Plant-based hypoallergenic protein and fibre ingredients
for a more sustainable
food system

We supply food producers with healthy, hypoallergenic, nutritionally-dense, vegan food ingredients with low CO₂ and low food-miles

Food producers can use them to deliver products with the taste and mouthfeel that consumers love, but with massively reduced Scope 3 CO2.

We transform underutilised parts of existing crops into nutritious, hypoallergenic protein and fibre

Innovation in sustainable natural food ingredients

Healthier and lower in cost

For our 'naturally better burger' we have incorporated vegetable-ingredients into a burger patty without disrupting the look, taste and mouthfeel, as shown in the image to the left. In addition to the burger containing 20% of our products, we have supplemented the sauce and the bread.

Together this enables the food producer to hit their CO₂ reduction targets, while giving the consumer the product they love, and one that is healthier and lower cost. We believe in "improve rather than remove".

The 'naturally better burger'

Join our mission

Working with Harper Adams University we have delivered sausages using their locally reared pork that taste just as great, but have less meat and no or reduced need for addition of sulphites, to deliver the "naturally sustainable sausage".

'Hybrid' does not have to be restricted to meat/plant but could include mixing our products with (for instance) mycelium-based products to offer a lower-cost solution with varied health and taste/mouthfeel characteristics. This enables the food producer to serve the growing need for planet-friendly healthy food options.

Delivering
'hybridization'
to improve
sustainability

High-quality nutritious protein and fibre

Our products are produced from brassicas, providing highly-nutritious hypoallergenic vegan ingredients, rich in nutraceuticals such as sulforaphane and polyphenols, allowing 'biofortification' of foods where the food is not heat treated. Our products can be used to 'hybridize' meat products to reduce CO2 footprint and improve health benefits, but can also be used in soups, smoothies, breads, cakes and even pet food and hair care products.

Good for the environment

We use the plants grown for supermarkets, but which are not used, and we turn them into ingredients that can be stored and incorporated into everyday foods. As a result, the CO2 footprint is negligible.

Sustainable in many ways

Even if broccoli protein was grown for purpose, it's CO2 footprint would a fraction of that of soy or pea protein. In addition, we produce regionally - unlike soy and pea protein that may be be shipped half way round the world - so have lower 'food miles'. As importantly, we improve the financial sustainability of local farmers that provide the 'side-stream'.

We have a patented Automated Selective Harvester ('Harvesta') that transforms the economics of broccoli harvest.
Currently broccoli is harvested by hand, making it an expensive vegetable due to the high cost of harvest, partly as a field will require several passes by a large team of farm workers. We change that, and in addition we allow the nutritious stalk to be taken off the field so we can process it using our patent-filed process to produce our Prota, Fiba, Necta and Ova. By making harvest less costly; reducing crop lost due to insufficient labour; and sharing the value from the side-stream, we improve the financial sustainability of farmers.

In addition, we use machine learning approaches (a subset of Artificial Intelligence) to select which heads to cut on each pass, which means we image every plant on each pass.
As a result, we rapidly build up a unique picture of the field that we are turning in to a data portal ('Intellia') that will give insight to support farmers in extending 'precision agriculture'. Using the 'big data' we generate, we aim to supply farmers intelligence they need but do not have, allowing insight that will help them to optimise their harvest activity and manage their crop and land better, further improving efficiency.

By using crop that would otherwise be waste to displace that grown for use (e.g., soy) we reduce CO₂
By displacing food grown far away (e.g., South America) with food grown locally, we reduce food miles (and hence CO2). By using what would otherwise be left to rot we reduce methane emission. Finally, by gathering data to help farmers be more efficient, we will reduce carbon intensity. We allow a '4X-win' in terms of Green House Gas ('GHG') reduction.

We exist to solve two of the world’s food related challenges: Where the sustainable alternatives to animal-derived protein will come from, and addressing the challenge of disappearing farm labour and the resulting food security issues.