Fermentation

Daisy Lab bovine lactoferrin

© Daisy Lab

Daisy Lab Announces Major Breakthrough in Production of Bovine Lactoferrin Through Precision Fermentation

New Zealand-based precision fermentation company Daisy Lab has announced a major milestone in its work to produce bovine lactoferrin. After just over a year of research, Daisy Lab says it can now produce multiple grams per litre of bovine lactoferrin in a yeast host. This reportedly opens the door to the commercial-scale production of bioidentical lactoferrin for applications such as infant formula, functional foods, supplements, and nutraceuticals. Lactoferrin is described as a rare, bioactive protein with antimicrobial, anti-inflammatory, and immune-boosting properties. In cow’s milk, it occurs naturally at concentrations as low as 0.02–0.2 grams per litre, but Daisy Lab’s technology allows for much higher yields. As a result, precision fermentation-derived lactoferrin could offer a more sustainable, consistent, and abundant supply of the ingredient, with no …

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Vivici

© Vivici

Vivici Secures US Production for Precision-Fermented Dairy Protein via Liberation Labs Deal

Vivici, a Dutch precision fermentation company, has secured a manufacturing partnership with US-based Liberation Labs for the production of its beta-lactoglobulin (BLG) protein ingredient, Vivitein™. The agreement will see Vivici’s product manufactured at Liberation Labs’ new facility in Richmond, Indiana, with commercial-scale output expected to begin in 2026. The Richmond site is Liberation Labs’ first commercial-scale biomanufacturing facility, currently under construction. It will feature 600,000 liters of fermentation capacity and a fully integrated downstream process. The company plans to use this infrastructure to produce a variety of bio-based materials, including proteins, chemicals, and ingredients for consumer and industrial applications. Expansion into the US market Vivici’s CEO, Stephan van Sint Fiet, stated that the partnership would expand the company’s manufacturing footprint beyond Europe and help meet …

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Phytolon

© Phytolon

Phytolon and Ginkgo Bioworks Reach Key Milestone in Natural Food Colors as FDA Moves to Ban Synthetic Dyes

Phytolon, a biotech startup specializing in natural food colors, and Ginkgo Bioworks, a leader in cell programming, have successfully completed the second milestone in their collaboration to improve the production of natural food colors. This achievement marks a nearly threefold increase in the efficiency of yeast strains used to produce two natural pigments: Beetroot Red and Prickly Pear Yellow. Improved strains enhance efficiency The improved strains, developed through Ginkgo’s AI-driven modeling and high-throughput screening, are designed to meet food-grade quality and performance standards across a variety of applications, including baked goods, dairy and dairy alternatives, confectioneries, and snacks. The enhanced production process not only boosts efficiency but also reduces costs and the carbon footprint of the manufacturing process. Unlike conventional natural color production methods that …

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FERM FOOD

© FERM FOOD

FERM FOOD Receives EU Authorisation to Use Fermented Rapeseed Cake in Food

FERM FOOD, a Danish producer of fermented ingredients, has received EU authorisation to market fermented rapeseed cake as a food ingredient. Rapeseed cake is a protein-rich sidestream of rapeseed oil (also known as canola oil) production. Previously, it was considered a novel food in the EU and could not be used in foods intended for human consumption. Consequently, the product was primarily used for animal feed and biogas. One Finnish company had gained authorisation for a processed version of rapeseed cake, but this had narrow applications that were not relevant to the typical Danish or EU product. However, FERM FOOD has now successfully applied for an extension of the EU’s permitted specifications for rapeseed cake. According to the company, the ingredient contains 28-30% protein and …

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Balletic

© Balletic

Balletic Launches Precision-Engineered Protein Blend That Can Be Turned Into Meat Alternatives

US-based food tech company Balletic has announced the launch of Balletic Nova, a line of high-performance protein ingredients engineered for nutritional impact. Made using fermentation, the range includes Balletic Meat, a blend that can be combined with water and seasonings then shaped into patties, cutlets, meatballs, or crumbles. Designed to hold its structure when cooked, the product is said to deliver over 32g of complete protein per 40g serving and balanced BCAAs to support muscle protein synthesis. Balletic Meat is made from a proprietary protein blend containing soy, wheat gluten, pea, fava, chickpea, and L-leucine. It is free of dairy, cholesterol, and artificial additives. The line also includes Balletic Bake, designed to boost the protein content of baked goods, and Balletic Smooth, which can be …

