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Ingredients made with biotechnology could play an important role in the future of food—and they’re beginning to come to market. Over the past five years, $4 billion has been invested to develop novel ingredients ranging from mycelium proteins to animal-free eggs. These ingredients are made through fermentation to create proteins and fats that can function […] https://lnkd.in/dVUVuvTp www.Cyprus-CEO.com #CEO #business #management #marketing #tech #AI #legal #money

I did a small research on probiotic yogurt to relate its physiochemical property with local ergo depending on fermentation and the quality I analyzed fermentation temperature and time. 40oC, 43oC and 45oC with fermentation time 2.5 -3 hr, 4 -6hr and 7-12hr. according to my research result as the temperature of fermentation decreases from 43oC, it creates favorable conditions for other bacterial development rather than expected bacteria. due to this overall characteristic of probiotic yogurt is changed. at this condition, it needs a long period for fermentation ( 6-12hr). if the fermentation temperature is kept at 43oC - 45oC expected bacteria quickly multiply themself within a short period and ferment the milk into yogurt. yogurt can be prepared within 2.5hr - 3hr. yogurt which is prepared in a such way has almost nearly similar texture and taste to local ergo. such kind of activities are essential for yogurt producers. it is better if research continues to identify species of bacteria growing as the temperature of fermentation decreases. I am ready to collaborate and work more on dairy sector.

https://lnkd.in/ekdpjeEG Research in the bakery industry. Research forms the foundation of progress and innovation in the bakery industry. It goes beyond just understanding familiar ingredients; it also involves exploring new developments in raw materials.

🥚 The EVERY Company secured a key patent for precision fermentation of egg proteins, focusing on recombinant ovalbumin The patent is wide-ranging, including innovations in ovalbumin with enhanced performance variants, multi-species sourcing, and various yeast and fungal production methods (Pichia, Trichoderma, Saccharomyces, and Aspergillus). The scope extends to multiple food product formats. This includes baked goods, meat substitutes, whipped cream, ice cream, meringues, and more, showing the protein's versatility in various industries. It highlights improvements in key functional properties of food, including texture (hardness, chewiness, springiness), and foam stability, and applies to both liquid and powder forms of protein ingredients. Arturo Elizondo ✉️ Hungry for more updates on biotech-enabled agrifood businesses and breakthroughs? Devour the free subscription: betterbioeconomy.com

Trends Shaping the Food Ingredients Market 2023: DSM acquires Firmenich's ingredients business for $4.3B 📝 Cargill opens $200M plant-based protein facility 🏭 Kerry buys enzyme firm c-LEcta for $186M 🤝 Ingredion Incorporated and Roquette launch new plant protein ingredient lines 🌱 Early 2024: ADM announces new pea protein plant in North Dakota 🆕 Chr. Hansen unveils animal-free dairy culture kit 🔬 IFF launches AI-powered formulation optimization service 🖥 Kemin Industries acquires mushroom protein ingredient startup NutriLeads 🍄 So why is everyone investing into plant proteins? In essence, it's a combination of market demand, sustainability imperatives, innovation potential, future visioning, and external stakeholder mandates prompting massive plant-based investment by food giants. Are there any companies that have been somewhat slower movers that now feel increased pressure to catch up? Eager to hear your thoughts!

How to ensure increased consumption of whole grain food from diversified crops? Whole grain cereals and legumes are essential in a healthy planetary diet. However, technological and sensorial aspects limit their use as food ingredients. The SmartGrains project aims at improving functionality and sensory aspects of whole grain ingredients and by-products using fermentation and AI. 🔍 At Wageningen Food & Biobased Research we're looking for innovative partners to join our new Public-Private-Partnership initiative. We are seeking partners who are willing to invest in the project like food manufacturers, ingredient- , flavor-, starter culture- and enzyme suppliers and technology providers. Discover how we're leveraging cutting-edge AI to create wholesome, sustainable staple foods. Ready to make a difference? 👉 Learn more and get involved via the link below. Contact me or Joost Blankestijn to discuss how you can be involved Together with: Rutger Vlek, Dr. Puneet Mishra, Martijn Bekker and Catrienus de Jong. #WUR #FoodInnovation #SustainableNutrition #AI #Wholegrains

