EuropaBio - the European Association for Bioindustries’ Post

As signatories of this letter, BIC joins the many knowledgeable bioeconomy and biotech stakeholders in saying "To position Europe as a global leader for economic growth and prosperity through innovation, it is essential to accelerate the pathway to technology and biomanufacturing at scale." #biotech #biomanufacturing #europe #biobased

Last week, we supported a joint initiative lead by EuropaBio - the European Association for Bioindustries and 17 leading industry stakeholders and sent a letter to the EU Commission Secretary General. The letter highlights the essential role of biotechnology across industries in driving #innovation, #sustainability, and economic growth while underscoring a collective support for the #EUBiotechAct, and the need for a cross-sectoral approach to maximize its impact. #GrowingTheFuture

The power of voices joined together across sectors is vital for legislation as important as #TheBiotechAct. EuropaBio - the European Association for Bioindustries speaks for the future of Europe's economic growth, sustainable living, supply chain resilience and security for European citizens.

Nutropy's CEO Nathalie Rolland had the honor of presenting our innovations to a delegation from the Netherlands during their recent visit to Genopole in April. The delegation, consisting of around twenty companies and researchers in the alternative protein sector, provided a valuable opportunity to showcase our fermentation technology to develop the next-generation of cheese & dairy alternatives. This event was an ideal time for us to reinforce our collaborations with this pioneering country in the field of alternative proteins. For more information on their visit, see here (in French): https://lnkd.in/e2SD6PQ3 The Netherlands demonstrates strong political support and proactive measures to accelerate the development of this crucial industry. Following their report in 2020 highlighting the importance of complementary protein sources, they allocated over €60 million towards cellular agriculture capabilities in 2022, paving the way for a comprehensive ecosystem in this field and capturing worldwide attention. For more information on this significant funding initiative, see here: https://lnkd.in/dUbjZ3jC We hope to see further governmental initiatives to support the development of complementary protein sources for a sustainable food system! #PrecisionFermentation #NextGenCheese #NextGenDairy #AlternativeProteins 

"Protein production in the EU is an important issue, touching on European food security, environmental sustainability, energy costs, and economic and social resilience. Interest in non-plant alternative proteins as potential substitutes for animal-based products for food and as substitutes for animal feed (e.g. soya) has grown in recent years, presenting an opportunity to contribute to the overall protein balance. The study focuses in the following four alternative protein sources: algae, insects, microbial fermentation, and cultured meat."

We are rapidly scaling up and navigating regulatory requirements in the US and soon also in Europe 🚀 In the current funding environment, our recent $40M series A round and the latest $15M from the EIC funding and additional series A investor are a strong vote of confidence in Onego Bio's ability to solve the massive supply chain issues facing eggs globally. "Both of these fundings will skyrocket us to full commercial scale, and we are excited to start the commercial journey in the coming months in the united states as we finalize our regulatory approval process and start supplying our great clientele" – Paavo Salminen, the chief business development officer of Onego Bio. Fermentation using fungi has been used for over thousands of years, and today we can harness this fungi to produce the most functional protein in egg white with a protein digestibility-corrected amino acid score (PDCAAS) of 1.0 and a whopping 90 grams of protein per 100 grams. The support from our investors and partners accelerates our mission to offer sustainable and innovative solutions to the global challenges in the food industry. Read the whole Food Navigator USA article here: https://lnkd.in/dq5W5Wfu Elizabeth Crawford #Bioalbumen® #sustainable #foodingredients

Five alt dairy innovators have emerged as finalists for the 2024 KiwiNet Research Commercialisation Awards. 🌱🥛🇳🇿 The KiwiNet Awards recognise new technologies, businesses, and real-world solutions emerging from research from NZ’s universities, Crown Research Institutes, and other research organisations. Among this year's finalists are: 🥛Emma Arvidson of Teiny -- high-protein oat milk powder 🥛Arup Nag of ANDFOODS -- legume-based dairy 🥛Harjinder Singh of ANDFOODS -- legume-based dairy 🥛ANDFOODS -- legume-based dairy 🥛Emily McIsaac of Daisy Lab -- precision fermentation-made dairy proteins The winners will be announced on 9 Oct. Full story here: https://lnkd.in/gbF9m2-N #foodinnovation #alternativeprotein #plantbased  #fermentation #bioprocessing

What are alternative proteins? Alternative proteins are proteins that can be synthesised or extracted from plants and plant-based animal cells. They can help reduce carbon emissions and are subject to an authorisation process for consumption by European Food Safety Authority (EFSA). Alternative proteins can be extracted from: fungi 🍄, insects 🦟, peas 🟢, rapeseed 🌻, and algae 🌊. They can be used both as animal feed and as part of food products to improve their technological and nutritional characteristics. Another highly profitable use is in cosmetics. The LIKE-A-PRO project, funded by Horizon Europe, aims to develop new, more accessible and available alternative proteins, as well as study their market acceptance. 👉 More information here: https://lnkd.in/eUc-r2wF

Imagindairy is making strides in producing animal-free dairy proteins through precision fermentation! 🥛 🤝 They've partnered with Ginkgo Bioworks, Inc. to develop non-whey proteins, while scaling up their existing whey protein production. This "two-for-one" approach allows them to address the full range of dairy products. In the latest edition of Protein Prodution Technology International, Eyal Afergan, Ph.D, CEO & Co-Founder, emphasizes the advantages of precision fermentation, citing its use in food products like chymosin and HMO. 💡Despite challenges in scaling up, Imagindairy has made significant progress and is confident in achieving price parity with traditional dairy. Their AI-powered process is key to optimizing production and reducing costs, enabling them to support mass-market adoption of animal-free dairy. 🤓 Read Eyal's thoughts now in our deep dive on alternative dairy: https://hubs.ly/Q02Ln7qD0 #precisionfermentation #alternativedairy #alternativeprotein

After meeting Good Food Institute Europe at our ECS event this week, we got chatting about the importance of funding being made available for research, we're excited to share this incredible grant scheme *CLOSING SOON* from GFI. More info below 👇 Link here: https://ow.ly/nP1r50RIrf3 GFI's annual grant programme for alternative protein research is now live, with applications due 23rd May. GFI are inviting proposals for projects of up to 24 months, and up to $250,000 USD (approx. €225,000) with additional funding available for collaborations involving new-to-the-field researchers. There are three topic areas in which researchers can secure funding: • Priority A: Upcycled plant proteins. Improve the functionality of known food industry sidestreams using emerging processing methods/technology with a calculated sidestream volume, limited economic assessment, and end-product demonstration. • Priority B: Next-gen fermentation downstream processing. Sustainable and low-cost approaches for downstream food protein isolation from precision fermentation biomanufacturing. • Priority C: Hydrolysates for cultivated meat. Optimise raw material processing and characterization to enable lower-cost and higher-performing hydrolysate ingredients for cultivated meat media. #GrantScheme #AlternativeProtein #PlantProteins #CultivatedMeat #ResearchFunding #SustainableFood