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Seeking to tap into the booming plant-based market, dairy corporations are developing sustainable alternatives. Valio's Oddlygood and Arla's new product ranges cater to flexitarians. Startups like Perfect Day supply animal-free dairy proteins used by companies including Brave Robot. Capturing this segment and innovating novel microbial proteins will be pivotal for lucrative opportunities. #dairyalternatives #plantbased #proteins #ingredients #sustainability #innovation #greyb #greybservices #patents Read more: https://lnkd.in/gms5FgsE

Natural Products Canada (NPC) is a key connection to Canada’s extensive agri-food and bio-based innovation ecosystem. Delivering a high-impact suite of advice, programs, and network of experts, NPC helps Canadian early-stage companies and researchers bring their sustainable solutions to life. Meet its outstanding cohort of start-ups: 🍷 CrushDynamics has created a patent-pending bio mechanical process for transforming wine derivative into highly nutritious content. 💊 Enhanced Medical Nutrition's transformative food-as-medicine company develops medical food products to help patients prepare better and recover faster from surgery and critical illness. 🍨 Grazy specializes in plant-based frozen desserts made from oats. 🔬 Infusd Nutrition facilitates the effortless solubility of countless micro-nutrients previously unable to be dissolved in water. ♻ Knead Technologies’s platform works to reduce food waste and increase food redirection. 🥩 New School Foods produces whole-cut meat alternatives using a proprietary food structuring technology. 🥃 NULIFE GreenTech zero waste solutions is solving high moisture, industrial waste disposal, while reducing the carbon footprint of food processors and creating renewable bio-oil for carbon removal. 🍞 Renaissance BioScience Corp. develops innovative yeast strains for applications in the food and beverage, agriculture, and health industries. 🌊 Seawise Innovative Packaging’s thermal Liners perform 25-70% better than any other product on the market and can be recyclable, marine biodegradable or compostable. Discover ground-breaking food technologies set to shake up the industry at Future Food-Tech this March 21-22: https://bit.ly/3TrmEDp

Three Canadian companies are advancing sustainable processing technologies to produce high-protein ingredients from Canadian hemp and canola. Blue Sky Hemp Ventures Ltd., Virtex Grain Exchange, and Thar Process R&D to Scale-Up Solutions w/ Upcycled CO2 to Make Cleaner, Safer Remedies & Ingredients are leading innovation in the agricultural sector. Their groundbreaking processes not only add value to farmers by maximizing the utility of their crops but also facilitate the introduction of new, sustainable plant-based food products into the market. This initiative is poised to significantly impact the Canadian economy by expanding consumer choices and enhancing the nation's reputation as a leader in sustainable food production. https://lnkd.in/gykfSeDd

🌎 Startup aims to produce sustainable alt protein using CO2. New Zealand-based alt protein startup Jooules has raised $1M from Sprout Agritech LP to further develop its gaseous fermentation technology, which aims to convert CO2 emission streams into ingredients-based protein. Jooules' founder, David McLellan, highlights the ethical benefits of their approach, as they can capture emissions from other industries and produce nutritionally dense and resilient protein ingredients. The company's production techniques are expected to be highly resource-efficient, consuming significantly less water and land compared to traditional protein production methods. They have already demonstrated in laboratory settings that their proteins meet the FAO's standards for nutritional density, including having all essential amino acids. Jooules' initial target market is the APAC region, with plans for global expansion following regulatory approval as a 'novel food'. Through partnerships and investments, Jooules is poised to make a significant impact on the future of food production. Read the full Scoop Independent News article here: https://lnkd.in/ddM3C33W #ForwardFooding #emissions #altprotein #futurefood #innovation #sustainability

In a world that’s increasingly focused on sustainable nutrition, precision fermentation is emerging as a promising innovation. This technology, which leverages the power of microorganisms, could transform how we produce proteins, offering a more efficient and environmentally friendly option. However, traditional plant-based alternatives have long been the go-to for those seeking sustainable protein sources. These plant-based options, rooted in biodiversity and reliant on natural processes, remain a significant part of our efforts to create a more sustainable food system. But how do these two approaches stack up in terms of health benefits, environmental impact, and consumer preferences? Let’s explore the differences. https://lnkd.in/eu3JMTzy #precisionfermentation #plantbasedproteins #foodindustry #sustainability

Facing the challenges of #climatechange, the #nutraceutical and #supplements industry continuously seeks innovative methods to reduce its #carbonfootprint, enhance sustainability, and promote a circular nutrient economy. We speak with experts from Aker BioMarine ASA and IFF to explore recent developments, innovations and top industry practices for achieving climate-friendly production. Pål Einar Skogrand Signe Causse #omega3 #upcycle Reported by William Bradford Nichols.

