Institute of Food Technologists (IFT)’s Post

IFT's Food Technology Peak Protein: Today’s Innovations, Tomorrow’s Transformations In the second article in a two-part series, the author explores keys to meeting global protein demands and sustainable food production through the lens of precision fermentation and cultivated proteins processes.

IFT's Food Technology Peak Protein: Today’s Innovations, Tomorrow’s Transformations In the second article in a two-part series, the author explores keys to meeting global protein demands and sustainable food production through the lens of precision fermentation and cultivated proteins processes. Read More

Hydrosome labs is probably on to something with their nano-bubbles innovation. This includes alternative protein from cell based meat to fermentation and beyond. This interview explains the potentiels and what a nano- bubble is. Andy Jarvis Nick Jackowetz, PhD

📢 Revolutionary Method Boosts Plant Hormone Production! 🌱 Researchers have found a way to produce elusive plant hormones called strigolactones using microbial cell factories. 🔬 Collaborating with various universities, they demonstrated the method’s efficiency and scaled up production significantly, over 125 times higher than previous techniques. 🌳 This innovation reduces reliance on natural sources, preserving plants and enabling better study of these vital hormones for plant development. #BioprocessUpdates #MicrobialCellFactories #PlantHormones #Strigolactones #SustainableScience #Biotechnology #PlantDevelopment #ResearchInnovation #EcoFriendly #ScienceCollaboration #HormoneProduction #GreenTechnology #NatureConservation #AgriculturalResearch #ScalableSolutions #PlantScience ▷ Read the full article here: 📎 https://lnkd.in/dZge9h-b

🤗 Welcome back to “Make Sense of Science”, where we break down complex research into easier-to-understand insights. Today, we take a look at #CoCoPred, an innovative tool developed by our colleague Friederike Lüdtke 🥳 CoCoPred uses machine learning to predict optimal codon usage for organisms, boosting protein production by analyzing the context of surrounding amino acids. This innovation could benefit medicine, agriculture, and industrial applications by enabling more efficient protein synthesis in organisms like bacteria and yeast 🧬🧫 Here's how 👉 https://lnkd.in/d8ZtRnDp #MakeSenseOfScience #ProteinSynthesis #MachineLearning #CodonOptimization #Biotechnology

In the 1st presentation during REBBLS Ventures & Wine event 11.4.23, Vivienne Mol from Again talked about their progress in CO2 fixation using gas fermentation. The start-up’s technology is largely based on the research from Prof. Alex Toftgaard Nielsen’s lab in DTU - Technical University of Denmark. Utilizing thermophilic bacteria, Again developed a scalable and robust solution that allows fixing CO2 even from emissions containing other gases. It is also important that the bacterial fermentation process yields acetate, a substance that can be used in a multitude of applications. Incredibly, being just about 4 years old, Again has already obtained funding for construction of full-scale 150m3 bioreactors by 2026! #globalwarming #climategoals #biotechnology #science #microbiology #bacteria #CO2

🌿🔬 Exciting breakthrough in #Biotechnology! A team led by Professor Toshiki Furuya at Tokyo University of Science has engineered a revolutionary enzyme capable of producing natural vanillin from plant-derived ferulic acid. 🍦🌺 This innovation could transform the vanilla flavoring industry, offering a sustainable and scalable alternative to traditional vanilla extract production, which is often limited by climate and yields. The engineered enzyme, created through genetic modification, shows high conversion activity without the need for cofactors, simplifying the process to just mixing with air at room temperature. 🧬💡 Dive into the details of this groundbreaking research here: https://lnkd.in/gy6eec5T #PlantScience #MolecularBiology #SustainableSolutions #Innovation

📝We are happy to share our #newpublication in Food Chemistry by Kyriaki Tsirtsidou, Yang Zou, Robbens Johan, and Katleen Raes entitled "𝐏𝐞𝐜𝐭𝐢𝐧-𝐜𝐡𝐢𝐭𝐨𝐬𝐚𝐧 𝐡𝐲𝐝𝐫𝐨𝐠𝐞𝐥𝐬 𝐰𝐢𝐭𝐡 𝐦𝐨𝐝𝐢𝐟𝐢𝐞𝐝 𝐩𝐫𝐨𝐩𝐞𝐫𝐭𝐢𝐞𝐬 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐞𝐧𝐜𝐚𝐩𝐬𝐮𝐥𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐬𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐩𝐡𝐞𝐧𝐨𝐥𝐢𝐜 𝐜𝐨𝐦𝐩𝐨𝐮𝐧𝐝𝐬".   🔎In this study, a blend of low and medium #molecularweight chitosan was used for the first time to improve the stability and properties of pectin-chitosan #hydrogels in the presence of an aqueous strawberry extract. This study showed that manipulating the molecular weight range of chitosan would allow the formation of more stable gels, which could enhance the delivery of the bioactive berry #phenolic compounds during digestion. 💡 Interested? Read all about it: https://lnkd.in/eHVHyGu9   🤝This work is a collaboration between VEG-i-TEC (Faculty of Bioscience Engineering UGent) and Cell Blue Biotech & Food Integrity (Instituut voor Landbouw, Visserij- en Voedingsonderzoek (ILVO)) within the #BlueCC project, financially supported by the BlueBio Cofund. 

Fermentation, one of the earliest food processing techniques, has evolved into precision fermentation (PF), which uses genetically engineered microbial host cells to produce specific molecules. PF is a key driver in the production of alternative proteins, functional food ingredients, and cultivated meat, offering innovative solutions for sustainable food production. Regulatory bodies like the FDA and the EU ensure that PF products meet safety standards, with labeling requirements for genetically modified ingredients. As the alternative protein sector grows, there is a strong demand for skilled professionals in areas such as bioprocess engineering, food science, and cellular biology to support the industry's expansion and meet global food security goals.

🍄 Fungi + Synthetic Biology = A Sustainable Tomorrow Filamentous fungi are more than nature’s recyclers—they’re powerhouses of potential. Through synthetic biology, we’re optimizing these fungi to create eco-friendly solutions that drive sustainability across industries. 🧬 What’s Possible with Fungi? 1️⃣ Enzyme production for cleaner industrial processes. 2️⃣ Pharmaceuticals like antibiotics and new medical innovations. 3️⃣ Sustainable materials for a greener planet. ✨ Challenges & Opportunities: While fungi’s growth rates and production yields pose challenges, synthetic biology offers tools to overcome these barriers. Collaboration across scientific disciplines is crucial to unlocking their full potential. 🌍 The Future of Fungi: With advances in technology and bioengineering, fungi can lead the way in creating a bioeconomy that prioritizes the planet. The revolution is here. Let’s grow it together! 💡 Ecovative - the mycelium technology company's | BoltThreads Mylo™ | MyForest Foods' MyBacon. https://lnkd.in/dYsRut_Z #FungiInnovation #SyntheticBiology #BioEconomy #Sustainability #MICO