Four Harper Adams University students transformed a classroom project into Riff, a sustainable snack brand using rescued fruit. Their high-fibre bars will represent the UK at the European Young Enterprise Finals.
Harper Adams Team Eyes European Title
A team of student entrepreneurs from Harper Adams University will represent the UK at the European Young Enterprise Finals this July after transforming a university project into a registered food business focused on sustainability and nutrition.
The four-member team—Lucie Campbell, Hannah Plush, Ava Kind and Caden Aycliffe—created Riff, a snack bar brand that tackles food waste by turning surplus and “wonky” fruit into high-fibre, minimally processed snack bars.
“What began as a hands-on university project to test business lecture learnings has seamlessly transformed into a registered business.”
— Lucie Campbell
The idea originated from a surplus of bruised bananas in a university community fridge, inspiring the students to explore how rescued fruit could be repurposed into nutritious products rather than discarded. What began as a classroom business exercise has since developed into a commercial venture following positive feedback from industry experts during the UK Young Enterprise National Finals.
Speaking about the company’s journey, Riff spokesperson Lucie Campbell said the project had exceeded the team’s expectations.
“What began as a hands-on university project to test business lecture learnings has seamlessly transformed into a registered business, thanks to the upbeat reactions we received from numerous industry experts who sat on the Young Enterprise National Finals panel, who assured us that the moment was ripe for a ‘planet responsible’ brand like Riff to succeed.”
The initial Riff range includes four plant-based flavours: Wonky Banana & Peanut, Wonky Cacao & Hazelnut, Wonky Spiced Apple & Seed, and Wonky Berry & Seed. The team also plans to introduce limited seasonal editions using rescued fruit available throughout the year, with potential flavours including Pumpkin Spice and Rhubarb.
Beyond reducing food waste, the bars are designed to support gut health. Each bar contains around 10 grams of fibre and approximately 10 grams of protein, while making use of whole-fruit ingredients—including banana peel and cacao husks—through freeze-drying technology to maximise nutritional value and minimise waste.
The European Young Enterprise Finals will take place during the second week of July, where Riff will compete against student businesses from across Europe, showcasing an innovation that combines sustainable food production with growing consumer demand for healthier snacks.
