottish version has already passed a taste test, matching the results of other brands and the scientists are working with Heinz to see how their product could help shrink the nation’s carbon footprint.
The James Hutton Institute (JHI) in Aberdeen has been perfecting the