Business Innovation Vouchers: Round Two Projects
- Growing Kent & Medway
- Jun 17, 2024
- 9 min read
Updated: Feb 18
We have awarded over £320,000 in vouchers to link businesses with research organisations to tackle some of the key challenges in the food system.
Growing Kent & Medway Business Innovation Vouchers provide subsidised access to the cutting-edge research organisations in the region. The scheme is designed to advance sustainable innovation in our food systems.
Our second round of funding closed in 2024, with over £320,000 awarded to 13 projects. The vouchers, worth up to £30,000 will fund a range of projects across the food system value chain.
Natural control methods for spotted wing drosophila
Novel disease control for apple scab
Reducing plastic in seaweed harvesting
Rock weathering for carbon capture and soil health
Dry-fogging strawberries for disease control
Food Processing and Manufacturing
Developing alcohol-free wine
Increasing uptake of UK hops in beer production
Antimicrobial fresh produce packaging
Ice cream product stabilisation for temperature fluctuation
Non-alcoholic beer production
Measuring the true nutritional value of mushroom health products
Using Black Soldier Fly larvae to convert food waste into fertiliser
Stabilising plant-based drinks
Sustainable Growing
Natural Biological Control of Spotted Wing Drosophila
Spotted wing drosophila (SWD) is a major pest of UK soft fruit crops. One promising option that could help control SWD is the use of natural parasitoids; tiny insects that lay eggs inside the fly and, when they emerge, kill their host. The main native parasitoids can reduce the numbers of SWD surviving to adults by around 20%. However, low population levels of these predators mean UK growers have been unable to exploit this control option.
Augmentoria can be used to boost parasitoid populations by trapping fruit flies and allowing the predators to escape. Unfortunately, there are currently no commercially available augmentoria for SWD. This project aimed to develop robust devices that could be used in outdoor UK field conditions.
Lead partner: British Berry Growers
British Berry Growers is an industry body, representing 95% of all British-grown berries. They represent the interests of large and small growers and work to grow year-round demand for fresh berries.
Research partner: Niab
Voucher value: £28,000
Dr Louise Sutherland, British Berry Growers said: “This is an exciting opportunity to work with Niab's world-leading entomological team to develop a new and innovative way for UK soft fruit growers to boost natural biological controls.”
Integration of Novel Products into Apple Scab Management
Apple scab is a fungal disease that causes unsightly lesions on the surface of fruit, which makes them unmarketable. There are few products available for growers to control this disease.
Previous research identified new sustainable products that work differently from traditional fungicides. Originally trialled in a glasshouse setting, this project tested these products in Niab’s commercial orchard to test disease control.
Lead partner: British Apples and Pears
British Apples & Pears is a grower-funded, not-for-profit organisation that represents all commercial apple and pear growers of dessert and culinary fruit in the UK.
Research partner: Niab
Voucher value: £15,000
Sustainable Solutions for Apple Scab
Novel treatments to control a damaging apple disease could save growers money and protect the environment.
Reducing the Environmental Impact of Commercial Seaweed Cultivation
Nutri-San is working with the Zanzibar Government on a large-scale commercial project extracting carrageenan, a natural additive used by the food industry from red seaweed.
The seaweed will be grown on cables made from polypropylene plastic, suspended in marine waters. The cables are exposed to the sun, salt, and agitation. These combined stresses limit the ecologically safe lifetime of the cables, which then need to be discarded. They can’t currently be recycled.
The University of Kent has an extensive library of yeast species. This project explored the development of a yeast strain which can form a biofilm on the cable. The yeast secretes enzymes to break down and destroy polypropylene plastic as it sheds. This could be a game-changing biotechnology for removing plastics across industries.
Industry lead: Nutri-San
Nutri-San is an innovative seaweed technology, specialising in safe and sustainable solutions for the global animal feed and livestock farming industries. Nutri-San’s business lines also include refined carrageenan manufacture, seaweed horticultural bio-stimulants and seaweed cultivation for carbon capture.
Research partner: University of Kent
Voucher value: £30,000
Enhanced Rock Weathering to Improve Soil Fertility
Small rock particles known as fines, a by-product from quarrying, can help remove carbon from the atmosphere. They react with water to form carbonates, which are then washed into our rivers and seas, where the carbon is stored. This process can be sped up and made more efficient by increasing surface area. One way to do this is to spread the rock particles over fields and farmland.
