Precision Fermentation

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

September 10, 2024September 9, 2024

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 …

Organisations and brands:

meltmarble

Impossible Foods and Motif FoodWorks Settle Heme Patent Tech Dispute

September 5, 2024

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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Impossible Foods

Motif FoodWorks

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

September 4, 2024September 4, 2024

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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21st.BIO

The World’s Most Sustainable Protein ‘Solein’ Achieves GRAS Status, Heads for US Debut

September 3, 2024September 3, 2024

Solar Foods announces that it has achieved self-affirmed Generally Recognized as Safe (GRAS) status for its air-based protein Solein in the USA. This milestone will allow the company to introduce the novel ingredient, offering a new alternative to animal and plant proteins. Claimed as the most sustainable protein in the world, the company expects its debut by the end of 2024. The biotech explains that it conducted large-scale scientific research, and the results about food safety have been published in peer-reviewed scientific journals. A panel of qualified experts has stated the product’s safety and intended use, explicitly detailing its application across various food categories and appropriate Solein concentrations. Juan Benitez-Garcia, Solar Foods’ CCO, comments, “Obtaining self-affirmed GRAS status is the first step towards entering the …

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Solar Foods

cellular-agriculture-australia

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

September 2, 2024

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

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

August 27, 2024

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

August 20, 2024

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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de-novo-foodlabs

Ingredients

Ergo Bioscience Creates “Animal Proteins, Without Animals” for the Next Generation of Plant-Based

September 10, 2024August 9, 2024

Ergo Bioscience, recognized in 2022 by FoodBytes! from Rabobank as one of the 15 most disruptive food tech startups worldwide, specializes in developing complex animal proteins such as bovine myoglobin and casein through plant cell culture. Founded in May 2020 with pre-seed investment from CITES, the startup boasts a team of 12 scientists dedicated to innovation and biotechnology to create animal-free ingredients. With biotech research in Wilmington, Delaware, laboratories in Sunchales and Santa Fe, Argentina, and a new subsidiary in Canada, Ergo believes in the potential of plant cells to bring sustainability to the food industry and beyond. Plant cells instead of microbes Ergo has developed a platform called EUKARYA that “programs” plant cells with multiple simultaneous genetic modifications to make them express complete structures …

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ergo-bioscience

David Weiner, Cauldron Ferm's newly appointed CTO

David Weiner - Image courtesy of Cauldron Ferm

Cauldron Appoints Biotech Veteran to Spearhead Hyper-Fermentation Solution for Alternative Proteins

August 8, 2024

Contract manufacturer organization Cauldron Ferm announces the appointment of Solugen and BASF industry veteran David Weiner as new chief technology officer. Drawing on his extensive experience in product development and scaling innovative biotech solutions, Weiner will oversee the company’s technology R&D pipeline as the Australian company embarks on its next phase of global expansion. Cauldron, founded in 2022 in Borenore, New South Wales, has developed a precision fermentation technology that promises to reach price parity — or even cheaper — with current goods such as dairy, egg, and silk proteins and widely used petrochemicals. The company recently closed a Series A funding round of over $6.25 million with investors including SOSV, In-Q-Tel, Main Sequence, and Horizons Ventures. “David brings a distinguished career leading R&D programs that …

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cauldron-ferm

Impos heme approved for sale of burger in EU

lallemand-bio-ingredients

Impossible Burger Closer to EU Market as “Bleeding” Fermented Heme Deemed Safe

August 5, 2024

The European Food Safety Authority (EFSA) has deemed Impossible Foods‘ precision fermentation-derived heme — soy leghemoglobin — safe for consumption. Soy leghemoglobin is responsible for the famous “bleeding” meat-like color and flavor of the Impossible Burger and other beef products of the US plant-based meat company. The additive, intended to be used as a coloring agent in meat analogs, is proposed to be included at a maximum level of 0.8%. The EFSA did not find it necessary to set an acceptable daily intake for soy leghemoglobin, as reported by Bloomberg. Since its initiation in 2019, the approval process has involved an ongoing safety assessment, which is yet to be completed. The company’s next challenge before achieving market approval is undergoing a safety evaluation by the …

