Krijn De Nood

🚀 Revolutionizing Sustainable Protein Production: From Quorn to Functional Food Innovation 🌱 Did you know that the journey of single-cell protein (SCP) began in the 1980s with Quorn and is now at the forefront of addressing global food security and sustainability? In my latest article, I dive deep into how SCP has evolved—from niche meat substitutes to functional food innovations that are reshaping the way we think about nutrition and sustainability. 📌 What you’ll discover: 🔬 The groundbreaking start of Quorn and its influence on the SCP market. 🌍 How environmental awareness in the late 2010s catalyzed a renaissance in SCP development. 💡 The shift toward functionality: Why taste, texture, and versatility are the new frontiers for SCP. 🏭 Highlights of cutting-edge startups like Revyve, ProteinDistillery, and Yeap, driving the SCP revolution through innovation in yeast-based proteins. SCP isn't just about sustainability anymore—it's about creating solutions that meet the sensory and culinary demands of today's consumers. With advancements in microbial technology and strategic partnerships, SCP is becoming a cornerstone of the future food system. 👉 Read the full article to explore how SCP is paving the way for a more sustainable and functional food industry: https://lnkd.in/eB6Qg2F3 💬 I’d love to hear your thoughts! Do you think SCP will become a mainstream solution to global food challenges? Let's start the conversation. #SustainableFood #FoodInnovation #SingleCellProtein #FutureOfFood #FunctionalIngredients #FoodTech #Sustainability

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🫘 The Future of Sustainable Protein: Dutch-Grown Beans 🇳🇱 Bean Deal in the Netherlands is putting locally grown beans in the spotlight as a sustainable protein source. Key Highlights: Lupine Beans: High in protein (42g per 100g), lupine is versatile for use in gluten-free baking and meat substitutes. Fava Beans: Known as the Dutch alternative to soy, they thrive in local climates and are great for dairy and meat substitutes. Kidney Beans: Now grown successfully by @HAKin the Netherlands, reducing the need for long-distance imports. These beans are not only rich in nutrients but also have a low environmental impact, making them an excellent choice for advancing the protein transition. Meeting Market Demands: 📍 Local: Supporting local agriculture reduces the carbon footprint associated with food transport. 🌱 Plant-Based: Catering to the growing demand for plant-based proteins. 💚 Sustainable: Combining high nutritional value with low environmental impact aligns with sustainability goals. Read more about the potential of Dutch beans here in Change Inc. https://lnkd.in/dKJsrHGa #sustainability #proteintransition #plantbased #duurzaamheid #eiwittransitie #plantaardig For more insights and strategies on integrating sustainable practices into your business, reach out to our team at Cibus Nexum

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11 years old! Can you believe it?? This technology seems so new and such a thing of the future it’s sometimes hard to wrap our heads around the fact that lab-grown meat is actually almost 11 years old. The first cultivated burger patty was produced at Maastricht University and put to the test at a 2013 London news conference where food critics were served a hamburger made from cattle stem cells. If you want to see their reactions go to https://lnkd.in/eNSSTffd Since then, more than a decade has passed and lab-grown meat companies are growing. I don’t think this is going anywhere, but what about you? Where do you think lab-grown meat is going? #FoodSafety #Food #FoodSafetyAndHygiene #LabGrownMeat #FutureofFood

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Colorado-based Leprino Foods, the world’s largest manufacturer of mozzarella cheese, has struck a global licensing deal with Dutch startup Fooditive Group giving the dairy giant exclusive rights to produce casein made via Fooditive’s precision fermentation platform. Leprino Foods—which is a leading supplier of micellar casein, lactose, and whey protein—will also have exclusive worldwide rights to market and distribute the animal-free casein proteins for use in cheese and a nonexclusive worldwide license to market and distribute them for other food applications. Leprino Foods president Mike Durkin told us: “Our intent is to produce animal-free casein in volumes that exceed hundreds of thousands of tons over the coming years. We will begin to scale up in the tens of thousands of tons in the coming year and expand as the market demand dictates at one of our US plant locations.” AgFunder #animalfree #foodtech #casein #animalfreedairy #precisionfermentation #syntheticbiology Leprino Foods Fooditive Group #fermentation