Small-scale studies have shown that adding these rock fines to farmland can increase crop yields by 12%-16% as they release essential micro and macronutrients, improving soil health.
This project explored the impact of different particle sizes, rock types, and application rates to maximise how much carbon can be stored. They also measured the improvements to soil health.
The data could lead to new commercial collaborations between quarry owners and farmers, with the additional environmental benefit of removing more carbon from our atmosphere and healthier soils.
Project lead: UK Carbon Code of Conduct
The UK Carbon Code of Conduct aims to form a central set of standards. It takes a holistic land management approach to drive investment into nature-based solutions that contribute to the reversal of climate change and biodiversity collapse.
Research partner: University of Kent
Voucher value: £30,000
Evaluating the Impact of Decontamination Methods on Strawberry
Dry fogging with Hypochlorous Acid (Electrolysed Water), traditionally a decontamination method prevalent in healthcare settings, presents a promising avenue for adaptation in the agricultural sector. This technology could be translated to fresh produce growing environments, offering an alternative method to reduce disease and pest during the growing season. It could also improve the quality of produce and extend shelf-life post-harvest.
The project explored how to optimise the decontamination process for its application in strawberries, while not compromising on plant or fruit quality. It also tested to ensure food safety standards were met.
Project lead: Aridom Sanex
Aridom Sanex offers a diverse range of products tailored for commercial and industrial applications, including automated fogging devices, eco-friendly biocidal products, water purification systems, and voltage optimisers.
Research partner: Niab
Voucher value: £29,000
Food Processing and Manufacturing
PROJECT PiP: Raising the Bar for Alcohol-Free Wine
This project aimed to create the first UK-based alcohol-free wine. They explored innovative fermentation and de-alcoholisation techniques using locally sourced produce from Kent.
The aim was to create alcohol-free wines that preserve the character and health properties of the fruit, responding to the rising demand for premium alcohol-free wine. The project will nurture partnerships with local farmers to champion regional viticulture and celebrate the unique terroir of Kent.
Lead partner: HWB Group
HWB Group was originally founded as Harlington Wine in 2005 as a specialist UK import wine broker. It has introduced over fifty boutique and niche wine producers from across the world to the UK market.
Research partner: Niab
Voucher value: £26,000
Jerome Harlington, CEO HWB Group, said: “We aim to pioneer a new market segment with a product that reflects the rich heritage and exceptional quality of UK viticulture. We felt that Kent reflects among the best produce the UK has to offer, and working with the research team, Niab is the perfect base to carry out this groundbreaking project. Undertaking this research in Kent, using local produce, is vital as it allows us to maintain the authenticity of the region's flavour profile while contributing to the local economy and harnessing sustainable agricultural practices."
Enhancing the Uptake of UK Hops by National Breweries through Sensory and Chemical Assessments
This project conducted a thorough sensory and chemical evaluation of UK hop varieties to increase their use in brewing. The research team delved into the unique aroma, flavour, and chemical composition of UK hops. This will give breweries valuable information, helping them to select and use the right hops for their needs.
Through expert sensory evaluations and advanced chemical analyses, the project aims to showcase the quality and versatility of UK hops. Ultimately, this initiative strives to promote sustainability, support local growers, and celebrate the rich heritage of British hops in the brewing industry.
Lead partner: Ramsgate Brewery
Ramsgate Brewery has specialised in the use of English hops since it was established in 2002. They brew a range of cask ales, with a popular shop and taproom. They have developed a research and development capacity to test experimental hop varieties.
Research partner: University of Kent
Voucher value: £27,000
Reviving the British Hop Industry
How targeted place-based investment in research and collaboration is supporting the hop sector in Kent and Medway.
Productive Supply Chains
Testing the Efficacy of Chitosan-Infused Antimicrobial Fresh Fruit Packaging
Fungal and bacterial growth can lead to spoilage of fresh produce. This project tested a novel packaging concept based on paper pulp infused with chitosan. Chitosan is a natural substance with built-in antimicrobial capability. Its antimicrobial properties work like a shield against spoilage-causing microorganisms. The hope is that the new packaging technology will mean fruit stays fresher for longer, naturally resisting the bad microorganisms that cause them to spoil.
Research lead: Veraco Ltd
Veraco is a global hygiene innovation brand. They develop antimicrobial products for a range of sectors, from hospitals and healthcare to hospitality and retail. They are now looking to apply their expertise in antimicrobials to the fresh food packaging market.
