IUFOST2024ITALY’s Post

Is new food the future of food production? ☕🥩🍳 Coffee (image), cocoa, milk, meat, fish, and eggs – all staples of our daily diet – are heavily dependent on traditional agriculture. With the rise of new food technologies, innovative, more sustainable ways are emerging to complement our food system with alternative proteins. In our latest interview, Dr. Reimar Gutte, Senior Vice President at GEA, discusses how biotechnology can revolutionize the way we produce food, where Germany and Europe stand and what’s needed from businesses, politics and society to secure the future of food. 🌍 Read the full interview to explore the possibilities and challenges of this exciting frontier: https://go.gea/3r9

From Lab Bench to Global Impact: Discover the Future of Food Sustainability with Cultivated Meat Our latest eBook, "Lab to Table: Sustainable Solutions for a Growing World," explores how cultivated meat can revolutionize global food production. Learn about the science, technology, and real-world applications driving this innovative approach to food sustainability. 🌱 Understand the biotechnological processes behind cultivated meat 🌱 Discover the environmental and ethical benefits 🌱 Explore advanced technologies like the DispenCell™ Single-Cell Dispenser and CloneSelect® Imager FL 🌱 Read case studies from industry leaders like Upside Foods, Good Meat, and BlueNalu Download your free eBook now and join us in creating a sustainable future: https://bit.ly/46AHi96 #Biotech #SyntheticBiology #CulturedMeat #CultivatedMeat #Sustainability #CellLineDevelopment

⏰ Do You Want a Speed-Date with Me? 😊 Our conference on Science and Technology for Meat and Dairy Analogues is approaching rapidly, the upcoming 3rd edition scheduled for July 2nd and 3rd, 2024 n Wageningen. Did you already register yourself? We are delighted to offer Expert dating sessions, where you as a participant of the event have the opportunity to engage with one of the experts from Wageningen University & Research and Wageningen Food & Biobased Research. And yes, besides many other experts, you can also plan a session with me 😄. 💡 Current Projects Open for Collaboration: • PATHFINDER: Decoding flavor formation during fermentation with Maarten Dirk Verhoeven. • Replicator: Crafting reaction flavors for plant-based foods upon heating with Catrienus de Jong. • tAIstify: Utilizing AI to create tasty, healthy, and sustainable foods with Monique Vingerhoeds. • SHIELT: Extending the shelf life of plant-based alternatives with Masja Nierop Groot. I'm actively seeking partners for new research projects and public-private partnerships. If you're interested in groundbreaking research and joint innovation, let's connect and discuss potential collaboration opportunities during the conference. 📅 Book a speed-date session with me via the link below and let's make a positive impact together or contact me via joost.blankestijn@wur.nl. #WUR #SustainableNutrition #FoodInnovation #WUR #STMDAConference #Collaboration #Research #FoodTech Together with: Jacqueline Berghout, Stacy Pyett, Ariette Matser! https://lnkd.in/eaqU56Pj

❝We use waste streams, making it sustainable, energy-efficient, and highly cost-effective. You can imagine the Nosh production process as a brewery.❞ – Tim Fronzek, Co-Founder & CEO Nosh.bio If you understand beer, you can understand our fungi fermentation. At Nosh, we harness the power of fungal mycelium to create a versatile, collagen-like protein that’s as natural and simple as brewing beer. 🍺 In this interview with WWF Magazine, our CEO shares the story behind Nosh and our mission to revolutionize food production using fungal mycelium. It’s all about creating sustainable, natural, and scalable solutions for the future of food. Read the full interview to learn more about our "why." ⬇️

