The Good Food Institute Europe’s Post

All about Prathista Industries Limited & unique innovations of Prathista Industries Limited Some agricultural produces are being converted into industrial products globally but in very limited manner. Prathista Industries Limited committed and striving very hard since three decades to utilise agricultural commodities for producing plant (vegan) based clean label and non GMO natural Food and Bio Pharma products During the journey of 3 decades, Prathista Industries Limited invented many products using non edible grade agricultural produces into natural food ingredients to replace petrochemical products to safeguard human health as each item we eat everyday has chemical including in breads, meat, cheese (cottage cheese) etc #prathista also came out with plant based natural vinegar @44-45% purity which is game changing for food / feed and multiple industries. Any plant based produces which has carbohydrates can be converted into glucose and it is note worthy for audians to understand that we can produce more than 230+ products using glucose as raw material through fermentation techniques based on individual / specific microorganisms which includes antibiotics like Pencillin G which is being produced since several decades in India and globally. Interestingly #prathista has established multiple entities in few developed countries wherein #prathista submitted their IPR’s for obtaining patents in 2018 and most of the patents are already granted (which is to protect #Prathista’s hard work and inventions). Many global companies are approaching #prathistagroup to join hands to make this unique mission of converting agricultural segment into an industry at par with multi billion dollars industrial businesses like “poultry / pork / beef and dairy industries” which were also called farming once upon time. #fermentation #foodsafety #valueadditiontoagriculture #innovativeindustry #globaliprs #vegan #plantbasedproducts #venturecapatalists #privateequity #globalbusiness

Clean Label Solution, a startup based in Ithaca, New York, is one of four finalists in the Soy Innovation Challenge, a collaborative effort led by the United Soybean Board, the Yield Lab Institute, and other partners. That initiative responds to the burgeoning use of soybean oil as a key component in renewable diesel and sustainable aviation fuel within the US, a trend that is anticipated to significantly increase the production of soybean meal (SBM), potentially leading to an oversupply in the industry. The challenge aims to confront this issue directly by focusing on enhancing the utilization and value of SBM. Clean Label Solution, which recently also secured $250K after participating in the Grow-NY business competition, specializes in producing soy-based feed tailored for dairy cattle, offering farmers a product that it claims optimizes their animals' diet, reduces costs, enhances nutritional intake, and improves milk and milk fat production, all without relying on imported palm oil. The soy-based dairy product has seen market success. “Last year we sold over 4,000 tons of our product to dairy farmers in upstate New York. Their production costs were reduced by around $0.30 to $0.50 per cow per day because they removed palm oil from the ration and use our product as a source of the protein and fat. Those farmers also saw an increase in milk and milk fat production.” #milk #dairy #palmoil #soybean https://lnkd.in/gR-Hi2Kc

High value dairy feed that has the protein and fat content needed to enhance dairy production! And a proprietary fermentation process that removes the anti-nutritionals to reduce methane emissions and enhance the digestibility of protein and fat in the soybean! Clean Label Solution LLC is doing exactly that! Founder & CEO Mohammad (Mo) Arshadi, PhD is working to enhance dairy and beef cattle productivity all while addressing emissions with his high value feed product. Mo is one of four finalists of the Soy Innovation Challenge, brought to you by the United Soybean Board, The Yield Lab Institute, and U.S. Soy. Check out the article in FeedNavigator below highlighting this important dairy feed innovation for U.S. soy farmers. #soy #agtech #startups #innovation #soybeanmeal #ussoy #dairy #feed #climate

The volume of #soybeans grown in North America and the well-established popularity of soy #protein concentrates in plant-based products makes upscaling soy meal from agricultural waste a promising option for #food ingredients. → https://ow.ly/hunl50Q7BWS #agriculture #agribusiness #grain

#Invest in the forgotten half of the harvest. The Supplant Company upcycles #agricultural #sidestreams into replacements for the world’s most pervasive ingredients, such as refined #sugar and starch, with their proprietary #biotechnology-based manufacturing platform. Read more about this company in the CaseStudy on the Plattform Life Sciences: https://lnkd.in/ePRVg8uU   Thanks to Tom Simmons, Harriet Arushie Pope and Jeremy Bartosiak-Jentys

Tapping into the sidestreams of the #food and #agriculture industry could hold tremendous #sustainability potential, according to this article in AgFunderNews. The article notes that companies using precision #fermentation are using less water and land than other alt protein companies, with a fascinating discussion of the challenges and how some of these side streams may also be used as alternative protein inputs. #altprotein #sustainablefood #futureoffood