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Standing Ovation

© Standing Ovation

Standing Ovation and Tetra Pak Partner to Scale Alternative Dairy Proteins

French biotechnology firm Standing Ovation and global food processing leader Tetra Pak® have formed a new partnership focused on optimizing the industrial production of alternative caseins via precision fermentation. The collaboration follows Standing Ovation’s previous agreement with Ajinomoto Foods Europe (AFE), which granted access to AFE’s large-scale manufacturing capabilities for the development of alternative protein production. The new alliance with Tetra Pak will support Standing Ovation’s efforts to refine its protein separation and purification processes, incorporating Tetra Pak’s technology to improve overall efficiency. The goal is to create scalable, sustainable solutions for industrial-scale production of alternative dairy proteins. Tetra Pak’s role in the partnership will include the provision of specialized equipment and support for the design of pilot and industrial production units. This will allow …

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Neptune bioinnovation center

© Nova Scotia

Nova Scotia Launches Large-Scale Bioinnovation Centre with Global Fermentation Capacity

Nova Scotia has opened a new bioinnovation facility in Dartmouth that is expected to play a central role in the development of Canada’s bioindustrial sector. The Neptune BioInnovation Centre, a 51,000-square-foot facility, is designed to support large-scale precision fermentation and spray drying, addressing commercial-scale needs in areas such as biotechnology, agriculture, and alternative proteins. The provincial government has allocated $5 million to convert the facility into a multi-user space equipped with both wet and dry laboratories. The centre is one of only three facilities of its kind globally and the first in Canada to provide this level of biomanufacturing capacity. Economic projections According to the province, the centre is projected to generate over 2,400 jobs and contribute approximately $334 million annually to Nova Scotia’s gross …

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A bowl with algae oil

© Checkerspot

Checkerspot Develops “World’s First” High-Oleic Palm Oil Alternative Made With Microalgae Fermentation

California-based biotech company Checkerspot has announced the development of what it claims is the first ever high-oleic palm oil alternative produced entirely through microalgae fermentation. As explained in a study published this month in the journal Fermentation, Checkerspot took the microalga Prototheca moriformis and used classical strain improvement techniques to enhance oil yield and composition. The resulting oil closely matches the fatty acid profile of conventional high-oleic palm oil, containing over 55% oleic acid and 32% palmitic acid. The technology does not involve genetic engineering. The fermentation process reportedly demonstrated scalability from laboratory to industrial levels, achieving oil titers up to 145 grams per liter and oil content of approximately 70% of the dry cell weight. Consequently, the oil could be a viable alternative to …

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21st.BIO

Image supplied by 21st.BIO

21st.BIO Engineers Safer Fungal Strain for Protein Production, Calls for EU Regulatory Reform

Biotech firm 21st.BIO has developed a new strain of Aspergillus oryzae, a filamentous fungus commonly used in fermentation, that has been engineered to remove all known pathways for producing mycotoxins — potentially harmful compounds sometimes found in fungi. The new strain, described in a peer-reviewed study published in Applied Microbiology and Biotechnology, was designed to avoid producing substances such as aflatoxins and other unwanted byproducts. It also eliminates the genes responsible for penicillin G production, which reduces the risk of unintended antibiotic residues. According to the study’s lead author, José Arnau, Executive Director of Strain Development and Regulatory Affairs at 21st.BIO, the work removes a longstanding safety concern in fungal-based production systems. “By eliminating the last safety challenge around filamentous fungi, we’re unlocking the full …

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SpaceX rocket

© SpaceX

Space Mission Explores Microbe-Based Precision Fermentation to Solve Astronaut Food Challenges

A team of researchers from Imperial College London, Cranfield University, and space technology companies Frontier Space and ATMOS Space Cargo have launched a miniature laboratory into Earth’s orbit. This lab contains genetically engineered microbes designed to produce proteins and other materials such as pharmaceuticals, fuel, and bioplastics in space. The mission, which began on April 21, 2025, aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX, aims to explore the feasibility of using microbes in space for sustainable food production. The microbe specimens will be returned to Earth for analysis, with the goal of understanding how microgravity, long-term storage, and space transportation affect their ability to produce useful resources. The need for efficient food production in space has become increasingly pressing as human space exploration …

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Céline Schiff-Deb MISTA

Céline Schiff-Deb - Image supplied.

