Yissum, The Hebrew University Tech Transfer Company’s Post

🎉 Such a great piece of news to finish up the week. ❤️ Very proud of the team and their #achievement on the important research to support and improve #poultry #feeddevelopment and #meatchicken production. #science #researchanddevelopment #technicaladvancement #collaboration #researchandtechnology #sustainability #growingpopulation #food

🌱🥩 Key Insights from Session 4 of the Cambridge Alternative Proteins Fundamentals Programme on Cultivated Meat 🌱🥩 1. Understanding Cultivated Meat: It is genuine animal meat (including seafood and organ meats) that is produced by cultivating animal cells directly. This production method eliminates the need to raise and farm animals for food. 2. Clarification: The concept of cultivated meat, also known as cultured, clean, or lab-grown meat, is made possible by advancements in stem cell technology. 3. History: In 1931, Winston Churchill predicted, “We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.” In August 2013, Professor Mark Post and his team at Maastricht University debuted the first cultivated burger. 4. Dietary Classification: We discussed the classification of cultivated meat and its implications for different diets, analysing which demographics might be the main consumers of cultivated meat products. 5. Impact on Agriculture: We considered the potential disruptions cultivated meat could bring to the agricultural industry and brainstormed strategies to mitigate negative effects on different groups. 6. Next Steps: Further research and government support is needed to advance the development of cultivated meat. From cell line development to bioprocessor design, there are a number of challenges to meet before cultivated meat is widely available and cost-competitive. Stay tuned for more insights from our upcoming sessions! #AlternativeProteins #CultivatedMeat #FutureOfFood #StemCellTechnology #Cambridge #Sustainability 🌱🥩

5 Reasons to Stay Optimistic About the Future of Alternative Proteins 🌱 The alternative protein sector is buzzing with innovation, and it's hard not to feel excited about what's to come! I recently came across an insightful post by David Kay from Pythagoras Tech, where he highlighted five compelling reasons to remain hopeful about the future of alternative proteins. Here’s my take on why each of these reasons is a testament to the incredible progress we're witnessing: Scientific Breakthroughs Paving the Way 🔬 The pace of innovation in the alternative protein sector is astounding. From developing new fermentation techniques to optimizing plant-based formulations, every day brings us closer to creating products that rival traditional meat in taste, texture, and nutrition. It's encouraging to see researchers and scientists pushing the boundaries of what’s possible! Growing Consumer Awareness & Demand 🍽️ More consumers are choosing alternative proteins, driven by health, sustainability, and animal welfare concerns. As demand continues to rise, we can expect more investment, innovation, and product variety in the market, making it easier for everyone to make the switch. Supportive Policy Changes & Investments 💡 Governments, investors, and organizations are recognizing the potential of alternative proteins to address food security and sustainability challenges. This increased support helps drive research, infrastructure development, and scaling efforts, bringing alternative proteins closer to price parity with conventional meat. Improving Taste & Accessibility 🍔 One of the biggest hurdles has always been matching the taste and texture of animal-based products. But we're seeing incredible strides in this area! Companies are launching products that not only taste great but are also becoming more affordable and accessible, making them a real option for everyone. Collaborative Ecosystem 🤝 The alternative protein space thrives on collaboration. From startups to research institutions, there’s a collective effort to share knowledge, resources, and expertise. This spirit of collaboration accelerates progress and helps us tackle challenges together. It’s an exciting time to be involved in the alternative protein space, and these reasons fuel my optimism about what lies ahead. Let's continue to push boundaries, share knowledge, and work together to shape a more sustainable and inclusive food future!

Exciting Updates from the ILSI U.S. and Canada Vanguard Committee on Risk Assessment of Cell-based Products! https://lnkd.in/d3Vf2dFW During our recent meeting, we reviewed the initial draft of our upcoming publication, "Categorization of Manufacturing Components in Cellular Agriculture: A Tripartite Perspective for Safety Assessment." We are thrilled about the progress and eager to share insights with the broader community. Our next key focus will be an important exploration: 'Understanding the Presence, Accumulation, and Bioactivity of Media Components in Final Cultured Food Products.' Stay tuned for more on this critical topic! If this sparks your interest or you’d like to get involved, feel free to reach out (svidry@ilsi.org). Missed our session, 'Cultivated Meats: Pioneering Safety in Next-Gen Proteins' earlier this year? You can now catch it online here: https://lnkd.in/dYGYu-74 Looking forward to continued collaboration in advancing the science of cellular agriculture! ILSI Global (International Life Sciences Institute) Health Canada | Santé Canada USDA Tufts University University of Guelph Purdue University UPSIDE Foods Ajinomoto Health & Nutrition North America, Inc. David Prescott Jayadev Raju Melanie Abley Andrew Stout Jeff Farber Haley Oliver René Viñas, PhD, DABT Scott Lowe #CultivatedMeat #AlternativeProteins #NextGenProteins #CellBasedProducts #FutureOfFood #FoodInnovation

