Green Transition and Digital Transformation - Danish Technological Institute (DTI)’s Post

In plant-based meat, citrus fiber outperforms methylcellulose (Quotes from Vegconomist, May 23, 2024) A study funded by the Master of Food Technology (MoFT) program at Universiti Putra Malaysia has conducted in-depth research into healthy and sustainable binders for plant-based meat alternatives. The research focused on identifying natural replacements for commonly used synthetic ingredients, such as methylcellulose (MC). Through this comprehensive study, it was found that citrus fiber emerged as the optimal choice. ** https://lnkd.in/g7S7D4-X **

🚀 Disrupting dairy 👊 New Roadmap: Paving the way towards animal free milk proteins. 🔬 Can a new precision fermentation industry help both economical growth and the green transition? 🥛 The vision is to create a Danish hub for protein food ingredients produced by precision fermentation that will create a new export opportunity for sustainable foods.

Wonderful developments covered in the second issue of The Cell Base magazine. Another great platform from FoodBev for inspiring the food industry promoting the latest solutions. #alternativeprotein #cellbace #cultivatedmeat #cellularagriculture #foodtechnology

Disrupting dairy 👊 New Roadmap: Paving the way towards animal free milk proteins. Can a new precision fermentation industry help both economical growth and the green transition? We are excited to reveal a new roadmap that describes the overall steps to establish a precision fermentation industry for milk proteins. The vision is to create a Danish hub for protein food ingredients produced by precision fermentation that will create a new export opportunity for sustainable foods. The Roadmap addresses potentials, barriers and recommendations linked to the value chain. It aligns with the overall ambitions of the green transition of the agricultural and food sector to achieving the climate goals and creating jobs in an emerging new industry. Reach out co-author of the roadmap Martin Kruse 👋 if you have any questions and read more here: https://lnkd.in/dK5b558U The Roadmap is prepared by Protein Frontiers and Copenhagen Institute for Futures Studie and has been funded by the Network Animal Free Protein – Fermentation Produced Milk Protein which is supported by GUDP, 21st.bio and NIRAS. Martin Kruse - Niels Kristian Sørensen - Henrik Sønksen - Lasse Solheim -

🔬New report from the The Good Food Institute Europe!🔬 Europe is a leader in #alternative #protein research, with a thriving ecosystem of researchers and institutions, but this fledgling field is still only just getting started. Our latest reports seek to better understand this exciting research landscape from twin perspectives, looking through the lenses of both #research funding and publications. Key findings: 🧑🏿🔬Research into #plantbased, #fermentation-made and #cultivatedmeat is growing rapidly in Europe, with more than a quarter of all studies published in 2023 amid record funding. 📝The UK, Germany and the Netherlands lead the way in terms of publications, while Italy has the largest number of #researchers in the field. Despite this, key individuals and institutions across #Europe punch well above their weight relative to their national #ecosystem. 🤝Alternative protein researchers have far lower international collaboration rates than EU and UK averages – highlighting the need for more international research programmes in the space. 💶The EU leads in terms of research funding, with Denmark and the UK emerging as frontrunners at the country level. Fermentation technology is set to become the best-funded research area, overtaking plant-based in 2024. 🏭Research into the technical advancements needed to bring these foods closer to commercialisation only scratches the surface, and many key areas – such as developing functional crop ingredients for plant-based meat, reducing downstream processing costs in precision fermentation, or designing the fermentors needed to scale up cultivated meat production – remain underfunded. Explore the full reports and regional deep-dives on their website: https://lnkd.in/eJ7U2kGj #Veganaut #AlternativeProtein

In its search for impactful sustainability solutions from around the world, the Liveability Challenge (TLC) 2024 saw more than 1000 submissions from over 100 countries. Out of the 1000 submissions, Associate Professor David Leong (NUS Chemical and Biomolecular Engineering) and his team, tHEMEat Company, were one of seven finalists that made it to the Grand Finale. Noting the current low demand for alternative protein meats, the multidisciplinary team, which included faculty from the NUS Department of Food Science and Technology and the NUS Department of Chemistry, sought to find an innovative solution to fill this gap. The team came up with a vegan, non-Genetically Modified Organism (GMO) ingredient VEME™. Apart from being more affordable than animal meat, alternative meats containing VEME™ are able to replicate the look, cook, smell and taste of animal meat. Read more about this special ingredient at: https://lnkd.in/dm-TpmFB #nus #nuscde #CDE #ForgingNewFrontiers #NationalUniversityofSingapore #Singapore #Education #research #NUSCollegeofDesignandEngineering ]#CDEResearch #CDEImpact

