Clean Food Group awarded £1M for low-emission systems project

Posted: 7 December 2023 | | No comments yet

The UK Government has awarded £1 million in funding to the Clean Food Group for a project to advance novel low-emission food production systems in the UK.


Clean Food Group (CFG) has been given a total of £1 million by the UK Government to fund a project to advance novel low-emission food production systems in the UK.

The funding will reportedly be used to enable the “rapid scale up” of CFG’s manufacturing capability and the development of next generation, high value microbial oils.

Awarding the funding, the UK Government has allocated the money from its Novel Low-Emission Food Production Systems: Industrial Research Grant, something that has been awarded Innovate UK, the UK’s national innovation agency, and the Biotechnology and Biological Sciences Research Council (BBSRC).

CFG has said that it will use the funding to accelerate its growth plan to deliver a market-ready technology leading to a more local, sustainable and healthy food production system.

“We are delighted to have been granted this funding by Innovate UK and the Biological Sciences Research Council (BBSRC). The award is great validation of our technology platform and commercialisation strategy and will help us rapidly scale our manufacturing capabilities and regulatory pathways to achieve the necessary Food and Cosmetic regulatory approval for our products,” said Tom Ellen, Clean Food Group Co-founder and CFO.

“We have a long history with the University of Bath and are thrilled to strengthen this further as we continue working with their world-leading research team.”

What really is the future of future food?

The project is set to last for 18 months, during which time CFG will be collaborating with The University of Bath, utilising its bio-tech research capabilities to develop high-value, functional microbial oils. CFG’s proprietary technology platform uses “proven, scalable yeast strains” and fermentation technology to convert food waste into sustainable alternatives to traditional oil and fat ingredients. 

Commenting on the importance of future food protection, Chris Chuck, Professor of Bioprocess Engineering at University of Bath added: “Ensuring that our future food production is secure and sustainable has never been so important.

“It is fantastic to see the UK playing a lead role in driving forward much-needed innovation to create a more sustainable, healthy, and secure food system for future generations.”

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