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Hungry way before lunchtime? we can't blame you, food makes the world go round 😋 But how do we deal with traditional food manufacturing processes that are harmful to the environment and to the health of both humans and animals? Check out how the genius Israeli food-tech addresses two foody favourites: Remilk uses micro-organisms in the form of yeast to produce milk protein. This solution is intended to enhance the efficiency of the protein production and to meet the needs of the world’s growing population without having to rely on animals. 🐄 🥛 The practice is based on bio-convergence – a combination of biology, computation, and engineering, including extensive use of AI 👨🔬 👩🔬 Now it's no secret that people like honey – but its production depends on two things of which there is currently a shortage: bees and flowers. So what to do? 🐝 🌺 Enter Bee-io Honey Ltd : the company has developed an innovative technology that produces honey for human consumption without bees, with the aim of introducing sustainable honey that is beneficial to both humans and bees. Bee-io Honey currently produces six types of honey in different flavours – all produced locally without the need to import or set up hives. In addition to all the environmental and health advantages, the cultured honey has proven, already in the pilot stage, to be competitive in price with natural honey. 🍯 https://lnkd.in/dVrbWJKT

October 16 was #WorldFoodDay and #WorldBreadDay 🌍 For centuries, 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻 has been used all over the world: to fight waste, to preserve our food, to give more taste... and it's absolutely amazing! And for more than 170 years, at Lesaffre, we have been working with so much passion and expertise on its formidable properties. We strongly believe that fermentation is one of the most promising answers to feed 9 billion people in a safer, healthier, and more sustainable way. 🌱 Today, 𝗺𝗶𝗰𝗿𝗼𝗼𝗿𝗴𝗮𝗻𝗶𝘀𝗺𝘀 𝗮𝗻𝗱 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 constitute a new wide field to explore, and we're so excited about it! 🔬 Faced with such incredible challenges, we cannot progress alone. Everywhere in the world, our 11,000 employees put their energy and enthusiasm to 𝘄𝗼𝗿𝗸 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿 𝘁𝗼 𝗯𝗲𝘁𝘁𝗲𝗿 𝗻𝗼𝘂𝗿𝗶𝘀𝗵 𝗮𝗻𝗱 𝗽𝗿𝗼𝘁𝗲𝗰𝘁 𝗼𝘂𝗿 𝗽𝗹𝗮𝗻𝗲𝘁. Let's celebrate together the power of fermentation and the work Lesaffre is doing. 💚 #fermentation #lesaffre #microorganism #betterfuture

Precision Fermentation farms will become the new food farms, and this $500 million Precision Fermentation operation is a tasty step toward the future of food. https://lnkd.in/dcUvuWYW Today, animal agriculture consumes 3.3 billion hectares of land in the form of pasture and feed cropland. Disruptive technologies like Precision Fermentation will free up an area the size of the United States, China, and Australia combined, transform our food & agriculture systems, and use a fraction of the water, energy and resources than current industrial alternatives. Uncover the immense potential of this disruptive technology in our Rethinking Food & Agriculture Report: https://lnkd.in/gpAR_RD

Are you ready to explore the hidden wonders beneath mushrooms..? Mycelium, the vegetative part of fungi, transcends its role as a simple network of roots. These delicate, white hyphae are spearheading a transformative shift in how we approach our food system, offering a solution that’s both nutrient-rich and environmentally considerate. From our inception, we’ve been dedicated to unlocking mycelium’s extraordinary potential, moving it from the shadows of the underground to the forefront of culinary innovation. This shift has birthed a versatile ingredient that’s not only rich in nutrients but also kind to our planet. As we continue, our mycelium technology becomes ever more crucial in fostering a food system that’s healthier, more fair, and regenerative, aiming to nourish the global population sustainably. 🌿 Join us in uncovering the one thing that can be anything. . #FutureOfFood #MyceliumRevolution #InfiniteRoots

Learn more about mushrooms and mycelium! #infiniteroots #taste #foodrevolution #mycelium

