ProteinDistillery announces a partnership with the machine manufacturer NETZSCH to advance the purification processes of Prew:tein.

© ProteinDistillery

Company News

ProteinDistillery and NETZSCH Partner to Advance Egg-Like Prew:tein from Upcycled Brewer’s Yeast

The German biotech ProteinDistillery announces a partnership with the machine manufacturer NETZSCH to advance the purification process of Prew:tein — a biomass fermentation-derived protein that delivers functionality akin to egg whites.   ProteinDistillery recently secured €15 million to build an industrial-scale production facility in southern Germany. Claimed as Europe’s first protein-competence center, the plant will be able to produce tons of the vegan protein crafted from upcycled brewer’s yeast. NETZSCH will supply essential machinery to isolate Prew:tein from the biomass — a process essential to achieve a final product — and will also engage in co-development efforts. According to the startup,  the collaboration between the machine engineers and its team will also result in cutting-edge purification methods, driving innovation in the industry.  “This strategic partnership will not only …

more

The Protein Brewery's flagship mycelium ingredient has received novel food approval in Singapore.

© The Protein Brewery

Cultivated, Cell-Cultured & Biotechnology

The Protein Brewery Receives Novel Food Regulatory Approval for Mycelium Protein in Singapore

Dutch fermentation specialist The Protein Brewery announces it has received regulatory approval from the Singapore Food Agency (SFA) for its flagship mycelium-derived ingredient Fermotein. The approval will enable the company to import, manufacture, and sell Fermotien or products containing it while expanding its operations in the country. Singapore has emerged as a hub for alternative proteins since the SFA set ambitious targets to produce 30% of the nation’s nutritional needs locally by 2030. As part of this strategy, the country seeks to incorporate safe, novel foods and ingredients that promise nutritional and sustainable benefits. The Finish biotech Solar Foods has also received approval in Singapore, where it recently debuted a chocolate bar made with an air protein called Solein. CEO Sue Garfitt comments: “The Protein Brewery …

more

Image courtesy of Swan Neck Bio

Cultivated, Cell-Cultured & Biotechnology

Swan Neck Bio Launches FlexCell for Fast and Affordable Fermentation Scaling

Swan Neck Bio, a spin-off from White Labs Copenhagen, a global leader in fermentation since 1995, has officially entered the market to unlock the biomanufacturing capacity of precision fermentation and biomass companies. Headquartered in Copenhagen, with supporting labs and production capabilities in the USA (California and North Carolina), Swan Neck Bio leverages a patented “breakthrough” technology developed by White Labs.  Called FlexCell, the technology allows companies to trial, validate, and scale microorganisms from the lab to 1,000 L more quickly and affordably. Fábio Faria-Oliveira, CSO of the company, shares: “Our dream is a world where there are no constraints to the innovative biosolutions our world urgently needs if we’re going to support a constantly growing population.”  Scaling without risks Troels Prahl, a microbiologist with over 20 …

more

Koralo launches a new mycelium and microalgae fish fillet in South Korea

Image courtesy of Koralo

Fermentation

Koralo to Launch New F!sh in More Restaurants in Seoul Following 5,000L Production Milestone

Koralo, a German B2B alternative seafood startup operating a subsidiary in South Korea, announces a milestone in the production of its flagship product called ‘New F!sh’, a mycelium-based fish fillet that debuted in Seoul last December.  According to Koralo, it has successfully scaled its patented co-fermentation biomass process to 5,000 L on existing equipment manufacturers (OEM) with local partners in South Korea. The company’s fermentation process harnesses the nutritional properties of microalgae to feed mycelium, replicating the natural diet of fish. This innovative process enables the creation of fish-like tasting and nutrient-rich alternatives in a sustainable process, emitting less CO2 and using less water than plant proteins. Clean-label and nutritious fish  New F!sh is said to be rich in nutrients, including omega-3, complete protein, probiotics, and …

more

Kynda debuts a new mycelium ingredient in vegan burgers crafted by The Ranging Pig Co.

