Food Fermentation Europe

What an exciting day for Formo! 🚀 They’ve got some big news to share: 👉 Their first microfermentation-based cheese is now available in over 2,000 REWE, BILLA, and METRO stores across Germany and Austria! 🧀 Frischhain, the world’s first Koji Protein-based cheese alternative, is just the beginning—there’s a lot more on the horizon. 👉 They just raised $61 million in Series B funding to scale operations. 👉 Plus, they completed their Frischhain LCA with impressive results: 65% fewer emissions, 83% less land use, and 96% less water used compared to conventional cream cheese. 🌍💧 Raffael Wohlgensinger, Formo Co-Founder and CEO and FFE Board Member, says that “This is the result of five years of intensive research and product development, as well as the work of an incredibly passionate team." And Christian Poppe, Public Affairs and Sustainability Director at Formo and FFE's Policy Lead, adds: " #Fermentation is leading the way. As more companies hit these key milestones, the entire industry will gain momentum. The future is incredibly bright – we’re combining cutting-edge science with tried-and-true methods to transform the food system and make sustainable, affordable alternatives widely accessible.” 💪 It is amazing to see our members making waves and giving consumers the foods they love—healthier, more sustainable, and just as delicious! Read more in the story by Green Queen Media: https://lnkd.in/eJf4dFZV

🚀 Here’s the scoop: European fermentation startups attracted more funding in the first half of 2024 than they did throughout 2023! The study by The Good Food Institute shows that many of these innovative companies are tapping into agricultural and food industry byproducts as sustainable feed sources, making food production more efficient and affordable. And with these new investments, they’re gearing up to scale and build the infrastructure needed to bring their products closer to commercialization. The EU has a real chance to lead the charge in food fermentation! But to get there, we’ll need strong political support, investment, and smart regulations to grow the market and offer up the foods we love, without any harm to animals or the planet. 🌍🐾 Curious? Check out their blog: https://lnkd.in/eHWPSwJ4 #FoodFermentation #FoodTech #Investments #Europe

Exciting to see the Strategic Dialogue on the Future of #Agriculture acknowledge the need for a supportive regulatory framework to drive innovation and a more efficient authorisation process to deliver tasty and more sustainable food for consumers. We're fully behind the push for the Commission to ramp up efforts on education and awareness programs to boost public acceptance of new technologies in food. 🚀   The mention of precision fermentation under ‘alternative proteins’ is especially encouraging. As the #EU reshapes its agri-food system, we need to see these tech innovations as a key part of the bigger shift toward sustainable food #innovation.   The EU already leads the world in #food safety, but it’s crucial that regulations evolve to keep pace with innovation. Modern #fermentation products need clear, viable pathways to market. The new report is a solid step forward, but quick action is needed to turn these recommendations into real policies. Let's build on this momentum! Read more: https://lnkd.in/dnRBpwb3

"We know complementary protein sources aren't just a nice-to-have option — they're essential for nourishing a growing global population while safeguarding our planet. But we have to satisfy consumer needs in innovative new ways." Read more from Stephan van Sint Fiet, CEO of Vivici, on how to bridge the gap in #protein #innovation. ⤵

We are thrilled to welcome our newest member: Cultivated Biosciences! This innovative Swiss biotechnology food startup is revolutionizing the industry with its biomass fermentation process. Their unique creamy fat ingredient enhances the mouthfeel and cleans labels of animal-free ice-creams, yogurt 🍶, and more, offering a great alternative for the food industry. Cultivated Biosciences has made major strides in scaling up production. In 2022, they were producing in 10 liters bioreactors. Today, they have expanded to 1,500 liters, with plans to reach up to 80,000 liters through their production partners. 🚀 With Cultivated Biosciences joining us, we celebrate our 10th member, furthering our mission to amplify the voice of the #EU #fermentation sector! 🌿

Food Fermentation Europe acts as the unified voice representing the transformative fermentation-enabled food and food ingredient sector. Our mission is to ensure a speedy and expeditious roll-out of #fermentation-enabled technologies in the European Union by advocating for legislation that supports food #innovation and sustainability, and that removes barriers to market access. Our alliance also aims to make the #EuropeanUnion a leader of the #bioeconomy. 🔎 Join us: https://lnkd.in/dG8sEfRA

Great news for your summer vacation! 🌴 Our member Those Vegan Cowboys has just received a subsidy of 3 million euros from VLAIO - Flanders Innovation & Entrepreneurship, to help scale #casein production. 🎉 😍 Subsidies and investments like these are vital for developing and scaling up sustainable modern #fermentation solutions. Check out the announcement from Those Vegan Cowboys below 👇 https://lnkd.in/eumjQPet

Modern fermentation techniques can cater to consumers’ growing demand for more sustainable yet delicious dairy and egg products. 🧀🍨🧋 They offer consumers the foods they love with no negative impacts on animals or the planet, while optimizing nutrition and maintaining great taste. People can enjoy their favorite meals, knowing they are healthier and more sustainable. 💚 #FoodFermentation #Fermentation #EU #FoodTech

Food production is currently responsible for nearly a third of global #GHG #emissions, with 80 percent coming from livestock. The scientific consensus shows that meat, dairy and egg production currently account for around 77% of agricultural land use and 1/3 of humanity's water footprint, but produces only 18% of the world’s calories and 37% of its protein. In the #EuropeanUnion, animal agriculture is responsible for at least 10% of the region’s GHG emissions, and 70% of land goes to feeding animals, rather than human beings. Clearly, a rethinking of our food systems is urgently needed. But what if we did not have to reinvent the wheel? 🎡👇 #FoodFermentation #Fermentation #EU #FoodTech

The Good Food Institute Europe selected several interesting resources on the applications of #fermentation in alternative #proteins. Check it out 👇