Fenja BioSolutions

𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗲: 𝘄𝗮𝘁 𝗶𝗻𝘃𝗲𝘀𝘁𝗲𝗲𝗿𝗱𝗲𝗿𝘀 𝗺𝗼𝗲𝘁𝗲𝗻 𝘄𝗲𝘁𝗲𝗻 𝗼𝘃𝗲𝗿 𝗱𝗲𝘇𝗲 𝘁𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝗶𝗲 🌱 Om een CO₂-neutraal voedselsysteem te realiseren, is de eiwittransitie onmisbaar. Fermentatie is een veelbelovende technologie achter duurzame eiwitoplossingen en wordt gebruikt voor de productie van bijvoorbeeld plantaardige zuivelproducten. Maar groei in deze sector stuit op uitdagingen. Hoge investeringskosten, complexe opschaling en regelgeving maken het voor startups moeilijk om verder te komen. Invest-NL en Wageningen University & Research ontwikkelden een beoordelingskader om dit te doorbreken. Dit helpt investeerders om weloverwogen beslissingen te nemen en verlaagt de drempel om te investeren in #fermentatietechnologie. Wij geloven dat het wegnemen van financiële knelpunten in de alternatieve eiwitmarkt essentieel is om de wereldwijde #eiwittransitie te versnellen. Zo dragen we bij aan een duurzaam en CO₂ neutraal voedsel- en landbouwsysteem. Download het beoordelingskader via: https://lnkd.in/ehf9cdtz Veel dank aan Martijn Bekker, Sanne Wiersma, Maarten Dirk Verhoeven, en Marc Werten. En aan onze collega's Michiel Strijland, Willemijn van der Elst, Victor Meijer, Diederik Greeve, Daan Meijer en Rik Pantjes

Going out with a bang! 🎇 A warm welcome to the 21 newest members in our community.   DI Bio is continuing the momentum, as the community is growing while we are building a world-changing coalition in Europe.   It’s a pleasure working for AND together with all these amazing companies. Can’t wait to see what we will achieve in 2025.   Merry Christmas to all of you, and as always: Ad astra 🚀   Aerbio - powering the future of fermentation technology based on CO2. Do follow Peter.   Agrobiomics - develops transformative natural solutions, with a vision of securing a sustainable food supply. Ananda is the one to watch.   Bioli® – is the high skin impact, low environmental impact skincare company. Nina is the captain at the helm.   byoms ApS – produces uniquely sustainable and organic household products with probiotics. Rikke and Anja are the amazing female founders.   ENZIDIA - enabling the bioeconomy revolution with the fastest enzymes.   EvodiaBio – producing sustainable, natural aromas for the food and beverage industry. Camilla is driving the transformation, one NA beer at a time.   Tæmpeh - pioneers in plant-based nutrition by offering sustainable, organic, and honest plant proteins. Ida is the one to follow.   FÆRM - by mixing old traditions and creative science, they create real plant-based alternatives to cheese. Andrea & Co. is on to something truly amazing.   Haloderma & Halorefine - cosmeceutical company designing sustainable and innovative skincare solutions.   Klinger Biotech - creating the future with biotech-enabled products, by none other than Markus Klinger.   Mycoverse – delivers 2nd generation biologicals, driving the transition from chemistry to biology.   NorFalk - rethinking the production of cosmetic ingredients from sustainable sources. Kasper is one of the inspiring co-founders.   NUTERIALS ApS- upcycling unutilized walnut shells into durable and eco-friendly materials. The nutcrackers behind are Maren and Carla.   nutrumami - creating multi-functional plant proteins to impact taste, texture, and nutrition. Follow Frederik.   SNL BioSolutions - develops an innovative technology platform to make precision fermentated oils that can be produced at scale and prevent deforestation. The co-founders are Prashant and Dayanand.   SBSTRKT - works with a natural way of using food technology. Kristian deserves all the praise in the world for this.   SymbioMatch - makes plant-boosting biofertilizers by matching the best bacteria for specific crops and soils, all thanks to Marcela.   Tempty Foods – a leading food innovation startup, creating the foods of the future based on fungi proteins. Cecilie is the inspirational co-founder here.   Umamamia – develops fermented and organic umami ingredients for plant-based products. Martin is the one to watch.   Yngvik - making regenerative packaging using industrial food waste, founded by Gorm.

