Jenton’s UV-C System Wins Automate UK Award for Powder Safety

Food safety usually comes down to heat. You cook it, you chill it, you reheat it. It is a thermal equation that has ruled our kitchens and factories for centuries. But a firm in Whitchurch, Hampshire, has just proven that light can do the job just as well, if not better. Jenton International has taken home the Innovative Processing System award at the Automate UK Awards 2026. It is a significant shift in how we think about sterilization.

This is not a minor prize for a new type of stapler. It is a recognition of a genuine breakthrough in how we handle some of the trickiest ingredients in the food supply chain. The award goes to their division, JenAct, for developing a system that uses UV-C light to decontaminate food powders. It is a quiet revolution that could change how we treat everything from infant formula to protein shakes. The implications are broad and immediate.

The Problem with Heat

Food powders are a headache for manufacturers. They are dry, which makes them stable, but they are also full of microscopic crevices where pathogens love to hide. The traditional way to kill these bugs is to blast the powder with heat. It works, but it is brutal. High temperatures can degrade the nutritional value of the product, alter its flavor, and even change the way the powder rehydrates in a glass. It is a blunt instrument.

JenAct’s approach flips this logic on its head. They are using germicidal ultraviolet light to inactivate pathogens without adding any heat at all. According to Jaromir Bilek, director at JenAct, this is one of the most challenging disinfection applications in the food industry. By avoiding thermal stress, they preserve the product’s quality while still ensuring it is safe to consume. It is a precision strike rather than a firebomb. The difference is measurable.

A Partnership for Precision

This technology did not happen in a vacuum. JenAct collaborated with Campden BRI, a world-leading food research organization, to develop the system. Robbie McGill, a non-thermal process specialist at Campden BRI, described the collaboration as a privilege. He noted that the team is excited to continue advancing the UV treatment of low-moisture products. The partnership brought together industrial engineering and rigorous scientific research to solve a persistent problem. It was a necessary union of skills.

The project was partially funded by Innovate UK, which provided the guidance and expertise needed to move this from a lab concept to a viable commercial solution. This kind of public-private collaboration is exactly what the food industry needs. It allows smaller innovators to access the resources and credibility of major research bodies. The result is a technology that is not just theoretical but ready for real-world application. It is practical and proven.

Why This Matters for Your Food

You might be wondering why you should care about UV light in a factory. Well, think about the powders you buy every day. Protein powders, nutritional supplements, and certain types of baking ingredients are all low-moisture products. If we can sterilize them without heat, we keep more of the vitamins and minerals intact. It is a win for both safety and nutrition. The benefit is direct.

Bilek said the award will help introduce this technology to a wider community within the food industry. This suggests that we may see more products on the shelf that are both safer and more nutritious. It is a subtle shift, but one that could have a significant impact on the quality of the food we eat. The future of food safety is not just about killing germs; it is about doing so without destroying the good stuff. The stakes are high.

The Road Ahead

Jenton International is a leading innovator in packaging and automation, and this award cements its position at the forefront of food technology. The fact that they have won a national award for this work is a testament to the ingenuity of the British food industry. It shows that we are not just catching up to global trends but leading them. The momentum is building.

As we look to the future, we can expect to see more non-thermal processing methods being adopted across the industry. UV-C light is just one example, but it points to a broader trend of using technology to solve food safety challenges in smarter ways. It is a reminder that innovation is not just about making things faster or cheaper; it is about making them better. The direction is clear.

A Quiet Victory

This is not a flashy win. There are no explosions, no dramatic reveals. Just a quiet recognition that a group of engineers and scientists have solved a difficult problem. But in the world of food safety, quiet victories are often the most important. They are the ones that keep the food on our tables safe, nutritious, and high quality. The impact is daily.

Jenton International’s achievement is a reminder that innovation can come from unexpected places. A firm in Whitchurch, working with a research body in the UK, has made a contribution that will have global implications. It is a win for science, for industry, and for everyone who cares about the food they eat. The story is just beginning.