Swansea University and Biovit to upcycle food waste for natural vitamin C supplements
Key takeaways
- Up to 60% of vitamins and minerals in fruit and vegetables are lost as waste during food manufacturing, according to Biovit’s research.
- Swansea University and Biovit are using green chemistry and biotechnology to extract natural vitamin C from fruit-processing residues on a commercial scale.
- The Innovate UK-funded project supports UK and Welsh government targets for net zero, circular economy innovation, and food security.
UK-based Swansea University is partnering with Biovit to find ways to transform food-processing waste into sustainable sources of natural vitamin C for supplement use.
Funded by the government’s Innovate UK, the collaboration will capture vitamins and minerals that would otherwise be lost during processing. According to a study by the natural vitamin and mineral supplier, up to 60% of these nutrients in fruit and vegetables go to waste during manufacturing.
“We’re taking something traditionally viewed as waste and exploring whether it can become part of the solution to some of the biggest challenges facing modern food systems,” says Dr. Farooq Shah, director of Swansea’s Natural Products BioHUB, Accelerating the Green Economy Centre.
“By connecting Biovit’s commercial ambition with Swansea University’s expertise in natural products, chemical process engineering, green chemistry, and biotechnology, we can help turn food-processing waste into high-value ingredients with real-world applications.”
Shah views the partnership as a “strong example” of how university-SME collaboration can support circular manufacturing, strengthen regional supply chains, and help drive Wales’ green economy.
Sustainable goals in action
According to Swansea, the project supports UK and Welsh government goals for net zero, circular economy innovation, and boosting food security.
Chedly Tizaoui, professor of Chemical Engineering at Swansea University, comments: “What makes this project particularly compelling is the combination of scientific challenge and commercial relevance.”
“It allows us to address a real-world problem rooted in local waste streams, while applying advanced chemical engineering principles and green extraction approaches to recover valuable micronutrients from fruit-processing residues. Our goal is to establish a robust, scalable route to natural vitamin C that supports circular production and wider food innovation.”
Expanding circular ingredients
The collaboration comes on the heels of Biovit’s recognition at the IFE Manufacturing Ingredients Awards 2026, notes Swansea University, where it presented its Circular Vitamin C concept.
Ky Wright, founder and CEO of Biovit, shares: “We’re on a mission to improve the health of people and the planet through natural vitamins and minerals. Most supplements and fortified foods still rely on artificial vitamins, often produced through synthetic processes.”
“We believe there is a better way. Working with Swansea University gives us access to the research expertise needed to develop natural vitamin C from fruit-processing waste. If successful, this project could help us create a new class of circular, clean label ingredients for food, drink, and supplement brands.”
Developments in upcycled nutrition
In other upcycling advances, F&B ingredients supplier Ingredion recently acquired NutriLeads’s patented prebiotic fiber Benicaros, made from upcycled carrot pomace and clinically shown to support immune health.
Meanwhile, Lehvoss Nutrition teamed up with Canadian prebiotic ingredient maker MSP Starch Products to bring its upcycled prebiotic-resistant potato starch, Solnul, to European formulators.
Additionally, Thai Union Ingredients recently spotlighted its full supply chain traceability and upcycled tuna byproducts for clean label formulation.
