The Good Food Institute’s Post

The Better Meat Co. received a 'no questions' letter from the U.S. FDA for their 'Rhiza' mycoprotein, a protein-packed ingredient made from filamentous fungi that offers improved texture and nutrition attributes. Read more 👉 https://bit.ly/3WmZ4sW The company is currently supplying restaurants in Northern California with Rhiza-based meat products but said they will need further capital to commercially scale their biomass fermentation operations to be able to supply to major CPG brands. Funding and workforce constraints pose two of the biggest bottlenecks at the top of the funnel for scientific innovation and scaling. As more talent, research funding, and investments flow into alternative proteins, the growth of the entire sector will accelerate. For more on the manufacturing capacity landscape and scaling strategies for fermentation-derived protein, check out our report from June 2023: https://bit.ly/3zsw8qx.

Food Dive delves into TurtleTree' recent pivot from cultivated milk to a dairy additive called lactoferrin, with insights from CEO Fengru L.. The company is shifting focus to producing lactoferrin, an ingredient with excellent benefits for adult nutrition, using precision fermentation. With this move, Turtle Tree is positioning itself in a profitable niche within the dairy sector. Read the full article to learn more about their innovative approach. https://lnkd.in/erEamuXr #FoodTech

An interesting article on consumer's willingness to try novel protein sources from the folks at McKinsey & Company. Plant-based proteins were included only to provide a basis for comparison but: 1. Plant based proteins outscored all the other novel protein sources in the "willingness to try" categories by consumers - yes, all of them, even the relatively new barley protein scored 5 points higher! 2. "Sustainably Produced" was a key driver of consumers' willingness to try. Hence an Upcycled plant-based protein has a clear advantage (thanks Upcycled Food Association) 3. Short term, we must continue to develop new and exciting consumer friendly sources of plant-based proteins 4. Sunflower was too new to be included, but Apparo Inc.'s internal data shows that it would likely have scored in the middle of the plant-based pack! There is much to do, but novel better tasting and more functional sources of plant protein will have an immediate advantage in the marketplace since consumers are more willing to try them! #plantabased #plantprotein #upcycled https://lnkd.in/dhkv8tM7

SomaTech Ltd aiming to boost nutrition in global food supply through #fermentation The Monaghan firm is aiming for a €750,000 investment, which will drive the creation of its first one-tonne fermenter. The company has Tony Callaghan and Alejandra Omarini, two biotechnologists, at the helm, and already has global ambitions, although they’re starting with the UK and Irish markets first. SomaTech is currently looking to raise €750,000 through a funding round, from both private and public sources, to scale up their technology, with the construction of a one-tonne fermentation machine – due to be finished in the next 12 months. The machine takes by-product ingredients and enhances them using a process known as solid-state fermentation, which makes them more nutritionally dense and easily digestible. “There are things called anti-nutrients in plants,” Callaghan, the company’s chief executive, explained. “If you’re a seed in a field, you can’t run away. So, what plants do to protect themselves is produce phytochemicals, which are toxins”. Fermentation breaks these down, Callaghan said, and enhances the nutrition profile of the base ingredients. “This is why when our ancestors eat seeds, they would soak and ferment them,” he said. This process turns what used to be “side streams” for food producers into a high-value commodity to incorporate into other food products. Crucially, the company can also apply a so-called clean label. With clients like Quorn Foods, BiaSol and Givaudan already buying the company’s initial tranche of #fermentedfoods, it’s clear they’re not the only ones who see the growth potential of #solidstatefermentation. https://lnkd.in/dGJWYbrN #Fermentation #fermenteddrinks

Plant Based Protein

🚀 Exciting Publication Alert! 🚀 We are thrilled to announce the publication of the paper: "Plant-based Food Supply Chains: Recognising Market Opportunities and Industry Challenges of Pea Protein" led by Prof. Helen Rogers with contributions from Prof Manoj Dora, Dr Naoum Tsolakis, and Dr Mukesh Kumar. 🌱 Key Highlights: 🔹 Market Potential: The current trend towards alternative protein-based foods, such as peas, soy, and mycoprotein, is experiencing an unprecedented surge in popularity due to its benefits in terms of health, nutrition, and environmental sustainability, as compared to animal-based sources. 🔹 Supply Chain Design: Recent technology and food-engineering efforts focus on plant-protein functionalities, not only to mimic animal products but also to develop new food options by leveraging the merits of plant-proteins, hence necessitating the design of novel supply chains. 🔹 SWOT Analysis: Different views from supply chain stakeholders were consolidated to identify specific strengths, weaknesses, opportunities, and threats relevant to pea protein-based food supply chains. 🔹 Strategic Blueprint: This research provides a detailed blueprint for enhancing the pea protein supply chain, from seed breeding to consumer products, emphasising the need for collaboration across the industry, particularly among farmers and food manufacturers. 📈 Implications: 🔸 For Industry: The insights and recommendations can help businesses navigate the challenges and capitalise on the growing demand and opportunities for sustainable plant-based proteins. 🔸 For Policymakers: The findings offer valuable information to support the development of policies that support the transition towards plant-based proteins, training for farmers, traceability and transparency throughout the supply chain, circular economy practices, and more R&D through public-private partnerships. 🔍 Read the full paper here: https://lnkd.in/evEmxVAR #Research #FoodSecurity #PlantBased #SupplyChain #PeaProtein #Sustainability #FoodInnovation 🌿