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Impossible Foods

Ingredients

Lallemand Invests in Enzyme Firm Livzym, Expanding Alternatives to Proteins, Chemicals & Sugar

July 31, 2024

Canada’s Lallemand Bio-Ingredients announces an equity investment through its Swiss affiliate, Danstar Ferment AG, in Livzym Biotechnologies, a Turkish company specializing in fungi-based enzymes for industrial use. With additional equity from Turkish investors, the funds will help finance the expansion of Livzym’s production plant in Tuzla, near Istanbul, to meet the increasing demand for sustainable enzymes across a wide range of industries, including food, textile, paper, animal feed, and biofuels. Lallemand Bio-Ingredients president Lars Asferg, shares, “We are committed to making biotechnology one of the answers to the challenges the world faces concerning nutrition, health, and the environment. The inclusion of Livzym’s enzymes within Lallemand’s portfolio will enable us to offer our customers an exciting range of high-performance enzymes.” Strategic collaboration As part of the strategic …

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livzym-biotechnologies

Poultry Giant PHW Enters Precision Fermentation Ingredients With New Subsidiary

July 30, 2024

PHW Group, the largest poultry producer in Germany known for the Wiesenhof brand, will establish a new subsidiary later this year, focusing on traditional and precision fermentation to develop ingredients for alternative protein and blended products. The firm, which has invested millions in its plant-based meat brand Green Legend, intends to integrate plant-based, cultivated, and fermentation technologies under its roof to position itself as a critical player in the sector. As part of this expanding strategy, the company launched an ingredients platform in 2023 and recently invested in the Dutch company Mosa Meat, which focuses on cultivated beef and fats. “It is going to be a core technology” Marcus Keitzer, Board Member for Alternative Proteins at the PHW Group, told Cultivated X, “Precision fermentation technology …

Three cubes of animal-free fats on a wooden board-

Image courtesy of Melt&Marble

Melt&Marble Lands €2.76M in EU Grants for Market Launch of “Designer” Fats in 2025

July 29, 2024

Sweden’s Melt&Marble has been selected as one of 68 European deep tech startups chosen from 969 applicants to receive a €2.5 million grant from the European Innovation Council (EIC) Accelerator. The company also announces that it has secured an additional €260,000 grant from the Horizon Europe Framework Programme. Melt&Marble uses precision fermentation and microbial engineering to create sustainable and resource-efficient alternatives to animal fats, cocoa butter, palm oil, and other agriculturally derived lipids. With the new funding, the female-led company will reduce production costs and accelerate the pre-commercialization of its first products: MeatyMarble and DairyMarble. Co-founder & CEO Anastasia Krivoruchko shares, “The EU’s commitment to supporting innovative food production technologies is truly encouraging. This funding will help bring us a step closer to offering delicious and …

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meltmarble

Governor JB Pritzker ©illinois.gov

illinois-fermentation-and-agriculture-biomanufacturing-ifab

$51 Million Federal Grant for Precision Fermentation Hub to Drive Innovation, Growth, and Job Creation in Illinois

July 12, 2024

The Illinois Fermentation and Agriculture Biomanufacturing (iFAB) Tech Hub has secured approximately $51 million in federal funding from the US Economic Development Administration (EDA) as part of the Biden-Harris Administration’s Tech Hubs Program. The grant, which will support significant infrastructure expansions, aims to position Central Illinois as a global leader in biomanufacturing, promoting economic growth, job creation, and national security. The iFAB is supported by Innovate Illinois, a strategic initiative by Governor JB Pritzker and co-chaired by the University of Illinois Chancellor Robert J. Jones. Led by the Integrated Bioprocessing Research Laboratory (IBRL) at the University of Illinois Urbana-Champaign, it has secured over $680 million in cash match and strategic investments, demonstrating robust backing from multiple stakeholders. Governor JB Pritzker said, “Thanks to this $51 …

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bluu seafood cultivated salmon served on a black plate with lemon rinds

