<?xml version="1.0" encoding="UTF-8"?><ns2:project xmlns:ns1="http://gtr.rcuk.ac.uk/gtr/api" xmlns:ns2="http://gtr.rcuk.ac.uk/gtr/api/project" xmlns:ns3="http://gtr.rcuk.ac.uk/gtr/api/fund" xmlns:ns4="http://gtr.rcuk.ac.uk/gtr/api/person" xmlns:ns5="http://gtr.rcuk.ac.uk/gtr/api/project/outcome" xmlns:ns6="http://gtr.rcuk.ac.uk/gtr/api/organisation" ns1:created="2026-06-03T15:52:43Z" ns1:href="http://gtr.ukri.org/gtr/api/projects/2E828EC7-1884-47D8-B0B0-D2C474F27FA9" ns1:id="2E828EC7-1884-47D8-B0B0-D2C474F27FA9"><ns1:links><ns1:link ns1:href="http://gtr.ukri.org/gtr/api/organisations/53F6B017-E97D-4A0E-9323-2CBDA8AD7E2C" ns1:rel="LEAD_ORG"/><ns1:link ns1:href="http://gtr.ukri.org/gtr/api/organisations/53F6B017-E97D-4A0E-9323-2CBDA8AD7E2C" ns1:rel="PARTICIPANT_ORG"/><ns1:link ns1:end="2015-10-31T00:00:00Z" ns1:href="http://gtr.ukri.org/gtr/api/funds/BAAEEC0E-2BA5-4C0A-8C01-3BA4CD20B044" ns1:rel="FUND" ns1:start="2015-04-30T23:00:00Z"/></ns1:links><ns2:identifiers><ns2:identifier ns2:type="RCUK">752284</ns2:identifier></ns2:identifiers><ns2:title>Madame Sunshine</ns2:title><ns2:status>Closed</ns2:status><ns2:grantCategory>Vouchers</ns2:grantCategory><ns2:leadFunder>Innovate UK</ns2:leadFunder><ns2:abstractText>&amp;quot;Madame Sunshine produce a range of chutneys and chilli sauce.
These are currently sold through (internet sales, farm shops, and speciality shops) Label design for a more professional finished pack without losing the hand-made/home- made appearance of the jars. Labelling requirements and nutritional information to be able to sell our products into retail outlets. Market Research to compare our products with other products currently on the market and investigate through recipe development how we can produce products which stand out from others. New product Development to extend the range, Advise on suitable equipment and if possible trials to scale-up production. This may be slicing/dicing equipment; larger scale cooking vessels; filling equipment and labelling equipment. There has been a lot of interest recently in the amount of sugar in the foods we eat. We would like to investigate possibility of reducing the sugar levels in our products or using sugar alternatives and therefore the possibility of making a reduced sugar or no added sugar claim.
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