Mark Corbett’s Post

THE FUTURE OF ALTERNATIVE PROTEINS The future of alternative proteins is promising as the world seeks sustainable food sources to address environmental and health concerns. Alternative proteins, derived from plants, insects, and cultured cells, offer viable solutions to the challenges posed by traditional meat production. Plant-based proteins, such as those made from soy, peas, and lentils, have gained popularity for their ability to mimic the taste and texture of meat. Companies like Beyond Meat and Impossible Foods are leading the charge, continually improving their products to appeal to a broader audience. As technology advances, the cost of production is expected to decrease, making these options more accessible to consumers globally. Insect-based proteins are another emerging trend. Rich in essential nutrients and requiring fewer resources to produce, they offer an efficient alternative to conventional meat. While cultural acceptance remains a hurdle in some regions, the potential for insects as a protein source is significant, especially in areas where they are already part of the diet. Cultured or lab-grown meat represents a groundbreaking development in alternative proteins. By growing meat from animal cells without the need for slaughter, this technology promises to reduce the environmental impact of meat production. While currently expensive, ongoing research and investment are likely to make cultured meat a more feasible option in the future. Overall, alternative proteins hold the potential to revolutionize the food industry, offering sustainable, ethical, and nutritious options that could significantly reduce the global carbon footprint and contribute to a healthier planet. As consumer awareness and demand increase, the alternative protein sector is set to expand rapidly, paving the way for a more sustainable future. #snsinstitutions #snsdesignthinkers #designthinking

Hybrid Foods concept enable the food system actors to reach the environmental goals faster 🍀 It can help the new start-ups with their business development and market uptake, but also generates new innovations. In the end, Hybrid Foods concept is about diversification of our food sources. By diversifying what we produce and eat, we cannot only reinforce our food systems but also align with the goals for a healthier 💚, more sustainable 🌳, resilient, and equitable food system with minimized environmental consequences. If you wish to learn more, have a look at the blog text 👇 #sustainablefoodsystem #futurefood #plantbased #fermentation #cellularagriculture #hybridfood

🌿🥩🧫 Curious about the future of food? The U.S. is at the forefront of the alternative protein revolution, with many new companies reimagining food production through plants, fermentation and even cultivating meat directly from cells. Even so, startups there now have less investor funds to buy equipment and build their own test benches. That's where GEA’s new Technology Center for Alternative Proteins comes in. Opening in 2025 in Janesville, WI, it will help companies test, develop and commercialize their products, filling an important gap in the U.S. #alternativeprotein market. We look forward to helping our customers bring more sustainable protein-rich foods to consumers' plates. Learn more: https://lnkd.in/dgbCX2ed #engineeringforabetterworld #newfood

🍔💨 Could we turn carbon emissions into food? One of the world's greatest challenges is feeding a growing population without contributing to climate change, but NovoNutrients may have a solution. The startup uses microbes to transform CO2 into Novotein – a sustainable, nutritious, high-quality protein product. Discover the full story over on Springwise ⬇️ #Food #FoodTech #Innovation #InnovationThatMatters David Tze

🌟 Spotlight on the 2024 EIC Accelerator Challenges: Pioneering Sustainable Food Production. In our pursue to meet the demands of a growing global population while combating environmental degradation, the European Innovation Council (EIC) is looking for innovative food production techniques that promote sustainability, resilience, and nutritional value. The EIC Accelerator Challenges of 2024 present an opportunity for innovators with a focus on supporting the production of food from precision fermentation and algae that decouples food production from the soil and environmental conditions. 🌿 Food from precision fermentation and algae: This challenge aims to support the development of viable food production alternatives thar complement traditional agriculture, by leveraging bacteria, yeasts, fungi, and algae. 📊 Objectives and Impact: ◾ Align with major European Union policies. ◾ Promote the development and scaling-up of sustainable and nutritious foods. ◾ Encourage technological advances that lead to resource-efficient food production. ◾ Support scalable solutions adaptable to various environmental conditions. 💰 With an indicative budget of EUR 50 million, this challenge is not just about innovation; it's about revolutionizing the way we think about food production. Find out more about the EIC Accelerator in our website: https://lnkd.in/eVZRyXrA #EICAccelerator #Nutrition #SustainableFood #Innovation #EUFunding

