Blaž Germšek’s Post

Did you know that according to The World Food Programme:   1. One-third of food produced for human consumption is lost or wasted globally. This amounts to about 1.3 billion tons per year, worth approximately US$1 trillion. 2. All the food produced but never eaten would be sufficient to feed two billion people. That's more than twice the number of undernourished people across the globe. 3. If wasted food were a country, it would be the third-largest producer of carbon dioxide in the world, after the USA and China. Well, Seevix Material Sciences has a solution! Seevix is proud to announce that it has been chosen to be one of 12 finalists in the xTechInternational Competition for its proposal to protect fresh food with an edible SVX-based coating. Comprised of 470,000 proteins that self-assemble into a sophisticated 3D biopolymer, SVX mimics the sophisticated porous nanostructure and high-performance properties of silk in nature. Inspired by nature and a 130X more powerful antioxidant than vitamin C, SVX is animal-free, vegan, eco-friendly, degradable and sustainable. SEEVIX FOR A SAFER, MORE SUSTAINABLE WORLD https://lnkd.in/eJYWbsRj

🌟 Exciting News! 🌟 We're thrilled to announce our recent feature in Food Ingredients First, highlighting our strides in scaling up our fermentation-based technology to produce sustainable palm alternative. 🤝 By the end of the year, we will validate our technology at an industrial scale to provide our customers with hundreds kilos of oil. 🍫 Customer feedback consistently shows that our solution is a perfect drop-in replacement, requiring no reformulation. 🚀 In 2025, we plan to build our first demonstration plant, showcasing the viability of our innovative solution. Our ingredients will revolutionize the industry, helping companies maintain product quality at price parity, while providing a sustainable supply solution. Additionally, our technology will assist companies in complying with the upcoming EU Deforestation Regulation (EUDR).🌱 A big thank you to Food Ingredients First and Insha Naureen for sharing our story! Prof Dr Jeroen Hugenholtz Lars Langhout 🌱 #NoPalmIngredients #YeastOil #FutureOfFood #Sustainability https://lnkd.in/e6NNFiye

We are helping Danish start-up Matr Foods beef up their production for plant-based meat alternatives. 🍄 𝐓𝐨 𝐭𝐡𝐞 𝐦𝐞𝐚𝐭 𝐨𝐟 𝐭𝐡𝐞 𝐦𝐚𝐭𝐭𝐞𝐫 Matr uses widely available local crops such as beetroots, potatoes, lupins and peas blended with natural fungal spores to produce a new generation of delicious food, good for you and the planet. 🍔 𝐌𝐀𝐓𝐑'𝐬 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐬: • Are made with local ingredients for a lower environmental impact • Reduce carbon emissions in food production • Support EU's objectives for healthy and sustainable food systems. ✅ 𝐖𝐡𝐚𝐭 𝐢𝐬 𝐨𝐮𝐫 𝐫𝐨𝐥𝐞? We are supporting the company with €20 million through #InvestEU, to advance its innovative fermentation technology aligning with EU's goals.   You can find more information here 👉 http://bit.ly/3AYUFEl #Innovation #Food

𝗟𝗮𝗯-𝗚𝗿𝗼𝘄𝗻 𝗕𝗲𝗲𝗳 𝗠𝗲𝗲𝘁𝘀 𝗚𝗿𝗮𝗶𝗻𝘀: 𝗜𝘀 "𝗠𝗲𝗮𝘁𝘆 𝗥𝗶𝗰𝗲" 𝘁𝗵𝗲 𝗙𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗙𝗼𝗼𝗱? 🍚 Yonsei University in South Korea has unveiled a novel concept: 𝗿𝗶𝗰𝗲 𝗶𝗻𝗳𝘂𝘀𝗲𝗱 𝘄𝗶𝘁𝗵 𝗹𝗮𝗯-𝗴𝗿𝗼𝘄𝗻 𝗯𝗲𝗲𝗳 𝗰𝗲𝗹𝗹𝘀. This innovative offering, dubbed "meaty rice," aims to be a 𝗽𝗼𝘁𝗲𝗻𝘁𝗶𝗮𝗹𝗹𝘆 𝗰𝗵𝗲𝗮𝗽𝗲𝗿 𝗮𝗻𝗱 𝗺𝗼𝗿𝗲 𝗲𝗻𝘃𝗶𝗿𝗼𝗻𝗺𝗲𝗻𝘁𝗮𝗹𝗹𝘆 𝗳𝗿𝗶𝗲𝗻𝗱𝗹𝘆 alternative to traditional meat. While promising for 𝗳𝗼𝗼𝗱 𝘀𝗲𝗰𝘂𝗿𝗶𝘁𝘆 𝗮𝗻𝗱 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗶𝗹𝗶𝘁𝘆, it is not yet approved for consumption. Key points: - Rice grains infused with cultivated beef cells, providing protein and nutrients. - Could be 𝗽𝗼𝘁𝗲𝗻𝘁𝗶𝗮𝗹𝗹𝘆 𝗰𝗵𝗲𝗮𝗽𝗲𝗿 than conventional meat if production scales up. - Potential use in 𝗳𝗮𝗺𝗶𝗻𝗲 𝗿𝗲𝗹𝗶𝗲𝗳 𝗼𝗿 𝗮𝘀 𝘀𝗽𝗮𝗰𝗲 𝗳𝗼𝗼𝗱. What are your thoughts on this? Would you try lab-grown rice for everyday meals? Share your thoughts below! 🤔 #FoodInnovation #LabGrownFood #Sustainability #ClimateChange #FutureOfFood #FoodTech #Biotechnology #ClimateAction

