Helen Darling’s Post

Food Technology we often don't Recognise this Sector Food technology is important feild for Biotechnology 1.Quality Assurance 2.Food Packaging and Labelling 3.Customer Satisfaction 4.Market Research,(Phd in Food Technology,Postdoc in Food Technology) 5.Product Development

🔬Insightful article on the use of imaging and sensing technology in industrial fermentation processes🧪 🔍Despite the transformative potential of microbial fermentation in various industries, the monitoring and control of these processes have been largely left unchanged in recent years. 🌟To that end, planetary recently announced a strategic partnership with KONICA MINOLTA, INC. with the ambition to develop novel solutions and strenghten our existing BioBlocks™ platform to bring production cost down and get closer to price parity --- 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 #fermentedfoods #mycoprotein #biomassfermentation #microbialfermentation #aerobicfermentation #submergedfermentation #foodtech #whitebiotech #industrialbiotech #bioprocessing  #ForwardFooding #Foodtech500 #Agrifoodtech

🌱 Is the current buzzword ‘Plant-Based 3.0’ a useful concept in explaining the evolution of this part of the alternative proteins sector? 🤔 In the Q3 2024 edition of Protein Production Technology International, Louise Davis speaks with seven experts to explore the substance behind the trend and discover the next frontier for plant-based products. If Plant-Based 3.0 broadly refers to great-tasting, clean products delivered in convenient forms at competitive prices, has the sector now pretty much achieved all that it can? Not according to the seven fantastic companies interviewed for this feature. Thanks goes out to Martin Habfast from Umiami, Lukas Böni at Planted, Givaudan's Sylvain Jouet, Romain Joly from Roquette, Mark van Noorloos at Schouten - Specialist in Plant-Based Protein, Vineet Singhal from RelSus and Birgit Dekkers from Rival Foods. 📰Dive into the full feature now: https://hubs.ly/Q02HNvrx0 #plantbased #alternativeprotein #cleanlabel #proteinproduction #innovation

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

🌱 Is the current buzzword ‘Plant-Based 3.0’ a useful concept in explaining the evolution of this part of the alternative proteins sector? 🤔 In the Q3 2024 edition of Protein Production Technology International, Louise Davis speaks with seven experts to explore the substance behind the trend and discover the next frontier for plant-based products. If Plant-Based 3.0 broadly refers to great-tasting, clean products delivered in convenient forms at competitive prices, has the sector now pretty much achieved all that it can? Not according to the seven fantastic companies interviewed for this feature. Thanks goes out to Martin Habfast from Umiami, Lukas Böni at Planted, Givaudan's Sylvain Jouet, Romain Joly from Roquette, Mark van Noorloos at Schouten - Specialist in Plant-Based Protein, Vineet Singhal from RelSus and Birgit Dekkers from Rival Foods. 📰Dive into the full feature now: https://hubs.ly/Q02HNP640 #plantbased #alternativeprotein #cleanlabel #proteinproduction #innovation

🌱Fermentation-based approaches to produce alternative proteins offer comparatively cheaper and more customizable protein sources. 💚Although not a wholly novel industry for the production of proteins – as fermentation has been used to preserve food, create alcoholic beverages, and improve the nutritional content and bio-availability of some foods for millennia – several technological advances and social shifts have made the production of alternative proteins increasingly important. 💡As part of 'Innovation Insights', we explore the significance of sensor integration in the fermentation process by highlighting Hamilton Company's contributions to process monitoring and control, process optimization, and process scaling. 📰Read the full article in Protein Production Technology International. 👇 🔗https://hubs.ly/Q02lth0z0 #fermentation #altenativeproteins #biotechnology #foodproduction #innovation

🌱Fermentation-based approaches to produce alternative proteins offer comparatively cheaper and more customizable protein sources. 💚Although not a wholly novel industry for the production of proteins – as fermentation has been used to preserve food, create alcoholic beverages, and improve the nutritional content and bio-availability of some foods for millennia – several technological advances and social shifts have made the production of alternative proteins increasingly important. 💡As part of 'Innovation Insights', we explore the significance of sensor integration in the fermentation process by highlighting Hamilton Company's contributions to process monitoring and control, process optimization, and process scaling. 📰Read the full article in Protein Production Technology International. 👇 🔗https://hubs.ly/Q02ltk740 #fermentation #altenativeproteins #biotechnology #foodproduction #innovation

🌟 Exploring the Power of Enzymes in Food Production Lutz Popper, SternEnzym articulated the intricate dynamics of enzymes and their profound implications in biscuit production, unraveling the complexities with insightful clarity and precision. 🌱 Enzymes represent a sustainable solution in food production, unlocking new possibilities while minimizing environmental impact. Derived from natural sources through fermentation or extraction, these biocatalysts offer a sustainable alternative to traditional additives, significantly reducing resource consumption in food production. Amylases, one of the key enzyme classes discussed, break down starch molecules, reducing dough viscosity and enhancing extensibility. Their varied sources, including plants, molds, and bacteria, exhibit distinct temperature and pH optima, influencing their efficacy in different baking applications. Furthermore, shelf-life-prolonging amylases play a crucial role in maintaining crumb softness in bread, while glucoamylase contributes to browning, fermentation, and sweetness enhancement. 🗒 Read the full article to unravel the mysteries of enzymes and their profound impact on biscuit production!: https://lnkd.in/dgcMXXF4 🌱 #FoodScience #Enzymes #Amylase #Sustainability #Innovation #FoodIndustry #BiscuitProduction #biscuitpeople

Discover the untapped potential of #enzyme technology in redefining our food systems. Enzymes, the unsung heroes of the #biotech revolution, are set to unlock a new era of #sustainablenutrition, transforming everything from production efficiencies to taste profiles. Learn how these biological catalysts are not just enhancing flavors but paving the way for a greener, more resilient food future. 🌿🔬 Dive into the latest advancements and join the conversation on how we can feed the world while taking care of our planet. 🖥 Read full article: 𝐓𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐅𝐨𝐨𝐝 𝐏𝐨𝐰𝐞𝐫𝐞𝐝 𝐛𝐲 𝐄𝐧𝐳𝐲𝐦𝐞 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 https://lnkd.in/ewWabGXq

Fermentation stands as one of the oldest techniques for food production. Throughout history, our ancestors harnessed its power to craft various products, including wine🍷, cheese🧀, and beer🍺. Today, we honor these traditions while embracing a modern method known as precision fermentation. Precision fermentation is a cutting-edge biotechnological approach that revolutionizes various aspects of production. Instead of relying on naturally occurring processes, we now engineer specialized microorganisms🦠 to precisely produce desired products. These engineered cells serve as efficient biofactories🏭🦠, proficient in manufacturing proteins through the complex processes of transcription and translation of DNA🧬. Rather than 'programming' cells, we meticulously modify their genetic code to guide them in creating the intended product. The advantages of precision fermentation are substantial. Virtually any product that can be synthesized through traditional methods can be adapted to precision fermentation, resulting in more sustainable and accessible production processes. At Michroma🍄, we harness the power of precision fermentation to create high-value natural ingredients with remarkable scalability. Read more about precision fermentation here! https://lnkd.in/e-6z_8RD