GIRACT’s Post

Cooperation Check - Talk to us e.g. at #BioBilanz or #Bionnale in Berlin You need: 🌏 competent partners for developing your product? 🌍 facilities to up-scale production? 🌏 labs to do some more research? We have a worldwide network to identify potential partners for you all over the globe! With clients and partners on five continents we are very well prepared! Biotechnology, food, nutrition and health - Your success is our success! We would be delighted if you follow us. Ursula & Volker www.ybe.berlin #biotechnology #sustainibility #foodscience #foodinnovation #networking #science #plantbased #alternativeproteins #biotech #biopharm #bioreactor #fermenter #projectmanagement #fermentation #precisionfermentation #hmo #glycoBiotech #humanmilkoligo #food #enzymeproduction #foodlovers #foodregulation #enzymeregulation #dietarysupplements #productionscaleup #novelfood #foodtech #foodregulations #health

🌿 10 New Plant-Based Protein Companies: Leading the Charge in Sustainable Nutrition 🌱 With a robust 2.5K+ organizations globally, our latest insights reveal 10 pioneering plant-based protein companies that are transforming the food industry through innovative practices. 🌟 Key Highlights: - Latest Trends: Embracing cutting-edge technologies such as precision fermentation, advanced protein isolation, protein engineering, robotics, and additive manufacturing. - Industry Stats: The sector boasts a 173.8K workforce, enjoying an 8.46% annual growth rate, with 684 new companies emerging over the past five years. 🚀 Leading Plant-Based Protein Innovators: - GreenProtein: Leading with bio-engineered plant proteins for meat alternatives. - FermTech: Advancing protein production through microbial fermentation. - PlantPure: Specializing in high-yield protein crops with minimal environmental impact. ....and many more! 🔗 Full Article: https://bit.ly/44rLCq3 #PlantBasedProtein #SustainableEating #FoodInnovation #HealthandWellness #StartUsInsights

How do you feel about eating food made using wastewater? At first, it might sound odd (and a bit off-putting), but scientists at the Technical University of Denmark are turning this seemingly unappetising idea into an exciting reality. They've harnessed the power of a robust yeast, Debaryomyces hansenii, which thrives in the salty wastewater from industries like cheese production and pharmaceuticals, transforming it into a rich protein source. By mixing waste streams — one loaded with lactose from cheese production and another rich in nitrogen from pharmaceutical processes — these researchers have created the perfect environment for the yeast to purify these waters and produce valuable proteins. They've even genetically tweaked the yeast to supercharge its protein production capabilities. These proteins could potentially enter our diets as nutritional supplements or innovative cooking ingredients. Could industrial leftovers help feed the world? This project is one step closer to making that a reality. #WastewaterEngineering #CircularEconomy #SustainableFood #Innovation #PBJEngineering

Proud to share our newly published paper: "Unveiling the Diversity of Non-Conventional Proteins - From Sources, Extraction, Technofunctionality, Nutraceutical Potential to Advancement in Food Applications - A Systematic Review." This comprehensive review goes deep into the world of non-conventional proteins, exploring their diverse sources, innovative extraction methods, technofunctionality, and nutraceutical potential. It also highlights the latest advancements in their application within the food industry. This collaboration spans across continents, bringing together expertise from Australia, Brazil, Bulgaria, Germany, and India. 🌏🤝 It was an incredible journey to work alongside such brilliant minds, and we are excited to contribute to the evolving landscape of sustainable food solutions. We hope that this work paves the way for new research and innovative applications in the field of #FoodScience. A big thank you to Dr. Sajad Ahmad Sofi, Fozia Kamran, PhD, and all the other co-authors for their dedication and hard work! Check out the full paper here and join us in the conversation on the future of food! https://lnkd.in/duU3MjAV 🔍 Key Highlights: Exploration of non-conventional protein sources Cutting-edge extraction technologies Insights into functional and nutraceutical benefits Practical applications in the food industry #FoodScience #Sustainability #NonConventionalProteins #Research #Innovation #InternationalCollaboration #FoodIndustry Universidade Federal Fluminense

Why Is Japan Leading in Alternative Protein Patents? Discover the Innovations Behind the Global Surge. #AlternativeProtein #JapanInnovation #FoodTech #PatentLeaders #SustainableFood #FoodIndustry #GlobalTrends #NutritionInnovation #IndustryInsights #FutureOfFood

