Brabant is Bright ’s Post

Onego Bio, a US-Finnish foodtech specializing in animal-free egg proteins, opens a new HQ in San Diego. CEO Maija Itkonen states, “The test kitchen will demonstrate Bioalbumen’s application in a variety of food categories, including pasta, bakery, and confections. "By leveraging precision fermentation technology, we are addressing the global demand for egg protein at scale, helping to create resilient supply chains and power a more sustainable food system.” #eggs #animalfree #sandiego #precisionfermentation #sustainablefoods

🇰🇷🇩🇪 Infinite Roots® partnered with Pulmuone to debut its mycelium-based meat analogues in South Korea The products, featured in Pulmuone's Earth Diet line, include meatballs and hamburger steak. The products focus on the natural umami flavours of mycelium and mushrooms rather than mimicking meat, aligning with local tastes and sustainability goals. Infinite Roots’ approval process highlights differences between regions: South Korea’s quicker, localized system versus the EU’s comprehensive but slower framework. This disparity encouraged the German company to prioritize Asian markets for initial commercial rollouts. Pulmuone’s strong reputation in health-focused food and its $2.1B revenue (with a 135% profit growth in 2023) position it as a pivotal partner for Infinite Roots. Through its Earth Diet label, Pulmuone aims to broaden its meat alternative portfolio while aligning with its ESG goals. Mazen Rizk ✉️ Hungry for more updates on biotech-enabled agrifood businesses and breakthroughs? Devour the free subscription: betterbioeconomy.com

🦘𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻 𝗯𝘂𝗯𝗯𝗹𝗲𝘀 𝘁𝗼 𝘁𝗼𝗽 𝗽𝗿𝗶𝗼𝗿𝗶𝘁𝘆 𝗶𝗻 𝗔𝘂𝘀𝘁𝗿𝗮𝗹𝗶𝗮🇦🇺 🌏Australia's Food and Beverage Accelerator (FaBA) has identified precision fermentation as its top priority for alternative protein investment. 📈"𝘔𝘢𝘳𝘬𝘦𝘵 𝘱𝘰𝘵𝘦𝘯𝘵𝘪𝘢𝘭 𝘪𝘴 𝘦𝘯𝘰𝘳𝘮𝘰𝘶𝘴" for this nascent industry, according to report 🔬The organization calls for a comprehensive infrastructure to support, standardize, and regulate the growth of precision fermentation and its ecosystem🏗️ 🍽️Key recommendations include appointing a new Minister for Food to build a national food plan, establishing regulatory and ethical guidelines focused on food safety and innovation, and integrating precision fermentation with traditional agriculture🌾 🌟The report highlights that while the technical risk is low, the market potential is vast. It encourages collaboration within the industry and urges policymakers to see precision fermentation as more than just replicating natural compounds—but as a means to create enzymes, proteins, and compounds with enhanced properties 🧬 🌱Economic advantages include streamlined resource use, minimal land impact, and opportunities to collaborate with traditional agriculture. This is a significant step towards a more sustainable and innovative food future -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #precisionfermentation #alternativeproteins #fermentation #planetary #bioeconomy #bioblocks #synbio #syntheticbiology #biomanufacturing #fermentation #microbialfermentation #aerobicfermentation #foodtech #whitebiotech #industrialbiotech #bioprocessing #Agrifoodtech #liquidstatefermentation #fusariumvenenatum #fermentedfoods #mycoprotein #biomassfermentation #submergedfermentation #builttobank #foodsovereignty #selfSufficiency #sustainablefood #foodinnovation #futureoffood

🌱🍔💰 FoodTech 500 alum receives funding to scale production of its mycelium-based meat products. Matr Foods, a Danish startup specializing in mycelium-based meat analogs, has secured a €20M loan from the European Investment Bank (EIB) to expand its production capabilities. The funding will support the construction of Matr's first large-scale factory, with plans to produce over 3,000 tonnes of mycelium meat annually by 2026. Matr's mycelium meats are made using a solid-state fermentation process, which involves inoculating upcycled ingredients such as beetroots, potatoes, and oats with fungi spores. This process reduces food waste and enhances flavor and texture by releasing amino acids and starches during fermentation. Matr’s products have garnered praise for their health benefits and significantly lower carbon footprint than conventional meat, aligning with EU sustainability goals. The €20M loan from the EIB marks its first investment in a plant-based meat company and is part of the EU's broader push towards a green economy under the InvestEU initiative. Read the full Green Queen Media article here: https://lnkd.in/eGYkVEQv #ForwardFooding #FoodTech500 #plantbasedmeat #foodtech #funding #foodsystems #fermentation

