R&D FOR WHEATGRASS

Southern Regional College (SRC) and the Ulster University Business School have been successful in securing Connected competitive funding to carry out an innovative research project on behalf of Warrenpoint based agri-food company Squeeze Wheatgrass.

The company produces fresh wheatgrass shots and has a growing customer base across Ireland the UK & Europe. The project will be led by SRC’s Food Research Lecturer, Brenda Kelleghan alongside Dr Amy Burns and Dr Lynsey Hollywood from Ulster University Business School and will complete research into the nutritional composition of fresh wheatgrass juice to enhance the marketability of the product along with identifying new product development opportunities for incorporating wheatgrass into mainstream products.

Jacquelyn with hydroponics thumbnail

Speaking at the launch of the project, company director Jacquelyn Stewart said “This is an amazing opportunity for Squeeze Wheatgrass to work with both SRC and Ulster University to get comprehensive research on the nutritional composition of my product and to develop new products which will make wheatgrass a more mainstream food item. SRC’s mentoring and continued support is hugely appreciated and Squeeze Wheatgrass are truly delighted that our application for funding and support through the Connected programme has been successful. With so many fantastic food producers in NI, we are honoured that Squeeze Wheatgrass is considered as a business that could really strengthen its place in the local economy.”

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