Ever wondered why consistent quality in spirulina is so elusive? In the organic superfoods industry, maintaining quality isn't just a buzzword. It's a daily grind. Here's a glimpse into what buyers often face: → Variability in nutrient content → Contamination risks → Inconsistent colour and texture These issues aren't just minor hiccups. They can disrupt entire production cycles, affect product efficacy, and ultimately harm brand reputation. Now, let's talk solutions. At Nutrialgo Private Limited, we've developed advanced quality control processes that address these challenges headon. From cultivation to final product, here's how we ensure topnotch quality: Rigorous Screening ↳ Every batch of spirulina undergoes comprehensive testing to detect any contaminants or inconsistencies. StateoftheArt Technology ↳ Our facilities are equipped with the latest tech to monitor and adjust growing conditions in realtime. Expert Oversight ↳ Our team of specialists conducts regular audits and quality checks to ensure compliance with industry standards. The result? Consistent, highquality spirulina that meets the stringent requirements of diverse industries: → Food and Beverage → Nutraceuticals → Pharmaceuticals → Cosmetics and Personal Care → Animal Feed → Agriculture → Biotechnology But why does this matter? Consistent quality means: → Reliable nutrient profiles → Enhanced product safety → Improved customer satisfaction In a world where quality can make or break a brand, Nutrialgo's commitment to excellence sets us apart. Curious to see how our spirulina can benefit your industry? Let's connect.

🍪 **The Science of Crispiness: What Makes Biscuits Crispy?** 🔬 Recent scientific studies have shed new light on the factors that contribute to achieving and maintaining that perfect, crispy texture in biscuits. Here are some key findings: 1. **Moisture Control:** Maintaining low moisture content and water activity is crucial. Recent research emphasizes that keeping water activity below 0.3 is key to ensuring long-lasting crispiness. 2. **Baking Conditions:** Studies show that higher baking temperatures with controlled humidity help create a crispy crust by rapidly evaporating moisture from the biscuit’s surface. 3. **Ingredient Interactions:** - **Sugars and Fats:** The latest research highlights the role of sugars in enhancing browning and crispiness through the Maillard reaction. The type of fat used also significantly impacts the texture, with shortening and butter being ideal for creating that light, crispy bite. - **Enzymatic Treatments:** The careful use of amylase enzymes can enhance crispiness by breaking down starches into simpler sugars, aiding in browning and texture formation. 4. **Post-Baking Handling:** Rapid cooling and proper packaging are essential to lock in crispiness and prevent moisture reabsorption, according to recent findings. 5. **Innovative Additives:** New studies are exploring humectants and emulsifiers to improve moisture distribution and fat dispersion, further enhancing the crispy texture. These insights are helping to refine biscuit formulations and baking processes to consistently achieve that satisfying crispiness we all love. Credit to: Dr Alyaa

Application of Biotechnology in Food Industry. The application of biotechnology in the food industry has revolutionized the way we produce, process, and consume food. Biotechnology encompasses a wide range of technologies that utilize biological systems and living organisms to create products and improve processes. In this article, we will delve into the various aspects of biotechnology in the food industry, including its definition, historical development, current applications, benefits, controversies, ethical concerns, regulatory framework, case studies, and future outlook. Biotechnology in the food industry involves the use of biological processes and organisms to develop new products or enhance existing ones. This includes genetic modification, enzyme technology, fermentation, and other innovative techniques that have significantly impacted food production and quality. Understand...

Precision Fermentation vs. General Fermentation Why It Matters The precision in precision fermentation means that the end products can be more consistent, sustainable, and scalable compared to traditional fermentation. This makes it a powerful tool for innovation in food technology, medicine, and beyond. Precision Fermentation Precision fermentation takes a more targeted approach. Here, microorganisms are genetically engineered or selected to produce a specific end product with high efficiency and purity. This technique is revolutionizing various industries, particularly food and pharmaceuticals. Key features include: - Designed Microorganisms: Microbes are modified to enhance or induce the production of a desired compound. - High Specificity: The process is tailored to yield a single, high-value product, minimizing unwanted by-products. - Applications: Production of specific proteins, enzymes, vitamins, or other bioactive compounds. For example, creating dairy proteins without cows or producing insulin for diabetes treatment. General Fermentation In traditional or general fermentation, microorganisms such as bacteria, yeast, or fungi convert organic substrates (like sugars) into different products through their natural metabolic processes. Common examples include: - Beer and Wine Production: Yeast ferments sugars into alcohol. - Yogurt and Cheese Making: Bacteria ferment lactose into lactic acid. - Bread Baking: Yeast produces carbon dioxide, causing dough to rise. In these processes, the #microorganisms are not specifically engineered; they perform a range of metabolic activities, resulting in a variety of by-products. This precision opens up new possibilities for creating high-quality, sustainable, and efficient products. #synbio #sustainable #learnnewthings