Joost Blankestijn’s Post

What will it take to transform the future of food? I was thrilled to contribute to this new report published by the World Economic Forum & Boston Consulting Group (BCG) on "Mainstreaming Food Innovation: A Roadmap for Stakeholders." This report calls for collective action to overcome the barriers in food innovation—including protein innovation—by sourcing, shaping, and scaling transformative solutions through the right ecosystem of partners. Congrats Noopur Desai, Federico Ronca, & the entire team! https://lnkd.in/gMWzkVkx

What makes plant-based protein ingredients so challenging - and promising - for food applications? Find out more in our latest publication: "Opportunities and Challenges of Plant Proteins as Functional Ingredients for Food Production", published in the Proceedings of the National Academy of Sciences (PNAS) as part of the Special Feature "Sustainability of Animal-Sourced Foods and Plant-Based Alternatives." I am incredibly grateful to my co-authors for their outstanding collaboration and to the German Federal Ministry of Education and Research (Bundesministerium für Bildung und Forschung) for funding this work through the Innovationsraum NewFoodSystems.

I am pleased to share our latest article, "Opportunities and Challenges of Plant Proteins as Functional Ingredients for Food Production," published two days ago in the Proceedings of the National Academy of Sciences (PNAS) as part of the Special Feature "Sustainability of Animal-Sourced Foods and Plant-Based Alternatives." The study addresses the growing demand for alternative protein ingredients and the challenges food manufacturers face in selecting the right ones. By analyzing 61 protein ingredients, we found significant variability in amino acid profiles, functional properties such as emulsifying and foaming capacities, and key traits like solubility, wettability, and particle size. These findings underline the importance of optimizing ingredient production to fully realize the potential of plant proteins for sustainable food innovation. This work was part of the Sustainable Protein Ingredients project, funded by the German Federal Ministry of Education and Research (Bundesministerium für Bildung und Forschung through the Innovationsraum NewFoodSystems. I am grateful to @Pamela Ronald and Matin Qaim for the opportunity to contribute to this important discussion — and, above all, to give food technology a stronger voice in shaping our sustainable future. Many thanks to BMBF for funding and my co-authors for their excellent collaboration and support! Lara Etzbach from TUM School of Life Sciences Susanne Gola (Naumann) Dr. Stephanie Mittermaier Daria Wohlt Laura Ignatzy from Fraunhofer Institute for Process Engineering and Packaging IVV Fabian Kuellmer and Ismail Acir from Rheinische Friedrich-Wilhelms-Universität Bonn

Process intensifaction and harvest in a single unit becomes a reality…

10 Years of Cultured Meat Research 🥩 The International Scientific Conference on Cultured Meat (ISCCM) will be held on November 17-19, 2024 in Maastricht. ISCCM10 delves into the science and innovation behind lab-grown meat ⚗ exploring its environmental 🌼 ethical 💭 and health impacts ❤️ in the food industry. GEA Group will be present as sponsor and exhibitor with their #newfood team to present new trends and ideas in the market. 📌 New Food focuses on feeding more people while using fewer resources, contributing to the #sustainability of our planet. With our advanced technology and expertise in large-scale production, GEA is well-equipped to meet the demands of the New Food market, aligning with our mission of #engineeringforabetterworld 🤝 We collaborate closely with startups, ingredient suppliers, and food processors to develop and produce the nutritious foods that consumers are increasingly seeking. 💡 GEA will develop and commission proprietary #bioreactors for cell-cultivation technology, designed to achieve high cell densities and yields. Central to this development is #centrifuge -based #perfusion and cell media rejuvenation process for its cell lines, which optimizes cell performance while saving water, nutrients, and resources. This process reduces production costs by removing byproducts and enabling media reuse. ✔ GEA will further collaborate with customers on process improvements, equipment optimization, and scaling #innovations to support the large-scale production of #cultivatedmeat Registration for the International Scientific Conference on Cultured Meat 2024 is now open! You can register by clicking the link. https://lnkd.in/dX3bR5VS

#EventAlert! Bridge2Food North America is coming up October 8-10 in Minneapolis. Protein Report is proud to be a media partner! This 3-day event will bring together the food industry to discuss the future of sustainable food, innovations in plant-based products, and the opportunities that lie ahead for emerging protein technologies: https://lnkd.in/gcChjTSZ Here are 4 Reasons Why You Should Attend: 1. Exclusive Insights from Industry Experts Bridge2Food North America is your chance to gain firsthand knowledge from the top professionals shaping the future of food. Across both Course Americas and Summit Americas, you’ll hear directly from industry leaders on topics that matter most.   2. Hands-On Learning and Practical Takeaways On Day 1, participate in hands-on workshops at the Bühler Group facility, where you can learn about the latest advancements in protein functionality and food R&D. Gain practical experience while learning from the best in the industry.   3. Networking Opportunities Attend our Networking Dinner, where you’ll have the chance to connect with fellow innovators, potential partners, and key decision-makers in the food industry. Our Networking Dinner will also feature the ceremony of the World Innovation Plant-Based Awards, in partnership with FoodBev Media.   4. Sponsored by Industry Leaders This year’s event is sponsored by: Cargill, Louis Dreyfus Company, Bühler Group, Schwan's Company, Government of the Netherlands, Prairie Fava, Titan America, SAS IMPROVE , NETZSCH Group, endeco GmbH, Hosokawa Micron B.V., Zeppelin Group, Kalsec Inc., PURIS, IKA – Laboratory, Analytical and Process Technology, KROHNE, Stantec, revyve, Ashland, CJ BIO America - Fort Dodge, PIP International Inc., and Simatek A/S. #plantbased #microbial #fungi #meat #dairy #eggs #seafood #ingredients #protein #foodtech #foodscience #biotech #innovation #sustainability #investing #events #minneapolis

