Fermentation

Those Vegan Cowboys

© Those Vegan Cowboys

Hochland Group Partners with Those Vegan Cowboys to Develop Animal-Free Cheese Using Microbial Casein

German cheese producer Hochland Group has entered a joint development agreement with Belgian-Dutch company Those Vegan Cowboys to explore the production of animal-free cheese using microbial casein. The collaboration will focus on scaling up the cow-free milk protein for use in semi-hard and hard cheese varieties. Microbial casein, developed through precision fermentation, replicates the functional properties of traditional animal-derived casein, such as melting and stretching, while offering environmental benefits. In a LinkedIn post announcing the partnership, Those Vegan Cowboys stated: “With Hochland’s monumental cheese know-how and market coverage, they are a dream partner to get Margaret’s casein out there, in cheeses available for everyone.” The company claims that the production of microbial casein is resource-efficient, requiring one-fifth of the land and water needed for traditional …

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microbial protein Formo cheese gratin

© Formo

GFI and Accenture Release Precision Fermentation Consumer Research Across Five Markets

A recent study by the Good Food Institute (GFI), conducted in collaboration with Accenture, has examined consumer attitudes and preferences toward precision fermentation (PF) products in five key markets: France, Germany, Spain, the United Kingdom, and the United States. The research explores how consumers perceive PF-produced dairy and egg ingredients, offering insights into effective communication strategies for this emerging food technology. Precision fermentation and its applications Precision fermentation uses microorganisms, such as yeast, to produce specific proteins found in animal-based products, including dairy and eggs. These proteins, identical to those in conventional animal products, serve functional purposes such as enabling cheese to stretch or eggs to bind in recipes. PF products can either serve as ingredients incorporated into larger food items (e.g., whey protein in …

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Formo completes Series B funding round

© Formo

Formo Secures €35M From European Investment Bank to Scale Animal-Free Cheese & Eggs

German food tech company Formo, which specialises in fermentation processes for the production of animal-free cheese alternatives, has secured a €35 million venture debt loan from the European Investment Bank (EIB). The loan is guaranteed by the European Union’s InvestEU program and will enable Formo to further develop and scale its fermentation processes for the production of dairy and egg alternatives. The agreement comes after Formo raised $61 million (€59.43 million) in a Series B funding round in September 2024, and takes the company’s total financing to €135 million. Formo uses two technologies to develop its products — microfermentation and precision fermentation. The former, which involves using microorganisms such as koji fungus to produce taste-neutral proteins, is said to be ideal for the production of …

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Standing Ovation partners with Ajinomoto Foods Europe

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Standing Ovation Partners With Ajinomoto Foods Europe to Produce Animal-Free Caseins at Scale

Standing Ovation, a French biotech company specialising in precision fermentation applied to dairy proteins, has announced a long-term strategic partnership with Ajinomoto Foods Europe (AFE). AFE is an affiliate of Japan’s Ajinomoto Group with over 50 years of expertise in industrial fermentation. The goal of the partnership is to produce animal-free caseins at AFE’s biomanufacturing plant in Nesle, France. Standing Ovation has developed an animal-free casein powder called Advanced Casein® using patented precision fermentation technology. The ingredient can be used to create a variety of sustainable animal-free dairy products, including cheese, ice cream, yogurt, and foaming milk. These products retain the functional and sensory qualities of traditional dairy. Through the collaboration with AFE, Standing Ovation will gain access to large-scale manufacturing capabilities at a site …

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© Brenntag

Brenntag Partners With Cambrium to Launch Skin-Identical Vegan Collagen in Key European Markets

Global chemicals and ingredients distributor Brenntag has partnered with biotechnology company Cambrium to introduce NovaColl, a skin-identical vegan collagen, to the beauty and personal care market in the UK, Ireland, Iberia, France, and Italy. Cambrium is known for using AI to design novel and performant active ingredients. NovaColl is produced using precision fermentation, and is claimed to have a micro-molecular structure that enables powerful effects across skin layers. The cruelty-free collagen can be integrated into formulations for numerous skincare applications. It is said to support the skin’s natural structure to promote a more youthful appearance. “It’s amazing to see how the market has responded to our concept of AI-designed actives,” said Lucile Bonnin, PhD, Head of Personal Care at Cambrium. “We’re excited to partner with …

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Bon vivant powder

Image supplied by Bon Vivant

Bon Vivant Secures GRAS Status for Precision-Fermented Whey Protein, Targets US Market Expansion

