Fermentation

Clean Food Group oil

© Clean Food Group

Clean Food Group to Create “Revolutionary” New Raw Materials for Cosmetics Through Transformed Food Waste

UK biotech company Clean Food Group has announced a strategic partnership with cosmetics product developer and manufacturer THG LABS to create groundbreaking raw materials, starting with a low-impact, high-performance oil for use in beauty and personal care products. The collaboration aims to provide the cosmetics industry with more sustainable, effective, and responsible bio-equivalent alternatives to agriculturally intensive ingredients. By transforming food waste into valuable resources, the collaboration aims to reduce the environmental footprint of cosmetics production. The newly announced partnership stems from eight years of pioneering research led by Professor Chris Chuck, Technical Lead at Clean Food Group. The company’s proprietary technology platform uses scalable, non-GMO yeast strains and fermentation processes, utilizing bread waste as a food source to produce sustainable alternatives to conventional oils …

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Finnish food tech company BioMush has developed solid-state fermentation technology using fungi to transform edible side streams and food waste into umami-flavored ingredients for plant-based foods.

Image courtesy of BioMush

BioMush Unveils Plug-and-Play Fermentation Tech to Turn Industry Sidestreams into Umami Ingredients

Finnish food tech company BioMush has developed solid-state fermentation technology using fungi to transform edible side streams and food waste into umami-flavored ingredients. The innovation targets food industry operators to help them address industrial waste while creating natural, clean-label flavoring solutions for plant-based foods. Outi Mäkinen, Tytti-Lotta Ojala, and Reetta Andolin founded BioMush in 2021 in Espoo. Under the leadership of CEO Kaisa Karhunen, the startup has raised $3.08 million to address the 14% of global food industry side streams wasted annually. The Finnish startup unveiled its first demo-scale bioreactor at the Future Food-Tech event in London. Karhunen shared in the announcement, “Our primary clients are food manufacturers that have both usable by-products and a need for flavor products. To our knowledge, we are the first and …

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San Francisco-based The EVERY Co. has been granted a new patent (US 12/096,784 ) covering the scope and use of its precision fermentation-derived ovalbumin.

© The Every Company

The EVERY Company Secures Patent for Fermented Ovalbumin — the Key Protein Behind its Animal-Free Ingredients

San Francisco-based The Every Company has been granted a new patent (US 12/096,784 ) covering the scope and use of its precision fermentation-derived ovalbumin. The scope of the patent includes wild-type ovalbumin variants with performance enhancements and extends to ovalbumin sourced from various avian species, produced using yeast and fungal strains like Pichia, Trichoderma, Saccharomyces, and Aspergillus. The patent covers the use of the novel protein in a wide range of food formulations if combined with at least one additional consumable ingredient (flour, sugar, fats). It spans diverse product formats, such as baked goods, meat, meat analogs, ready-to-eat egg products, whipped cream, ice cream, meringues, and more. It also addresses functional applications, including hardness, cohesiveness, springiness, chewiness, and foam stability in both liquid and powder forms. Co-founder …

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Australia's Cauldron Ferm announces that the Queensland Government, through its Industry Partnership Program (IPP), will support the development of the Cauldron Bio-fab, a precision fermentation manufacturing facility in Mackay.

Mrs. Julieanne Gilbert (L), Member for Mackay and Assistant Minister for State Development, Infrastructure, Industrial Relations and Racing; Michele Stansfield, co-founder and CEO of Cauldron; Belinda Hassen, Candidate for Mackay, and Robin Stinson (R), CFO at Mackay Sugar - Image courtesy of Cauldron

Cauldron Ferm to Develop Asia-Pacific’s Largest Precision Fermentation Facility Following Queensland Government Support

Australia’s Cauldron Ferm announces that the Queensland Government, through its Industry Partnership Program (IPP), will support the development of the ‘Cauldron Bio-fab’, a precision fermentation facility in Mackay. The facility will be the first and largest end-to-end contract manufacturer for bioproducts in Asia-Pacific, with a projected annual output of over 1,000 tons. It will deploy Cauldron’s hyper-fermentation technology for cost-effective and resource-efficient production of alternative proteins and widely used petrochemicals for multiple sectors. Co-founder and CEO Michele Stansfield shares, “We are honored to be receiving support from the Queensland Government to develop our first industrial-scale operations in Mackay. This funding enables us to scale our innovative technology as a major milestone in our journey to redefine the scope of biomanufacturing.” Reaching price parity Cauldron aims to …

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© Kinoko-Tech

Kinoko-Tech to Produce Thousands of Tons of Fungi Products for APAC Region Through Metaphor Foods Agreement

