Global Market Estimates Research & Consultants’ Post

Mycoprotein, The Sustainable Meat Substitute As the global population continues to rise, the quest for sustainable sources of protein becomes increasingly urgent. Enter mycoprotein, a versatile and nutritious alternative derived from filamentous fungi. Not only does it offer a wealth of health benefits, but it also presents a more environmentally friendly option compared to traditional meat. What is Mycoprotein? Mycoprotein is a protein-rich food made from fungi, primarily from the species Fusarium venenatum. It's produced through various fermentation processes, including submerged fermentation, solid-state fermentation, and surface culture methods. The yield and nutritional content of mycoprotein can vary based on the microorganism or substrate used. Health Benefits & Nutritional Value: Mycoprotein is more than just a meat substitute; it's a powerhouse of nutrition. It acts as a prebiotic, antioxidant, and regulator of blood cholesterol and glucose levels. It's also instrumental in muscle protein development. With a high protein quality score and rich fiber content, mycoprotein fits perfectly into a healthy diet. It's low in fat, especially saturated fats, and is a good source of B vitamins and essential minerals. Production & Environmental Impact The production of mycoprotein is a testament to innovation in food science. Mycoprotein is produced by fermenting agro-industrial waste through microbial fermentation processes. Agro-industrial wastes like seaweed waste, date waste, soy waste, pineapple peel waste,and pea process byproducts can be used to produce mycoprotein biomass. There are two fermentation processes for the mass production of mycoprotein: solid-state fermentation (SSF) and submerged fermentation (SmF); another method known as the surface culture method can produce mycoprotein on a laboratory scale. Future Prospects The future looks bright for mycoprotein. As we continue to face environmental challenges, the importance of sustainable protein sources like mycoprotein becomes evident. Its ability to be produced from agro-industrial waste adds to its appeal, reducing waste and creating a more circular food system. Limitations Although the consumption of mycoprotein is of immense importance, it has some drawbacks too. Mycoprotein's protein content is lower than that of other animal sources. The entire production cost is higher than the cost of conventional meat production. It also requires advanced technologies. It can cause different adverse effects, including nausea, vomiting, diarrhea, and hives. Although it has GRAS status, it can be toxic (subacute or chronic) (as it is a microscopic fungal source) and also contains allergenic substances While there are challenges to overcome, such as production costs and potential health concerns, the potential of mycoprotein to transform our food landscape is undeniable. #Mycoprotein #SustainableProtein #InnovativeFood #HealthyEating #FoodScience #FutureOfFood

Mycoprotein, The Sustainable Meat Substitute As the global population continues to rise, the quest for sustainable sources of protein becomes increasingly urgent. Enter mycoprotein, a versatile and nutritious alternative derived from filamentous fungi. Not only does it offer a wealth of health benefits, but it also presents a more environmentally friendly option compared to traditional meat. What is Mycoprotein? Mycoprotein is a protein-rich food made from fungi, primarily from the species Fusarium venenatum. It's produced through various fermentation processes, including submerged fermentation, solid-state fermentation, and surface culture methods. The yield and nutritional content of mycoprotein can vary based on the microorganism or substrate used. Health Benefits & Nutritional Value: Mycoprotein is more than just a meat substitute; it's a powerhouse of nutrition. It acts as a prebiotic, antioxidant, and regulator of blood cholesterol and glucose levels. It's also instrumental in muscle protein development. With a high protein quality score and rich fiber content, mycoprotein fits perfectly into a healthy diet. It's low in fat, especially saturated fats, and is a good source of B vitamins and essential minerals. Production & Environmental Impact The production of mycoprotein is a testament to innovation in food science. Mycoprotein is produced by fermenting agro-industrial waste through microbial fermentation processes. Agro-industrial wastes like seaweed waste, date waste, soy waste, pineapple peel waste,and pea process byproducts can be used to produce mycoprotein biomass. There are two fermentation processes for the mass production of mycoprotein: solid-state fermentation (SSF) and submerged fermentation (SmF); another method known as the surface culture method can produce mycoprotein on a laboratory scale. Future Prospects The future looks bright for mycoprotein. As we continue to face environmental challenges, the importance of sustainable protein sources like mycoprotein becomes evident. Its ability to be produced from agro-industrial waste adds to its appeal, reducing waste and creating a more circular food system. Limitations Although the consumption of mycoprotein is of immense importance, it has some drawbacks too. Mycoprotein's protein content is lower than that of other animal sources. The entire production cost is higher than the cost of conventional meat production. It also requires advanced technologies. It can cause different adverse effects, including nausea, vomiting, diarrhea, and hives. Although it has GRAS status, it can be toxic (subacute or chronic) (as it is a microscopic fungal source) and also contains allergenic substances While there are challenges to overcome, such as production costs and potential health concerns, the potential of mycoprotein to transform our food landscape is undeniable. #Mycoprotein #SustainableProtein #InnovativeFood #HealthyEating #FoodScie

Coffee, tomato, olive and citrus waste have plenty of commercially interesting ingredients for the skin care industry. Engaging those into a circular model would come with great environmental benefits, but also with costs attached. Local consortiums are needed to collect, process, treat and transform by-products into finished goods in order to create a sustainable model. #sustainability #CircularEconomy #CE #WasteToX #WTX #FoodWaste #SkinCare #innovation #PeopleIntegrated Follow People Integrated to get inspired on hot business topics and human capital consulting.