Bon Vivant, a food technology company specializing in precision fermentation, has announced that its recombinant Beta-Lactoglobulin (BLG) whey protein has achieved self-affirmed Generally Recognized as Safe (GRAS) status in the United States. The company has formally notified the US Food and Drug Administration (FDA) of its GRAS determination, paving the way for its entry into the US market. Speaking to vegconomist, Stéphane Mac Millan, CEO and co-founder of Bon Vivant, explained the significance of the achievement: “This is such a great milestone. Commercially speaking, we already signed three collaboration contracts in various markets, including the US and are now working on more for 2025. So you will see complementary proteins being used by the dairy industry in the US to help them improve their environmental …

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Onego Bio

© Onego Bio

Onego Bio Submits GRAS Notification to FDA for Animal-Free Egg White Protein Bioalbumen

Finnish-American food ingredient company Onego Bio has submitted a Generally Recognized as Safe (GRAS) notification to the U.S. Food and Drug Administration (FDA) for its animal-free ovalbumin. Ovalbumin is the primary protein found in egg whites, and has been successfully replicated by Onego Bio through precision fermentation using the fungus Trichoderma reesei. Called Bioalbumen®, the animal-free egg protein has the same nutritional, functional, and performance properties as ovalbumin, with the potential to address supply chain issues in the global egg market. Bioalbumen is claimed to be the first non-animal egg protein with an amino acid sequence identical to the natural protein. It can be used as a drop-in solution across a range of applications, including baked goods, confectionery, pasta, and ready-made meals. The environmental impact …

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UniBio

© UniBio

Advanced Bioreactor Developer Unibio Unveils Refreshed Branding & Renewed Mission

Unibio, a Danish company developing advanced fermentation technology, has launched a refreshed visual identity as it focuses on full-scale commercialisation. The new branding reflects Unibio’s mission to lead a global shift toward affordable, planet-friendly, and efficient protein production, delivering enhanced food security without compromising the planet’s resources. It has been developed in collaboration with Aaron Leaman and his creative studio Brighter Future. Patented bioreactor Unibio is known for its patented Vertical Loop Bioreactor, which is said to be efficient, scalable, and uniquely suited to protein production. Drawing inspiration from natural ecosystems, the bioreactor uses advanced fermentation processes to produce sustainable and scalable alternatives to traditional protein sources. The technology is unaffected by changes in weather or climate and does not require arable land. It is …

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DELICIOUS project

Image: DELICIOUS/cluster food+i

€5M DELICIOUS Project Uses Microbial Fermentation to Enhance Sensory & Nutrition Properties of Dairy Alternatives

A European innovation project called DELICIOUS has officially launched with the aim of accelerating the transition towards plant-based dairy alternatives. The project will develop a new technology that integrates microbial fermentation with plant-based raw materials to create affordable and tasty alternatives to dairy products such as cheese and kefir. It will bring together 17 entities from nine countries, including research centres, universities, SMEs, large companies, clusters, and associations, under the Horizon Europe programme. The four-year project has a budget of €5 million and will use cutting-edge technologies such as high-throughput screening and machine learning under the leadership of RISE Research Institutes of Sweden. Its work will enhance the sensory properties and nutritional value of plant-based dairy, while creating a production process with a carbon footprint …

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Lallemand Specialty Cultures

© Lallemand Specialty Cultures

Lallemand Specialty Cultures Contributes to Project Revolutionizing Plant-Based Cheese Through Fermentation

Lallemand Specialty Cultures, a unit of Canadian company Lallemand focused on solutions for cheese, fermented meats, and plant-based alternatives, has revealed its role in Bel Group’s Cocagne Project. The project will create fermented and ripened plant-based cheeses to enhance taste and nutrition, improve accessibility in price and distribution, and enable consumers to integrate plant-based foods into their diets without changing their habits. The research will focus on local, sustainable, and environmentally friendly plant-based ingredients. Lallemand Specialty Cultures will contribute its expertise in microbiology and fermentation, combined with extensive experience in developing cultures for the dairy and meat sectors. The company will select specialized cultures that enhance the flavor, texture, and safety of plant-based products, helping to meet the needs of the market and support its …

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© Oobli

Oobli Gains FDA Nod for Sweet Protein Monellin, Expands Portfolio of Zero Glycemic Impact Sweeteners

