Innomy

¡Estamos encantados de ser reconocidos como líderes en biofabricación junto a CULTZYME ! 🙌 Gracias a La Razón por destacar nuestra labor en la producción de proteínas alternativas sostenibles. Seguimos apostando por el poder del micelio y la innovación para transformar la industria alimentaria 🌱 💡 Nos llena de satisfacción compartir este camino con quienes apoyan un futuro más saludable y respetuoso con el planeta 🌍✨ Lee la noticia completa aquí ⬇️ https://lnkd.in/dpUar-92

¡Qué oportunidad tan increíble ser parte de Mylkcubator! 🚀 Este programa nos permite colaborar con algunos de los proyectos más innovadores en el campo de las proteínas alternativas. Un honor formar parte de este ecosistema que impulsa el futuro de la alimentación 🙌 Lee más sobre esta iniciativa⬇️ https://lnkd.in/dFUC_tzG

Innomy´s team is pleased to have participated in the Mylkcubator: More Than Milk showcase hosted by Eatable Adventures and Pascual Innoventures . We appreciate the opportunity to present our work alongside other innovators in the field of cellular agriculture and fermentation technologies 🌱🔬 Our focus at Innomy remains on developing sustainable biotechnological processes utilizing mushroom mycelium and upcycling by-products from various industries. Participation in events like Mylkcubator allows us to highlight our commitment to sustainable innovation and connect with potential collaborators and investors 🤝 🙏Thank you to Paula Giser and Gabriel Torres Pascual for their roles in organizing and moderating the event, and congratulations to all startups contributing to the advancement of alternative food technologies. We look forward to furthering our contributions to this vital industry.

¡Gracias por su mención innovaspain.com! 👐 Estamos emocionados de compartir esta experiencia con compañeros del ecosistema #FoodTech como Onego Bio, Nosh.bio y California Cultured Inc. Juntos, seguimos explorando nuevas fronteras en la innovación alimentaria, transformando desafíos en oportunidades. Desde #Mylkubator, seguimos trabajando con pasión para demostrar que los hongos tienen un potencial inmenso para crear alternativas alimentarias sostenibles y deliciosas 🌱✨ Un agradecimiento especial a Pascual Innoventures por confiar en nosotros y en esta tercera edición de #Mylkcubator 🤗

We want to share that Innomy has been selected as a finalist for Pascual's trailblazing #Mylkcubator program! 🚀🧑🚀🌍 Mylkubator is an initiative by Pascual Innoventures in collaboration with Eatable Adventures, which is a pioneering platform supporting visionary startups that are set to revolutionize the food industry. This year, the program goes beyond dairy, exploring cutting-edge research in cellular agriculture and alternative food production 🌱🔬 We are eager to join forces with the Pascual team and our fellow finalists—Nosh.bio, CULTZYME , Onego Bio and California Cultured Inc.—to drive innovation and sustainability in the food industry 🤝💡 At Innomy, we are proud to be part of this transformative journey, redefining the future of food! #Mylkcubator #MylkcubatorByInnoventures #PascualInnoventures #MorethanMylk

Next week, @The 3rd Fermentation-Enabled Alternative Protein Summit Europe will be held in Amsterdam from July 2-4, and Francisco Kuhar, Chief Scientific Officer of Innomy, will be part of this prestigious event as a speaker and moderator. This flagship forum will bring together over 140 industry leaders, from investors to innovative start-ups, established players, and strategic partners, aiming to tackle the technical challenges of bringing precision and biomass protein products and ingredients to market 🌟🚀 🗓️ Tuesday, July 2nd at 12:15 PM Francisco will be as roundtable Discussion Moderator:   **Topic:** "Sharing Best Practices for Dossier Submission for an Effective Go-To-Market Strategy" - Discussing effective methods to engage with regulatory bodies. - Assessing the approaches of similar industries to reach consensus on the path forward. - Scanning the horizon for potential bottlenecks. 🗓️ Wednesday, July 3rd at 5:15 PM Francisco will be as Keynote Speaker: **Topic:** "Utilizing Major Commodities as Alternative Feedstocks to Improve Cost Parity & Sustainability" - Identifying cheaper, unrefined novel alternatives to typical carbon sources that can be scaled industrially to commercial quantities. - Troubleshooting the lack of consistency in the quality and composition of agricultural by-products to improve fermentation quality control and satisfy regulators. - Figuring out an inputting system that allows continuous input of feedstocks. 🔗 Join us at this unmissable event and be part of building a more sustainable food system. We look forward to seeing you in July as we witness the future of fermentation-enabled alternative proteins in Europe!

🌱✨ ¡Innomy en el foro ftalks Valencia! 🌱✨ Estamos muy contentos de haber participado en el foro ftalks, organizado por KM ZERO Food Innovation Hub, los días 18 y 19 de junio en Valencia. Fue un evento increíble que respiraba innovación y colaboración, donde expertos, emprendedores y fondos de inversión analizaron el futuro de la alimentación. Nuestro CEO, Juan Pablo De Giacomi, dio una charla inspiradora sobre las proteínas sostenibles del micelio y cómo pueden transformar la industria alimentaria. Además, en nuestro stand, presentamos nuestro producto y conectamos con líderes del sector y posibles inversores. ¡Gracias a todos los que se unieron a nosotros!

Happy to share our new article on the characterization and applications of the truffles we've found for the first time in Uruguay! It's available online at https://lnkd.in/d9Z69T34

Our CEO Juan Pablo De Giacomi will speak at the Global Unveiling of The 2023 FoodTech 500 at Norrsken House Barcelona organised by Forward Fooding on the 25th of June. Join us to celebrate the best and brightest FoodTech entrepreneurial talent from the Spanish ecosystem. Here’s what’s in store for you at the FoodTech 500 Unveiling Event: 💡 Learn from Spain’s most impactful foodtech companies 🍴Live showcasing of innovative products & technologies 🤝Network with a vibrant community Don’t miss out! 📆Date: 25th of June 🕝Time: 18:00 - 21:30 CEST 📍Location: Norrsken House Barcelona 🎟️RSVP: https://lnkd.in/dqP-EKTK See you there! #FoodTech500 #ForwardFooding #FoodTech #AgTech #SpanishFoodTech

We were happy to have shared a session with MBA professors and students from the University of Iowa at our headquarters in Bilbao 🤝 🔬🥼 Within their programme, they were working on our Business Case and shared with us new opportunities and projections 🚀 ✨ We appreciate their work and visit to our plant, and we hope to continue strengthening links with the University of Iowa 👉 Special mention to Daniel Newton and Kristen VanderVoort for making this link possible.