The Good Food Institute Europe’s Post

🌱 **Starter Culture Market Overview** 🌱 The Starter Culture Market was valued at US$ 1.55 billion in 2029. It is expected to grow at a CAGR of 5.9% during the forecast period. A starter culture is a microbial technique used to produce commercially fermented foods. It consists of microorganisms that are directly applied to food to achieve desired attributes in the final product. These cultures are often made from sterile media like grains, seeds, or nutrient solutions, facilitating microbial growth for fermentation. Starter cultures enhance the nutritional value, preservation, and economic worth of food products. They enable high-quality production and predictable schedules. Different preservation techniques—such as fermentation, low-temperature treatment, high pressure & radiation processing, salting, and pulsed electric field technology—help improve the texture, taste, and color of food and beverages using starter cultures. #StarterCultureMarket #Fermentation #FoodPreservation #MicrobialCulture #FoodIndustry #MarketGrowth #NutritionalBenefits #FoodTechnology #CAGR #MarketTrends Click Here:https://lnkd.in/dTgmtXVJ

𝗞𝗲𝘆 𝗳𝗮𝗰𝘁𝘀 𝘆𝗼𝘂 𝗻𝗲𝗲𝗱 𝘁𝗼 𝗸𝗻𝗼𝘄 𝗮𝗯𝗼𝘂𝘁 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻-𝗲𝗻𝗮𝗯𝗹𝗲𝗱 𝗽𝗿𝗼𝘁𝗲𝗶𝗻𝘀 Fermentation isn't just a tradition. It's a cutting-edge solution to modern food challenges. From enhancing flavors to sustainable protein production, it's a journey, through time, toward a more efficient food system. Fermentation enables the creation of protein-rich foods from various sources, including plant-based ingredients and microorganisms such as fungi. Check out some key facts about fermentation-enabled proteins. 👇 #alternativeproteins #fermentation #fermentationenabledprotein #plantbasedprotein

🍄 Fungal fermentation promises delicious and nutritious options for food manufacturers, while reducing environmental impact and combating climate change. 💚 💡But not all approaches and products are equal, as The Protein Brewery Sue Garfitt explains in this exclusive interview for Protein Production Technology International. “At The Protein Brewery, we start with a unique strain of fungus, feed it with glucose (and soon other carbon sources, too), and give it the conditions in which to grow,” says Garfitt, when asked to explain the company’s unique process in layman’s terms. “Once it reaches the perfect stage, we harvest it, pasteurize to stop its growth, and wash it. Then, we press out the water, dry it, and mill it into a fine powder. This dry powder makes our product, Fermotein, incredibly versatile in various food applications.” 😍 The most important feature of Fermotein is its neutrality. Unlike some plant proteins that may have unwanted flavor, Fermotein is completely tasteless, odorless, and colorless, making it incredibly versatile for new product development. 📰 Dive into the full interview in the latest issue of the Protein Production Technology International magazine. 👇 🔗https://hubs.ly/Q02w1Q690 #fungi #fermentation #alternativeproteins #sustainability #innovation #proteintechnology

The next stage in our food evolution is here. Are your products positioned for the future?

🍄 Fungal fermentation promises delicious and nutritious options for food manufacturers, while reducing environmental impact and combating climate change. 💚 💡But not all approaches and products are equal, as The Protein Brewery Sue Garfitt explains in this exclusive interview for Protein Production Technology International. “At The Protein Brewery, we start with a unique strain of fungus, feed it with glucose (and soon other carbon sources, too), and give it the conditions in which to grow,” says Garfitt, when asked to explain the company’s unique process in layman’s terms. “Once it reaches the perfect stage, we harvest it, pasteurize to stop its growth, and wash it. Then, we press out the water, dry it, and mill it into a fine powder. This dry powder makes our product, Fermotein, incredibly versatile in various food applications.” 😍 The most important feature of Fermotein is its neutrality. Unlike some plant proteins that may have unwanted flavor, Fermotein is completely tasteless, odorless, and colorless, making it incredibly versatile for new product development. 📰 Dive into the full interview in the latest issue of the Protein Production Technology International magazine. 👇 🔗https://hubs.ly/Q02w1RnC0 #fungi #fermentation #alternativeproteins #sustainability #innovation #proteintechnology

Unlocking the Secrets of Dairy Alternatives: A Journey into Sensory Innovation Sensory challenges like aftertaste, texture and flavor are the significant hurdles for category reformulations, especially in dairy alternatives. Drawing insights from extensive patent analyses, FutureBridge uncovers a wealth of solutions, focusing on sensorial enhancements. Scientific breakthroughs are revolutionizing the sensory landscape with disruptive techniques such as high-pressure processing, enzyme-based purification, and microbe-based fat delivery. One notable approach, developed by Swiss food-tech company, Cultivated Biosciences, involves harnessing the power of yeast-derived fat as a potential animal-fat substitute to transform dairy-free coffee creamers. Through GMO-free oleaginous yeast fermentation, the accumulated fat is seamlessly integrated into plant proteins, delivering enhanced smoothness and creaminess while mitigating undesired aftertaste and texture, along with flocculation. https://lnkd.in/gwvkZczR   #FutureBridge #FoodTech #SensoryScience #Innovation #AlternativeProteins #PlantbasedDairy #DairySubstitutes #HighPressureProcessing #Enzymes #EnzymaticProcessing #PlantProteins #Fermentation #FatSubstitutes #YeastFermentation #dairyfree #CoffeeCreamers #Taste #Texture #Flavor #Sensorials #SensoryChallenges #GMOfree #Flocculation

Kudos to the researchers for their effort. It is definitely an interesting idea to explore that can reduce the production cost of cultured meat scaffolds. However, one may fail to understand how a 69% boost in protein content of rice can be dubbed "meat rice". Context: Regular cooked rice protein content: 2.69g https://lnkd.in/grW4PK4k "Meat rice" protein content: 3.89g This paper.