🚨A meat alternative from the future here today? 🌿🔬🇩🇰Scientists at the University of Copenhagen have unlocked a game-changing plant-based protein source from microalgae. This breakthrough protein, derived from cyanobacteria, mirrors meat's texture without extensive processing. 🥩💧🌞 It offers a sustainable alternative to traditional plant proteins, requiring minimal processing and reducing energy consumption. How are you embracing new technology in your hospitality business? If you’re seeking modern solutions to traditional bottlenecks, Operandio can be of service. Read the full article here: https://buff.ly/4as7FP2 #MeatAlternative #FutureFood #PlantBasedProtein #Microalgae #UniversityOfCopenhagen #SustainableEating #FoodInnovation #Cyanobacteria #SustainableProtein #InnovativeTech #HospitalityIndustry #OperandioSolutions

This article delves into 6 key trends shaping the future of alternative protein production in 2024, emphasizing the shift toward innovative, environmentally friendly, and ethical food sources, while highlighting both the technological advancements and the influential role of key players in this industry such as Beyond Meat , ICL Group , Perfect Day that are making a significant impact.

🌱Research from the University of Copenhagen (Københavns Universitet) unveils a potential game-changer in sustainable protein sources: Blue-green algae. Not your typical pond variety, but a non-toxic strain offering rich protein fibers resembling meat textures. Imagine protein-packed foods with the right texture, all thanks to cyanobacteria. While it's a journey ahead, this could revolutionize plant-based food production🌿 Read more about this study here: https://lnkd.in/ey7NdKux #Sustainability #PlantBased #FoodInnovation

This weekend, let us talk about carriers. A key factor that often goes unnoticed in cultivated meat: edible carriers. These biocompatible scaffolds play a vital role in the production process. Edible carriers provide a crucial surface for muscle and fat cells to adhere, proliferate, and develop the organized structure that replicates real meat. Their significance lies in several key areas, such as cost effectiveness, textural optimization, and enhance cellular efficiency. At MeatAfora, we recognize the importance of edible carriers in the future of cultured meat. We are dedicated to continuous innovation in this area. Our focus lies on developing affordable and plant-based carrier materials that optimize the cell growth process while contributing to the creation of delicious and sustainable cultured meat. By prioritizing innovation in edible carriers, MeatAfora is proud to be a frontrunner in shaping the future of this transformative technology. Thanks for following! #cultivatedmeat  #innovation #foodtech #sustainability #cellculture #alternativeprotein #climatechange #cultivatedmeat #investments #future #foodsecurity #food #growth #environment #earth #foodsecurity #foodhabits #research #researchanddevelopment #labgrownmeat #climatechange #climateaction #future #foodcrisis #culturewars

Precision fermentation is a biotechnological process that uses microorganisms, such as yeast or bacteria, to produce complex organic molecules through fermentation. This method holds transformative potential for the food industry, particularly in creating sustainable and ethical alternatives to traditional food products. By programming these microorganisms to produce specific proteins, fats, and other nutrients, precision fermentation can efficiently generate ingredients like dairy proteins, egg whites, and meat-like flavors without animal farming. This technology can lead to significant reductions in environmental impact by decreasing land use, water consumption, and greenhouse gas emissions associated with traditional animal agriculture. Additionally, it offers the possibility of enhancing nutritional profiles and reducing allergens in food products. As precision fermentation scales up, it could substantially diversify food production, making it more sustainable, ethical, and adaptable to the growing global population. #precisionfermentation #futureoffood #foodscience #foodtechnology #foodindustry #foodmanufacturing #foodinnovation #foodentrepreneurship

The food tech industry is buzzing with dynamic companies leveraging innovative technologies to drive sustainability and health improvements in food production. Here’s a closer look at some of the key players transforming the sector: FoodSquared Founded by Frankie Fox, Wesley Yland, and Abi Aspen Glencross, FoodSquared is carving a niche in plant-based seafood alternatives, focusing on shrimp to tackle significant environmental and ethical issues. Bygg Foods, Inc Smári Ásmundsson at Bygg Foods is redefining plant-based beverages by using upcycled ingredients to produce a nutritious milk alternative that challenges the environmental impact of traditional dairy. Nosh.bio Nosh, co-founded by Tim Fronzek, Felipe Lino, and Xiangdong Zhao, is enhancing plant-based foods with fungi biomass, improving taste and texture to meet diverse culinary needs. Bright Biotech Mohammad Khalil El Hajj, PhD’s Bright Biotech is using plant-based systems to produce affordable recombinant proteins, impacting everything from clean meat production to regenerative medicine. PeelPioneers - a #FoodTech500 company Sytze van Stempvoort and Bas van Wieringen 🍊 of Peel Pioneers are transforming citrus waste into valuable ingredients for food, cosmetics, and more, promoting a more sustainable approach to waste. REDUCED Reduced, led by William Anton Lauf Olsen and Emil Munck de Voss, is turning food waste into delicious, nutrient-rich products using innovative fermentation processes. noriware Jessica Farda and Stefan Grieder of Noriware are tackling packaging waste with biodegradable and edible materials made from seaweed, offering an eco-friendly alternative to traditional plastics. Farmless Adnan Oner’s Farmless is revolutionizing protein production with a minimal land and resource footprint, aiming to meet global protein needs more sustainably. These enterprises are not just participants in the food tech industry; they are frontrunners in the quest for more efficient, sustainable, and healthy food solutions, leading us towards a more sustainable future. #FoodTech #Sustainability #Innovation #PlantBased #FutureOfFood