US sweet protein developer Oobli (formerly Joywell Foods) announces that it has received the FDA’s first “no questions” letter for its monellin sweet protein, produced via precision fermentation. With the letter, the FDA confirmed that Oobli’s monellin is safe to use as a sweetener in food and beverages. The acknowledgment follows a previous FDA approval of brazzein, another sweet-tasting protein. Monellin is originally found in the serendipity berry of the Dioscoreophyllum cumminsii plant, and brazzein is in the fruit of the Oubli plant. Both scarce sweet proteins are said to be significantly sweeter than sugar. Founder and CTO Jason Ryder shared, “Having additional sweet proteins on the Oobli platform will enable companies across the globe to focus on ways to reduce sugar without compromising taste. …

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San Francisco-based The EVERY Company has received a $2 million award from the US Department of Defense (DoD) to explore establishing a precision fermentation facility in the US.

© The Every Company

US DoD Injects Millions into The Every Co. & Other Biotechs, Says the “Next Industrial Revolution Will Be a Biomanufacturing Revolution”

San Francisco-based The Every Company has received a $2 million award from the US Department of Defense (DoD) to explore establishing a precision fermentation facility in the US. With the funding, EVERY will conduct a feasibility study for a manufacturing site for its two main fermentation-derived ingredients: OvoBoost, a highly soluble protein for protein-boosting, and OvoPro (ovalbumin) for egg and egg white replacement in food and beverages. In addition, the biotech company will develop military applications using OvoBoost to provide high-quality nutrition via concentrated formats. Co-founder and CEO Arturo Elizondo commented, “Our technology allows us to bring novel applications to market using our soluble protein. Imagine a glass of water that looks and tastes like water but contains 20 grams of protein. That’s what our …

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Fraunhofer IME develops new protein-based sweetener

© Fraunhofer IME

NovelSweets Project Develops Protein-Based Sweetener 10,000 Times Sweeter Than Table Sugar

Researchers at Fraunhofer IME have partnered with metaX Institut für Diätetik GmbH and candidum GmbH to develop a new type of protein-based sweetener. Called NovelSweets, the project is supporting the German Federal Ministry of Food and Agriculture in its efforts to reduce the sugar content of ready-made foods and beverages. The new sweetener is made from sweet-tasting proteins, molecules that occur naturally in some plants and bind readily to taste receptors for sweet flavors on the tongue. Brazzein, found in the African plant Pentadiplandra brazzeana, is one of the best-known sweet proteins; however, it is difficult to extract from the plant. Instead, the NovelSweets project is developing new protein varieties based on the protein sequence of brazzein. This process involves the use of biotechnology and …

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Zest Project

© Zest Project

AI and Fungal Fermentation to Turn Agricultural Waste into Protein-Rich Biomass

A new research initiative led by the Danish Technological Institute (Teknologisk Institut) is exploring the potential of fungal fermentation as an alternative protein source to meet the growing global demand for sustainable food and bio-based products. The ZEST project aims to convert agricultural waste into valuable biomass, including protein-rich ingredients for food, animal feed, and other bioproducts. The project focuses on using edible mushrooms to ferment agricultural by-products such as sugar beet residues, surplus grains from brewing, and fruit peels. These materials are pre-treated and then fed to fungi in bioreactors, where they are converted into biomass.  Xiaoru Hou, senior project manager at the Danish Technological Institute, explained to Food & Drink Technology, “The culture consists of fungal strains that convert agricultural residues into biomass, …

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a baby bottle filled with milk

© All G

All G Secures China’s First Approval for Animal-Free Lactoferrin

Australia’s All G (previously All G Foods), which is now focused on precision fermentation-derived milk proteins, announces it has received regulatory approval to sell animal-free lactoferrin in China. All G claims to be the country’s first company globally to reach this significant milestone for a recombinant bovine lactoferrin protein. All G, founded in 2020 by CEO Jan Pacas in Sydney, develops high-value, animal-free, and human proteins for functional foods, medical nutrition, and infant nutrition. The company has raised AUD 45 million and plans to launch its first lactoferrin product in 2025. “This approval is a great moment for All G as we lead the way in precision fermentation technology,” said Pacas. “Lactoferrin is one of the most valuable and functional proteins in the world.” A …

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Imagindairy secures self-affirmed GRAS status for animal-free dairy proteins

© Tal Shahar

Imagindairy Receives Regulatory Approval From Israeli Ministry of Health for Animal-Free Milk Proteins

