Coconut Collaborative collaboration
09 May 2019



The Coconut Collaborative collaborates with CLF and LGC National Measurement Lab to show that laser microscopy is an effective way to enhance the level of quality control and screening of their coconut cream - a method that could save £500k per year




Under the Innovate UK funded 'Analysis for Innovators' access programme, CLF scientists have been working in partnership with the Coconut Collaborative Ltd (CCL), the market leading coconut yogurt brand in the UK, and the LGC National Measurement Laboratory to use CLF's Raman spectroscopy in a venture to minimise food cost and wastage on coconut cream.

The quality control team at CCL are excited with the encouraging results of the project, which have effectively demonstrated proof of principle for using multispectral imaging as the basis for an enhanced level of quality control and screening in CCL's manufacturing plants. This screening approach will avoid annual costs in excess of £500k through reduced production and material charges. In addition, the project has also highlighted the importance of developing a repeatable and systematic sample preparation and handling procedure, which will form the basis for future work.

“The A4I project collaboration has been incredibly valuable to the Coconut Collaborative Ltd", says James Averdieck, Managing Director. “It has enabled us, at a time when our core staff are stretched in supporting our strong organic growth, to work in a time efficient way with world class institutions and scientists to develop and prove a principle for solving a very unique but real rancidity measurement problem. We are impressed with the encouraging results."

Malcolm Burns, Principal Scientist, Molecular and Cell Biology, LGC, agreed, stating : “LGC are pleased to have been able to work closely alongside CCL and STFC to help provide novel measurement support, to ensure the continued maintenance of CCL product quality, while also significantly reducing production costs"

Tony Parker, CLF scientist and STFC Fellow, is equally enthusiastic and adds, “This has been a great experience working with CCL and LGC. To be honest, coconuts proved to be quite a tough nut to crack for us analytical chemists. I have learned a lot about the complexity of food and look forward to finding ways to continue our work".

Contact: Brenner, Ceri (STFC,RAL,CLF)