© Image courtesy of Kynda

Fermentation

Kynda Debuts Zero-Waste Mycelium Ingredient in Burgers Crafted by The Raging Pig Co.

German B2B biotech Kynda announces that it is introducing in the European market a new zero-waste mycelium ingredient — exempt from EU novel food regulations — for alt meat and hybrid products. Branded Kynda Meat, the ingredient is said to be highly nutritious and a “truly sustainable” alternative to animal proteins. It is made only with upcycled ingredients fermented in a highly efficient 48-hour biomass fermentation process.  In a first collaboration, Kynda Meat will debut at the Internorga trade fair in Hamburg (starting today), in vegan burgers created by the food tech The Ranging Pig Co. A new range of vegan sausages by The Ranging Pig will also be available for tasting. “Our mycelium-based ingredients offer a unique blend of taste, nutrition and environmental benefits to meet the growing demand …

more

ProteinDistillery announces Seed financing of more than 15M € to fund further company growth and launch Europe’s first protein-competence center in Germany.

Image courtesy of ProteinDistillery

Fermentation

ProteinDistillery Secures Over €15M to Launch Europe’s First Prew:tein Competence Center

ProteinDistillery, a German biotech startup harnessing biomass fermentation to produce Prew:tein, has secured over €15 million in a seed round led by the Berlin-based Green Generation Fund with participation from a family office from Southern Germany. The fresh capital will support the company’s expansion and the launch of “Europe’s first protein-competence center in Germany” to produce the company’s flagship ingredient crafted from upcycled brewer’s yeast from Germany’s beer industry. “Looking ahead, we aim to set up an industrial-scale production facility with the capacity to produce several thousand tons of protein each year. Achieving this goal requires a carefully crafted financing strategy,” comments Marco Ries, co-founder and managing director of the startup. The protein of 20 million eggs ProteinDistillery, co-founded by Dr. Kurz, Christoph Pitter, Michael Baunach, …

more

MicroHarvest pilot plant opening

MicroHarvest Lisbon team © MicroHarvest

Fermentation

MicroHarvest Becomes Food Fermentation Europe’s First Biomass Fermentation Member

German biotech MicroHarvest announces that it has become the first biomass fermentation company to join Food Fermentation Europe‘s efforts to create more sustainable food systems by unlocking the potential of fermentation-enabled food production. Food Fermentation Europe (FFE) was established in 2023 by Better Dairy, Formo, Imagindairy, Onego Bio, and Those Vegan Cowboys, which leverage precision fermentation to produce animal-free food products. Standing Ovation, Vivici, and Bon Vivant, have also joined the alliance. Precision fermentation involves modifying microorganisms to produce specific ingredients. In contrast, biomass fermentation uses the high protein content and rapid growth of microorganisms to “efficiently make highly scalable amounts of protein-rich foods,” explains MicroHarvest. Jevan Nagarajah, FFE President and CEO of Better Dairy, shared: “We are delighted to welcome MicroHarvest into our alliance as our first biomass fermentation member. Leveraging …

more

Adamo Foods' fungi-based steak

© Adamo Foods

Cultivated, Cell-Cultured & Biotechnology

UK Government Invests £12M in Fermentation Hub for Alternative Proteins

The UK government has announced a £12 million investment in the Microbial Food Hub, a research centre focusing on fermentation-based foods to develop sustainable and innovative alternatives to animal products. Led by Dr. Rodrigo Ledesma-Amaro at Imperial College London, the hub will explore technologies that use microorganisms, such as biomass fermentation to develop mycoproteins and precision fermentation to create bioidentical egg or dairy proteins and other ingredients. The hub will also explore traditional fermentation to improve the nutritional quality of plant-based foods. Experts from various universities, including the University of Reading, the University of Kent, the University of Aberystwyth, the University of Cambridge, and Rothamsted Research, will collaborate on the project along with industrial and food industry partners. The hub will receive the funds from …

more