BDF Natural Ingredients is proud to announce that our R&D team, with Marta Portell Milán at the helmet, recently had the opportunity to provide a lecture at the Universitat Autònoma de Barcelona for the Master's Degree in Quality of Food of Animal Origin. The lecture was a thought-provoking discussion of our flagship product and R&D groundbreaking achievement – BDF Naturlagen© 🐟 R&D is the heart of innovation and excellence in any domain, but it has an even more essential position in a high-tech field such as #foodingredients and #biotechnology. In BDF Natural Ingredients, R&D is not just another department, it is the innovative beacon that guides us through the path of creativity, leading us to a distinct answer to our customers’ changing needs and desires. So, what makes R&D so critical? 💡Innovation: R&D drives #innovation by creating an ecosystem that nurtures creativity and fosters forward-thinking ideas. It enables us to explore new horizons, experiment with cutting-edge technologies, and expand the possibilities in ingredient development. 💡Quality Control: Strict quality control measures are implemented through comprehensive research and testing to guarantee that our products meet the highest standards of #quality, safety, and efficacy. 💡Market Adaptability: In today's fast-paced market landscape, adaptability is key to staying competitive. R&D equips us with the tools and insights needed to anticipate #markettrends, identify emerging opportunities, and tailor our offerings to meet the evolving demands of consumers and industry partners alike. 💡#Sustainability: Through strategic R&D initiatives, we work towards developing eco-friendly solutions that minimize our environmental footprint while maximizing resource efficiency, ensuring a more sustainable future for generations to come. 💡Value Creation: Whether it's through the development of cutting-edge ingredients, optimization of production processes, or enhancement of product performance, #ResearchandDevelopment drives value creation at every stage of our business, fueling growth, and fostering long-term success. At #BDFNaturalIngredients, we highly value the importance of research and development as a strategic investment in innovation, product quality, and sustainable practices. We consistently prioritize and support R&D initiatives to drive forward-thinking solutions, strengthen our competitiveness, and ensure a positive impact on our industry and the #environment. #BDFNaturlagen

Genetic modification, GE, GMO (and all the other terms invented to obscure the facts) is about to be released from mandatory labelling in Australia, but this is not what FSANZ is saying. FSANZ says that it agrees that all GM foods must be labelled, but lots of foods that use genetic modification should not be excluded... what?.. Food Ministers in Australia are about to approve this in every Australian state. While the long term risks of genetic modification in food remains a topic of significant research globally, FSANZ says the risk is "low". Certified organic foods prohibit GM. Consumers can trust that buying organic, is the safe option. The international organic movement (IFOAM) is making sure that governments hear the voice against genetic modification of our biosphere. 10 September is the date voices will be silenced in Australia. Please visit the FSANZ survey page and have your say. https://lnkd.in/g2TbpgWS

DRIFT-FOOD is a project supported by European Union's funding through Horizon 2020 research and innovation programme under grant agreement No. 952594, focused on establishing the excellent team of food technologists, enhancing scientific and educational excellence and strengthening scientific knowledge in the field of food technology, and enhancing high quality, safe and sustainable regional food production. We are now two thirds through the project. #FoodTech, #Research, #H2020, European Research Executive Agency (REA), DRIFT-FOOD, Česká zemědělská univerzita v Praze - Fakulta agrobiologie, potravinových a přírodních zdrojů

Today, I had the pleasure of meeting the #leaders of tomorrow in a group of young #dietetics professionals that were interested in exploring the fascinating world of #IntellectualProperty (IP) and its role in the competitive field of nutrition and food science. Thanks to @DanielMcCartney for the invitation and to the group for some challenging questions. We enjoyed an enlightening workshop delving into the intersection of IP, food chemistry, gut microbiome, and sustainable packaging solutions for food. 🍏 We looked at: 🔹 Understanding the basics of Intellectual Property (IP) and its importance in protecting innovations in the food industry. 🔹 Exploring the intricate connection between food chemistry and IP, and how it shapes the development of new food products. 🔹 Delving into the fascinating world of the gut microbiome and its implications for food innovation and health-related IP. 🔹 Discovering sustainable #packaging solutions for food and the IP considerations involved. 🔹 Learning practical #IPstrategies for leveraging IP and to drive innovation, protect intellectual assets, and navigate the complex landscape of food-related #patents and trademarks. Thanks for sharing your passion for #nutritionscience, #food #technology, and #sustainable #foodsystems.