Superbrewed Food Inc.’s Post

MISTA, a food innovation platform (and a Givaudan entity), has announced that biomass fermentation will be the focus of its 2024 Growth Hack. Fourteen early-stage food-tech companies have been selected to participate in the program, which aims to develop more nutritious, affordable, and sustainable foods. Protein Production Technology International is delighted to be the official media partner of this year's hack. Celine Schiff-Deb, Chief Science Officer for MISTA, emphasized the importance of fermentation biomass in feeding the growing global population. "By leveraging this millennia-old technology, we can produce vast amounts of nutritious, affordable, and sustainable ingredients," she stated. The participating startups are developing unique technologies to harness the benefits of various organisms and carbon feedstocks. The 2024 cohort includes leading startups from around the world, and includes Arborea, California Cultured Inc., Calysta, EQUII, Ingrediome Inc., MOA foodtech, Nutrition from Water™ (NXW), revyve, Sempera Organics Inc., Solar Foods, Solmeyea, Superbrewed Food Inc., The Better Meat Co. and The Protein Brewery. Scott May, Founder and Head of MISTA, highlighted the collaborative nature of the Growth Hack. "The MISTA Growth Hack demonstrates how we collaborate to bring the largest players in the food system together with an amazing array of early-stage companies," he said. The startups will work with experts from large corporations to develop food or beverage prototypes showcasing their hero ingredients. The culmination of the program will be a two-day event in San Francisco in November, featuring a technical symposium and presentations of the teams' findings. #fermentation #altproteins #foodtech #biomassfermentation

Congratulation to our EIT Food Accelerator Network alumnus MicroHarvest for becoming the first biomass fermentation company to join Food Fermentation Europe (FFE), which was established in 2023 by Better Dairy, Formo, Imagindairy, Onego Bio, and Those Vegan Cowboys , leveraging precision fermentation to produce animal-free food products.    It is fantastic to see how these kind of collaborations and partnerships help to create a more sustainable food system, one that unlocks the potential of fermentation-enabled food production and that paves the way for the development of next generation protein-rich foods.   “We have made some great progress alone but together with FFE we can make an even greater impact, we are thrilled to join the ranks and look forward to listening to different partners and exploring the full potential of fermentation-enabled solutions. By communicating and, most importantly, acting together, we can drive positive change in the food system. We believe the world will be eager to learn what food fermentation can do for it.” Katelijne Bekers, co-founder and CEO of MicroHarvest. Well done to entire MicroHarvest team and everyone involved. #foodsystemstransformation #agrifoodtechinnovation #startupacceleration

A Singaporean holding company with operations in China and other parts of Asia, 70/30 Food Sci & Tech, has successfully closed its seed-extension round fundraising for an undisclosed amount. The round garnered substantial support from investors, including Better Bite Ventures and follow-on investments from its seed investors. The primary use of funds is to launch the 70/30 Mycelium Research Lab to develop fungi-based biomass ingredients. "Despite facing challenges in 2023 related to the post-pandemic and economic conditions, we maintain a positive outlook on the growth potential of the plant-based sector in Asia – especially if we can provide affordable and healthier alternatives to animal protein. We can achieve this with fungi biomass fermentation," said Eve S. (Samyuktha), CEO & Founder. "We believe that mycelium-based sustainable protein products can be a gateway to broader consumer adoption in Asia, especially given the familiarity and positive perception of fungi in the region. We liked 70/30 Food Tech's product pipeline and unique go-to-market strategy," added Michal Klar, Founding Partner of Better Bite Ventures. #mycelium #foodtech #alternativeproteins #futureoffood

