News and Updates

Valorising food manufacturing waste and side streams has always been part of our circular production model. We’ve worked with potato peel, bread waste and many other options.

Now we start an 18 month, Innovate UK backed, R&D project with British Sugar to explore their waste and side streams as feedstocks for our alternative fats and oils. British Sugar supplies 60% of the UK's sugar market, and this collaboration gives both parties the opportunity to bring new ingredients, waste valorisation and processes to reality.

We were honoured to be chosen as one of 25 companies to take part in this year's Tech Nation Climate Programme.

We look forward to connecting with all the corporate partners, advisors and other startups in the programme.

We’re working with a fantastic company called Fermtech who produce Koji cocoa, which acts as a replacement for cocoa. We are testing brownies baked with our oil, to partially replace butter, and their Koji cocoa, to partially replace the cocoa, to see how they taste and what carbon savings that brings. Watch this space for the results!

We’ve been selected for another accelerator - this time the world renowned EIT Food Accelerator Network.

We are associated with the Paris hub which focuses on ingredient innovation in the food sector. We can’t wait to discuss innovation projects with the amazing network of corporate partners including MARS, AAK, Mondelez and many more.

It’s been lovely to head back to the IBioIC annual conference and meet with many of our close collaborators and friends within the biotech world.

Getting feedback and input from those that have ‘been there and done that’ is always invaluable and part of our strategy for moving so far so fast. This conference allows us to speak with many people we admire and we appreciate their support. The theme of this year's conference is collaboration!

We’ve been nominated for the Earthshot Price by Carbon 13 and could not be happier! Inventing the future of fats and oils is often not especially glamorous, with a whole lot of very hard work behind the scenes to make progress so this feels very, very special. We’re crossing all of our fingers and toes for making it to the finals.