GIANT LEAPS project

A new player is plotting a move into the lactoferrin market with plans to construct a precision fermentation facility in the Midwest producing the high-value ingredient using genetically engineered microbes. The company—PFerrinX26—is backed by VC firm Earth First Food Ventures (EFFV), which is putting together a consortium of players spanning "big dairy, dextrose providers, offtakers, CPG and ingredient players together with innovative financing solutions” to fund a facility capable of producing 200 tons of bovine lactoferrin in the coming years. #biomanufacturing #precisionfermentation #animalfreedairy #lactoferrin AgFunder Ricardo Radwanski Brian Ruszczyk

🌱🍳 MEET THE PROTEIN STARTUPS TACKLING EGG SHORTAGES WITH PLANTS You know things are serious when Waffle House starts upcharging you for every egg. The all-day breakfast chain serves 272 million eggs every year; it has now added a temporary 50-cent per-egg surcharge on orders due to the bird-flu-induced national shortage. The current wave of avian flu – in its third year now – killed more than 40 million chickens in the US in 2024, causing major supply problems and subsequently driving up prices. The peak may have been January 2023, when a dozen eggs set you back $4.82 in the supermarket – though current costs are agonisingly close. The crisis is showing no signs of abatement – the number of chickens affected by the flu per month tripled in December, and increased further last month. That leaves an egg-shaped hole in grocery baskets and restaurant orders. This is an opportunity made for sustainable egg protein startups, which are making egg alternatives with plant-based ingredients, as well as recombinant egg proteins from fermentation. 👉🏻 Direct swaps for classics: Eat Just, Inc.'s Just Egg, Zero Egg, Simply Eggless, PLANTHEADS - CRACKD THE NO-EGG EGG, OGGS®, Perfeggt, Vegge, Yo Egg, Beleaf, Crafty Counter, Float Foods, Neggst, Le Papondu 👉🏻 A bang for your buck: Peggs, AcreMade, Orgran, Bob's Red Mill, Vegg, Sol Natural 👉🏻 Like-for-like functionality Follow Your Heart, Fabalish, Egg'n'Up, revyve, ProteinDistillery, The EVERY Company, Onego Bio, OTRO Foods , Formo, PoLoPo, Finally Foods Read the full article here: https://lnkd.in/ef9xwBrU #GreenQueen #altprotein #futurefoods #plantbased #precisionfermentation #innovation #foodtech #biotech #sustainability

📢 The Alternative Proteins Research Database is now live on the Food Frontier website! The database will help facilitate collaborations and partnerships between academics, industry, and research institutions; as well connect researchers working on similar topics in plant-based proteins, cultivated meat, precision fermentation and other innovative food technologies. The database is open to any researchers based in Australia and New Zealand working on alternative proteins related projects. Follow the link to explore and find new collaborators, add yourself or share with colleagues who are working in the field. #plantbased #sustainablefood #alternativeproteins #cultivatedmeat #precisonfermentation #culturedmeat #futurefood

Happy #WorldPulsesDay! 🫘 Why should we call pulses health & environmental superheroes? Pulses are the edible seeds of the plants from the legume family. They are rich in plant-based protein, folate fibre, zinc and iron! On top of that, they are widely recognised for their numerous health benefits. Pulses: 🦠 support microbiota diversity ⚖️ support weight management & promote satiety 🩸 thanks to their high fibre content, they help to lower blood glucose & cholesterol levels 🌱 are rich in antioxidants! What's more - pulses are one of the least carbon-intense sources of protein and promote soil health 🌎 You can easily use them in soups, pasta, noodles or sandwich spreads 🫘 For more inspiration follow my Instagram ✨👉🏼 @platefortheplanet #dietetics #sustainability

A Greener Future, One Plate at a Time As International Legume Day approaches, it is relevant to ponder on the status of our food consumption and eating behaviour in Denmark. Are we adopting more sustainable eating habits? What do we know about recent shifts in behaviour among the Danes? Do we know which steps that can increase the change to a sustainable diet? For three and a half year, the PlantPro project has explored these questions and have these three main conclusions: 1. Sadly there is only little behavioural change towards a in Denmark. 2. Acceleration and scale-up needs the three C's: ‘collaboration, combination, co-activation’.  3. The project proposes 10 actions and measures for both the short- and long-term effects on our food consumption. We can transform the food systems from the demand side —but it requires greater effort. The PlantPro project is funded by Innovation Fund Denmark, and is a collaboration between 3 universities and numerous market and sector partners. We have published a report over our findings today. You can find it and more information here https://lnkd.in/dYj3qyNt.  We have yet to publish all our findings in scientific journals, so keep an eye open for more information. Jessica Aschemann-Witzel, Meike Janssen, Marijke H., Shirin Ziaei Maureen Schulze, Maartje Wurzer-Mulders, PhD, Katrine Tschentscher Ejlerskov, Armando P.   PerfectSeason, DAVA Foods, NATURLI’, Plantebranchen, Dansk Vegetarisk Forening (DVF) - Vegetarian Society of Denmark REMA 1000 Danmark, nemlig.com, Institut for Fødevarevidenskab, KU FOOD   Matr Foods, Meyers, Green Solutions Centre - Københavns Universitet

Ultraprocessed vs. Minimally Processed: What’s the Difference? 🌱 Not all plant-based foods are created equal! While minimally processed foods retain their natural nutrients and promote health, ultraprocessed alternatives often contain additives, excess sugar, and unhealthy fats. 🚨 At #Sustainabite, we're working to make plant-based eating healthier and more sustainable by developing nutritious, minimally processed food options using whole grains, legumes, and upcycled ingredients. 🍏 🔗 Read our latest blog to learn more: https://lnkd.in/djjwsJpD #SustainableFood #PlantBased #FoodInnovation

THIS IS 𝐍𝐎𝐓 𝐀 𝐁𝐄𝐄𝐅 𝐁𝐔𝐑𝐆𝐄𝐑 🍔 - IT’S MADE WITH MUSHROOMS 🍄, WHOLE PLANTS 🌱 + AVOCADO OIL Happy Saturday! As some of you already know I’ve been working hard on our burger for TWO WHOLE YEARS. 🌟It will be the world’s first whole food, mushroom + plant based burger with a taste and texture comparable to a beef burger. This is a real game changer!🌟 I must admit this project is my baby and the most complex product we have in the pipeline, but it could also lead to a whole new line of products and…ingredients. Yet there never seems to be enough hours ⏰ in the day to run the experiments I have planned. Hence the weekend work. But I’m making progress and thought I’d share it with our network… There’s more work to be done on the level of juiciness and depth of flavor, but I’m satisfied with the look and cook of it which was a feat. After that, there’s production planning + scale up 😅 📣 Anyhow, we hope to begin taste testing the The Mushroom Meat Co. burger with chefs and food service operators in 2025! 😋 And while we can’t reveal all of the ingredients just yet, I can say that it’s made with functional mushrooms, beets, and cold-pressed avocado oil (we’re also testing an oil free version) — — without protein isolates, methylcellulose, GMOs, “natural flavors”, or preservatives. —— ❓Why make a mushroom burger that’s reminiscent of a beef burger? Well, it’s for those who want to cut back on or eliminate red meat from their diets or simply get more mushrooms and whole plants into their diets without giving up the conventional burger experience. Next question? #Mushrooms #Burgers #WholeFoods #PlantBasedDiet #FoodService #MeatySatisfactionSuperfoodNutrition® | Dan Gardner