South Tyrol becomes an International Center for Research into Food Fermentation South Tyrol's ICOFF: A New International Hub for Food Fermentation Research The Free University of Bozen-Bolzano (unibz.it/de) has launched the International Center for Food Fermentations (ICOFF) at NOI Techpark, establishing South Tyrol as a global leader in food fermentation research. Led by Prof. Raffaella Di Cagno (unibz, Micro4Food platform), ICOFF focuses on #gutmicrobiota research, #sustainablefood development, and #wasterecycling, leveraging cutting-edge technologies like the Human Intestinal Microbial Ecosystem Simulator (SHIME). Nine food companies—Dr. Schär, VOG Products, Mila Südtirol, NSPulse srl, Giuliani, Barilla Group e R. Fratelli SpA, Puratos, THT Isnes, and What’s Cooking Group—are each investing €150,000 to support ICOFF's research activities and access innovative solutions. This collaboration, guided by Prof. Di Cagno's vision, promises to generate groundbreaking advancements in food technology and sustainability. Collaboration and Innovation at the Heart of ICOFF ICOFF's creation represents a remarkable example of successful technology transfer and public-private partnership. Prof. Weissensteiner Alex (Rector, unibz) and Prof. Marco Gobbetti (Dean, Faculty of Agricultural, Environmental, and Food Sciences; Chief Scientist, NOI Techpark) highlight the center's potential to become a leading international research institution. Vincent Mauroit (Director of Innovation and Technology Transfer, NOI Techpark) emphasizes the collaboration's ability to create synergies and new skills within the NOI Techpark innovation district. The Südtiroler Sparkasse AG Foundation also demonstrates strong regional commitment, contributing €150,000 over three years to ICOFF's operational costs, with Gerhard Comper (board member) emphasizing the foundation's confidence in ICOFF's impact on the food chain. A Vision for Sustainable and Healthy Food Stefan Cappelle (Group Fermentation Director, Puratos) underscores Puratos's participation by emphasizing the importance of collaborating with leading scientists in the field of #fermentation, a technology seen as key to creating healthier and more sustainable food products. The ICOFF initiative, with its focus on #innovation, sustainability, and collaboration between academia and industry, is poised to significantly impact the future of #foodproduction and consumption globally. The center's research promises to deliver impactful results, benefiting both the South Tyrolean region and the international food industry. https://lnkd.in/dMHQqS8Q

Did you see our feature in the Sacramento Business Journal? We are sharing how Exceedient Foods, the innovation arm of Farmers' Rice Cooperative, is revolutionizing the food industry with single-source gluten-free ingredient solutions. 🌾✨ Dive into the full article to explore our commitment to shaping a future of delicious and sustainable food:https://lnkd.in/gkUarX24

Austrian food tech company Revo Foods and Belgian precision fermentation startup Paleo have secured €2.2 million in EU Eurostars funding to develop animal-free salmon heme proteins for enhanced plant-based seafood alternatives. The collaboration aims to combine Revo Foods' expertise in 3D-printed seafood with Paleo's precision fermentation technology to create more realistic salmon alternatives. Paleo, which raised €12 million and opened a new pilot facility in Leuven, brings significant experience in developing animal-free heme proteins, including beef, chicken, and tuna varieties. While Revo Foods has already established market presence with its mycoprotein-based salmon fillet in over 1,200 DACH region supermarkets, integrating Paleo's heme proteins represents a longer-term strategy, with commercial products anticipated within five years pending regulatory approval. The partnership highlights growing industry focus on combining technologies to improve alternative protein products. #precisionfermentation #futureoffood #cellag

Three (3) categories that are seeing increasing interest and have raised significant sums of funding. 1. Whole cuts - replicating the texture of larger pieces of meat. e.g. SWAP, Chunk Foods, Novameat 2. Mycelium. It has a naturally meaty texture and umami flavor that requires minimal processing. When combined with biomass fermentation, it can be used to produce nutritious, protein-rich meat alternatives. Eg Infinite Roots, Meati Foods, 3. Blended and hybrid products. Reducing meat intake by supplementing it with plant based proteins. source vegconomist - the vegan business magazine https://lnkd.in/gEeq7NA9

Top food tech trends for 2025 revealed by Augustus Bambridge-Sutton Innovation in the food space has seen a boom in recent years. But this is just the beginning. https://lnkd.in/dsQQ5PQk #foodtech #food #innovation #industry

Top food tech trends for 2025 revealed by Augustus Bambridge-Sutton Innovation in the food space has seen a boom in recent years. But this is just the beginning. #foodtech #food #innovation #industry