Cellular Agriculture Europe

New Food in Europe: CellAgri Portugal to Host Key Conference, Cellular Agriculture Europe Welcomes 12 Members

July 5, 2024

CellAgri Portugal, the country’s association for the development of cellular agriculture, announces its 2nd International Conference on the 4th and 5th of October at Fórum in Lisbon. The abstract submission deadline for interested collaborators is the 30th of July 2024. The conference aims to bring together leading scientists, entrepreneurs, and industry experts to explore the latest advancements in the field, from cultivated meat and seafood to leather and precision fermentation ingredients. Building on the success of its inaugural edition, CellAgri Portugal has organized a dynamic program featuring a lineup of renowned keynote speakers including: Dr. Sebastian Rakers, co-founder of the German cultivated seafood company BLUU Seafood Dr. Marianne Ellis Bath University’s CARMA – Cellular Agriculture Manufacturing Hub Dr. Elliot Swartz, principal cultivated meat scientist at the …

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CellAgri Portugal

Spain’s MOA Foodtech, a B2B platform for alternative proteins and sustainable ingredients, announces the closure of a series A funding round led by the Dutch venture capital firm ICOS Capital.

Image courtesy of MOA Foodtech

MOA Foodtech Raises Funds to Scale AI-Driven Production of Highly Nutritious Microbial Proteins

June 26, 2024June 26, 2024

Spain’s MOA Foodtech, a B2B platform for alternative proteins and sustainable ingredients, announces the closure of a Series A funding round led by the Dutch venture capital firm ICOS Capital. Notable investors ClaveMayor, Viscofan, SODENA, and Banco Sabadell also participated. Founded in 2021 in Pamplona, Navarra by Susana Sánchez (CSO), José María Elorza (CFO), and Bosco Emparanza (CEO), MOA Foodtech leverages precision fermentation, agrifood side streams, and AI to discover and deliver carbon-efficient microbial proteins and functional ingredients for the F&B industry. The financial boost aims to facilitate a comprehensive market launch targeting international customers. To do so, the company will expand its operations, including developing a commercialization strategy, production scale-up, and enhancing its AI platform, aiming to position itself at the forefront of sustainable …

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moa-foodtech

South Africa’s Immobazyme, a precision fermentation company spin-off from Stellenbosch University, has raised $1.3 million in a recent investment.

South Africa’s Immobazyme Raises $1.3M to Boost Production of Precision Fermentation-Derived Proteins

June 24, 2024June 24, 2024

South Africa’s Immobazyme, a precision fermentation company spin-off from Stellenbosch University, has raised $1.3 million in a recent investment round led by the University Technology Fund (UTF) with the participation of Innovus (University of Stellenbosch Enterprises). Immobazyme develops high-value proteins for various industries, including cultivated meat. The new capital will support the company’s production expansion, which includes doubling its current facility size and scaling its platform. This round brings its total raised capital to ZAR 24 million. “We’re incredibly grateful to all our investors and partners for recognizing the value and impact of our work. Daniel S., Wayne Stocks, and the rest of the team at The University Technology Fund (UTF), having you in our corner has been paramount to our success. A big thank you …

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immobazyme

illinois-advanced-research-center-at-singapore-arcs

Singapore Grants University of Illinois ARCS $14.8M to Launch Precision Fermentation Center

June 21, 2024June 21, 2024

The team led by Professor Yong-Su Jin at the Illinois Advanced Research Center at Singapore (ARCS), an affiliated center of the University of Illinois Urbana-Champaign, has received a five-year, $14.8 million grant from Singapore’s National Research Foundation (NRF) to establish the Centre for Precision Fermentation and Sustainability (PreFerS). According to the announcement, the research at the new center will focus on microbial cell engineering or precision fermentation to convert readily available compounds like sugars into molecules, including alternative proteins, healthy fats, and vitamins. PreFerS aims to improve food supply chain resilience, reduce environmental impacts associated with food production, and address micronutrient deficiency, touted as the hidden hunger. Regarding its broader impact, the project aims to help Singapore achieve its goal of locally producing 30% of …

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Michelin, Danone et al to open precision fermentation plant in France