Labcorp’s Post

SupplySide West will be an exciting event for us this year. Skye Chilton, Bill Chioffi, Adam Chilton and Tiffany Kawaja will be available at our booth #6119, and we are looking forward to participating in a few presentations and meetings throughout the conference. For those not familiar with #supplysidewest, Many brands at this event connect with ingredient suppliers to gauge the availability of popular products. Lion's mane and Turkey Tail mushrooms, for instance, are seeing increased demand. We've been preparing for this growth over the past few years, and are happy to answer any questions you may have. Hope to see you there! **More Details** Bill Chioffi, our COO, joins a great group of speakers for a Knowledge and Networking Session—Functional mushrooms: Sources, standards, species, and science. Speakers: Bill Chioffi, Roy Upton, Holly E. Johnson, Julie Daoust and Hank Schultz Add session to your schedule here: https://lnkd.in/gejEaesX Full session description: The buzz around functional mushrooms (and their versatility) has infiltrated nearly every corner of the wellness and nutrition industry. From supercharged coffees to innovative pet foods, demand for these fungi has never been higher. However, as this fascination grows, so do questions about the science, standards and understanding that underpin the burgeoning market. This session is set to bridge the knowledge gap, featuring a panel of leading mycologists, seasoned cultivators and industry pioneers ready to tackle the misconceptions and illuminate the science of mushroom cultivation and application. This enlightening session will peel back the layers of the mushroom life cycle, offering clarity on mycelium versus fruiting bodies, the significance of bioactive compounds, and the impact of cultivation and processing techniques on product quality. A 60-minute “working happy hour” rounds out the session. For those passionate about the future of functional mushrooms, the setting will offer a lighter approach to knowledge exchange with the speakers, as well as peers. Mandalay Bay Resort Tuesday, October 29, 2024 1:00 PM to 3:45 PM Islander Ballroom C #ssw #sswexpo #supplements #naturalproducts #events #dietarysupplements #mushrooms #conference #expo #mushrooms #functionalmushrooms #booth

In a world looking for innovation, naturalness and differentiation, Myconeos's Mycoforti penicillium roqueforti cultures stand out from the competition. Just look at the penicillium roqueforti  phylogenetic tree of our Mycoforti intense and mild strains against the commercial cheese strains. They have the best of both roquefort, stilton and gorgonzola strains bred into one. Mycoforti Intense delivering a strong tasting blue cheese with no bitterness whilst  Mycoforti Mild produces a beautifully creamy mild blue flavoured product.  Our philosophy is to breed all the right traits into a strain so there is no compromise on quality and consistency introduced by blending strains. Cheesemakers why compromise when you can have it all in one Mycoforti strain? Thank you for the genomic work produced in collaboration with Jeanne Ropars Chargée de recherche CNRS Universite Paris-Saclay   #Innovation #penicillium #cheese #mycoforti #myconeos #cultures

2023 recap 📝 Veganuary 2024 learnings 💚 2024 outlook 🔮   Always a pleasure vegconomist - das vegane Wirtschaftsmagazin! Read the full article with our CEO Frank Riedel here (German Only) #mondarella #nextgenerationcheese #vegconomist

BLUU Seafood, a biotech company that develops salmon products grown from cells, just opened its first pilot plant in Europe. Big news for pescatarians and vegans alike - but creating the food is only half the battle. Understanding how different communities perceive and consume different food items can be crucial to finding an audience for your product In this analysis from late last year, we explored how attitudes towards smoked salmon, gravlax and sashimi can evolve over time. https://lnkd.in/e9eKvKA5

It’s WORLD MUSHROOM DAY! Today is the day that we ask everyone to support our Aussie Mushroom farmers, by eating delicious mushrooms!! No matter if it’s for breakfast, a cafe lunch or cooking a delicious mushroom meal for the family, today is our big celebration day for Australian MUSHROOMS! #WorldMushroomDay

