In a significant development for sustainable food production, the Clean Food Group is back in the news this week, having been awarded funding for a £1 million project aimed at advancing novel low-emission food production systems in the UK. This funding, provided by Innovate UK and the Biotechnology and Biological Sciences Research Council (BBSRC), is a major boost for the company's innovative efforts in creating more sustainable and healthy food systems.
Scaling Up for a Sustainable Future
The funding from the UK Government's Novel Low-Emission Food Production Systems: Industrial Research Grant will be instrumental in accelerating the Clean Food Group's growth plan. It will enable the rapid scale-up of the company's manufacturing capabilities and the development of next-generation, high-value microbial oils. This step is critical in moving towards a more local, sustainable, and healthy food production system, addressing some of the most pressing challenges of our time.
Collaboration with the University of Bath
For the 18-month duration of the project, the Clean Food Group will collaborate with the University of Bath, leveraging its world-class biotech research capabilities. The focus will be on developing high-value, functional microbial oils. The Clean Food Group's proprietary technology platform, which uses scalable yeast strains and fermentation technology, is designed to convert food waste into sustainable alternatives to traditional oil and fat ingredients. This approach not only promotes sustainability but also adds value to what would otherwise be waste.
A Testament to Innovation and Collaboration
Tom Ellen, Co-founder and CFO of the Clean Food Group, expressed delight at receiving this funding, recognizing it as a validation of their technology platform and commercialization strategy. The funding will aid in scaling their manufacturing capabilities and streamlining regulatory pathways, aiming for necessary Food and Cosmetic regulatory approval for their products. The company's longstanding relationship with the University of Bath is set to strengthen through this collaboration, benefiting from the university's leading research team.
A Step Towards Secure and Sustainable Food Production
Chris Chuck, Professor of Bioprocess Engineering at the University of Bath, highlighted the importance of securing and sustaining future food production. The UK's leadership role in driving forward innovation for a more sustainable, healthy, and secure food system is crucial for future generations.
Conclusion: A Leap Forward in Sustainable Food Production
The Clean Food Group's recent funding award marks a significant step in the journey toward sustainable food production. By focusing on novel low-emission food production systems and leveraging cutting-edge biotechnology, the company is positioned to make a substantial impact. The collaboration with the University of Bath enhances the potential for groundbreaking developments in this field. As the world grapples with the challenges of food security and environmental sustainability, initiatives like this offer a glimpse of hope and a path forward for a more sustainable and secure food future.