In our latest research article, we developed a high-throughput automated approach to study microbial interactions in dairy environments. These interactions are crucial for effectively controlling pathogenic or spoilage microorganisms in food. Our findings provide an unprecedented dataset and insights into the ecological interactions and dynamics at play. We also uncovered a new interaction phenotype, the implications of which remain a mystery! These results could be key to building more robust mathematical models for predicting microbial interactions, with applications in food science, agriculture, and health. https://lnkd.in/eR7Q4emi

"How do you want your Chicken?" Me: "featherless🌚" One of the most annoying eating experiences I've had is seeing feathers on my chicken. It just puts me off. Imagine how I felt when I heard, there's such a thing as featherless chicken. I mean featherless ALIVE chicken. The mental image was so disturbing, but I thought it made sense. These are chickens bred through selective breeding. The aim was to create a chicken that can be reared in very hot regions, where their feathers can be an impediment. Also, so that the energy that goes into feather production will be converted into meat production. Makes sense right? It also means no more feather plucking 😅 Isn't that great? This is what we call Food Biotechnology. ______________________________________________ Faith Omoniyi simplified the definition of Biotechnology in her post. She wrote, "It is simply merging biology with technology to create innovative solutions that improve our lives and the future of the planet." You have to read more to get a better understanding and learn about the controversies surrounding this topic. Read more here: https://lnkd.in/eXF6QT2n So far, this is the simplest and shortest article I've read about food biotechnology. ______________________________________________ A quick question: would you buy live featherless chicken if it's being sold in the market, or would you scream the blood of Jesus and flee?😅 What are your thoughts? Let me know in the comments. #foodwriter #foodsecurity #foodbiotechnology #biotechnology

[#Podcast!] 🌱 New Deep Seed episode out now! Zuzanna Zielińska, founder of HarvestCare the first food pharmacy project, which connects the dots between #soilhealth, nutrient density, and #humanhealth. Her mission? Making nutrient-dense foods accessible to all, especially those who can't afford them 🥕 Recent research highlights that #regenerative practices increase the nutrient density of foods. HarvestCare is taking this research further by working with 10 local farmers and providing fresh #food boxes to participants from socio-economically challenged backgrounds. They will be measuring: 1️⃣ soil health & nutrient density (with Universiteit Leiden) 2️⃣ the health of participants (with Erasmus MC) The aim? Prove that better farming equals better health, and make healthy nutrient dense foods more accessible to everyone. 🍽️💪 Click here to listen to the new episode ▶ https://hubs.la/Q02y4fmk0 ◀ #regenag #nutrient #foodindustry Raphael Esterhazy

At today’s AGRIFISH Council, Germany and Denmark rallied the support of a few Member States to call on the European Commission to present a European Protein Strategy - a plan to boost EU production of plant proteins for food and feed and diversify our dietary protein intake.   The latest reports by FAO and Wageningen University & Research are only adding to a growing body of scientific evidence confirming that a transition to more plant proteins could drastically reduce the impact of our food systems on animals, people and the environment.   The upcoming Commission's Vision for the Future of Agriculture and Food must address the issue of proteins in a serious and comprehensive way. This means incentivising both production and consumption of plant proteins - the two sides of the very same coin.   Check out Germany and Denmark's call for an EU Protein Strategy ➡ https://lnkd.in/eWPb9u3E Check out FAO’s “State of Food and Agriculture” report ➡ https://lnkd.in/eZkRqrXS Check out the latest report by Wageningen University ➡ https://lnkd.in/ettrhAF5 #AGRIFISH #AnimalWelfare #PlantProtein #EUAgriculture

Excited to share our latest publication in the Asian Food Science Journal! Enhancement of Chicken Breast Shelf-Life Using Gondhoraj (Citrus hystrix) Zest Edible Wrap: Physicochemical, Antioxidant, and Antibacterial Properties Date of Publication:July 9, 2024 In this study, we explored the innovative use of Gondhoraj (Citrus hystrix) zest as an edible wrap to extend the shelf-life of chicken breast. Our research delves into the physicochemical characteristics, antioxidant potential, and antibacterial properties of this natural wrap, highlighting its efficacy in preserving meat quality. We are thrilled to contribute to the field of food science with sustainable and natural preservation methods. Special thanks to my co-authors and the team for their hard work and dedication. Read the full article https://lnkd.in/gWhi6NtF #FoodScience #Sustainability #Antioxidants #Antibacterial #Research #ShelfLife #EdibleWraps #Gondhoraj #CitrusHystrix #AsianFoodScienceJournal

🔬 A new UK-based centre will investigate the nutritional and environmental potential of alternative proteins, including insects, algae, fungi, and others This is the National Alternative Protein Innovation Centre (NAPIC), created in collaboration between researchers at: • University of Leeds • University of Sheffield • James Hutton Institute • Imperial College London NAPIC's primary goal is to investigate alternative protein sources as substitutes for conventional options like beef, pork, and chicken. The alternative proteins to be evaluated are: → Cultured "meat" → Microbes → Insects → Plants → Fungi → Algae The centre will operate for 5 years and aims to establish the UK as a leader in the global alternative proteins market. *** 📌 The latest news on the Insects as Food and Feed Industry is in Insect Academy #InsectProtein #Mealworm #BlackSoldierFly