INC is proud to be established as the Neural Center of Consumer and Market Knowledge for Finca El Paraíso, a coffee producing company that stands as a beacon of innovation and excellence. Since its inception, Finca El Paraíso's commitment to quality and unwavering dedication to revolutionizing coffee processing have propelled it to the forefront of the coffee industry.   Her tireless pursuit of perfection has led her to constantly push the limits of what is possible, investing in cutting-edge techniques and equipment to elevate the sensory experience to new heights. Today, as we embark together with Finca El Paraíso on a new chapter in our innovation journeys, we reveal our latest venture: a bold leap into the realm of biotechnology. Although Finca El Paraíso's greatest achievement was the standardization of different sensory profiles through the use of innovative post-harvest techniques and equipment, the processes always needed to be modulated due to the inconsistency in the quality of the coffee cherries and the bioavailable components. This led to the inevitable conclusion that it was necessary to invest in the biotechnological improvement of the production in order to standardize the quality of the coffee cherries that enter the processing plant, reducing production costs and ensuring a process of continuous quality improvement. It was when together we took the first steps on this journey in biotechnology that marks a historic turning point in our companies identity. Today, Finca El Paraíso adopts a new vision for the future of coffee farming, always rooted in the principles of innovation, sustainability and excellence that guided each of its actions, but now focused on coffee biogenetics. And INC is honored to showcase this project to the world.

Open innovation is truly one of the keys to overcoming technological and scientific challenges! 🔑💡 For a year now, @Lesaffre has been working with @Soscience to explore new technologies for carbon capture and utilization in the food industry. 🌍🍞 Together, we're setting in motion a real revolution in the world of industry and research, by examining the impact of innovation in terms of energy costs, water use, resource implications and other issues that could have an impact on our environment and society. 🌱🌍 In this way, Lesaffre brings all its expertise in the fields of #fermentation and #microorganisms to the #CCU players to explore new uses in the food industry, but it also enables non-food players to think about similar explorations. 🧪🔬 Let's work together to find solutions to work together to better nourrish and protect the planet. 🌳💚

Mark Your Calendars! 🗓️ Can digital innovation truly go hand-in-hand with sustainability? 🌍💡 Without digital advancements, sharing insights on a global scale and uniting to tackle climate change would be much more challenging. Today, connecting and collaborating across continents to address crucial issues is easier than ever. Looking forward to what Alliance for organic integrity (AOI) and Veracity Labs will bring to light in their upcoming session. Let’s discover how technology and sustainability can shape a better future—together! #DigitalInnovation #Sustainability #organic #supplychain #FutureOfWork

From side stream to food dream 🍻 Only 15 % of the main ingredient, malt, is turned into beer. The remaining 85 %, known as draff or BSG, is primarily used for animal feed or used in biogas plants. But what if draff could be turned into food? – The fibres in draff are difficult for humans to digest. By adding fungi to the process, the fibres are broken down. Furthermore, fungi also increase taste, nourishment and texture of the food, addressing a common challenge in the development of plant-based food, says Daniella Høiby-Jensen from Teknologisk Institut. In the project FungalFood, we aim to upcycle draff through solid-state fermentation and develop new food products. Danish Technological Institute is exploring various processing methods and application of fermented draff in different food matrices. “FungalFood” is funded by GUDP - Grønt Udviklings- & Demonstrationsprogram. This collaborative initiative also involves Myco4food, AAU Energy, Københavns Universitet - University of Copenhagen, DTU Fødevareinstituttet, NIRAS, and PerfectSeason.

A deep dive on regenerative ag? ✅ Understanding supply chain challenges? ✅ ✅ Coming together for a healthier, sustainable tomorrow? ✅ ✅ ✅ Join me and other leaders and entrepreneurs across the food and ag value chain at this year's Food | Ag | Ideas Week. Learn more and RSVP: https://lnkd.in/gsEVPQbt

At Innovative Resource Management (IRM), we draw inspiration from the ability to transform and adapt co-products of nature, such as jojoba seed cake and coconut flour, into a better market! SILAB’s development of firming and regenerating natural active ingredients showcases the potential of utilizing co-products to unlock new opportunities. At IRM, we focus on enhancing the value of residual materials, helping our partners improve profitability while contributing to sustainability. Check out what SILAB is doing: https://buff.ly/4gp1b6L