𝙀𝙭𝙥𝙡𝙤𝙧𝙞𝙣𝙜 𝙩𝙝𝙚 𝙑𝙚𝙧𝙨𝙖𝙩𝙞𝙡𝙞𝙩𝙮 𝙤𝙛 𝙩𝙝𝙚 𝘼𝙜𝙖𝙧 𝙈𝙖𝙧𝙠𝙚𝙩 𝙂𝙚𝙩 𝙈𝙤𝙧𝙚 𝙄𝙣𝙛𝙤: https://lnkd.in/d8e244Nt As a natural ingredient with widespread applications, agar is capturing attention across various industries—from food and beverages to biotechnology and pharmaceuticals. Its unique properties as a gelling agent, stabilizer, and thickener make it a vital component in many formulations. 𝙆𝙚𝙮 𝙈𝙖𝙧𝙠𝙚𝙩 𝙂𝙧𝙤𝙬𝙩𝙝 𝘿𝙧𝙞𝙫𝙚𝙧𝙨: Rising demand for plant-based and vegan alternatives in food production Expanding use in biotechnology and microbiology for culture media Increasing adoption of natural ingredients in cosmetics and pharmaceuticals With its versatility and growing popularity in sustainable, health-conscious markets, the agar market is poised for robust expansion. Is your business ready to tap into the potential of this natural powerhouse? #AgarMarket #PlantBasedInnovation #FoodTech #Biotechnology #NaturalIngredients #SustainableProducts #VeganAlternatives #MarketGrowth #HealthAndWellness

“Pureture and Kangwon National University in South Korea have partnered to establish a new research center focused on advancing innovation in the alternative protein industry. Kangwon National University, a leading institution in South Korea, will spearhead the exploration and analysis of new wild yeast strains to provide critical foundational data for the research center. Building on this, Pureture will optimize yeast cultivation and fermentation technologies to scale the production of commercially valuable functional ingredients. This collaboration aims to enhance sustainability by reducing carbon emissions by more than 30% and proposing an innovative model to convert waste into high-value resources. It also seeks to establish global standards for health and safety in the alternative protein industry. #BioTech #Pureture #KangwonNationalUniversity #AlternativeProtein #Sustainability #FoodTech #Innovation #FutureOfFood #Vegconomist

𝗘𝘅𝗽𝗹𝗼𝗿𝗶𝗻𝗴 𝘁𝗵𝗲 𝗙𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝘁𝗵𝗲 𝗔𝗴𝗮𝗿 𝗠𝗮𝗿𝗸𝗲𝘁  𝗚𝗲𝘁 𝗠𝗼𝗿𝗲 𝗜𝗻𝗳𝗼: https://lnkd.in/d8e244Nt The global agar market is set for significant growth, driven by rising applications across various industries, from food and beverages to pharmaceuticals and biotechnology. 𝗪𝗵𝘆 𝗶𝘀 𝗔𝗴𝗮𝗿 𝗠𝗮𝗸𝗶𝗻𝗴 𝗪𝗮𝘃𝗲𝘀? Versatility: Agar is a crucial ingredient in microbiology labs and a popular gelling agent in the culinary world. Health Trends: As consumers shift towards plant-based and vegetarian diets, agar's role as a natural, vegan alternative to gelatin is becoming increasingly prominent. Innovation: Ongoing research and development are expanding agar's applications, especially in advanced biotechnological and pharmaceutical processes. 𝗠𝗮𝗿𝗸𝗲𝘁 𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀: Growth Drivers: Rising demand for clean-label and natural food products, and increased use in diagnostics and research. Key Players: Major agar producers are focusing on quality, sustainability, and innovation to stay competitive in the evolving market landscape. Future Outlook: The market is projected to expand steadily, with significant opportunities in emerging economies and new application areas. Whether you're a professional in the food industry, a researcher, or simply interested in market trends, understanding the dynamics of the agar market can provide valuable insights into future opportunities and innovations. Stay Ahead of the Curve: Connect with industry experts and explore new trends shaping the agar market. #AgarMarket #FoodIndustry #Biotechnology #Pharmaceuticals #MarketTrends #Innovation #PlantBased #SustainableLiving #BusinessGrowth

Did you know Europe poured €290M into alternative protein research in 2023? With growing focus on plant-based, cultivated, and fermented proteins, the sector is evolving fast. Yet, international collaboration remains limited. Can Europe lead the global shift without stronger partnerships? https://lnkd.in/ea2vdaCu

#Mechanochemistry is an incredibly versatile tool, useful for far more than just synthesising pharmaceuticals. It can also help extract edible vegetable-based proteins. 🍃 An interesting study from a team at the University of Bath (UK) showcases how they avoided harsh chemicals in this process, which not only degrade nutrients but also increase costs. Discover more here 👇 : https://lnkd.in/ezFiPfN6