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Elise Bijkerk 🌍 We need to look at the history of food and highest chance of survival throughout the ages to solve this puzzle. Having live stock/meat/dairy has been for centuries the best way to survive winters or failing crops. In a lot of cultures, it is still a sign of doing very well. For centuries dowries contained most of the time live stock in many cultures and still for every feast we especially slaughter a lot of animal to celebrate the event. That is why animal consumption goes up when GDP rises, because people want to show they are doing well and are able to take care of their loved ones. It has nothing to do with nutritional value except that the high concentration of fat when overfeeding the animal (which is also a sign of welfare in many cultures) make you feel very full fast and let´s you also party on longer. So for most people meat/dairy is not just food, but their cultural identity and way of surviving for centuries. If we want to change consumer behavior on eating meat we should address that the historical need for survival and associated high welfare status of having life stock or eating meat is outdated for being successful as a person. Especially in the global North having something to eat all year long does not depend on the seasons any more. Also the % of income one spends on food is around 10%. Most of the income goes to housing/healthcare/mobility. That´s why we should promote a 80% plant based dieet and a 20% animal based dieet. Where we make sure that the animal has a good long life with lot´s of freedom to move and new born animals can stay with their mother until they are fully grown. Their is nothing wrong with eating some meat/dairy, but because of our enormous welfare rise for everyone since 1900 or consumption of meat/dairy got out of hand. Even so that it is not even the best way of survival any more but the number one way of getting sick/ die early through cancer or heart failure. #organicfood #wholeplantbasedfood #artisanfood #foodandhealth Plant Based Foodie Forever

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🇵🇾 The Netherlands is the 2nd worlds largest agriculture products exporter in the world with dairy (cheese), seeds, vegetables (onions, tomatoes) and chicken and cattle meat among the most exported foods. 📽 Journalist and film maker Kadir Lohuizen travelled around the world to interview farmers, technicians and distributors to understand global food systems, 4 great documentaries and 1 book are the results. He put 4 countries in the spotlights: 1️⃣ The Netherlands - exporting greenhouse products such as onions, tomatoes, meat, cheese and seeds; 2️⃣ The USA - the worlds #1 exporter of agrifoods of which notably soy, maize and wheat and cattle farms that are unique in size (big-bigger-biggest); 3️⃣ Kenya - with lake Victoria as a global fishery supply, and becoming Europe's vegetable and herbs garden and: 4️⃣ China - leading in large scale greenhouses, smart delivery and now the 2nd largest producer of dairy. Observations? 🚢 Transport by air is still the norm for perishable goods like vegetables, yet, due to retailer requests, amd where possible, shipment is changing to ocean vessels to reduce GHG emissions. 👨‍🌾 Consumer preferences for local food co-exists with and an increasingly global food production system. Consumers expect their greens around the year. Production specs may well be based on another continents' consumer needs (babymais, chicken wings..) 💡What would be of interest is to learn more about food packaging and processing, to preserve nutritional value, extend shelf life and avoid food waste, and how food streams provide for the recommended healthy diets - food for thought for a a new series ; ) I can warmly recommend to view the 4 documentaries via Dutch ‘NPOStart’ (Dutch and English spoken & subtitled) viia https://lnkd.in/diPqFfuA Also, find a copy of 'Food for Thought' in which summarizes Lohuizens his findings, with a good introduction from Professor @Imke de Boer of Wageningen University & Research, beautiful photographs and great infograpics. #foodsystems #production #global #sustainability #foodsecurity #nutritionsecurity

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Do we need another 1953? 1 out of 5 people age 40-75 yrs old, in the Netherlands, is Pre-diabetic! Versus a study in 2018 the 1,4 Million Pre-Diabetics aged between 40 and 75 years, represents a growth of 300.000 people! On top of this number comes the number of 1,1 million people that have already been diagnosed with Type 2 Diabetes. So in total 2,5 million people in the Netherlands already suffer from Insulin Resistance. What does this mean? It basically means that your energy household is disrupted. Insulin is the hormone that allows energy (mostly glucose) to enter into your cells (muscles, fat and liver), like a key to open the door. If you are insulin resistant the key becomes fragile and breaks, leaving the cells without energy and the storage of energy in places that you do not want, being a prelude to a variety of chronic diseases (Diabetes, Obesity, Cancer and Alzheimer). Can you do something about it? Absolutely! Be Active. Drink and eat foods that are kind to your liver and feed your gut! In 1953 it required a Flood Disaster, killing 1836 people, for the Dutch Government to take action and build the Delta Works, we are so famous for. To date yearly 39.000! people die in the Netherlands that are Diabetic. How much more does this number need to grow for us to take action? Us meaning you and me, being more active, eat healthy and get enough sleep. Us also meaning the Dutch Government protecting their people and investing in collective preventive measures. As individual lifestyle change is hard we should invest in collective measures. Like building a roundabout in the road slows down speeding, we need to get creative in collective approaches to prevent Insulin Resistance.