𝐏𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐌𝐚𝐫𝐤𝐞𝐭 𝟐𝟎𝟐𝟒-𝟐𝟎𝟑𝟏. 𝐆𝐥𝐨𝐛𝐚𝐥 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐑𝐞𝐩𝐨𝐫𝐭 Precision fermentation is emerging as a transformative force across diverse industries such as food, agriculture, healthcare, and sustainable manufacturing. It utilizes microbial hosts as "cell factories" to produce specific high-purity functional ingredients at lower incorporation levels than primary protein ingredients. This innovative approach involves controlled and optimized processes with the potential to revolutionize the market for Meat and Seafood (Whey and Casein Protein, Egg White), as well as Dairy Alternatives (Whey and Casein Protein, Egg White). The Precision Fermentation industry chain's development, the market status of key enterprises in developed and developing markets, cutting-edge technology, patents, hot applications, and market trends are thoroughly analyzed. The Precision Fermentation market, segmented by Type and Application, is projected to experience significant growth from 2024 to 2031, providing accurate calculations and forecasts for consumption value. 𝐓𝐨 𝐊𝐧𝐨𝐰-𝐓𝐡𝐞 𝐆𝐥𝐨𝐛𝐚𝐥 𝐒𝐢𝐳𝐞 𝐀𝐧𝐝 𝐃𝐞𝐦𝐚𝐧𝐝 𝐎𝐟 𝐓𝐡𝐞 𝐏𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧. 𝗥𝗲𝗾𝘂𝗲𝘀𝘁 𝗳𝗼𝗿 𝗦𝗮𝗺𝗽𝗹𝗲 𝗣𝗗𝗙: https://lnkd.in/dPT34bhU *𝗕𝘆 𝗧𝘆𝗽𝗲: Whey and Casein Protein, Egg White, Collagen Protein, Heme Protein, Enzymes, Others *𝗕𝘆 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻: Meat and Seafood, Dairy Alternatives, Egg Alternatives, Others *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻𝘀:  North America, Europe, Asia-Pacific, South America, Middle East & Africa *𝗕𝘆 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: Perfect Day, Impossible Foods, Geltor, The EVERY Company, Motif FoodWorks, MycoTechnology, Inc., Mycorena, Eden Brew, Change Foods, Formo, Remilk, Melt&Marble, FUMI Ingredients, Fybraworks Foods, Inc., Nourish Ingredients, Imagindairy, Shiru, New Culture, Helaina #precisionfermentation #microbialhosts #cellfactories #functionalingredients #foodindustry #agriculture #healthcare #sustainablemanufacturing #meatandseafood #dairyalternatives #marketanalysis #technology #patents #applications #trends #industrydevelopment #marketstatus #enterprises #segmentation #growthprojections #consumptionvalue

𝐏𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐌𝐚𝐫𝐤𝐞𝐭 𝟐𝟎𝟐𝟒-𝟐𝟎𝟑𝟐. 𝐆𝐥𝐨𝐛𝐚𝐥 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐑𝐞𝐩𝐨𝐫𝐭   Precision fermentation utilizes microbial hosts as "cell factories" to produce specific functional ingredients with higher purity requirements and lower incorporation levels compared to primary protein ingredients. This emerging market is poised to revolutionize various sectors such as food, agriculture, healthcare, and sustainable manufacturing. It involves leveraging microorganisms to manufacture valuable compounds through controlled and optimized processes. The development of the precision fermentation industry chain, along with the market status of meat and seafood (whey and casein protein, egg white) and dairy alternatives (whey and casein protein, egg white), is analyzed, along with key enterprises in both developed and developing markets. Cutting-edge technology, patents, hot applications, and market trends within the precision fermentation sphere are also examined. The precision fermentation market is segmented by type and application, providing accurate forecasts for consumption value by type and application from 2024 to 2032. 𝐓𝐨 𝐊𝐧𝐨𝐰-𝐓𝐡𝐞 𝐆𝐥𝐨𝐛𝐚𝐥 𝐒𝐢𝐳𝐞 𝐀𝐧𝐝 𝐃𝐞𝐦𝐚𝐧𝐝 𝐎𝐟 𝐓𝐡𝐞 𝐏𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐌𝐚𝐫𝐤𝐞𝐭.𝗥𝗲𝗾𝘂𝗲𝘀𝘁 𝗳𝗼𝗿 𝗦𝗮𝗺𝗽𝗹𝗲 𝗣𝗗𝗙:https://lnkd.in/dPT34bhU *𝗕𝘆 𝗧𝘆𝗽𝗲: Whey and Casein Protein, Egg White, Collagen Protein, Heme Protein, Enzymes, Others *𝗕𝘆 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻: Meat and Seafood, Dairy Alternatives, Egg Alternatives, Others *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻𝘀: North America, Europe, Asia-Pacific, South America, Middle East & Africa *𝗕𝘆 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: Perfect Day, Impossible Foods Inc., Geltor, The EVERY Company, MycoTechnology, Inc., Mycorena, Eden Brewery, Change Foods, Formo, Melt&Marble, FUMI Ingredients, Fybraworks Foods, Inc., New Culture #precisionfermentation #microbialhosts #cellfactories #functionalingredients #foodindustry #agriculture #healthcare #sustainablemanufacturing #industrydevelopment #marketanalysis #meatandseafood #dairyalternatives #technology #patents #markettrends #segmentation #forecasting