🧐 INNOVATION IN THE AGRI-FOOD SECTOR ℹ In the lasts months, there has been a lot of interest in #biomass #fermentation from industry players. 📌 Recently, we learned that Fonterra, a #NewZealand dairy cooperative conglomerate, has signed 📝 an agreement with the #American start-up Superbrewed Food Inc. to develop a post-biotic ingredient using biomass fermentation. 📍 Powered by Ingredients for a Circular Economy European Innovation Council and SMEs Executive Agency (EISMEA) | Wagralim, the Agri-Food Innovation Cluster of Wallonia | Valorial, le réseau innovation agri-agro | Flanders' FOOD | Agrifood Clust-ER | Innov'Alliance - Pôle de compétitivité de la Naturalité et des filières du végétal | CNTA | NAGRIFOOD - CLUSTER AGROALIMENTARIO DE NAVARRA | ANFACO-CECOPESCA | #AgrotechnologyExportCluster | ATECluster Thessaloniki Greece | Vésale Pharma | BRETAGNE CHIMIE FINE | Region of Central Macedonia | MARIA GOULAPTSI | FENGA FOOD INNOVATION SAS | ARTECHNO sa | THT | Ingredalia S.L. | Atelier du Fruit | Bugslab | Avecom | Calidris Bio | Ε.Β.Υ.Π. Ε.Ε. / EVYP LLP | COCONT #innovation #Biotech4Food #B4F #SMEs #biotechnology #valuechain #agrifood Want to know the #benefits of this technology? Read our latest blog post 👇

Fermentation is fundamental to innovations in industrial #biotechnology – from clean biofuels to eco-friendly cosmetics and green detergents, from bio-based tires to animal-free egg whites. https://buff.ly/3lJIZJL #biotech

Hi connections, in fulfillment of our assignment for the Biocatalyst course under the guidance of Dr. Ing Amizon Azizan, we have discussed and proposed, how we can utilize the ramadhan and hari raya food waste as our valuable resources for biocatalyst processes. The proposed process is the conversion of the waste meat fat into fatty acids. The sources of the production will be the food waste that consists of meat fat such as rendang, sate, chicken soup, fish curry and dendeng. The reaction of this process takes place as triacylglycerol reacts with water with the help of lipase to become diacylglycerol and free fatty acid. At the same time, glycerol reacts with free fatty acid becomes monoacylglycerols and free fatty acids. The diacylglycerol and fatty acids react to become monoacylglycerols and free fatty acids. The operating conditions of this process are as follows: Lipase source= Candida Rugosa Temperature (°C)= 30 - 35 °C Oil : Water ratio= 1 : 1 Reaction time= 24 hrs Yield FFA (%)= 98.0 The process starts with the pretreatment which involves heating, filtering or centrifugation process. The main reaction will be the hydrolysis reaction, which is carried out in a batch reactor. The lipase catalyzes the reaction producing glycerol and free fatty acids. Finally, the separation, the free fatty acids will be separated with the glycerol and enzyme using centrifugal. The fatty acid will be further purified by using a dryer to remove any excessive water. The product of this process can be further refined to become various products such as soup, detergent, lubricant, biodiesel and animal feed. The environmental benefit of this process is that it helps to reduce waste production by extending the lifetime of the fatty meat. Other than that, we can also reduce greenhouse gases emission. Finally, we also can implement resource conservation. References: Marek Adamczak & Wlodzimierz Bednarski, (2003), Enhanced activity of intracellular lipases from Rhizomucor miehei and Yarrowia lipolytica by immobilization on biomass support particle. Mónica Carvalheira & Anouk F. Duque, (2021), From Food Waste to Volatile Fatty  Acids towards a Circular Economy. Topwe Milongwe & et al., (2019), Enzymatic reactions in the production of biomethane from organic waste. Alice Wing See Law & et al., (2023), Volatile fatty acid production from food waste: The effect of retention time and lipid content, from https://lnkd.in/ghCEt5Bk Alexander Baena & et al., (2022), Enzymatic hydrolysis of waste fats, oils and greases (FOGs): Status, prospective, and process intensification alternatives, from https://lnkd.in/gR4Y54wc #biocatalyst #biocatalysis #bioprocess #chemicalengineering #decarbonization #industry #engineering #reactor #bioreactor #sustainability