Imagindairy, a producer of animal-free milk proteins made using precision fermentation, has received regulatory approval from the Israeli Ministry of Health. The approval confirms that Imagindairy’s products are safe for consumer use and allows the company to market them within Israel. Imagindairy’s products are identical to cow’s milk proteins in taste and nutritional value, but are made without the use of animals. They can be used to produce a variety of animal-free dairy products, including milk, yogurt, cheese, and ice cream; these have a much lower environmental impact than conventional dairy products, and are also free of cholesterol, lactose, and hormones. The regulatory approval in Israel comes after Imagindairy’s animal-free whey protein achieved self-affirmed GRAS (generally recognized as safe) status in the US last year. …

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Nick Jackowetz, CSO of Hydrosome Labs

Nick Jackowetz © Hydrosome Labs

How Hydrosome Labs is Transforming Fermentation with Ultrafine Bubble Technology

In the world of advanced science and technology, breakthroughs often come from unexpected places. For Hydrosome Labs, the game-changer is ultrafine bubbles—or nanobubbles—an innovation poised to reshape fermentation processes across industries like brewing, biopharma, and precision fermentation. Nick Jackowetz, CSO of Hydrosome Labs, sat down with Alex Crisp for Future of Foods Interviews to discuss how these microscopic marvels could drive efficiency and productivity in fields ranging from cellular agriculture to cosmetics. What are ultrafine bubbles? “Imagine a champagne bubble—about a millimeter in diameter,” Jackowetz began. “Now, inside that single bubble, we could fit about a trillion of our ultrafine bubbles.” These bubbles, roughly 100 nanometers in size (the size of a virus particle), are so tiny that they don’t behave like traditional bubbles. Instead …

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The Laughing Cow garlic & herb

© Bel Group USA

Bel Group Announces Three-Year Collaborative Project to Develop Fermented Cheese Alternatives

Bel Group has partnered with agro-industrial group Avril, probiotic manufacturer Lallemand, and agri-food service provider Protial for a three-year project that aims to drive forward the development of fermented and aged plant-based cheese alternatives. The €9 million Cocagne Project will focus on developing minimally processed, nutritious, and environmentally friendly plant-based products that deliver on taste. Through the use of advanced fermentation and aging processes, Bel hopes to significantly improve on the taste and texture of existing plant-based cheeses, meeting consumer demand for healthier and tastier products. The initiative has received support from Bpifrance under the France 2030 program. The Cocagne Project will take place at Bel’s global RID center in Vendôme, France, which the company has announced will be expanded with the help of a …

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Nourish Ingredients has unveiled Tastilux, a new animal-free fat

Image courtesy of Nourish Ingredients

Precision Fermentation Industry Could Generate $30Bn Annually for Australia, Says New White Paper

Australia’s Food and Beverage Accelerator (FaBA) has released a new report exploring the challenges, economic impact, and sustainability of the country’s precision fermentation industry. More than 70 authors from industry, government, and academia contributed to the white paper, highlighting precision fermentation as a crucial technology to transform the food system with tailored and sustainable proteins, fats, and other compounds beyond alternative proteins. The comprehensive paper outlines key recommendations to boost the sector, including forming a national food plan and appointing a food minister. It highlights regulatory frameworks as essential to promote innovation while ensuring safety and maintaining public trust. Other recommendations include establishing common international standards, boosting investment in large-scale manufacturing, and standardizing methods to assess environmental impact. “Our primary recommendation is to develop a …

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Formo, REWE Group, and Infinite Roots discuss fermentation at German parliament

Image: Formo on LinkedIn

Formo, REWE Group & Infinite Roots Discuss Fermentation Technology With MPs at German Parliament

Fermentation startup Formo recently joined forces with REWE Group and mycelium producer Infinite Roots to host a “political breakfast” at the Bundestag (German parliament). The event explored the potential of fermentation technology to address key challenges such as improving food security, reducing the impact of food production on the climate, and reducing dependency on global supply chains. It was held shortly before the collapse of Germany’s coalition government, which was caused by disagreements on how to revive the country’s economy. According to Formo, the timing underlines the need for European innovation and resilience. Speakers at the event included Formo founder and CEO Raffael Wohlgensinger, Gerald Dohme from the agricultural association Deutscher Bauernverband, Philip Tigges from Infinite Roots, and Clément Tischer from REWE. It was held …

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