MISTA: “Fermentation is Being Rediscovered as an Untapped Source of Food”

MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development of plant-based and fermentation-powered food solutions. It offers state-of-the-art labs and pilot facilities to help startups and corporates scale sustainable food technologies. Céline Schiff-Deb has been working for over 20 years at the interface of science and business, translating biotech innovations into relevant commercial products in the areas of food, feed, ag and cosmetics. She is currently the CSO at MISTA. Previously, she led Product Innovation for multiple biotech platforms, including Solazyme (microalgae oils) and Calysta (microbial proteins) and was advising biotech companies in France. Céline is an agronomist by training and has a PhD in plant molecular biology In this interview, Céline discusses the growing potential of biomass …

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precision fermentation

© Vitaly Borkovsky - stock.adobe.com

NEOM Investment Fund Partners with Liberation Labs to Develop Precision Fermentation Facility in Saudi Arabia

The NEOM Investment Fund (NIF) has entered into a strategic partnership with Liberation Labs, a leader in precision fermentation biomanufacturing. This collaboration will support the development of a precision-fermentation facility in Saudi Arabia, designed to advance food production capabilities in the region. The project aligns with NEOM’s broader goals of establishing itself as a global hub for sustainable, industrial-scale food production. The new facility will be integral to Topian, NEOM’s food-focused company, which is dedicated to innovating food systems to meet global demands while addressing sustainability challenges. The partnership involves the construction of a biomanufacturing plant utilizing precision fermentation, a method that produces essential food ingredients, including high-value proteins, without the need for animal agriculture. Liberation Labs specializes in building purpose-designed facilities for producing basic …

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© The Better Meat Co.

The Better Meat Co. Receives Patent for Potato-Based Mycoprotein Production

The Better Meat Co. has been awarded its sixth US patent for a proprietary fermentation method that converts potato processing byproducts into mycoprotein. The new patent (US No. 12,274,283) further protects the company’s technology for cultivating fungi-based protein using sidestreams from the potato industry as the sole carbon source. The patented process uses filamentous fungi, specifically species within the Neurospora and Aspergillus genera, grown in a potato-derived liquid medium. The result is a protein- and fiber-rich biomass. The output can be processed into dried and rehydratable formats for use in various food applications, including meat blends, nuggets, sausages, and patties. The patent also covers flavoring techniques that allow the final product to replicate animal meats such as chicken, beef, or pork. The newly issued patent …

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Lactic acid bacteria could improve dairy alternatives

© DTU

Study: Lactic Acid Bacteria Could Enhance Flavor & Nutrition of Dairy Alternatives

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based dairy alternatives. By analyzing existing literature, the authors explore how fermentation with selected bacterial strains could reduce off-flavours and degrade anti-nutrients, enhancing nutrient bioavailability. While the study focuses on plant-based dairy, the researchers believe the findings may also be applicable to other foods such as mycoprotein, fermented yeast, and ingredients derived from food production side streams. These products are said to face similar nutritional and sensory challenges to dairy alternatives. The research indicates that existing microbial solutions could be the key to developing a wide range of sustainable foods. However, the authors say the …

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© INTAKE

South Korea’s INTAKE Secures $9.2M for Alt Proteins Made With Yeast-Based Precision Fermentation