Research partner: University of Greenwich
Voucher value: £27,000
Development of Clean-Label Ice Cream that can Cope with Temperature Fluctuation
When frozen produce is distributed through the supply chain, it is difficult to guarantee it is kept at a consistent temperature. Significant fluctuations can impact the quality of frozen food. Preservatives and artificial ingredients can help to offset those fluctuations.
Mochi Bros currently produce clean-label mochi ice cream, with only natural ingredients, meaning the products are susceptible to texture degradation due to large temperature fluctuations. This project looked at reformulating the product using novel ingredients to find an innovative solution to safeguard against temperature changes in the supply chain.
Lead partner: Mochi Bros
Mochi Bros produce plant-based mochi gelato sandwiches. They are produced with no additives, preservatives or artificial ingredients.
Research partner: University of Greenwich
Voucher value: £15,000
Health and Nutrition
Harnessing UK Hops for Sustainable Non-Alcoholic Beer Production
Currently, Wantsum Brewery predominantly imports high-flavour profile hops grown in the United States and New Zealand. Importing hops is not only costly for the brewer but also costly for the environment.
This project sought to develop a new, sustainable, non-alcoholic beer using UK-grown hops. This would offer conscientious drinkers the opportunity to enjoy a beer containing a high-quality real ale flavour profile, without the alcohol. It would also reduce the beer’s carbon footprint by using locally grown hops.
Lead partner: Wantsum Brewery Ltd.
Wantsum Brewery is an independent craft brewery based in Canterbury. They produce nine beers year-round, with many seasonal and special ales sold across the South East.
Research partner: University of Kent
Voucher value: £30,000
Understanding the True Medicinal Value of Mushroom Health Products
There has been a surge in popularity and interest in the use of medicinal mushrooms, with many supplements and powders now available. With no standardised testing methods, the industry faces a challenge with unsubstantiated health claims and inaccurate product testing methods.
Current tests for key compounds like beta-glucans 1-3, 1-6 and triterpenes lack precision and enable companies to make exaggerated assertions about the products’ benefits.
The project aimed to revolutionise the testing protocols for these key compounds and set new industry standards. This should improve the integrity of product labelling, and instil confidence in consumers, healers and herbalists.
Project lead: Margate Mushrooms
Margate Mushrooms is a micro-business providing their community with nutritious mushroom-based foods. The mushrooms are grown in the heart of Margate, and the company is a branch of Margate Independent Foodbank.
Research partner: University of Greenwich
Voucher value: £20,000
Circular Bioeconomy
Enhancing Soil Health Through Innovative Microbiome Manipulation
Black Soldier Fly Larvae can convert organic material, such as food waste, into valuable resources like animal feed and natural fertilisers. This project looked at how soil health could be improved by manipulating the gut microbiome of the Black Soldier Fly Larvae by changing their diet.
This could improve the larvae’s ability to process waste produce, creating the right nutrients to enrich the soil.
Project lead: Inspro UK
Inspro UK create high-value, sustainable animal feed and fertiliser from insects for arable and livestock farmers, food producers and retailers.
Research partner: University of Kent
Voucher value: £ 30,000
Turning Food Waste into Fertiliser
How can black solider fly larvae convert food waste streams into nutrient-rich, sustainable fertilisers.
New Ingredients
Enhancing the Stability of Plant-Based Milkshakes
The use of tiger nuts as an ingredient in milk-alternative products is growing. The product is known for being gluten-free and rich in monounsaturated fats, dietary fibre, vitamins and minerals. However, its natural composition can lead to separation issues in the milk product, which affects both shelf-life and quality.
Root Mylk produce a milkshake made from tigernuts and wanted to overcome the issue of product separation. This project investigated whether High-Pressure Homogenization (HPH) technology or natural emulsifiers can solve this issue. HPH is an innovative method that can homogenize and stabilise tiger nut milk while preserving its taste and health benefits. The hope was to extend their shelf-life and ensure customers receive a consistent, high-quality product that supports their well-being.
Lead partner: Root Mylk
Established in 2023, Root Mylk produces unique beverages that celebrate the rich culinary heritage of Africa.
Research partner: University of Greenwich
Voucher value: £15,000
Stabilising Plant-Based Drinks
Advanced processing techniques are developing a clean-label formulation to help launch this plant-based milkshake to market.