🌱 𝐖𝐞𝐥𝐜𝐨𝐦𝐢𝐧𝐠 𝐎𝐮𝐫 𝐍𝐞𝐰 𝐏𝐚𝐫𝐭𝐧𝐞𝐫 𝐭𝐨 𝐭𝐡𝐞 𝐓𝐊𝐈 𝐂𝐞𝐥𝐥𝐮𝐥𝐚𝐫 𝐏𝐫𝐨𝐭𝐞𝐢𝐧𝐬 𝐂𝐨𝐧𝐬𝐨𝐫𝐭𝐢𝐮𝐦🌱   We are excited to announce that ENOUGH has joined our 𝗧𝗞𝗜 𝗖𝗲𝗹𝗹𝘂𝗹𝗮𝗿 𝗣𝗿𝗼𝘁𝗲𝗶𝗻𝘀 𝗰𝗼𝗻𝘀𝗼𝗿𝘁𝗶𝘂𝗺! Together, we are exploring the potential of microbial biomasses—such as microalgae, bacteria, filamentous fungi, and yeasts—as functional, protein-rich ingredients for the sustainable production of food.   ENOUGH brings its expertise in fermenting filamentous fungi with natural sugars from grains to create sustainable proteins, perfectly aligned with the goals of our consortium. With partners from both industry and academia, including revyve, Phycom, Unilever, Westland Kaas B.V.,PeelPioneers - a #FoodTech500 company, AB MAURI NEDERLAND, Wageningen University & Research, Laboratory of Food Process Engineering, HAS green academy and NIZO, we aim to revolutionize the way we produce and consume proteins.   Led by NIZO and supported by the Dutch TKI program, this multi-year project focuses on: 🔬 Optimizing microbial biomass production from industrial side streams. 🌍 Ensuring sustainable and scalable protein sources with high functionality. 🍴 Developing food applications like dairy, meat, and bakery analogues.   As global demand for high-quality proteins rises, we are proud to work towards innovative solutions that benefit consumers, manufacturers, and the planet.   👉 Read more about this consortium: https://lnkd.in/e-DA3Q6y 👉Want to get in touch? Contact Jolanda Lambert or contact us via : https://lnkd.in/ezeicA5J   𝘛𝘩𝘪𝘴 𝘱𝘳𝘰𝘫𝘦𝘤𝘵 𝘳𝘦𝘤𝘦𝘪𝘷𝘦𝘴 𝘧𝘪𝘯𝘢𝘯𝘤𝘪𝘢𝘭 𝘤𝘰𝘯𝘵𝘳𝘪𝘣𝘶𝘵𝘪𝘰𝘯 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 𝘛𝘰𝘱𝘴𝘦𝘤𝘵𝘰𝘳 𝘈𝘨𝘳𝘪 & 𝘍𝘰𝘰𝘥. 𝘞𝘪𝘵𝘩𝘪𝘯 𝘵𝘩𝘦 𝘛𝘰𝘱𝘴𝘦𝘤𝘵𝘰𝘳 𝘪𝘯𝘥𝘶𝘴𝘵𝘳𝘺, 𝘬𝘯𝘰𝘸𝘭𝘦𝘥𝘨𝘦 𝘪𝘯𝘴𝘵𝘪𝘵𝘶𝘵𝘪𝘰𝘯𝘴 𝘢𝘯𝘥 𝘨𝘰𝘷𝘦𝘳𝘯𝘮𝘦𝘯𝘵 𝘤𝘰𝘭𝘭𝘢𝘣𝘰𝘳𝘢𝘵𝘦 𝘰𝘯 𝘪𝘯𝘯𝘰𝘷𝘢𝘵𝘪𝘰𝘯𝘴 𝘧𝘰𝘳 𝘴𝘢𝘧𝘦 𝘢𝘯𝘥 𝘩𝘦𝘢𝘭𝘵𝘩𝘺 𝘧𝘰𝘰𝘥 𝘧𝘰𝘳 9 𝘣𝘪𝘭𝘭𝘪𝘰𝘯 𝘱𝘦𝘰𝘱𝘭𝘦 𝘪𝘯 𝘢 𝘳𝘦𝘴𝘪𝘭𝘪𝘦𝘯𝘵 𝘸𝘰𝘳𝘭𝘥. ------ 𝐍𝐈𝐙𝐎 𝐅𝐨𝐨𝐝 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐅𝐨𝐫 𝐛𝐞𝐭𝐭𝐞𝐫 𝐟𝐨𝐨𝐝 & 𝐡𝐞𝐚𝐥𝐭𝐡 💎 NIZO is a globally leading, private, and independent contract research organization specializing in food and health innovation for over 75 years. Operating the largest open access food-grade pilot plant in Europe, we leverage the integrated power of science and technology to help our customers in transforming food and nutrition more successfully, sustainably and faster; ultimately leading to better food and health. www.nizo.com #nizo #foodresearch #microbialbiomass #alternativeproteins #proteintransition #cellularproteins #foodandbeverageindustry #sustainablefood

Imagine feeding Denmark’s adult population for 2.5 years—using only rapeseed sidestreams. Sounds crazy, right? 🤔🌱   But it’s not as far-fetched as it seems.   The sidestream “press cake” from rapeseed oil production represents one of Europe’s largest untapped protein sources. While it’s traditionally used for animal feed 🐄, upcycling this press cake could unlock enough protein to feed 8–13 million people for a year. Yes, you read that correctly—just this sidestream could feed Denmark’s adult population for 2.5 years.   Despite its massive potential, rapeseed press cake has been largely overlooked.   💡 But 2023 marked a groundbreaking shift. Researchers from the Københavns Universitet - University of Copenhagen and Spora CPH made significant progress in unlocking rapeseed’s protein potential for human consumption.   And now in 2024, Spora CPH has gone a step further by introducing “Press Cake Tartare,” a fermented rapeseed press cake dish 🍽️. We had the chance to taste it—and as expected, Spora CPH’s culinary creativity delivered an absolute treat! 😋   A huge thank you to Kost Studio and ONE\THIRD for crunching the numbers 🔢 and conducting such a vital study. Shoutout to FERM FOOD and Spora CPH for tapping into the potential of rapeseed cake. 🌾🌟