Currently, a significant proportion of the food produced worldwide is wasted, which has a harmful impact on the environment. As consumer awareness of food waste increases, a growing number of companies are attempting to solve the issue by upcycling ingredients that would otherwise be discarded.  Some companies are addressing this by developing methods to extract nutrients from byproducts usually regarded as waste; for example Colubris Cleantech and taaas BV gained experience and offer technology to separate natural food ingredients from organic waste streams. Rising demand for plant-based ingredients will be a significant driver of growth in Europe. Upcycled ingredients are increasingly being used to produce alternatives to animal products such as meat and eggs. #Colubris #taaas #upcycling #naturalfoodingredients #plantbased https://lnkd.in/e8tjfFET

Pure Elderberry Extract Stock Formula INS’s Liquid Facility offers extracts made from 100% whole black elderberry fruit, with no added sugars. The USDA measures Our extract is made using a gentle proprietary water process to extract the elderberry and remove the seeds to deliver pure wellness in every bottle (never any fillers). No alcohol, solvents, chemicals, maltodextrin or additives or other extraneous ingredients are used in our process – just malic acid for shelf stability. The elderberry extracts are bottled in 8 oz. amber, reusable, recyclable glass bottles. They are then independently tested for full FDA compliance. They are non-GMO and Gluten Free. Environmentally conscious, we use recyclable packaging and apply biodegradable sustainable farming at INS Farms as well as production practices to reduce waste. We can create and print your label, or you supply it. Key Attributes: Every day supplement promoting a healthy  immune system response* Made with black elderberries, and a small amount  of natural preservative (malic acid) Non-GMO, Vegan, & Gluten free Made without harsh alcohol No added sugars or fillers 3rd party tested

A new report from Bright Green Partners forecasts that plant-based and precision fermentation-derived dairy alternatives could dominate the European market by 2040. The study predicts that plant-based milk may become 10% cheaper than conventional dairy by 2030, while precision fermentation products using animal-free whey and casein proteins will become increasingly competitive as production scales up. The report cites sustainability pressures driving up traditional dairy production costs by an estimated 30% by 2040. Precision fermentation is highlighted for its potential to significantly reduce the environmental footprint of milk production compared to both conventional and plant-based options. The authors recommend that dairy companies invest in sustainable alternatives and integrate environmental costs into their strategies to remain competitive in a rapidly evolving market landscape. #futureoffood #precisionfermentation #cellag

Why I always choose the ugly ones .. Ugly produce is not necessarily inferior in taste or nutritional value. In fact, it can often be more natural and healthier. Here's why: Less Pesticide Use: Many farmers who use fewer or no pesticides don't worry about cosmetic perfection. Imperfect produce can be a sign that fewer chemicals were used during the growing process. Pesticides are often employed to ensure that produce meets the aesthetic standards of supermarkets. So, by choosing the "ugly" ones, you might actually be choosing the healthier option. Support Small Farmers: Small-scale farmers, especially those who practice organic or sustainable farming, often can't afford the costly certification processes. They grow their produce naturally but might not have the resources to make their fruits and vegetables look picture-perfect. By opting for these less visually appealing options, you support these farmers and encourage sustainable agricultural practices. Reduce Food Waste: It's a sad reality that a significant portion of perfectly edible produce gets discarded simply because it doesn't meet cosmetic standards. By choosing ugly produce, you're helping to reduce food waste and make a positive environmental impact. The same principles apply to skincare. At True Organic of Sweden, we are committed to using natural and organic ingredients that are sustainable and kind to the planet. However, our skincare products themselves are not certified. Why? Because we believe in prioritizing quality and sustainability over jumping through the hoops of profit-driven certification agencies. Here's what sets us apart: Stricter Standards: Our internal standards for quality and sustainability are often more stringent than those of many certification bodies. We are committed to using natural and organic ingredients that not only benefit your skin but also support environmental health. Transparency and Trust: We believe in transparency. We openly share our ingredient lists and sourcing practices so that you can make informed decisions about what you put on your skin. Support for Small Businesses: Just like the small-scale farmers who produce the "ugly" fruits and vegetables, we are a small business committed to ethical practices. By choosing products from small organic and natural skincare companies, you are supporting a brands that value sustainability and ethical sourcing over profit margins.

Not many would associate food waste with skin care. By-products including fruits’ and vegetables’ seeds, stems, leaves and pulp are usually discarded. They are rich in healthy compounds which can be recovered and used in cosmetic formulations, contributing to #CircularEconomy. #sustainability #CircularEconomy #CE #WasteToX #WTX #FoodWaste #SkinCare #innovation #PeopleIntegrated Follow People Integrated to get inspired on hot business topics and human capital consulting.

Over the past few decades, the rise in food consumption has resulted in a significant increase in the generation of non-edible by-products, such as fruit and vegetable peels, seeds, and leaves. These by-products can make up between 3% and 60% of the total plant. Research indicates that these discarded natural materials often possess health benefits that are comparable to, or even greater than, their edible counterparts. By-products from coffee, tomatoes, olives, and citrus fruits are particularly rich in acids, antioxidants, proteins, pectins, minerals, vitamins, and oils, offering protective, healing, and anti-inflammatory properties. Could these by-products be the future of the skincare industry? #sustainability #CircularEconomy #CE #WasteToX #WTX #FoodWaste #SkinCare #innovation #PeopleIntegrated Follow People Integrated to get inspired on hot business topics and human capital consulting. https://lnkd.in/d2c3BtB4