Great ingredients
are what we do

We use great vegetables that would otherwise be wasted and turn them in to ingredients for amazing, healthy foods that can be either vegan, vegetarian or 'hybrid'.

Some foods made using our products are shown below.

Hypoallergenic
healthy food ingredients

Innovative food manufacturing partner

We provide hypoallergenic, nutritious, and sustainable vegetarian protein products, transforming unused plants into healthier food options for the manufacturing industry, ensuring great taste with a lower environmental impact.

We do this using a technology 'stack' that includes a patent-protected automated selective harvester, machine learning approaches and data analytics, and a patent-filed production process.

Healthier choices, lower CO₂ footprint

Our versatile products enhance various foods, including sausages, burgers, sauces, and even pet food, promoting sustainability while delivering exceptional taste and mouthfeel that consumers love.

By partnering with us as an ingredients partner, food manufacturers can drive down CO2 to help them hit their Scope 3 targets, while also reducing production costs and improving the nutritional value of their products - a 'triple win'.

30%+ protein, 30%+ fibre, 30% natural sugar [1] provided as IQF or as powder dried at <40 degrees to preserve sulforaphane and polyphenols
Applications:
Burgers, smoothies, soups, sauces

15%+ protein, 55%+ fibre, 15% natural sugar [1] provided as IQF or fibres dried at <40 degrees to preserve sulforaphane and polyphenols
Applications:
Sausages, breads, cakes, pet food

25g of natural sugar per litre
Applications:
Mycelium feedstock,
AD feedstock

We are a 'B2B' company that helps food manufacturers produce great-tasting environmentally sustainable, hypoallergenic and healthy food. Our products have many uses.

Non-coloured natural
protein and carbohydrate
Applications:
Ice cream

Egg substitute, charged proteins
Applications:
Haircare products, baked products, mayonnaise

Sulforaphane
and polyphenols
Applications:
Supplements

[1] Nutritional content calculated by dry weight

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.

We focus on evidence and analysis

We believe it is important to take an evidence-based approach.

We work with the James Hutton Institute to help us deliver great products from cutting edge research and commercial laboratories to ensure our benchmarks are valid.

The amino acid composition of our products are similar to pea and soy protein and contains all the essential amino acids.

However, unlike wheat and soy, broccoli is not in the Top 14 allergens or listed on the two main allergen databases (Compare and AllergenOnline), supporting that it is hypoallergenic, thus removing a risk for food manufacturers and consumers.