What a way to wrap up the week! endless food co has secured €1m in pre-seed funding to future-proof the chocolate industry. Led by Nordic Foodtech VC, with support from Export and Investment Fund of Denmark and Rockstart, this funding will drive the expansion of THIC (This Isn’t Chocolate)—a sustainable, cacao-free chocolate alternative crafted from upcycled brewer’s spent grain. With rising cacao prices and pressing environmental concerns like deforestation and biodiversity loss, THIC offers a much-needed solution. It offers 80-90% lower carbon emissions compared to conventional dark chocolate, according to a recent life cycle assessment. This funding will enable Endless Food Co to scale production, establish a pilot plant, grow sales, and onboard top talent. 🌱🍫 Congrats to co-founders Maximillian Bogenmann, Christian Alexander Møller Bach, and Matthew Orlando!

If food waste was a country (and the racoons were kings), it would be the world’s 3rd largest emitter of CO2 😶   Think about it. Every year, we waste so much food in our industries and our fridges, that only China and the US surpass that combined amount of CO2.   That means that approx. 1.3 billion tonnes of food is lost worldwide, while almost 400 million people is suffering from underweight and lack of needed calories.   That’s why we need to invest heavily in upcycling of our side streams, so instead of becoming waste it can be turned into nutritious foods and ingredients. That’s the power of biosolutions all thanks to the magic of microbes.   A powerful example is upcycling rapeseed oil press cake. Just in Denmark, this side stream could feed the adult population with their protein needs for 2.5 years – as 533,000 tonnes of press cake is available annually to become a nutritious superingredient.   What do we need to achieve this? Many things, but mostly:   ✅ Updated novel food classification to allow for new types of foods   ✅ Updated waste classification to allow for side streams to be used for human consumption   ✅ Working with consumer perception, as we have worked with side streams for hundreds of years in our food cultures – the average consumer is just not aware of how integral it is to our foods   Thank you Kost Studio and ONE\THIRD for commissioning this important study in how to build a greener, more sustainable food system. More insights and data points here: https://lnkd.in/dzJ3aEHn   Let’s better the world with biology. 💪

"Now that we are reaching billions of consumers, we are operating at a scale that makes a real difference." Our colleague EVP Jacob Paulsen, Food & Beverage Biosolutions, was interviewed for the 30th anniversary edition of the The World of Food Ingredients magazine by Food Ingredients First. In the interview, he talks about the status of Novonesis in the food and beverage sector: "It's an exciting time at Novonesis, and we are off to an amazing start as a recently merged company. Overall, we estimate that several billion people consume something with a Novonesis ingredient every day. This is impressive, but it also means that we have a lot of responsibility to keep innovating in this space." He also talks about the impact of our biosolutions in the fight against food waste: "Food waste is one area where we can really make a difference. In the current food production, one-third of food that has moved through processing into retail and consumer homes gets thrown away. Our biosolutions, which include enzymes and microbes, can facilitate the transition to longer product shelf lives. Currently, some of our biggest successes are in bread and yoghurt, but our solutions can be applied to most categories." You can find the magazine and the full interview here: https://lnkd.in/eBTdU-WR #biosolutions #foodandbeverage #futureoffood #novonesis

What an exciting and inspiring time at ‘The Futures of Food through Biotechnology and Bioprocessing’ event at Slush 2024! Co-organised by EIT Food and VTT, this event brought together a full house of investors, entrepreneurs, and industry leaders eager to explore how biotechnology and bioprocessing are set to reshape food systems. 🍽️🌱 A key highlight was the EIT Food Accelerator Network 2024 Helsinki cohort, where innovative startups showcased groundbreaking solutions in alternative proteins, sustainable food production, and AI-driven bioprocessing. 🚀 In addition, Amparo de San José Riestra and Blanca Chocarro Ruiz from EIT Manufacturing shared a compelling new study on women founders in European deep tech start-ups at #INNOVEIT. The findings are eye-opening: In 2022, only 24% of deep tech start-ups had at least one woman in the founding team, and a staggering 15% of seed funding went to women-led ventures. While women are making great strides in the deep tech space, challenges remain in accessing the resources they need to scale. It’s time for us to address these funding gaps and level the playing field for women founders. Explore the full findings of the study here: https://lnkd.in/dNk6M6YJ How can we ensure more equitable access to funding and opportunities for women in deep tech? How can we unlock innovation by supporting more women-led ventures? 🌍💡 #WomenInTech #FutureOfFood #ImprovingFoodTogether