The cell-based meat industry is facing a challenging funding environment as investors become more cautious about the sector. While some companies in the space have managed to secure funding, these are typically industry leaders or those with unique technologies. Despite the current financial struggles, it is premature to write off an industry that didn't even exist couple of years ago. The cell-based meat sector faces stiff competition from the heavily subsidized industrialized animal agriculture industry, which has been scaling up and driving efficiencies for decades. It is anticipated that a significant percentage, perhaps 70-90%, of companies in the cell-based meat industry may fail over the next year. However, those that survive are expected to build robust businesses and scale their technologies. The current funding challenges are not unique to the cell-based meat sector but extend across various industries. The market is undergoing a correction, and companies seeking investment are finding it more challenging. Instead of raising large sums, they are now fortunate to secure smaller funding rounds. Cell-based meat production experienced a period of rapid growth, leading to mispricing and unrealistic expectations. Leveraging biology to produce commodity items takes time, and the industry is still working on overcoming significant challenges such as cost and scale. Currently, producing 100% cell-based filet mignon steaks at a massive scale is neither commercially viable nor technically feasible. However, there is potential for cell-based cultivated cells to be used as ingredients in plant-based burgers and sausages, making the economics more favorable. Blending cultivated cells with plant-based ingredients at varying percentages can create commercially viable products without requiring large-scale bioreactors. A hybrid approach, combining undifferentiated cell biomass with plant-based ingredients, appears to be the way forward. This approach allows for cost-effectiveness and simplicity in product development. While 100% cell-based products may not be viable or necessary at this stage, even small percentages of cultivated cells can significantly impact flavor and texture. Fat, in particular, can enhance the meatiness of plant-based burgers with only a small inclusion rate.

Reducing media costs for cultivated meat will come from economies of scale; switching from pharma to food-grade ingredients; finding cheaper sources of key media components such as albumin; and from developing more efficient cell lines that can thrive with fewer, less expensive inputs, says the The Good Food Institute. But like all new industries, cultivated meat producers are stuck in something of a chicken-and-egg situation right now. Or as Dr. Dave Humbird, PhD, PE observed last year, “None of this stuff makes any commercial sense until everyone’s eating it.” According to GFI principal scientist for #cultivatedmeat Dr. Elliot Swartz: “Suppliers by definition need to scale alongside the growth of the cultivated meat industry that they are serving. And this is inherently going to limit how fast certain costs can be reduced, because no one is going to invest the capital needed to create 100 large-scale facilities for growth factors [pricy signaling proteins used in some media formulations] if the industry really only needs to be serviced by five right now.” Furthermore, he said: “The bulk of cellular biomass in proliferating cells is made from amino acids. Today, amino acids used to feed cells come primarily from individual fermentation processes, only some of which are sufficiently scaled.” He also acknowledged that much of the work on sourcing lower-cost alternatives to certain media components—for example non recombinant sources of albumin or certain amino acids such as plant protein hydrolysates—is still at the research stage. “Really everyone needs to know the answers to these questions, or else we’re going to see a lot of duplicative wasted research and efforts. So this is really one area that I think is ripe for publishing results, protocols and methods openly even if you’re a private company." #foodtech #cultivatedmeat #cellularagriculture #growthfactors #cellculture #cellculturemedia #GFI AgFunder

Our latest published article provides a comprehensive understanding of 5W1H (Which, Where, What, Why, When and How) on "the seed microbiomes of staple food crops" and how they can be explored with core interest in agricultural biotechnology to achieve food security. Happy reading!!! https://lnkd.in/dphTMeCu

Another Great Post from Mike Vera! This raises my concern about the potential health hazards associated with a vegan diet. I believe that the majority of our soil is already contaminated due to the excessive use of modern farming techniques and extremely toxic pesticides, which can have grave consequences for our health. Wind drift can also compound the issue, further spreading these toxic chemicals onto organic produce. We also need to raise concerns about milk alternatives such as oat and pea milk, which are gaining rapid popularity. These milk alternatives are made from grains that are treated with chemicals to ripen quickly while maintaining firm stocks for harvesting by modern machinery. Unfortunately, these chemicals are then concentrated in the final product, which is a cause for concern when it comes to our health. It's crucial to pay attention to these factors and make informed decisions about the foods we consume to ensure our well-being.