What does Doderm have to do with wine?   Next week I will be on the Weinnovation stage together with other Rhineland-Palatinate start-ups and young winemakers. This raises the legitimate question: what do Doderm GmbH and microbiome products have to do with wine? There are more similarities than it seems at first glance: 🍇 Just as we endeavour to keep the skin microbiome in balance for healthy skin, the microbiome on grape skin also plays a crucial role. It is linked to the health of the grapevine and is shaped by environmental factors. Above all, however, it is crucial for the good flavour of the wine. 🔬 A good wine depends on flavour-producing bacteria. The diversity of bacteria in the resulting wine is significantly influenced by the microbiome on the surfaces of the grapes used. These bacteria take part in the fermentation process and help to refine the grape must. 🍷 The bacterial diversity in red wines is up to ten times higher than in white wines. The differences are probably due to the difference in the production process. While only the clarified grape juice is used for fermentation in white wine production, the grapes including skin and seeds are used for fermentation in red wine. 🚀 The wine microbiome is the subject of intensive research. The knowledge gained could make it possible to specifically modify and expand the grape microbiome and thus the aromatic diversity of the wine. 🤝 Now I'm looking forward to a great event with wine tasting and hopefully lots of interested people and co-testers. And maybe there will even be a collaboration based on the microbiome, who knows... Rheinland-Pfalz Gold #startup #winemaking #microbiome #health #innovation TZK - TechnologieZentrum Koblenz GmbH Roel Boersma

And here we are at the end of day 2 of BIOFACH and VIVANESS.🎉🤩 The day flew by and there was a lot to discover, for example in our various special shows. Have you already visited "Experience the World of VEGAN" and "Experience the World of OLIVE OIL"? Or our newest additions "International Newcomers & Start-ups" and "Meeting Point HoReCa"?🥳 #BIOFACH #VIVANESS #specialshows #pavingthepath #foodforthefuture #peoplebusiness #consciousconsumer #businessfornature #naturalcosmetics #certifiedorganic #farmtotable #organicfarming #sustainableskincare #sustainablestyle #sustainablelifestyle

Wow, France figured out a way to exclusively punish its home-grown plant-based food producers. I say we award France a Razzi for this ridiculousness! 🇫🇷🏆😝 Here’s why this new law only applies to French plant-based food producers: “The European Parliament has passed the opposite law, i.e. authorising the designation ‘plant-based steak’ throughout the European Union. French law takes precedence over European law only for French companies.” I’m confident a smart French constitutional lawyer can figure out a way to get this law overturned in the French courts because it clearly discriminates against French citizens versus non-French citizens. ⚖️🧐 The new law also incentivizes French plant-based companies to be bought out by non-French companies in order to keep using non-confusing words to describe its products. Alternatively, companies can try their best to optimize sales by clever marketing campaigns that don’t violate the new law, but still inform consumers. Plant-based Not Ham, anyone?! 🌱🐷 Better yet, I envision Marie Antoinette-esque ads trumpeting, “Let them Eat Plant-Based Cake! And Plant-Based 🐷! And Plant-Based 🐮” I haven’t seen the text of the law, but perhaps the images of the sentient and beautiful pigs and cows can be displayed?! 🙌🌱🐷🐮💚 #plantbased #notconfusing #Frenchcitizensarenotconfused #freedomofspeech

Say hello 👋 to the seasonal return of #goldenkiwifruit! 👑 #goldenkiwifruitseason #kiwifruit #seasonalfruit #seasonalproduce #growingnewzealand #FBTechNZ #FoodAndBeverageTechnologyMagazine #FoodTechnologNZ #FoodIndustry #BeverageIndustry #KiwiInnovation #FoodTech #IndustryTrends #IndustryInsights

🍷🎶 The Symphony of Microorganisms in Wine: A Fascinating Journey 🎶🍷 Ever wondered about the intricate dance of microorganisms in winemaking? From the sun-drenched vineyards to the nuanced fermentations, these tiny players orchestrate a complex interplay that influences everything from the wine's flavor to its quality. In the vineyard, soil microbiota leaves its mark on grapes, shaping their unique characteristics. As fermentation begins, the microbial community evolves, with some microorganisms like Oenococcus oeni enhancing the wine's texture by converting malic acid into lactic acid. Meanwhile, others, such as Brettanomyces bruxellensis, can introduce undesirable flavors. Advancements in molecular methods, particularly sequencing, provide powerful tools to decipher wine microbiology. These techniques offer a detailed view of microbial diversity, helping winemakers refine production practices and overcome contamination challenges. Explore with us the exciting developments in oenology and how a deeper grasp of wine microorganisms can lead to customized strategies that elevate wine quality and character. Cheers to the remarkable microorganisms that make every sip a unique experience! 🍇🥂 #WineScience #Microbiology #Sequencing #Winemaking #Oenology #InnovationInWine #MicrobialDiversity