🍖 10 New Clean Meat Companies Pioneering Sustainable Food Production 🔬 With a burgeoning interest in sustainable food innovation, this report highlights 10 groundbreaking startups from a global pool of 13K+ companies. 🌟 Key Highlights: - Innovative Trends: The clean meat industry is evolving with significant advancements in bioreactor designs, machine learning for growth optimization, serum-free growth media, gene-editing technologies, and process automation. - Growth and Impact: With 1.2K+ new companies established in the past five years, the sector showcases vibrant growth, driven by a mission to reduce environmental impact and enhance food security. - Trailblazing Solutions: These startups offer solutions across the clean meat spectrum, including cultured chicken and duck, mycelium-based scaffolds for texture, and non-GMO cell lines for cultivated meat production. 🚀 Transforming the Food Industry: - Peace of Meat: Specializing in lab-grown chicken and duck meats. - Smart MCs: Providing essential research materials for cultured meat development. - ProFuse: Offering cell culture supplements for optimized cell growth. ...and many more! 🔗 Full Article: https://bit.ly/3UazxSz #CleanMeat #SustainableFood #Biotechnology #StartUsInsights

Proteins are a critical building block for life. Producing them sustainably is a mission for many companies, but how does the use of fermentation fit into the sustainability discussion? Join our CEO Bryan Tracy as he joins a panel of industry leaders to discuss this and other leading topics including regulation and cost. Register today!

🌿🥩🧫 Curious about the future of food? The U.S. is at the forefront of the alternative protein revolution, with many new companies reimagining food production through plants, fermentation and even cultivating meat directly from cells. Even so, startups there now have less investor funds to buy equipment and build their own test benches. That's where GEA’s new Technology Center for Alternative Proteins comes in. Opening in 2025 in Janesville, WI, it will help companies test, develop and commercialize their products, filling an important gap in the U.S. #alternativeprotein market. We look forward to helping our customers bring more sustainable protein-rich foods to consumers' plates. Learn more: https://go.gea/3d1 #engineeringforabetterworld #newfood

There's still time to register for this Bioeconomy Cluster Builder event next week. If you're involved in the #foodanddrink industry, or if you're a #biotechnology solutions provider, academic, or researcher, this knowledge exchange webinar will help you build connections which could help improve your efficiency and environmental performance, and by attending you'll be eligible to apply for our dedicated feasibility funding call to support industry-led collaborations with academics in this area. #knowledgesharing #knowledgexchange #food #sustainability #sustainable #sustainablefoodsystems #netzero #netzerofoodproduction

Net Zero Food Production – understanding the role of biotechnology We are teaming up with the Scotland Food & Drink Partnership Net Zero Commitment to bring your New Year some inspiration. Join us on Tuesday 23rd January to learn how biotechnology is transforming food systems and to discover how the Bioeconomy Cluster Builder can help you connect with the right people and resources to support your ambitions in this area. Recent developments have seen innovative applications of IB across the value chain, and have resulted in improved agricultural yields, alternative proteins such as mycoprotein and cultured meat, sustainable ingredients like flavourings and colourants, and the creation of high value products from waste and co-products. These innovations have helped increase efficiency and environmental performance, making significant contributions to the decarbonisation of food production and processing. But there's more to do, and the Industrial Biotechnology Innovation Centre (IBioIC) is running a dedicated feasibility funding call to complement this event, offering grants of up to £10k to support industry led collaborations with Scottish academics. Come along to find out more! https://lnkd.in/eQhseipQ #netzero #sustainability #foodanddrink #biotech #biotechnology #decarbonisation #foodproduction #foodprocessing #agriculture #foodvaluechain