Fermentation

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Nosh Biofoods has developed a mycoprotein for clean label meat alternatives

© Nosh Biofoods

Nosh.bio’s Mycoprotein for Single Ingredient, Clean-Label Alternatives to Reach Price Parity with Poultry in 2025

Nosh.bio, a B2B biomass fermentation startup based in Germany, has developed a unique mycoprotein that allows manufacturers to produce single-ingredient meat and seafood alternatives with a clean label. According to the startup, the new ingredient provides an umami taste with zero aftertaste and a neutral color. This allows the production of 100% mycoprotein analogs without any additives or binders, with final products only needing color additives, spices for flavor, and oil. “It is not only colour-neutral, it also has no off taste — an extremely important point in the context of the alternative protein space, where several protein sources have a strong off taste requiring masking agents, and therefore long ingredient lists,” Tim Fronzek, Nosh.bio’s CEO and co-founder explained in conversation with Cultivated X.  Long …

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

© ProteinDistillery

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 …

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MycoTechnology unveils sweet protein that can replace sugar and artificial sweeteners

© Getty Images (supplied by MycoTechnology)

MycoTechnology’s Honey Truffle Sweetener on Track to Revolutionize Sugar Reduction

Mycelial fermentation leader MycoTechnology announces significant progress in scaling production and ensuring the safety of the first-ever honey truffle sweetener.  The new product, made from a sweet protein found in honey truffles discovered only a year ago, is described as a game-changing alternative to sugar and artificial sweeteners. It has a clean taste profile and is 1000 to 2500 times sweeter than sucrose. Leveraging precision fermentation, MycoTechnology claims to have successfully scaled production from a lab bench to 3000 L tanks. Moreover, according to the announcement, the company’s team is improving production and developing efficient strains to make the honey truffle sweetener economically competitive with similar products.  Ranjan Patnaik, MycoTechnology’s CTO, comments, “Our team has achieved remarkable results, exceeding initial expectations for speed of scale-up, mechanistic understanding …

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Solar Foods launches first -ever Gelato made with its microbial protein

© Solar Foods

Historic Moment in Food Production: Solar Foods Opens World’s First Commercial-Scale Air Protein Facility

Finnish air protein Solar Foods announces the official launch of its highly anticipated Factory 01 in Vantaa, Finland. Claimed as the world’s first factory growing food out of thin air, the new plant will commercially produce 160 tons annually of the company’s flagship protein, Solein, paving the way for the next generation of sustainable products.  Produced leveraging a microorganism, CO2, and electricity and described as a nutritious and versatile protein, Solein has been only released in small batches from the company’s pilot laboratory in Espoo, near Helsinki.  Solar Foods’ CEO and co-founder, Pasi Vainikka, shares: “We will be able to deliver quantities that allow food producers to create large batches of Solein-powered products for the first time. “While we have been able to offer consumers a small …

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The Live Green Co. unveils two new functional ingredients from its precision fermentation division: GreenTAGs Human Milk Lipids for infant nutrition and GutRevyv Postbiotics for gut health.

Image courtesy of The Live Green Co.

The Live Green Co. Unveils Yeast-Derived Breast Milk Fat and Gut Health Postbiotic

The Live Green Co. (TLGC), a US food tech company headquartered in Boston since 2022, unveils two active functional ingredients developed with precision fermentation: GreenTAGs —  an analog of human breast milk fat known as OPO — and GutRevyv, a postbiotic for gut health. Human milk fat, mainly containing Triacylglycerols or OPO, plays a crucial role in infant development and health: It benefits nutrient absorption, supports neurodevelopment, boosts immunity, favors gut health, and promotes infant well-being. Yeast-derived, GreenTAGs is said to closely mimic the nutritional profile of this human milk fat providing essential nutrients for infants. The functional ingredient is described as a game-changing alternative to the commonly used vegetable oils in infant formulas, capable of bridging the nutritional gap between breast milk and formula feeding. CEO …

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Onego Bio raises funding for animal-free egg protein