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Meatable Secures €7.6M Innovation Credit to Advance Cultivated Meat Production Dutch cultivated meat company Meatable has taken a significant step forward in its mission to revolutionise food production. The Netherlands-based startup, specialising in lab-grown meat, has been awarded €7.6 million in funding through the Netherlands Enterprise Agency (RVO) | Partner in Sustainable Development's Innovation Credit programme. This initiative supports projects with high technological risks but promising market potential, helping companies navigate the complexities of scaling groundbreaking innovations. “We’d like to thank Netherlands Enterprise Agency for their trust in us and great collaboration on our journey so far – their experience, knowledge, and tools have helped us mature as an organisation. We look forward to the next chapters!”, Meatable shared in a LinkedIn post. This new funding follows Meatable’s successful €30 million Series B round earlier in 2023, bringing its total raised capital to €97 million since its founding. The credit will enable Meatable to ramp up its production capabilities, improve efficiency, and reduce costs as the company approaches the commercialisation stage. Its initial product, a cultivated pork sausage, has already demonstrated the viability of lab-grown meat, with production times reduced by 50%. In addition to environmental benefits, cultivated meat has the potential to address pressing issues such as global food security. With approximately 828 million people suffering from hunger worldwide, Meatable’s technology could contribute to a more equitable and sustainable food system. By producing meat in a laboratory setting, the company offers a way to meet the growing demand for protein without exacerbating the social and ecological consequences of factory farming. Meatable has garnered support from prominent investors and industry leaders. Jim Mellon, co-founder and executive chairman of Agronomics, a London-listed investment firm focused on cellular agriculture, is a strong advocate for Meatable’s mission. “As global meat consumption continues to rise, traditional livestock production methods are facing increasing pressure to meet demand while mitigating environmental impacts. Meatable’s innovative approach offers a promising solution by producing meat without the need for animal slaughter, thereby reducing carbon emissions, water consumption, and land use”, Mellon said. In May 2024, Meatable welcomed Jeff Tripician as CEO, taking over from co-founder Krijn De Nood, who now serves on the Board of Directors. This leadership transition underscores Meatable’s commitment to scaling its operations and entering new phases of growth as it moves toward regulatory approval and commercial launch. By minimising the environmental footprint of meat production and addressing ethical concerns, Meatable could play a pivotal role in reshaping how we think about food, animals, and the planet.

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Article by Bio Journal Netherlands Interesting Using Milk cows who cannot produce milk anymore to create meat products which are amazing in taste but also reduce carbon footprint "You can eat this meat with peace of mind" For Henk van Oers van St. Hendrick can't get a pin in between. He does not use cows that have been kept especially for meat for his beef products, but works with 100% 'old-milk cows' by Klaas de Lange van Weerribben Zuivel. Meat from residual flows and therefore with a lower CO2 footprint. This week they start a campaign to explain their story. Protection of nature reserves Like Klaas, Henk has been working exclusively organically for more than 40 years. Because he already realized that intensifying agriculture was at the expense of taste and quality. This was also a motivation for Klaas to have his company certified organically at the time. His cows graze in herb-rich meadows on the edge of the Weerribben-Wieden nature reserve and ensure that the grass does not overgrow. "Another important function of our dairy farm is that we contribute to the conservation of farmland birds. The name says it all: these are birds that need farmland to survive. They find worms in the swampy meadows and we provide hiding places by keeping the grass high on some parts. In addition, the herb-rich grassland provides insects that young birds desperately need to survive." Thanks to farmers such as Klaas, nature reserves in the Netherlands can be managed and the flora and fauna get a chance. Lower CO2 Footprint Together with Henk he wants to make a positive sound about animal proteins. "A negative image has emerged about animal products, but that is unjustified," Henk said. "Our dairy and cold cuts can be eaten with peace of mind. And it automatically makes for a lower CO2 footprint, because we don't use beef cows. To make this demonstrable, we will map it soon."

