GIANT LEAPS project

📑💡 𝐍𝐞𝐰 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐑𝐞𝐩𝐨𝐫𝐭: 𝐂𝐞𝐥𝐥-𝐁𝐚𝐬𝐞𝐝 𝐏𝐫𝐨𝐝𝐮𝐜𝐭𝐢𝐨𝐧 𝐨𝐟 𝐌𝐢𝐥𝐤 𝐂𝐨𝐦𝐩𝐨𝐧𝐞𝐧𝐭𝐬 🥛 Researchers from #AUFOOD have investigated pioneering cell-based technologies for producing milk components! In this report, our scientists delve into precision fermentation and cultured milk, discussing both the potential and challenges of these methods in the green transition. 👩🔬♻️ 🔬 𝐊𝐞𝐲 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬: 🦠 𝐏𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧: Explores 30 years of microbial synthesis research of milk proteins, examining the choice of growth organisms and its implications for the usability and cost of the produced milk proteins. 🥛 𝐂𝐮𝐥𝐭𝐮𝐫𝐞𝐝 𝐌𝐢𝐥𝐤: Looking into types of systems that have been tested and their respective results based on previous knowledge of mammary gland cell biology. 🏭 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐢𝐚𝐥 𝐀𝐜𝐭𝐢𝐯𝐢𝐭𝐲: Highlighting the industrial activity in these fields, which is largely driven by startups. 🤝 𝐔𝐭𝐢𝐥𝐢𝐳𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐚𝐩𝐩𝐫𝐨𝐯𝐚𝐥: Discussing possibilities for efficient resource utilization in production as well as considerations for the approval of these types of food in the European market. Discover how these technologies could revolutionize the future of milk production and contribute to a more sustainable food system! 🌍🌿 📖 𝐑𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐚𝐧𝐝 𝐟𝐢𝐧𝐝 𝐭𝐡𝐞 𝐟𝐮𝐥𝐥 𝐫𝐞𝐩𝐨𝐫𝐭 𝐡𝐞𝐫𝐞: https://lnkd.in/dN-_v4hJ This report is authored by: Nina Poulsen, Andreas Kvist, Julia Stub Thomsen, Jing Che, Zahra Sattari & Lotte Bach Larsen and published in cooperation with DCA - Nationalt Center for Fødevarer og Jordbrug and Food & Bio Cluster Denmark. #SustainableFood #GreenTransition #CellBasedMilk #Innovation #AUFOOD #Research

Plant-based foods outshine animal products in nutritional profile 🌱 A new analysis spanning 11 countries and four continents highlights that plant-based meat alternatives offer better nutritional profiles than animal-based counterparts, while plant-based milk matches or exceeds the nutritional benefits of cow’s milk. Conducted by ProVeg International, the study evaluated 422 plant-based meats and 251 plant-based milks using global nutrition standards. Key findings include: 👉 Plant-based meat: Higher fiber, less saturated fat, and reduced salt. 👉 Plant-based milk: Lower total and saturated fat, with most products fortified to match cow’s milk in calcium. Soy milk excelled in all countries. The report emphasizes the role of plant-based diets in improving public health, reducing lifestyle diseases, and combating climate change. It offers actionable recommendations for: 👉 Producers: Focus on healthier formulations and fortifications. 👉 Retailers: Make plant-based options affordable and accessible. 👉 Governments: Provide clear guidelines for manufacturers. 👉 Consumers: Choose fortified, low-sugar, low-salt options. 👉 Researchers: Investigate long-term health effects and fortification strategies. As Valentina Gallani, ProVeg’s Health and Nutrition Manager, says: “A shift to plant-rich diets is essential to fight climate change and improve health.” https://lnkd.in/eXatS3c6 #PlantBased #Sustainability #HealthInnovation #Nutrition #ClimateAction