© Onego Bio

Onego Bio Raises $40M to Commercialize “Revolutionary” Animal-Free Egg Protein

US-Finnish biotech company Onego Bio has raised $40 million in one of the largest Series A rounds in the Nordics. The funding will be used to drive the commercialization and manufacturing of the company’s animal-free egg protein, which is produced using precision fermentation. The round was led by NordicNinja, with participation from Tesi, EIT Food, Agronomics, and more. It also includes $10 million in non-dilutive funding from the Finnish government association Business Finland. Previously, Onego Bio raised €10 million in seed funding in 2022, after being founded as a spinoff from VTT (the Technical Research Center of Finland). Onego Bio’s ingredient, Bioalbumen®, has a neutral taste and is bioidentical to the major egg white protein ovalbumin. It contains all the essential amino acids, has the …

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Clean Food Group (CFG) has raised £2.5 million to accelerate the commercial launch of its precision fermentation-derived, non-GMO alternative to palm oil by 2025.

Chris Chuck – Yeast alternative to palm oil © University of Bath

Clean Food Group Secures £2.5M to Launch Non-GMO Alternative to Palm Oil by 2025

UK-based biotech firm Clean Food Group (CFG) has raised £2.5 million to accelerate the commercial launch of its yeast-derived, non-GMO alternative to palm oil by 2025. Said to be equivalent to high-oleic palm oil, CFG’s go-to-market product is designed as a drop-in ingredient suitable for baked goods, confectionery, and cosmetics applications. CFG believes it can introduce its novel food product to the UK and EU markets, as the regulatory process for non-GMOs is less strict than that for genetically modified foods. The UK VC Clean Growth Fund, which supports climate tech businesses that reduce carbon emissions and tackle the climate crisis, made this significant investment in CFG — bringing the company’s total raised funds to £13 million.  So far, CFG has received funding from the cell ag-focused VC …

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Crepes filled with animal-free cream

© Imagindairy

Imagindairy and Ginkgo Bioworks Receive Grant to Accelerate the Launch of Cow-Free Dairy Proteins

Israeli animal-free dairy protein developer Imagindairy and Ginkgo Bioworks (NYSE: DNA), a Boston-based biotech specializing in cell programming, announce a partnership to accelerate the introduction of a new wave of cow-free dairy. A joint grant from the Board of Governors of the Israel-US Binational Industrial Research and Development (BIRD) Foundation has partly funded the companies’s multiyear program to commercialize non-whey proteins. The collaboration will leverage Ginkgo Bioworks’ Protein Expression Services and Imagindairy’s process development and scale-up expertise to develop and manufacture animal-free whey cost-effectively to reach prices similar to dairy proteins.  Ginkgo is also working with the Chicago-based alt-seafood producer Aqua Cultured Foods to improve the economics and functions of its microbial strains for large-scale operations. Jennifer Wipf, CEO at Ginkgo Bioworks, shares, “Being awarded this …

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Aqua Cultured scallop

Image courtesy of Aqua Cultured

Aqua Cultured Foods Partners with Ginkgo Bioworks To Elevate Scallop and Tuna Alternatives

Today, Aqua Cultured Foods, specializing in alternative seafood production through microbial fermentation, has announced a partnership with Ginkgo Bioworks, a cell programming and biosecurity company. This collaboration seeks to refine and enhance the production process of Aqua’s fish-free seafood products, which have been developed to mimic the texture, taste, and appearance of fresh-caught seafood. Based in Chicago, Aqua Cultured Foods has been developing seafood alternatives using a patent-pending fermentation technique and a blend of microbes, fibers, and plant-derived flavors to replicate the umami profile and buttery texture characteristic of oceanic seafood. Its inaugural products, tuna, and scallop alternatives, are said to retain their quality for up to six weeks. The company first began public tastings of its beta alternative tuna, shrimp, and scallops this time …