Israeli food tech startup Kinoko-Tech has announced a strategic commercial agreement with Australia-based accelerator and investment company Metaphor Foods. The collaboration will allow Kinoko-Tech to produce thousands of tons of sustainable fungi-based products in Australia, with the help of a strategic investment. The agreement also includes plans for expansion into Malaysia, Singapore, Indonesia, and New Zealand, with production beginning in 2025. Metaphor Foods, which is the innovation arm of food ingredients firm Hela APAC, will oversee the rollout of Kinoko-Tech’s products across the Asia-Pacific region. A range of protein-rich fungi-based foods will be produced, including center-of-plate options that can be used as meat alternatives along with snack items such as muesli and nut bars, protein bars, and crispy chips. “At Metaphor Foods, our role is …

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Vegan Cowboys casein launches on US market

© Those Vegan Cowboys

Those Vegan Cowboys to Enter US Market with Microbial Casein That Outperforms Dairy

Belgian biotech company Those Vegan Cowboys announces it has developed a product using a new type of microbial casein. The startup will reveal the kind of cheese and its market entry at tomorrow’s Future Food-Tech summit in London. Casein proteins are essential for making great-tasting cheese that stretches and melts well. According to the startup, the new casein, under certain conditions, outperforms cow’s casein, especially in cheese production. It can offer better properties such as improved stretch, for example, in mozzarella, and a lower melting point, allowing cheese producers to use less casein, which reduces costs. CTO Will van den Tweel says, “Along the way, we realized that, functionally, the existing cow’s casein may not be the best source of casein for cheese.  The casein …

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Helaina is ready to commercialise its animal-free lactoferrin for functional foods

Image courtesy of Helaina

Helaina Raises $45M to Commercialize First Precision-Fermented Human Lactoferrin

US precision fermentation company Helaina has raised $45 million in Series B funding to scale and commercialize its first product, effera Human Lactoferrin. Effera, claimed to be the first and only human lactoferrin available, is a bioactive ingredient that supports women’s health, active nutrition, and healthy aging. According to the startup, clinical and pre-clinical research indicates it is even more effective than bovine lactoferrin. The round, led by Avidity Partners, brought Helaina’s total equity funding to $83 million. Spark Capital, Ingeborg Investments, Tom Williams of Heron Rock, Barrel Ventures, Siam Capital, Relish Works, CF Private Equity, and Primary Venture Partners, among others, also backed the first company to put human proteins into food. Founder and CEO Laura Katz shared, “This infusion of new capital marks …

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DairyX

© DairyX

DairyX Uses Yeast to Develop Smart Casein Proteins for Animal-Free Dairy

Israel’s DairyX Foods has announced a major development in its work to create authentic animal-free milk proteins using precision fermentation. The startup has created a new method that uses yeast to produce “smart casein proteins” that can self-assemble into micelles, the primary building blocks of dairy products. Additionally, it has refined a technology that enhances the gelation of the micelles, allowing for the development of firm, stretchy animal-free dairy products using traditional dairy manufacturing processes. This method could eliminate the need for additives such as stabilizers, emulsifiers, and thickeners. It could also help to make animal-free dairy affordable, as the company is creating yeast strains that produce exceptionally high casein yields in short timeframes. Furthermore, it provides a “drop-in replacement” for milk, meaning it can …

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Formo completes Series B funding round

© Formo

Formo Raises $61M, Launches Fermented Cheese Alternatives at 2,000+ Stores

Formo, a German producer of fermented cheese alternatives, has raised $61 million in a Series B funding round. The round saw participation from existing investors such as Foodlabs, EQT Ventures, Lowercarbon Capital, Happiness Capital, Elevat3 Capital, and Grazia Capital. New investors, including Sazaby League, Seven Ventures, Woodline Partners, The Nature Conservancy, and REWE Group, also took part. Formo will use the funding to achieve several objectives, including expanding internationally, diversifying its product range, driving revenue growth, and achieving net profitability by 2027. The company is also working to accelerate the commercialisation of animal-free casein, which will enable the production of hard cheeses. Product launches Additionally, Formo has announced that two of its cheese alternatives — Frischhain and Camembritz — are now available at over 2000 …

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ProVeg fermentation technology for new meat

© ProVeg

Fermentation Technology for New Meat

Fermentation has been used in food production and preservation for thousands of years. Today, fermentation is used in the context of meat alternatives in more advanced ways, such as precision fermentation. This cutting-edge method uses microbial hosts like bacteria or yeast to produce specific proteins and other ingredients to create meat alternatives. In its latest New Food Hub article, ProVeg International dives into the future of the fermentation-enabled meat sector, sharing actionable insights for businesses and investors. For companies, the benefits of investment in this space are manifold and early investments in this technology could result in substantial returns. Fermentation technology enables the production of proteins with a reduced environmental footprint but also offers significant opportunities for product customisation. Companies can tailor the nutritional content, …

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Precision fermentation startup Melt&Marble has achieved a milestone in biomanufacturing with the demo-scale production of over ten thousand liters of fermented fats.