INTAKE, a South Korean food tech company using yeast-based precision fermentation to produce alternative proteins, has raised KRW 13.5 billion (US$9.2 million) in Series C funding. The round was led by CJ Investment, HB Investment, Woori Venture Partners, KDB Industrial Bank Capital, J Curve Investment, and Wonik Investment Partners. INTAKE plans to use the funding for R&D and global infrastructure expansion for its microbial-based alternative protein business. Super-protein yeast strain INTAKE uses precision fermentation-based yeast cultivation to produce protein powders, which serve as a foundation for alternatives to meat, dairy, and eggs. By taking naturally occurring yeast from domestically grown grapes and enhancing it through adaptive evolution, the company has developed a super-protein yeast strain said to contain 1.5 times more protein than conventional yeast. …

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NoPalm Ingredients

© NoPalm Ingredients

NoPalm Ingredients Introduces Next-Gen Fermentation-Based Oil Brand REVÓLEO

NoPalm Ingredients has introduced REVÓLEO™, a new brand focused on sustainable, fermentation-based oils and fats for both food and beauty applications. The brand provides alternatives to traditional oils, using fermentation technology to produce high-performance ingredients with a reduced environmental impact. REVÓLEO™ for Food offers a variety of oils and fats designed to replace conventional ingredients such as palm oil, shea butter, and cocoa butter. A key product in this range, REVÓLEO™ Soft, is a semi-solid, refined oil created through non-GMO yeast fermentation. It can replace up to 100% of traditional fats in numerous applications, including butter blends, margarine, plant-based meats, and dairy alternatives. REVÓLEO™ products offer several sustainability advantages. They require 99% less land use than conventional palm oil and result in 90% fewer emissions. …

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GEA unveils a new technology called perfusion, which includes the use of pilot scale bioreactors and a machine for rejuvenating the grown media.

Image courtesy of GEA

New FAO Report Discusses Precision Fermentation and Food Safety

The Food and Agriculture Organization of the United Nations (FAO) has published a new report discussing the food safety aspects of precision fermentation. Titled Precision Fermentation – With a Focus on Food Safety, the report outlines the importance of establishing regulatory frameworks and safety protocols within the industry. It notes that there is currently no universally accepted definition of precision fermentation, which could hinder the development of effective regulatory frameworks. The authors acknowledge that there are existing frameworks in countries such as Singapore and the US, but claim that a cohesive global approach to regulation is needed. They suggest that authorities elsewhere in the world could look to these countries when establishing regulatory processes. Additionally, they argue that regulations should be adaptive in order to …

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Cosaic

Founders Tomas Turner and Dimitri Zogg. © Cosaic

Cultivated Biosciences Rebrands to Cosaic, Introduces Unique Yeast-Based Ingredient

Cultivated Biosciences, a Swiss producer of yeast-based ingredient solutions, has announced that it is rebranding to Cosaic and launching a new product. The name is intended to evoke the word “mosaic”, bringing to mind the blending of several ingredients into one product. The rebrand comes as Cosaic, which was originally focused on pure fat alternatives, changes its approach to produce a more powerful ingredient. The company has just introduced Cosaic Neo, a multifunctional natural emulsion made through yeast fermentation. The ingredient contains proteins and fibers as well as fat, claiming to provide eight key functionalities. It is said to replace unwanted additives while improving taste, mouthfeel, stability, and more. Strong value proposition Cosaic Neo is suitable for use in a variety of categories, including milk …

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Verley founders Hélène Briand and Stéphane Mac Millan

Verley founders Hélène Briand and Stéphane Mac Millan, image supplied

Bon Vivant Rebrands to Verley, Unveils “World’s First” Functional Precision Fermentation Dairy Proteins

French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind. The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products. The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality. FermWhey™ range Verley claims to be the first …

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Vegan Egg White

© The Every Co.

UK Government Invests £1.4M to Expand Food Standards Agency’s Precision Fermentation Expertise

The UK government has announced it is investing £1.4 million in a new innovation hub that aims to expand the expertise of the Food Standards Agency (FSA) in new technologies such as precision fermentation. Precision fermentation involves the use of microorganisms such as yeast to make ingredients like whey protein without the use of animals. The process has been used for decades to produce ingredients such as rennet for cheesemaking, and in recent years there has been increasing interest in its potential as a method of producing alternative proteins. No precision fermentation dairy products are currently on the market in the UK, but several applications are reportedly being evaluated by the FSA as part of the regulatory process. The new innovation hub, funded by the …

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