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

© The Protein Brewery

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 …

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A bowl with algae oil

© Checkerspot

Checkerspot and AAK to Produce Novel, Climate Change-Resistent Oils from Microalgae & Precision Fermentation

California’s Checkerspot and the Swedish company AAK have announced a partnership to develop, scale, and commercially produce novel algae oils for meat alternatives, plant-based food, and personal care products. Checkerspot makes renewable oils using microalgae and precision fermentation for materials and food, and AKK specializes in value-adding vegetable oils for food, confectionery, pharmaceuticals, and cosmetics. With this initiative, both companies aim to provide a sustainable alternative source of structuring fats and oils that can be manufactured at scale and are resistant to the impacts of climate change. Structuring fats and oils are used for products with healthier nutritional profiles, less fat, and better emulsion capabilities, including alt meat and bakery. Scott Franklin, co-founder & CSO of Checkerspot, shared: “Our team at Checkerspot is able to …

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BAIA Honey Panna Cotta

©BAIA/ MeliBio

MeliBio Partners with Pow.Bio to Advance Bee-Free Honey Through Precision Fermentation

MeliBio, a pioneering company in the production of bee-free honey, today announces a strategic collaboration with Pow.Bio to escalate precision fermentation capabilities. This partnership is set to further innovate the production of high-value bee proteins and enzymes, targeting the expansive global market for functional food ingredients. The collaboration leverages Pow.Bio’s expertise in both traditional and innovative continuous fermentation technology, incorporating artificial intelligence (AI) to optimize the fermentation process. This technological advancement is expected to commence this month, marking a critical phase in MeliBio’s scale-up efforts. MeliBio is at the forefront of creating honey products that do not rely on bees, thereby addressing the environmental impact on bee populations and promoting biodiversity. The company’s R&D team has completed initial proof of concept work, demonstrating the viability …

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Oobli, a Sweet protein developer from California, formerly Joywell Foods, has received what it claims to be the FDA's first "No questions" letter for a brazzein protein made with precision fermentation.

© Oobli

Oobli Receives FDA No Questions Letter for Oubli Fruit Sweet Protein Made with Precision Fermention

Oobli, formerly Joywell Foods, a sweet protein developer from California, USA, announces that it has received what it claims to be the FDA’s first “No questions” letter for its brazzein protein made with precision fermentation. The US Food and Drug Administration letter confirms Oobli’s self-affirmed GRAS (generally recognized as safe) status for Oubli Fruit Sweet Protein and supports its use as a food and beverage ingredient in the USA. Ali Wing, CEO of Oobli, shares, “The “No questions” letter from the FDA is a further testament to the strong potential that sweet proteins have to disrupt our global dependence on sugar and alternative sweeteners. The Oubli Fruit Sweet Protein can be safely used in various foods with support from the general scientific community and the …

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Raffael Wohlgensinger and Hille van der Kaa – Image courtesy of Those Vegan Cowboys

Formo and Those Vegan Cowboys Reveal “First-of-its-Kind” Collab to Expedite Production of Cow-Free Cheese

Two precision fermentation companies — Germany’s Formo and Those Vegan Cowboys from Belgium — today announce a strategic R&D alliance to accelerate the production of animal-free casein and finally retire cows from cheese production. This “first-of-its-kind” collaboration will bring together over 60 world-leading scientists to create a “powerful and experienced” research team that will improve technological efficiency, including efforts in strain engineering, bioprocessing, and large-scale production of caseins. The companies believe that by joining forces, they can more quickly achieve price parity with milk proteins, thus making cow-free cheese more competitive and accessible to consumers. The companies explain that they plan to combine their manufacturing outputs to achieve economies of scale; nevertheless, each firm will maintain its distinct identity and market its lines of cow-free …

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Cauldron raises $9.5M AUD Series A to scale its continuous hyper-fermentation technology

Michele Stansfield, co-founder and CEO of Cauldron © Cauldron Ferm

Investors Back Cauldron’s Plans for Global Network of Precision Fermentation Facilities to Tune of $6.25M