Image courtesy of Melt&Marble

Fermented Fats Designer Melt&Marble Achieves 10,000-Liter Production Milestone

Precision fermentation startup Melt&Marble has achieved a milestone in biomanufacturing with the demo-scale production of over ten thousand liters of fermentation for fats. According to the Swedish startup, the target bioprocess performance was maintained throughout the scale-up, achieving a 10-fold increase in bioreactor volume while sustaining comparable strain and performance metrics. This achievement builds on a previous bioreactor trial and demonstrates the platform’s scalability and robustness, explains Melt&Marble. CEO Anastasia Krivoruchko shares, “Scale-up of fermentation processes can be tricky, and we’re extremely proud of what our scientific team has managed to achieve in such a short amount of time.” Better alternatives for tasty food The large amount of fat produced from this demo will enable the company to conduct application pilots to fine-tune the fat’s use …

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Formo animal-free cream cheese

© Formo

METRO Germany Becomes “First” Wholesaler to Sell Formo Animal-Free Cream Cheese

METRO Germany is now offering Frischain, an animal-free cream cheese produced by the German startup Formo. The wholesaler claims to be the first in the world to stock the product. Frischain is made using microfermentation, which produces functional proteins that can be processed using traditional dairy cheese production methods. These proteins are derived from koji, a fungus traditionally used in soy sauce, miso, and sake to break down complex molecules and enhance flavours. The resulting cheese alternative is said to be almost indistinguishable from dairy cream cheese. METRO is offering the product on its refrigerated shelves in a 1.5 kilogram catering container. The wholesaler operates 102 stores and 11 delivery depots across Germany, boasting around three million customers. “With Frischhain, we are pleased to be …

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Impossible heme

© Impossible Foods

Impossible Foods and Motif FoodWorks Settle Heme Patent Tech Dispute

Impossible Foods and Motif FoodWorks have announced a joint settlement agreement regarding the legal battle over a patent infringement of heme technology using yeast and precision fermentation. Under the deal, Impossible Foods would acquire Motif FoodWorks‘ heme-related business. The agreement also stipulates neither party can renew allegations or bring the issue back to court, reported AFN. With this settlement, Impossible Foods, which produces the protein soy leghemoglobin found in soy, has gained access to the intellectual property and expertise of Motif FoodWorks on the animal-free protein myoglobin, branded as HEMAMI. Both iron-bearing proteins, known as heme, are said to impart the taste, texture, red color, and bleeding features of animal meat to plant-based alternatives. A battle for a secret ingredient By 2021, Impossible Foods exclusively …

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21st.BIO's team

© 21st.BIO

21st.BIO’s Precision Fermented Whey for Animal-Free Dairy Obtains US GRAS Status

Danish fermentation upscaling partner 21st.BIO announces that it has earned self-affirmed Generally Recognized as Safe (GRAS) status for its precision fermented beta-lactoglobulin, BLG Essential+. The GRAS milestone assures that 21st. BIO’s animal-free whey is safe for human consumption, allowing its commercialization within US territory. According to the biotech company, beta-lactoglobulin, the predominant protein in milk’s whey, has garnered significant interest from producers due to its high nutritional quality and beneficial properties for food product formulation. BLG Essential+ is said to boast essential and branched-chain amino acids, offering 45% more leucine than commercially available whey protein isolates. In addition, it is tasteless, pH-stable, and heat-tolerant, making it easy to incorporate into foods, from alt-dairy to protein drinks to bakery products. Precision-fermented whey for protein suppliers Founded in …

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Three bottles of animal-free milk

© Eden Brew

Government Support Crucial for Australia to Become a Global Precision Fermentation Leader, Says New CAA Report

The non-profit Cellular Agriculture Australia (CAA) has released a new white paper highlighting Australia’s capabilities in producing precision-fermented ingredients and its potential to become a global leader. The country is already home to a precision fermentation ecosystem of startups, established companies, research institutions, mature investors, and manufacturing capabilities. Eden Brew, Daisy Lab (NZ), All G Foods, Eclipse Ingredients, Nourish Ingredients, the ASX-listed company Noumi, and CMDO Cauldron Ferm contribute to making Australia and New Zealand’s precision fermentation sector the largest in Asia-Pacific. These companies focus on producing proteins such as whey and casein for dairy products and bovine lactoferrin, a sought-after whey protein due to its iron content, and fats to improve meat and dairy alternatives. Australia’s strong reputation as a global food supplier, established logistics networks, …

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Zur Mühlen Gruppe makes first alt protein investment

