Sustainability Focus:
· Projects should be sustainable, addressing environmental challenges and minimising negative impacts like pollution, food loss, and waste.
Funding Type and Size:
· Grant funding.
· Project costs: Between £100,000 and £250,000.
Accessibility and Inclusion:
· Open to applications from diverse backgrounds.
· Innovate UK committed to an accessible application process.
Exclusions:
· Projects focused on non-human food consumption (e.g., pet food).
· Unsustainable projects in terms of environmental challenges.
· Projects dependent on export performance or domestic input usage.
Call to Action: Organisations with innovative ideas for improving the UK's diet and health through food product development are encouraged to apply. Emphasising sustainability, consumer choices, and demographic-specific nutritional needs will be key. Prepare your proposals to contribute to this significant initiative in nutritional innovation and public health. Get in touch with Inventya for grant writing support, our experts can help maximise your application chances.
Key Details:
· Competition Opens: Wednesday, 14 February 2024
· Competition Closes: Wednesday, 8 May 2024, 11:00 AM
Overview: In collaboration with the Biotechnology and Biological Sciences Research Council (BBSRC), Innovate UK is investing up to £2.5 million in early stage feasibility projects. This funding is aimed at UK registered businesses and research organisations focusing on the design and development of innovative food products to enhance health and wellbeing across all age groups.
Funding Objective:
· To impact the nutritional quality of food and drink products consumed in the UK.
· To encourage healthy aging, biofortification, and gut health through functional and novel foods, probiotics, and prebiotics.
Project Themes:
· Focus on functional and novel foods supporting healthy aging.
· Biofortification targeting delivery of bioactive compounds.
· Probiotics and prebiotics promoting a healthy gut microbiome.
· Innovations in commonly eaten products, including convenience and fast-food sectors, and public sector procurement (schools, hospitals).
· Addressing obesity and malnutrition challenges.
· Targeting specific demographic group nutritional needs.
· Making innovations affordable and accessible to all.
· Considering consumer choices and interplay between food components and human physiology.
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