✅🥛 Another foodtech innovation receives regulatory approval. Precision fermentation startup Vivici obtained a self-affirmed Generally Recognized as Safe (GRAS) status in the United States for its animal-free beta-lactoglobulin. This certification allows the company to commercialize its whey protein, with the first products containing beta-lactoglobulin set to launch later this year. Vivici is the first European startup to achieve this regulatory approval for precision-fermented dairy proteins, marking a significant step in the advancement of regulatory compliance for precision fermentation in the US. Vivici's beta-lactoglobulin, a key component of whey protein, is nutritionally superior to plant protein isolates and even outperforms whey protein isolates in specific applications due to its high content of essential amino acids. It also offers environmental advantages, emitting significantly fewer greenhouse gases and requiring less energy, water, and land compared to conventional dairy production. To bring its product to market, Vivici will work with partners in Europe and the US for commercial manufacturing. While the company will not sell consumer products directly, it has ongoing development projects with other businesses that will incorporate its beta-lactoglobulin into various products. The company's commitment to sustainability aligns with the growing consumer demand for ethically sourced and environmentally friendly products. Vivici is now exploring vegan certification for its precision fermentation whey protein to cater to consumers following a vegan diet. More details in the full article: https://lnkd.in/e4bJ4CDk #ForwardFooding #precisionfermentation #innovation #foodtech #sustainability #foodsystems

Exploring the Future of Camel Milk Products: Innovations, Challenges, and Opportunities 🐪🥛 Camel milk has been a staple in arid and semi-arid regions for centuries, providing essential nutrients and medicinal benefits. But did you know it also holds immense potential for innovation in the dairy industry? 🔑 Key Benefits: - Rich in vitamin C and unsaturated fatty acids - A viable option for lactose-intolerant individuals - Known for its bioactive compounds with potential therapeutic properties However, the journey to turning camel milk into widely accepted dairy products like cheese, yogurt, and butter hasn't been easy. Traditional bovine milk processing methods fall short due to the unique composition of camel milk – such as larger casein micelles and the absence of β-lactoglobulin. 💡 Opportunities: - Innovations like recombinant camel rennet are paving the way for better cheese production. - New research into processing techniques, stabilizers, and additives is creating opportunities for enhanced heat stability and shelf-life. - Camel milk butter, ghee, and other dairy products are becoming more commercially available, especially in regions like the Middle East (KSA) As we explore further innovations in this field, camel milk has the potential to play a crucial role in food security, nutrition, and sustainable agriculture in desert regions. 🚀 The future of dairy may just be in the desert! #CamelMilk #DairyInnovation #FoodSecurity #SustainableAgriculture #NutritionScience #FoodIndustry #Innovation #MilkProcessing #CamelMilkProducts #Noug

🦠 Superbrewed Food Inc. secures patent for its proprietary Postbiotic Protein, gaining market exclusivity for its bacterial-biomass proteins The company's Postbiotic Protein contains all nine essential amino acids, asserting superior nutritional and functional benefits over other plant and microbial proteins, enhancing its appeal to CPG companies. The patent comes after a period of significant growth for Superbrewed Food. In 2022, the company attained self-affirmed GRAS status for its postbiotic protein and began a strategic collaboration with The Bel Group. Superbrewed Food is preparing for commercial-scale production and the launch of its innovative products in North America and other global markets by the fourth quarter of 2024. The company's focus on providing a new class of proteins aims to cater to the growing consumer demand for healthier and more sustainable food options. Bryan Tracy ✉️ Hungry for more bioeconomy updates with a focus on food biotech and alt proteins? Devour the free subscription: betterbioeconomy.com #bioeconomy #foodtech #altprotein #food #sustainability #biotech