Image: Tönnies Holding ApS & Co. KG

Leading Sausage Producer Zur Mühlen Gruppe Makes Its First Alt Protein Investment in Fermentation Startup Nosh.bio

Zur Mühlen Gruppe (ZMG), a leading German producer of sausages and plant-based alternatives, has made its first ever investment in an alternative protein startup. The company has provided funding to Berlin-based Nosh.bio, which produces nutrient-rich products using fermentation technology and koji mushrooms. The resulting proteins can be used to make meat and fish alternatives, sauces, confectionery, pet food, and more. Following the investment, ZMG will use koji mushrooms to produce a new range of protein-rich meat-free products. The first to be developed are “koji strips”, which can be fried or used in salads. While this is ZMG’s first alt protein investment, the company has been expanding its presence in the plant-based sector for several years under the brand names Gutfried, Vevia 4 You, and Es …

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Using the power of fermentation, the US startup Algae Cooking Club produces, in just three days, a chef-grade cooking oil derived from microalgae

© Algae Cooking Club

Algae Cooking Club: Omega-9 Packed Microalgae Oil with Superior Sustainability and Smoke Point

Using the power of fermentation, the US startup Algae Cooking Club produces, in just three days, a chef-grade cooking oil derived from microalgae using significantly fewer resources and emitting less carbon than traditional vegetable oils. Claimed as the first microalgae-based fat launched in the US market, the algae oil is more than a sustainable alternative: it’s a culinary innovation. The renowned chef Daniel Humm from the 3-Michelin-starred vegan restaurant Eleven Madison Park tested the algae oil extensively in his kitchen and endorsed its quality, joining Algae Cooking Club as its Culinary Officer. “We were looking for an oil with a neutral taste that could achieve the maximum expression of flavor and texture, and we finally found it,” the chef told Food&Wine. The impact of microalgae The unique …

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Perfect Day's animal-free whey protein in whipped cream.

© Perfect Day

Pharmaceutical Giant Zydus & Perfect Day Partner to Make India an Animal-Free Protein Hub

Pharmaceutical giant Zydus Lifesciences has announced an agreement to acquire a 50% stake in Sterling Biotech, a manufacturing company based in Mumbai, purchased by the Californian biotech Perfect Day from bankruptcy for $78 million in 2022. Both Zydus and Perfect Day will have equal representation on Sterling Biotech’s Board post-transaction. It is worth highlighting that India is the world’s largest milk producer, contributing 25% of global milk production. According to Zydus Lifesciences, the joint venture aims to make India a “bright spot” in the global supply chain of sustainable proteins to reduce the environmental impact of food production and meet the growing demand for ethically sourced nutrition. The 50:50 joint venture will combine Zydus’ manufacturing strength with Perfect Day’s advanced technology in precision fermentation to establish a …

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mycorena whole cut

© Mycorena

Mycorena Acquired by Biomass Fermentation Firm Naplasol, Member of Animal Protein VEOS Group

After facing significant financial challenges, mycoprotein pioneer Mycorena filed for bankruptcy earlier this year, seeking new ownership to build upon its innovations and market presence. Today, Naplasol, a VEOS group member, announces the acquisition of the Swedish company. Naplasol specializes in biomass fermentation to produce mycoproteins and offers various ingredients for food applications. VEOS Group, founded in 1974 and headquartered in Belgium, is a global leader in the animal protein market with production facilities worldwide. It serves the food, pet, and feed industries and is supported by a global sales network. According to the announcement, Naplasol plans to produce Mycorena’s flagship product, Promyc, at its industrial facility in Bree, Belgium, to enhance its portfolio and offer new sustainable proteins. Wim Slee, co-CEO of VEOS Group, …

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The US-based precision fermentation company De Novo Foodlabs announces it has secured new funding to expedite the commercialization of its flagship ingredient, NanoFerrin.

© De Novo Foodlabs

De Novo Foodlabs to Revolutionize Health & Wellness Market with Anti-Aging, Animal-Free Lactoferrin 

The US-based precision fermentation company De Novo Foodlabs announces it has secured new funding to expedite the commercialization of its flagship ingredient, NanoFerrin. NanoFerrin is said to be a “nature-identical” alternative to bovine lactoferrin, a protein renowned for its iron-rich content and effectiveness in mitigating aging-related changes, according to De Novo Labs. The undisclosed round was spearheaded by California’s Joyful Ventures, a venture capital firm specializing in sustainable proteins, led by prominent figures such as Jennifer Stojkovic of the Vegan Women Summit and Milo Runkle, co-founder of the Good Food Institute. Including this round, De Novo Foodlabs has raised a total of $4 million following initial investments from Sustainable Food Ventures, Siddhi Capital, Pascual Innoventures (Mylkcubator), UM6P Ventures, CULT Food Science, and Prithvi Capital. Runkle …

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