Hutton Secures Funding To Develop Fresh Blackcurrant Varieties For UK Market

The James Hutton Institute has secured five years of new funding to develop blackcurrant varieties specifically suited to the UK’s fresh fruit market, marking a significant step towards diversifying one of Britain’s most iconic crops.

Image: The James Hutton Institute

For decades, the vast majority of blackcurrants grown in the UK have been cultivated for processing — primarily for juices, jams and cordials. The Hutton’s latest initiative aims to broaden that scope by creating varieties that can be enjoyed fresh, offering consumers a new way to experience this quintessentially British fruit.

The project will focus on breeding blackcurrants with higher natural sugar levels, delivering a sweeter flavour profile more comparable to soft fruits such as raspberries and blueberries. Researchers are also targeting improvements in shelf life, berry size, and visual appeal to meet the demands of modern retail and consumer preferences.

Crucially, sustainability lies at the heart of the programme. The breeding work will emphasise varieties with stronger resistance to pests and diseases, as well as reduced winter chilling requirements — a growing concern as the UK experiences increasingly mild winters and shifting weather patterns due to climate change.

The funding comes at a pivotal time for the sector, providing growers with opportunities to expand into new markets while bolstering the resilience of blackcurrant production against environmental challenges. For consumers, it could mean a future where fresh blackcurrants feature more prominently in the nation’s fruit aisles rather than being confined to processed products.

With innovation now driving the next chapter in British berry production, the Hutton’s research could soon transform the way blackcurrants are grown, sold and enjoyed across the UK.