Exploring the Intersection of Culinary Science and Biotechnology: Cooking Up a Sustainable Future. This ambitious journey inspired me to transform my BioGourmet initiative into an innovative food science platform harnessing the power of biotechnology. For the past 18 months, I’ve delved into genetic engineering and sustainable culinary practices, merging my dedication to food innovation with cutting-edge biotechnological advancements. 🥗🧬 Why Culinary Science and Biotechnology? The synergy is as intriguing and delicious as a masterfully crafted meal. I am passionate about sharing how biotechnology can revolutionize the way we grow, process, and consume food, promoting sustainability, enhancing flavors, and improving nutritional profiles. This mission to innovate within the food industry is both exciting and essential. Join me in celebrating this tasty intersection. How do you envision technology transforming the future of food? Share your thoughts and ideas—let’s cook up a sustainable future together (no half-baked ideas, please!). 🌟✨ #BioGourmet #FoodInnovation #BiotechInFood #SustainableCuisine #GeneticEngineering #CulinaryTech #FutureOfFood #FoodScience #TechForGood #InnovativeDining

Monday report📚! World Economic Forum has just released a comprehensive roadmap for stakeholders to scale and mainstream food innovations such as soil health, data/digital/AI, protein innovation and nutrition, and value chain management (e.g. sustainable packaging and waste management) 🌍🍽️ Key takeaways: 1. The roadmap emphasizes the need for collaboration among governments, businesses, and consumers to accelerate innovation. 🤝 2. It highlights the importance of investing in technologies like precision fermentation and alternative proteins 🧪 3. Sustainability and ethical considerations are at the core of this transformation, ensuring a healthier planet and population 🌿 -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #precisionfermentation #alternativeproteins #fermentation #planetary #bioeconomy #bioblocks #synbio #syntheticbiology #biomanufacturing #fermentation #microbialfermentation #aerobicfermentation #foodtech #whitebiotech #industrialbiotech #bioprocessing #Agrifoodtech #liquidstatefermentation #fusariumvenenatum #fermentedfoods #mycoprotein #biomassfermentation #submergedfermentation #builttobank #foodsovereignty #selfSufficiency #sustainablefood #foodinnovation #futureoffood https://lnkd.in/d_aaTW4g

Precision fermentation is a biotechnological process that uses microorganisms, such as yeast or bacteria, to produce complex organic molecules through fermentation. This method holds transformative potential for the food industry, particularly in creating sustainable and ethical alternatives to traditional food products. By programming these microorganisms to produce specific proteins, fats, and other nutrients, precision fermentation can efficiently generate ingredients like dairy proteins, egg whites, and meat-like flavors without animal farming. This technology can lead to significant reductions in environmental impact by decreasing land use, water consumption, and greenhouse gas emissions associated with traditional animal agriculture. Additionally, it offers the possibility of enhancing nutritional profiles and reducing allergens in food products. As precision fermentation scales up, it could substantially diversify food production, making it more sustainable, ethical, and adaptable to the growing global population. #precisionfermentation #futureoffood #foodscience #foodtechnology #foodindustry #foodmanufacturing #foodinnovation #foodentrepreneurship

As our global appetite for meat grows, we're hitting hard planetary limits on business-as-usual ways of producing protein. In this new NYT piece, Somini Sengupta explores what the future of meat could look like and highlights the work that researchers, entrepreneurs, governments, and food industry players are doing to drive innovation that can diversify and grow our global protein supply. Dig in: https://nyti.ms/3XDLxg8

“Innovation is taking two things that already exist and putting them together in a new way.” – Tom Freston This quote perfectly captures the essence of AI and Precision Fermentation—two technologies that, when combined, are transforming food production as we know it. Precision fermentation allows for the cultivation of microbes like yeast, bacteria and fungi to produce key compounds, such as dairy proteins, egg whites or enzymes used in food production.  AI models understand what makes animal-based foods so loved and allows to recreate those flavors and textures with precision. It helps scientists optimize microbial strains, control and optimize the fermentation process itself (by adjusting variables like temperature, pH, and nutrient levels to maximize yield and reduce costs). And AI can predict the best combination of nutrients and environmental factors that yield the highest output with the least amount of waste. The products produced by this method are already disrupting the food industry. Examples include: Perfect Days AI-optimized fermentation process produces everything from cream cheese and yogurt to protein snacks and ice cream—all available on the market today (unfortunately only in the U.S.) Climax Foods, who partnered up with Bel Group (makers of Babybel) to co-create plant-based cheeses indistinguishable from dairy. Their AI-powered fermentation process focuses on improving taste, texture and overall mouthfeel. As someone with a strong passion for both food and technology, I’m fascinated by how these two areas intersect. I enjoy diving into current trends to uncover future possibilities and what they might mean for the evolution of our food systems. If you know where I can find products like these in Scandinavia, let me know! I would love to try. #FoodTech #Innovation #PrecisionFermentation #FutureOfFood #InnovationInFood