Seevix Material Sciences’ Post

🌟 Exciting News! 🌟 We're thrilled to announce our recent feature in Food Ingredients First, highlighting our strides in scaling up our fermentation-based technology to produce sustainable palm alternative. 🤝 By the end of the year, we will validate our technology at an industrial scale to provide our customers with hundreds kilos of oil. 🍫 Customer feedback consistently shows that our solution is a perfect drop-in replacement, requiring no reformulation. 🚀 In 2025, we plan to build our first demonstration plant, showcasing the viability of our innovative solution. Our ingredients will revolutionize the industry, helping companies maintain product quality at price parity, while providing a sustainable supply solution. Additionally, our technology will assist companies in complying with the upcoming EU Deforestation Regulation (EUDR).🌱 A big thank you to Food Ingredients First and Insha Naureen for sharing our story! Prof Dr Jeroen Hugenholtz Lars Langhout 🌱 #NoPalmIngredients #YeastOil #FutureOfFood #Sustainability https://lnkd.in/e6NNFiye

Fermented proteins are paving the way for a sustainable food industry. With the cost of production dropping from ~$50-100/kg to under $2/kg and the market projected to reach $36.3 billion by 2023, this emerging industry is poised for exponential growth. 🚀 🔎 As costs continue to decrease, and adoption rates rise, the potential use cases for fermented proteins are expanding beyond fish feed into animal feed, pet food, and even human food. The future of food production is evolving, and fermented proteins will play a pivotal role in meeting the demands of a growing, health-conscious, and environmentally-aware population. Read more: https://lnkd.in/dadCs9WY #RolandBerger #FutureOfFood #Sustainability #FermentedProteins #Innovation Artem Zakomirnyi (Закомирный), Evgeny Nekrashevich

🌍 Exploring the Future of Food: Protein from Air!? 🚀 Finnish startup Solar Foods has opened the first commercial factory that leverages innovative technology to produce highly nutritious proteins from air, carbon dioxide, and water. This process does not require agricultural land, uses significantly less water and energy, and greatly reduces carbon dioxide emissions compared to traditional farming methods. Solein boasts a wide range of food applications, from meat and dairy substitutes to enriched staple foods. As this is an entirely new production method that seems like science fiction, it raises many questions about its future and acceptability. 💬 What do you think about this innovation? 🤔 Do you believe that Solein could play a key role in addressing global food and environmental challenges? 🌱 https://lnkd.in/eniCF2_u #Solein #SolarFoods #FoodInnovation #Sustainability #EnvironmentalSustainability

🌱 Exploring the Future of Sustainable Food: Microbial Protein Are you a teacher trying to introduce microbial protein to a wider audience? Or maybe you want to understand it yourself? Brecht, Myrsini, and I have just published a case study titled “Understanding the Potential of Microbial Protein as a More Sustainable Food Source.” This study aligns with the UN Sustainable Development Goals (SDGs) and provides a comprehensive analysis of: - The resources and process steps required to produce microbial protein (the natural, protein-rich biomass of microorganisms). - Its nutritional potential and health benefits. - The conversion of microbial protein into appealing and consumable food products. - The legislative landscape and regulatory constraints. We also tackle the big-picture question: Can integrating microbial protein into our diets address the unsustainability of our current food systems? Rather than positioning microbial protein as THE solution, our study examines how it could be part of the solution. Special thanks to Research Foundation Flanders - FWO and Ghent University for their funding support, and to Tim Lacoere for his artwork. Enjoy reading!

This article delves into 6 key trends shaping the future of alternative protein production in 2024, emphasizing the shift toward innovative, environmentally friendly, and ethical food sources, while highlighting both the technological advancements and the influential role of key players in this industry such as Beyond Meat , ICL Group , Perfect Day that are making a significant impact.

🔬 Friday Fun Fact! 🔬 Did you know that high-pressure homogenization is turning fruit waste into a treasure trove of possibilities? 🍊🌟 Here’s how: ✅Waste Not, Want Not: This technology is used to break down and extract valuable nutrients, oils, and fibers from fruit peels, seeds, and other by-products. ✅Upcycled Goodness: By repurposing fruit waste, high-pressure homogenization creates new ingredients for cosmetics, pharmaceuticals, and sustainable food products. ✅Environmental Impact: It reduces food waste and promotes eco-friendly practices by utilizing every part of the fruit, from peel to pulp. Isn’t it amazing how science is turning leftovers into innovations? Share your thoughts on sustainable practices in the comments! 🌍👇 https://go.gea/3hZ #GEA #homogenizer #foodwaste #environment

Will new and novel proteins eat New Zealand’s conventional lunch? OR is there room for both? – As the growth in the consumption of protein increases, the ‘race’ is on to find the next scalable source of sustainable protein. This article explores the role of protein foods and New Zealand's future in this, including why Hemp, Seaweed, Fungi and Leafy greens are top contenders for new and novel proteins: https://lnkd.in/gGGvTnhb #food #fmcg #foodsystem #foodsystemchange #foodsystemtransformation #newzealandfood #foodbusiness #foodwaste #climatechange #packaging #healthyfood #growers #knowyourgrowe

Stakeholders from the UK’s alternative proteins sector, in collaboration with Pioneer Group at the Bezos Center for Sustainable Proteins at Imperial College London, have published a new report titled Alternative Proteins: The Future of Sustainable & Healthy Food Production. The paper outlines key actions to tackle the sector’s three main challenges—cost, sensory optimization, and regulatory complexity—over the next two years. #sustainableproteins #alternativeproteins #altprotein #healthyfood

We are helping Danish start-up Matr Foods beef up their production for plant-based meat alternatives. 🍄 𝐓𝐨 𝐭𝐡𝐞 𝐦𝐞𝐚𝐭 𝐨𝐟 𝐭𝐡𝐞 𝐦𝐚𝐭𝐭𝐞𝐫 Matr uses widely available local crops such as beetroots, potatoes, lupins and peas blended with natural fungal spores to produce a new generation of delicious food, good for you and the planet. 🍔 𝐌𝐀𝐓𝐑'𝐬 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐬: • Are made with local ingredients for a lower environmental impact • Reduce carbon emissions in food production • Support EU's objectives for healthy and sustainable food systems. ✅ 𝐖𝐡𝐚𝐭 𝐢𝐬 𝐨𝐮𝐫 𝐫𝐨𝐥𝐞? We are supporting the company with €20 million through #InvestEU, to advance its innovative fermentation technology aligning with EU's goals.   You can find more information here 👉 http://bit.ly/3AYUFEl #Innovation #Food

📢Lab-Grown Meat Grows on Rice: A Sustainable Food Revolution! 🔬 Lab-grown cow cells can be grown on rice grains, creating a sustainable food ingredient. 🌾 The rice grains are coated with fish gelatin and enzymes to provide a scaffold for the cells. 🥩 This innovative method could lead to the development of various cell-based foods. 🍽️ Rice grains have ideal properties for storing and growing animal cells. 🌱 Hybrid foods, like beef-laced rice, could reduce CO2 emissions and production time. 💰 Hybrid rice could also provide a more affordable alternative to cell-cultured meat. 🌍 This technology has the potential to benefit emergency relief efforts and space missions. #BioprocessUpdates #LabGrownFood #CulturedMeat #SustainableFood #FoodIngredients #CellBasedFoods #RiceGrains #AnimalCells #HybridFoods #CO2Emissions #ProductionTime #AffordableAlternative #EmergencyRelief #SpaceMissions #Innovation #FutureofFood ▷ Read the full article here: 📎 https://lnkd.in/dpYCMpCB