Cherry on Top! Turning Kent’s Waste into Wonders

Two Kent businesses are leading the way in circular agriculture by turning food production waste into new, marketable products that support sustainability and reduce environmental impact.

Michael Dallaway of Rent a Cherry Tree

Fruit grower Rent A Cherry Tree Ltd is working with researchers to explore the potential of cherry pulp left over from the juice extraction process. Packed with anthocyanins—natural plant compounds known for their antioxidant properties—the pulp is being trialled as a base for a 100% natural cherry powder. The powder could be used as a flavouring, colouring or health supplement ingredient, with no additives or preservatives required. If successful, this innovation could help reduce waste from cherry processing while opening a new revenue stream for growers.

Michael Dallaway, managing director of Rent A Cherry Tree, said: “Our previous collaboration with the University of Kent discovered our cherry pulp is rich in anthocyanins, natural compounds with established health benefits. This project will now test the health properties of our cherry powders and their potential as high-quality food ingredients.

“There are currently no 100 per cent natural, British cherry powders on the market; our innovation will fill this market gap while developing capabilities to upcycle agricultural waste, driving future commercial and environmental benefits.”

Meanwhile, Nutri-San Ltd, which produces pelleted animal feed from seaweed, is investigating how the leftover powder from its process could be repurposed as a natural fertiliser. The powder is rich in nutrients and minerals, making it a promising alternative to synthetic fertilisers. Trials are under way to examine its effect on soil health and plant resilience, with the long-term aim of reducing the reliance on chemical inputs in farming.

Both projects aim to develop commercially viable products that not only reduce waste but also contribute to more sustainable farming practices. The trials focus on making better use of locally available plant-based materials, while supporting environmental goals and enhancing profitability for producers.

If successful, these innovations could strengthen Kent’s reputation as a hub for agri-food innovation. They also align with broader industry efforts to minimise waste, improve soil health, and deliver greener alternatives across the food supply chain.

By extracting value from by-products that would otherwise go unused, Kent’s growers are demonstrating how sustainability and commercial opportunity can go hand in hand in the future of British agriculture.