A frosty foe: The foam innovation turning heads

The man behind Frosco, George Klat, has been working on farms since he was 17 and brings a background in natural sciences to his latest innovation – a frost protection foam that’s drawing interest from across the viticulture and horticulture sectors. At a recent demonstration at Denbies Wine Estate, George gathered an audience to show exactly what this foam can do.

The night before, a crisp frost had settled over the rows of vines, offering George his first real chance of the season to test the foam’s protective qualities in situ. It was, as George put it, “perfect timing”. The foam had been applied the day before, and by the next afternoon, when we had a chance to view it, it was still clinging to the vines with impressive coverage.

Data backed results

Headline stats from the night confirm the foam’s performance: Denbies experienced over six hours of sub-zero temperatures, hitting a low of -3.7°C. Despite this, the foam maintained a consistent 0°C on the buds – clear evidence of the latent heat effect in action.

“This is exactly what we expect,” George explained. “We’ve tested the foam internally down to -20°C and routinely see 3–4 hours of protection, depending on formulation strength.

“It’s the first proper frost of the year here, so it’s been a real opportunity to gather data,” George explained as he welcomed attendees and prepared for a live demonstration of the foam application.

The birth of the foam

The inspiration for the foam came from an unexpected source – snow. George was struck by how a simple snowfall insulated his carrots, keeping them warmer than the surrounding air.

He began to consider how a similar insulating effect could be harnessed for crops vulnerable
to spring frosts.

However, aqueous foams – like those used in firefighting or as insulators – have their limitations. Water in liquid form is thermally conductive, and rather than protecting, could exacerbate frost damage by drawing more heat away from plant tissues. The challenge was to develop a formulation that could insulate without this risk.

George’s solution was to create a foam that when applied not only provides insulation but – crucially – releases latent heat when temperatures drop to freezing. “It works in two ways,” said one of George’s collaborators, Digital Union’s director Sam Eastall.

“It insulates, and when it gets cold enough, it actually crystallises and releases heat – just like a sprinkler system, but without the water runoff or freezing issues.”

A live demonstration

The foam comes in a concentrated form, is used at one part concentrate to nine parts water, and is applied using a custom sprayer powered by a portable compressor. The resulting foam has a thick, shaving cream-like consistency and clings to vines with minimal drip or runoff.

As a tractor pulled a trailer slowly between vines, two people followed with spraying wands, covering the vines in a generous coating. The result was rows of grapevines wrapped in white, frothy coats, as if dusted by snow.

Attendees were invited to get up close, feel the texture, and observe how it behaved in real-world conditions. “Seeing is believing,” George said. “We’re giving out samples for people to try in their freezers at home – they’ll get to witness its properties first-hand.”

V3 and beyond

George is currently trialling both version two and version three of the foam, with V3 described as “weatherproof”. This iteration forms a leathery skin under sunlight and wind exposure, helping to retain the moist, insulating layer underneath.

Outside the vineyard world, there’s growing interest among beet growers. George is already collaborating with the Nordic Beet Research Foundation, where trials have received praise for the foam’s performance and appreciation for its potential to reduce reliance on single-use plastics.

Further afield, promising lab and field studies are nearing publication as part of a Canadian government-backed project. In the UK, George is pursuing Innovate UK grants with leading institutions and farms to produce peer-reviewed research into the foam’s efficacy and safety – and is actively looking for more partners to join the next phase of trials.

Still, challenges remain. “The hardest part hasn’t been the formulation of the foam itself –
it’s the applicator,” George admitted. Maintaining consistent, timely application is a hurdle he’s actively trying to overcome.

Industry reaction

Feedback from industry members at the event was mixed but constructive. Nick Wenman, owner of the organic Albury Vineyard, acknowledged the appeal of an organic-friendly frost solution but raised concerns about safety, especially when members of the public – including children – are present. “Is it something they can touch or even accidentally ingest?” he asked. “It’s a great concept, but I need to know it’s safe.”

Nick also raised the issue of time and labour. Lighting bougie candles across his vineyard is a labour-intensive task he’s eager to avoid. “My knees can’t take it anymore,” he joked. “But how long would spraying the foam take, and how much would it cost?”

John MacRae-Brown, head gardener at Chilworth Manor Vineyard, echoed similar thoughts and added: “Give me more data, prove its safety, and if I can use it with my existing sprayer, then yes – I’d absolutely consider it.”

George is well aware of these concerns. “That’s exactly why we’re doing these demos,” he said. “To show people what this foam can do, and to give them the evidence they need to get behind it.”

In response to comments on safety, George pointed to the product’s credentials. “We completed a research project with researchers at Imperial College London to confirm biocompatibility of the foam. Plus, we’ve submitted our Safety Data Sheet (SDS), which confirms the foam is non-hazardous,” he said.

“We’re also in discussions with the Soil Association and expect a decision on organic certification within the next fortnight. After that, we’ll be pursuing biodynamic certification too.”

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A broader vision

Though the foam is still in its early days, its potential is being recognised beyond UK borders. “You’d be surprised how many regions, even in warmer climates, suffer from snap frosts,” George said. He’s already planning international trials in the likes of Canada and Australia, and hopes to expand into large-scale horticultural and viticultural use in the coming years.

“This is just the beginning,” he said. “But if we can protect crops better, more sustainably, and with less environmental impact – then it’s a future worth investing in.”

For more information, visit Frosco’s website.

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