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🍖 Advancing Cultured Meat with Patented Fat-Forward Innovation! 🌱 Netherlands-based startup Meatable is revolutionizing cultured meat with a patent-pending process that tackles scalability, efficiency, and the essential role of fat in replicating meat’s flavor and texture. 💡 What makes this innovation stand out? 1️⃣ Co-Culturing Muscle and Fat: Simultaneous differentiation of muscle and fat cells using a single inducer molecule for seamless integration. 2️⃣ Hollow Fiber Reactors: High-density reactors support over 1 billion cells/mL, enabling cost-effective, large-scale production without anchorage points. 3️⃣ Enhanced Flavor and Texture: Fat is prioritized for its critical role in mouthfeel and sensory appeal, ensuring cultured meat matches the experience of traditional meat. 4️⃣ Efficiency & Scalability: Streamlined processes cut costs and production time, paving the way for mass-market adoption. Meatable’s patented methods combine cutting-edge tissue engineering with sustainability, delivering a product that is better for the environment, ethical, and poised to redefine the future of food. 👉 Discover more about this patented breakthrough here: https://lnkd.in/gNbz4pt6 #Meat #Sustainable #FoodTech #FoodTechnology #PlantBased #CultivatedMeat #FoodInnovations #Patent #Food

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This week in agrifoodtech: ​ 💫 Protein from air startup Solar Foods plans to go public​. 💫 ​World’s largest mozzarella maker Leprino Foods to commercialize animal-free casein from Dutch startup Fooditive Group . 💫 Bioniq, leader in AI-driven personalized supplements, raises $15M Series B. 💫 ​Biotech co Digestiva closes $18m round. 💫 Biosecurity threats software startup ExoFlare plants $5.3M seed round. 💫 Permia Sensing secures £150K for precision farming techniques in palm plantations. 💫 Syntetica bags $4.5m for nylon recycling​. ​ 💫 Benefits of regen ag still unclear, says EIT : ‘Consumers do not pay attention to soil health when buying food’​ 💫 ​Exclusive: Onego Bio nets $15.2m to advance animal-free egg protein production​. ​ 💫 Ag drone distributors form coalition to fight moves to block DJI drones in US market​. ​ 💫 Family feud heats up at Lifeway Foods as key shareholders demand resignation of CEO – again​. ​ 💫 Mitti Labs raises $3m seed round to tackle methane emissions in rice farming​. 💫 ​Mattson: Innovation for the Food & Beverage Industry appoints chief AI officer, unveils suite of new AI-powered innovation tools​. 📩 Subscribe to receive The Week In AgriFoodTech in your inbox ➡ https://lnkd.in/ggqkRPVE 🗞 Read The Week In AgriFoodTech ➡ https://lnkd.in/gWaCWCZd #agtech #foodtech #agrifoodtech #climatetech #deeptech #food #climate #health #agriculture #food

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Food Tech Congress has kicked off, and what better way to start than with a discussion on "Food for Body and Mind" covering innovations in functional ingredients ☘ I can't wait to follow up together with Sjacco V., Bart Van Hooland, and Adam M. Adamek, PhD in the session on "Gut Health and Microbiome" where we discuss the status of the field and how to balance well-being via nutrition 🌻 Find us in the Tech Talk stage at 14.30, I promise we will make it lively 😎 Are you attending Food Tech Congress and want to learn more about Bactolife? Come find me 📣

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The evidence is clear that plant based diets can help reduce greenhouse gas emissions - lupins are a great source of protein in a plant based diet, and we own the only lupin protein isolate factory in the world. Wide Open Agriculture Wide Open Agriculture Germany

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A few weeks ago I sat down with AgTechNavigator to discuss about use of #data in agriculture, innovation, #precision farming and #carbonfarming. The technology is there, the challenge to collectively achieve is to bring the immense opportunity provided by innovation on the 9 million of 🇪🇺 Farms! #Agri-cooperatives, agri-food chain approaches are all tools to allow the agriculture sector to fully embrace new technologies! #Agri-Guide