Precision fermentation company Cauldron Ferm announces it has secured AUD 9.5 million ($6.25M) in a series A round led by Horizons Ventures. SOSV, In-Q-Tel, and previous investor Main Sequence also participated in the round, bringing Cauldron’s total raised funds to $20 million.  Precision fermentation is crucial for increasing food production without expanding agricultural land while it addresses sustainability and security issues. The United Nations predicts a 70% increase in food production by 2025 to support the rising population. Cauldron says that it aims to deploy its cost-effective, continuous fermentation technology in a network of worldwide rural facilities to develop biobased products and contribute to meeting the growing global food, cosmetics, and materials demand.  Chis Liu of Horizons Ventures, comments: “Precision fermentation is an amazing technology, because it enables bio based production of …

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A precision fermentation derived fat

Image courtesy of Melt&Marble

Melt&Marble Unlocks Commercial-Scale Production for Animal-Free Designer Fat, Sets Sights on US Market by 2025

Melt&Marble, a Swedish precision fermentation company that specializes in designer fats for food and other applications, has revealed new headquarters with expanded R&D and production capabilities. The facility features “state-of-the-art” molecular biology and microbiology labs, pilot-scale bioreactors, and a food application kitchen to test its “meat-like” fat in meat alternatives and other products. Melt&Marble says that it has already successfully scaled its production to one cubic meter. However, with the new capabilities, the company believes it will be able to achieve commercial-scale production beyond its previous milestone. Anastasia Krivoruchko, co-founder and CEO of Melt&Marble, says: “We are excited about the achievements to date. In the last months, we constantly improved key performance indicators related to rate, titre and yield, successfully achieving metrics relevant for commercial-scale and …

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

Image courtesy of Koralo

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 …

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

© Image courtesy of Kynda

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 …

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Fermify's team

Fermify's team - Image courtesy of Fermify

Fermify Offers Animal-Free Casein Samples to Industry Partners to “Unlock” Dairy-Free Creations

Fermify, an Austrian precision fermentation company set to revolutionize dairy production, announces that it now provides industry companies with samples of its liquid form animal-free casein to create “groundbreaking” dairy-free products. Fermify’s casein is said to offer a purity level of 94%, while its functionality — taste, meltability, and structure — rivals that of animal-based proteins, as shown in successful pilot-scale testings.  With this initiative, Fermify aims to spark interest and collaboration to accelerate the development of animal-free cheese and dairy products that meet top-notch quality and functionality standards and taste great. “We eagerly anticipate the exciting possibilities that our samples will unlock in the traditional dairy industry, inspiring new creations and advancements in dairy product development,” states Fermify. Cost-effective production Founded in November 2021 …

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(Left to Right): Dirk Steinhäuser, Vice Head, Dresden Engineering Office of Glatt Group; Alaa Al Ali, Shareholder and Member of the Board of Novel Foods Group LLC; Matthew Robin, Member of the Board of Bioengineering AG.

(Left to Right): Dirk Steinhäuser, Vice Head, Dresden Engineering Office of Glatt Group; Alaa Al Ali, Shareholder and Member of the Board of Novel Foods Group LLC; Matthew Robin, Member of the Board of Bioengineering AG © Novel Foods Group

Novel Foods Group Reveals $500M Precision Fermentation Hub to Produce Brazzein

Novel Foods Group, an Abu Dhabi-based company producing sweet proteins, has announced a landmark agreement to build the first phase of a $500 million biotech production hub in the United Arab Emirates (UAE) focused on precision fermentation. The deal was signed between Novel Foods Group, which is a subsidiary of the investment conglomerate Gewan Holding, Glatt Group, a German expert in plant engineering, BioEngineering AG, a Swiss company specialized in engineering and design, and CB Consultancy AG, a Swiss company engineering solutions for cutting-edge industries. The new production site will initially develop brazzein, a sweet-tasting protein found in the fruit of the native West African Oubli plant, that is said to be significantly sweeter than sugar. Local people have used and eaten the fruit for many …

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