Sustainable Nutrition for a 10 Million Switzerland?! Strategy& recently published interesting results from a survey conducted in Switzerland: • 70% of Swiss consumers prioritise sustainable and healthy products, with 40% willing to pay a premium for sustainability. • Switzerland's self-sufficiency rate for fruits and vegetables is under 50%, with significant dependence on two climate-vulnerable countries. • Ensuring a secure and sustainable food supply requires new technologies and farming methods, robust and diverse supply chains, and a growing awareness among Swiss citizens of sustainability and food security.

Personal Sustainable Nutrition for General Health Sustainable nutrition is a topic of global importance, as people everywhere struggle to address rising rates of chronic diseases and nutrient deficiencies while also preserving limited natural resources. Sustainable nutrition means ensuring wholesome, nutrient-dense foods are accessible, affordable, and culturally relevant while also preserving environmental resources and supporting local communities. What is Sustainable Nutrition? Sustainable nutrition, or sustainable diet, refers to diets with low environmental impacts that contribute to food security and health. It aims to positively impact the individual and environment, both now and in the future. A sustainable diet should be nutritionally adequate, safe, healthy, culturally acceptable, and economically affordable. Components of a Sustainable Diet. A sustainable diet consists mainly of vegetables, legumes, whole grains, certain nuts, and fruits. It avoids most processed foods such as sugar and refined grains. Eating sustainably can include meat and fish that are grown and harvested in environmentally conscious ways. However, red meat, primarily beef, is not considered sustainable, since it contributes heavily to methane emissions and land deforestation. Dairy farming is also considered unsustainable due to methane emissions. Tips for Personal Sustainable Nutrition Here are some tips for personal sustainable nutrition: 1. **Eat More Plants**: Focus on vegetables, beans, and nuts. A plant-forward diet generally uses less land, water, fertiliser, and energy than a diet high in animal products. 2. **Choose Sustainable Ingredients**: Eat a wide variety of sustainable ingredients and consume more plants than animals. Prioritise foods that are produced responsibly and don't threaten wildlife populations or their habitats. 3. **Eat Responsibly Sourced Seafood**: Make responsible seafood choices to support sustainable fishing practices. 4. **Reduce Food Waste**: Cut down on food waste to minimise environmental impact and promote sustainability. 5. **Buy Local and in Season**: Support local farmers and reduce the environmental impact of food transportation by purchasing locally grown and seasonal produce. Simon Sinek

Jessica Barker of Fera Science Ltd. introduced the audience of the Pioneer Group Sustainable Food Systems for the Future event to their work on insect bioconversion. This uses food waste as a medium for mass production of insects. Those insects can then be used to derive protein for human and animal nutrition, oils and fats for animal feed and fuel, and novel products such as chitin for packaging materials. This offers small footprint, water-efficient production of the insects. Fera are addressing challenges around the availability of substrate (currently, food waste), scalability, cowt of production, consumer acceptance, and regulation of these novel food production systems. Recent work has looked at currently non-permissible substrates including new sources of food and agri-wastes. Seeking to demonstrate the safety of end products to support regulatory reform in the UK and enable scalable production. Fera are a business with truly global reach, supporting innovation across many sectors, along with internationally leading analytical and regulatory services. They are also a partner in the BioYorkshire initiative, seeking to transform the area into the UK's first carbon neutral region through transformation of industry and growth of the bioeconomy.

📣 Making animal-free meat and dairy alternatives juicier – introducing Melt&Marble! Animal and plant-derived fats have significant drawbacks: animal agriculture is responsible for 14,5% of global greenhouse emissions and palm and coconut, popular plant-based fat sources, are associated with, e.g., deforestation, biodiversity loss and habitat destruction. 🚫 The EIT FAN Helsinki 2024 startup Melt&Marble uses precision fermentation, where they rewire yeast metabolism to turn sugars into specific fats. With this approach, Melt&Marble is able to produce sustainable designer fats for both plant-based food industry and personal care and cosmetic applications. Read more about Melt&Marble’s technology and future ambitions: https://lnkd.in/d4bJwkru EIT Food EIT Food Accelerator Network VTT