🌟White paper on biosolutions in Denmark.- Interesting reading👈 Denmark leads in #Biosolutions and Danish companies have demonstrated the potential of biosolutions with resource-efficient products across various sectors. If you are teaching bioengineeing, food technolog or biosolutions, you will find very usefull this documet elaborated by Food Nation Denmark and plenty of examples. They are clasified by topics and you have full of examples (as 15 pages). Now it is matter of time and regulations within EU to unlock its full potential. To accelerate the global sustaniable transition, we need more than ever, biosolutions. Biosolutions—nature-based tools applied at an industrial scale— can be used as enzymes, pheromones, fermentation, bio-refining and bacteria cultures drive the shift from a fossil-based to a bio-based economy. https://lnkd.in/dxJyGznR #TeachingBiosolutions #LearningBiosolutions #AboutBiosolutions #BiosolutionsCases #BiosolutionsExamples

🚨BIG NEWS🚨: First European peer-reviewed LCA of precision fermentation dairy proteins 🇪🇺🥛 Two years ago, we broke new ground with the first European life cycle assessment (LCA) of precision fermentation dairy proteins. Today, we’re taking it even further with the release of a peer-reviewed LCA, a significant milestone for Bon Vivant and for the precision fermentation sector as a whole. 🌱 We’re incredibly proud to lead the way in showing the world the remarkable environmental benefits of our technology on a commercial scale. Key findings: the impact of precision fermentation 📊 Our latest LCA highlights the immense efficiencies of producing dairy proteins through precision fermentation compared to conventional dairy methods. Here’s what we found: 72% reduction in greenhouse gas emissions 🌍 81% decrease in water consumption 💧 99% reduction in arable land use 🌾 These results demonstrate the potential of precision fermentation as a sustainable and complementary source of dairy protein. As the world’s demand for high-quality proteins grows, technologies like ours can help build an environmentally responsible food system that works alongside conventional farming. By minimizing resource use and environmental impact and producing a highly decarbonized ingredient, we’re supporting industrials’ in achieving their net-zero target, helping the dairy industry’s transition to a more sustainable future. 🌎 Transforming dairy production for environmental sustainability 🔄 Precision fermentation isn’t about replacing conventional dairy; it’s about complementing it. Our technology helps meet sustainability and decarbonization challenges while delivering the quality, nutrition, and taste that consumers expect. With global demand for protein increasing, diversified sources like precision fermentation will be crucial for supporting food sovereignty and reducing pressure on land resources. 🧬🌱 We would like to thank Lorie Hamelin, independent expert from INRAE, who led this study with meticulous care. Her insights and dedication have been invaluable in validating our technology’s benefits and in reinforcing our commitment to transparency and scientific accuracy. Thank you also to the independent peers who reviewed the study, both from the US and Europe : Greg Thoma from Colorado State University, Sumesh Sukumara from DTU Biosustain, and a very special thanks to Michael Hauschild from DTU - Technical University of Denmark for coordinating and leading the review. Check out the infographic below for a visual summary, and for those interested in a deeper dive, the complete report is available on our website. 📄 #PrecisionFermentation #SustainableDairy #LCA #FoodInnovation

Exited to see our paper is out, where we provide a framework for valorizing waste- and by-products through insects and their microbiomes for food and feed. Proud of Ph.D. student, Asmus M. for pushing this true interdisciplinary paper together with amazing colleagues and co-authors from very different research fields. This is needed if we are to achieve a more sustainable future food production. Some of the highlights are that: - Insects can valorize waste- and by-products through their microbiomes 🪰 - New innovative technologies allow manipulation of host-microbiomes 🧬 - Microbiome manipulation can improve insect food and feed production 🧫 - Legislation and stakeholders must be considered for successful implementation 🧑🎓   👉🏻🧾  “Framework for valorizing waste- and by-products through insects and their microbiomes for food and feed” https://lnkd.in/dEaqt9yf The article's authors are, Asmus M., Marija Banovic, Tom Gilbert (Center for Evolutionary Hologenomics), Giovanni Sogari, Morten Limborg, Thomas Sicheritz-Ponten, and Simon Bahrndorff. The work is supported by the Novo Nordisk Foundation #aaudk #dkforsk #insects

FunTomP proudly collaborated with ProxIMed to co-host a special session at #EFFoST2024: "Innovative Approaches to Functional Foods from Mediterranean Agricultural Byproducts." The session included: Mecit Halil Oztop: An overview of the FunTomP project, focusing on the sustainable transformation of tomato byproducts into functional foods such as snack bars, powders, and sauces. Anet Režek Jambrak: High-power ultrasound extraction of bioactive compounds from tomato peels, showcasing its potential for sustainable antioxidant applications. Sanda Pleslić: Diagnostics of non-thermal plasma in food processing, incorporating Industry 4.0 technologies for enhanced safety and efficiency. Franka Markić: Exploring bioactive compound interactions with ultrasound-generated radicals in tomato juice to improve quality and functionality. Special thanks to PRIMA Partnership and European Federation of Food Science and Technology for supporting platforms that promote collaboration and innovation in Mediterranean food systems. 🌱🍅 #FunTomP #Sustainability #FunctionalFoods #MediterraneanDiet #EFFoST2024 Orta Doğu Teknik Üniversitesi / Middle East Technical University, University of Zagreb Faculty of Food Technology and Biotechnology, University of Zagreb / Sveučilište u Zagrebu, Ruđer Bošković Institute