Introducing LEAP Cohort II: Five Businesses Shaping the Future of Food

Founded by Amy Bobbins and Kerri Worrall, Eufloria is preparing to launch a range of no-alcohol sparkling botanical drinks designed to combine exceptional taste with functional benefits.

Driven by growing consumer demand for healthier beverage options, the company is developing products that align with the clean-label movement while delivering a premium drinking experience.

During their LEAP project, Eufloria investigated the potential of rowan berry extract as a natural beverage preservative as an alternative to the synthetic preservatives  which many health-conscious consumers increasingly seek to avoid.

Supported by AberInnovation's specialist expertise and innovation funding, the project has accelerated the company's development journey while also exploring a scalable clean-label preservation solution with potential applications across the wider beverage industry.

Building on these outcomes, Eufloria is continuing to explore new research opportunities and product innovations as it progresses from laboratory development towards commercialisation.

Founded by Dr Abdel Zaky, MariCura is developing a modular seaweed biorefinery capable of transforming seaweed into sustainable alternatives to conventional livestock feed ingredients.

The company aims to address several interconnected challenges, including reducing reliance on soymeal and fishmeal, improving animal health, and lowering methane emissions from livestock production.

Working with AberInnovation through LEAP, MariCura developed proof-of-concept prototypes for a zero-waste seaweed biorefinery platform. The project explored the production of high-protein feed ingredients, high-value compounds, and fertiliser co-products from seaweed biomass.

By demonstrating how a single feedstock can generate multiple valuable outputs, the project supports the development of a more circular and sustainable food system.

Following the success of the project, MariCura has progressed to further validation activities, taking another important step towards commercial deployment of its technology.

Stephanie Smith and Kylee Goode founded Smith & Goode Foods with a mission to address one of the UK's most significant nutritional challenges: low fibre consumption.

Targeting health-conscious Gen Z consumers, the company is developing high-fibre confectionery products that compete directly with traditional snack foods while delivering meaningful health benefits.

Through LEAP, the team explored the development of high-fibre confectionery formulations inspired by emerging microbiome research and growing consumer interest in gut health.

The project also investigated the use of food industry waste streams as a source of novel fibre ingredients, creating opportunities for a more sustainable and circular supply chain.

Building on early success, Smith & Goode Foods is refining product formulations, expanding consumer testing, and progressing towards market launch with continued innovation support.

Led by Jane Phillips, Tŷ Porfa is challenging perceptions around the underutilised parts of the animal carcass, often referred to as the "fifth quarter".

By exploring the potential of offal and bones as ingredients for innovative food products, the company aims to reduce waste, improve resource efficiency, support British farmers, and contribute to more sustainable food systems.

During their time at AberInnovation, the team focused on developing sustainable offal and bone-based foods designed for modern consumers. The project sought to reframe perceptions of these nutrient-rich ingredients as well as identifying new commercial opportunities for the sector.

As consumer interest in provenance led foods, sustainability, and responsible food production continues to grow, Tŷ Porfa's work highlights how innovation can help unlock value from previously overlooked resources. 

Following their LEAP project, the company is continuing to refine product concepts, undertake further testing and move towards commercial readiness.

Led by Elizabeth McCoy, SipKind is developing a clean-label beverage brand designed specifically for children.

Recognising the lack of genuinely natural, low-sugar drink options available to young consumers, the company is creating products that prioritise both health and taste.

Through LEAP, SipKind developed a range of children's drinks made with pure Welsh spring water and certified organic botanical extracts. The formulations contain no added sugar and no artificial ingredients, providing a healthier alternative for families.

Alongside product development, the project explored sustainable packaging solutions, including bioplastics and seaweed-based materials, helping to minimise environmental impacts throughout the product lifecycle.

As the business continues to grow, SipKind remains committed to supporting healthier childhood nutrition while contributing to environmental stewardship and local economic development.