Clean Food Group

The founders identified oils and fats as a significant yet underserved area for innovation compared to alternative proteins. Alex Neves has a background in the food and wellness industry, including founding Scratch Meals and serving as Head of Wellness at EMMAC Life Sciences. Professor Chris Chuck of the University of Bath is a leading academic in bioprocess engineering and sustainable bioproducts, having spent years developing the core technology. This technology, branded CLEANOilCell™, uses non-GMO yeast strains and a fermentation process to convert food industry byproducts, such as bread waste, into bio-equivalent alternatives for ingredients like palm oil. This process can reduce greenhouse gas emissions by over 90% compared to its agricultural counterparts.

Clean Food Group operates on a B2B model, collaborating with food and cosmetics businesses to process their waste streams and provide them with valuable, functional ingredients in a circular system. Its go-to-market product is a high oleic palm oil equivalent that serves as a drop-in ingredient for applications in baked goods, confectionery, and personal care products. The company has established a demonstration plant and forged strategic partnerships with industrial players, including the German ingredients manufacturer Doehler Group and the Latin American oils and fats specialist Alianza Team, to scale production and accelerate commercialization. Having raised approximately £13 million in total funding as of March 2024, from investors including Clean Growth Fund and Agronomics, Clean Food Group is advancing regulatory approvals and aims for a commercial launch in 2025.