Enhanced Go-To-Market Strategy and Demonstration Trials of food technology for preservation (extended shelf-life) and frying (reducing fat content and acrylamide formation)

We have an innovative food technology capable of:

* Extending the post-harvest quality, freshness and shelf-life of perishable/frozen meat, fish, vegetable, fruits and flowers. This will help reduce post-harvest losses.

* Significantly reducing fat content and acrylamide formation in fried foods (chips, fish, chicken, crisps - _all very popular in the UK_). This improves taste and produces healthier food, and means that consumers (especially children) will have access to healthier food without changing eating habits.

Meetings with food equipment manufacturers, food research groups and food/equipment exhibitors have confirmed that this is a new, exciting and significant innovation. No comparable competing technology currently exists.

We will enhance our Go-To-Market strategy and run demonstration / pilot trials in the Launchpad area (Eastern England), leading to scaling growth from local to national to international. We have complete freedom to operate for this technology.