Everything you’ve always wanted to know about Precision Fermentation but maybe never thought to ask!?! Join our online interdisciplinary event on Dec 9 from 15:00-17:00 where we will discuss recent developments at WUR and at Parana Federal University especially in terms of training future professionals. This event is funded by the NWA project Animal-Free Milk Protein. Register here! https://lnkd.in/escrkdG7 Etske Bijl Carla Molento Dr. Mariana Hase Ueta Dr. Bernice Bovenkerk Rodrigo Morais da Silva

🍑 When innovation meets sustainability. Great to see that EIT Food Accelerator Network alumnus Kern Tec and Tetra Pak continue their collaboration to produce Kern Tec's creamy, protein-packed "gurt" made from upcycled apricot seeds, crafting delicious new flavours. Kern Tec’s X Tetra Pak's chilled and ambient“gurt” is here to transform how we think about plant-based indulgence. It’s proof that sustainable, guilt-free snacking can be affordable and delicious, helping consumers make eco-friendly choices without compromise. Sustainable Snacking Reimagined: 🌱 Vegan & Protein-Rich: Made with nutrient-packed proteins. 🌍 Planet-Friendly: Using Kern Tec's upcycled apricot seeds. 😋 Deliciously Versatile: Perfect as a snack, breakfast or dessert. The Austrian upcycled ingredients innovator Kern Tec develops premium, plant-based yoghurt alternatives using upcycled apricot nuts, reducing water usage and CO2 emissions. The products are targeted at consumers who avoid dairy and are passionate about purchasing products that support the betterment of the planet. Congratulations to founders Michael Beitl, Luca Fichtinger, Sebastian Jeschko, Fabian Wagesreither and the entire Kern Tec team for providing a true circular economy that enables B2B partners and consumers to access previously untapped resources (like kernels) for the first time. 🌍 Discover HOW the WOW of unused apricot seeds is NOW transformed into delicious, everyday products! #foodsystemtransformation #agrifoodtechinnovation #startupacceleration #Kern Tec #Tetra Pak #Sustainability #Innovation #plantbased #nondairy #Upcycling

Are plant-based alternatives healthier than traditional animal-based products? 🤔🌱 We assessed over 400 plant-based meat alternatives and 250 plant-based milk products from eleven countries and four continents, comparing them to their animal-based equivalents, to find the answer to this exact question. Join us in just over a week for an insightful webinar revealing the findings from this extensive study and discussing them with internationally recognised experts from science and industry. Let's finally settle the plant-based alternatives debate! 🗣️ Don't miss out, secure your spot on 26 November here ➡️ https://hubs.ly/Q02Ym7qJ0

💥 NEXT WEEK: Nutrition and Inflammation: The role of plant-based diets 20 November, 8-9 pm 🔥 Inflammation is increasingly recognised as a key factor in the development of many age-related conditions and metabolic health disorders.👵🥗 Dietary choices have the power to influence inflammation, either promoting or reducing it depending on the specific nutrients and dietary patterns consumed. 🥕🥦 Certain foods and nutrients can enhance inflammation, while others have been shown to dampen it. 💻 This webinar will explore how dietary modulation of inflammation can impact overall health and well-being, offering insights into the role of nutrition in managing age-related conditions.🍽️ We'll cover: ✅ The adverse health impact of uncontrolled inflammation ✅ How dietary components can affect inflammation ✅ The ability of positive dietary change to reduce inflammation ✅ The role of plant-based diets in metabolic health 👉🏼 Don't miss out! Register through the 🖇️ link: https://zurl.co/VNM0 #InflammationNutr #MyNutriWeb #GutHealth #WebinarWednesday

Greetings from a week dedicated to research, innovation and funding ! The week started with fantastic EFFoST conference where we presented GIANT LEAPS project and HealthFerm - Plant-Based Fermented Foods Ecosystem project results. More than 800 participants in the lovely Brugge! Both presentations focused on plant-fermentation made hybrid solutions! A premiere public presentation of our recent patent application where we generated a plant based scaffold for fungal fermentation. The week continues with FOODforce network meeting where we recently joined. Interesting times in the eve of FP10.. Pinja Pöri Anni Nisov VTT