𝐂𝐞𝐥𝐥𝐨-𝐠𝐮𝐦 𝐓𝐮𝐫𝐧𝐬 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐉𝐞𝐥𝐥𝐲 𝐁𝐢𝐨𝐰𝐚𝐬𝐭𝐞 𝐢𝐧𝐭𝐨 𝐕𝐚𝐥𝐮𝐞 𝘐𝘯𝘯𝘰𝘷𝘢𝘵𝘪𝘰𝘯 𝘚𝘦𝘳𝘪𝘦𝘴 from BRING - Biomass Residues Intelligence Global “Cello-gum”, a groundbreaking innovation by Prof. Dr. Hathaikarn Manuspiya from the The Petroleum and Petrochemical College at Chulalongkorn University, transforms coconut jelly biowaste into valuable food ingredients worth billions of baht. This collaboration between Chula researchers and companies like Ampol Food Processing Ltd effectively repurposes tons of leftover coconut jelly scraps into efficient food additives. These additives can be upcycled for use in the food, pharmaceutical, and cosmetic industries, reducing the need for costly imported additives in Thailand. Interesting! BRING wishes the team the very best! https://lnkd.in/gzzN-epU == BRING - Biomass Residues Intelligence Global is a global intelligence platform to accelerate valorization and optimal utilization of all types of biomass residues - agriculture, MSW, forest waste and industry process waste. More about BRING from here - https://biobiz.in/s/bring

🌱🥛 BREVEL OPENS MICROALGAE FACTORY FOR PLANT-BASED DAIRY Biomass fermentation player Brevel has opened a 27,000 sq ft commercial plant on the edge of the southern Israeli desert, which can produce hundreds of tons of microalgae protein for use in vegan cheese and other dairy analogues. Renovating an existing building in Kiryat Gat to fit its needs, the project took about a year to complete, and will enable the Israeli startup to manufacture its non-GMO, planet-friendly protein powder at an industrial scale. “Following test runs, the factory will be operational by the end of this year,” Brevel co-founder and CEO Yonatan Golan tells Green Queen. “We have [bioreactors] in all ranges from three litres, 50 litres, 500 litres, and now our new 5,000-litre bioreactor. We will be able to scale further to a total of 30,000 litres in this facility.” He added that the microalgae biomass it produces won’t just be used to extract protein, but also co-products like polar lipids, fiber, pigments and more. The facility expects to roll out its first products by Q1 2025, with a planned debut in the US. Additional international factories are on the horizon too. Brevel was founded in 2017 by Golan and his brothers Ido Golan (CTO) and Matan Golan (COO), and employs a technology that unites light and fermentation into a single process, a feat the CEO describes as akin to “putting an electric motor into a Tesla car”. “It may sound like a very simple straightforward task to achieve, but is actually extremely complex,” he says. It is among a host of startups leveraging the potential of microalgae, which is set to be a $25.4B market by 2033. These include Checkerspot, Mewery, Quazy Foods, OCEAN KISS®, ALGAMA Foods , Sophie's BioNutrients, and Triton Algae Innovations, among others. #GreenQueen #altprotein #futurefoods #foodtech #sustainability #foodsystems #climateaction #climatechange

Innovative research project developing a fermentation technology to produce microbial protein and vitamin B9 from CO2, H2 and O2 using renewable energy, offering a sustainable solution to global food challenges. #Fermentation #Innovation #Sustainability #Biotechnology #MicrobialProtein #PowertoX #GasFermentation #ResearchAndDevelopment #AlternativeProteins

Today's theme:The alternative proteins. The new technology centre is going to develop meat, dairy, fish, and alternative eggs that are prepared to go into the market. The building will only use renewable energy sources instead of fossil fuels for its operation. It is expected to be operational in 2025. In Janesville, Wisconsin, USA, GEA has started building its technology center for alternative proteins. The center is expected to be operational in 2025 and will increase the manufacturing of innovative meals that are based on plants, microbes, and cells. In this case, GEA wants to help producers meet consumer demand for ingredients and proteins that complement conventional animal-based products. GEA Group #technology #seafood #manufacturing #ingredientsandproteins #industrialmeeting https://lnkd.in/dSCgRsPf