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Campus Connect – Cellular agriculture & Precision fermentation 🔗 💡   Are you interested in the future of food production? Join us at the upcoming Campus Connect event. This session will focus entirely on Cellular agriculture & Precision fermentation; breakthrough innovations that offer sustainable alternatives to traditional animal products. Think of meat, seafood, and dairy produced by microorganisms or other technologies with a positive impact on people, animals, and the environment. 📅 Thursday 28 November, 16.00 - 18.00   📍 Impulse, Stippeneng 2, Wageningen Campus Professionals from diverse organisations across our campus come together to share insights and develop new ideas. This time the program includes the following speakers: Kianti Figler: Co-founder Upstream Foods  - Seafood without a catch; farming cells instead of animals, a step-wise approach  Ira van Eelen: Co-founder RESPECTfarms  - The value is created when cellular meets agriculture  Etske Bijl: Food scientist, specialized in milk and dairy products at AFSG (WUR)  - Using precision fermentation for the production of recombinant caseins and the development of animal-free cheeses  Maarten Dirk Verhoeven: Scientist in industrial microbiology at Wageningen Food & Biobased Research (WUR)  - Precision fermentation for protein production: how to translate from lab to industrial scale Moderated by Simone Ritzer from WUR, we will explore what is needed to scale up these innovative technologies and discuss the regulatory landscape that accompanies them. We’ll also explore how we can learn from one another, share knowledge, and form collaborations that promote advances in Cellular agriculture & Precision fermentation. Make sure to register here: https://lnkd.in/g3DVKWSZ

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The global cut-flower industry is worth over $15 billion annually, employing millions across the world. But are these millions of workers who make this industry function paid fair compensation? Do they earn a #LivingWage? On the 23rd of May, WageIndicator and Mondiaal FNV will present results from our research on wage gaps in 6 crucial countries across the cut-flower supply chain. Sign up now to join the discussion: https://lnkd.in/d-45fgeR #DecentWork #LivingWages #MinimumWage

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A recent studie shows 🌍 Cultivated Meat from RESPECTfarms farmers: Has 56% less societal costs. The study by the PPP True Price Consortium: "From Insight to Action" reveals that by 2030, the external costs of cultivated meat from farms could be 2 to 3.5 times lower than conventional Dutch meats like beef, chicken and pork. The research is executed by Wageningen Economic Research and CE Delft. 🔑 Key Insight: "Cultivated meat offers the opportunity to, alongside plant-based foods, make our animal food more sustainable." – Jonna Snoek, Wageningen Economic Research. By using cellular agriculture, cultivated meat reduces nitrogen emissions, land use, and animal welfare concerns— offering a sustainable solution to meet global protein demand. 👉 Read the full report for more insights here https://lnkd.in/eMjWRC-K or read more about it on our website https://lnkd.in/eMDhHcfj #Sustainability #CultivatedMeat #FutureFarming #EnvironmentalImpact The real Question: Can #cultivatedmeat help to reduce the social costs of our current meat production? Not only in terms of environmental impact, but also in terms of animal welfare and working conditions? The scenarios investigated by Jonna Snoek and her colleague Elsje Oosterkamp confirm that the production of cultured meat is indeed associated with fewer social costs than that of conventional meat. These scenarios were developed in collaboration with CE Delft (Pelle Sinke) which calculated the environmental impact of cultured meat production. To gain a good understanding of how the impact of meat production relates to the production of cultured meat, the Wageningen researchers are testing a method to express the social costs in euros. They have calculated for RESPECTfarms what the social costs of their product would be in 2030 compared to three conventional meat products. Watch the study now: https://lnkd.in/eRBricud. RESPECTfarms produces this cultured meat locally on farms. If energy consumption can be further reduced and made more sustainable, external costs can also be further reduced. Cultured meat is now only produced on a small scale. In the EU, only tastings are now allowed. According to Jonna Snoek, the importance of this research lies mainly in its contribution to the public debate on the #Proteintransition: "There is no single route to a more sustainable food system. We have to go through several roads to Rome. In addition to a higher proportion of plant-based #Food, cultured meat offers the opportunity to make our animal food more sustainable."

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