Matr Foods’ Post

Even though supermarket shelves are full of products that attempt – with varying degrees of success – to emulate minced meat without a single pig or cow being involved, consumers haven't entirely embraced it. In fact, sales of processed plant-based products fell in 2022 after growing 52% overall in the previous three years, according to the Danish knowledge centre Plantebaseret Videnscenter. With natural ingredients such as split peas, potato, beetroot, oats, lupin and natural fungal spores, the people behind Matr Foods have made a new generation of plant-based meat. 𝗧𝗵𝗲 𝗺𝗮𝗴𝗶𝗰 𝗹𝗶𝗲𝘀 𝗶𝗻 𝘁𝗵𝗲 𝗳𝘂𝗻𝗴𝗶 It is the fungal spores initiating the fermentation process that creates the magic. During fermentation, the spores create a network of small roots called hyphae into the other ingredients, which, under a microscope, resemble meat fibres to some extent. “Many plant-based meat alternatives lack structure, so you have to use a number of additives. But filamentous fungi (the group of fungi that form hyphae) naturally create that texture and bind everything together,” says Leoni Johanna Jahn, who is also Science Advisor at Matr. Researchers from DTU are helping with the scale-up of the product already being sold to consumers by creating structure in the fungi products and microbiological analyses of the fermentation. In addition, DTU researchers are also analyzing which components of the fungal fermentation affect the taste. Matr has several DTU staff among its co-founders, namely Professor Morten O. A. Sommer, co-principal investigator Leonie Jahn and affiliated professor Claus Meyer. #DTUdk #TechnologyForPeople #Engineering #FoodTechnology #FoodTech #Sustainability

📢 Excited to announce our latest publication in Foods 📑. Our article, titled "Antioxidant Ready-to-Use Grape Pomace Extracts Recovered with Natural Eutectic Mixtures for Formulation of Color-Rich Gummies," explores the development of eco-friendly, anthocyanin-rich extracts from wine industry residues. Using natural eutectic mixtures we successfully obtained a powerful antioxidant extract, ready for incorporation into functional food products like gummies. 🌱 This research demonstrates that these eutectic mixtures not only enhance the extraction efficiency of anthocyanins but also improve the thermal stability of these natural colorants, making them suitable for the food industry's increasing demand for natural additives. 🍇 👨🔬 A huge thank you to my collaborators (Julia Trentin, Matheus S. T. Arantes, Alessandra C. Pedro, Marcos R. Mafra, and Fabiane Oliveira Farias) for their incredible work! ⚠ Read the full article here: https://lnkd.in/eZW_yxib Discover how natural eutectic mixtures can shape the future of clean-label, sustainable food products! #GrapePomace #NaturalColorants #Antioxidants #Sustainability #FoodInnovation #CircularEconomy #EutecticMixtures #FunctionalFoods

🍞🔍 Meet Rhizopus, the fuzzy mold commonly known as black bread mold! This mold is a master of transformation, decomposing organic matter in nature, yet it can spoil your food and impact crops. It's not all bad, though—Rhizopus is also a star in producing delicious fermented foods like tempeh! Curious to learn more about the dual roles of this fascinating fungus? Dive deeper at https://lnkd.in/gtw_Ayt5! 🌱💡 #molfdacts #scienceexplained #rhizopus #moldlibrary #moldbusters #fungi #fungus #cropdesease

A perfect process ensures a perfect protein curd formation. Perfecting the process in a novel plant source is challenging. At APIC we are setting highest standards for process optimization. Curd formation & separation from an innovative and sustainable source is highly encouraging. Particularly so since it's from a marine source which is highly sustainable Thanks to the team at APIC who are making things happen, we are able to deliver on our clients projects in a timely manner #plantprotein #plantbased #plantscience #plantproteins #alternativeprotein #alternativeproteins #plantbasedmeat #plantbasedmilk #marine #marinebiology #vegan The Good Food Institute Plant Based Foods Association Plant Proteins Plant Based News Plant Protein Innovation Center

Delicious dairy products 🧀 🍨 are something we love 😋. Here at FQD, we are trying to make them even better by making the process more sustainable. One innovative approach we're exploring is producing dairy products without involving animals. Our researchers are currently developing a process to create dairy products from precision fermentation. A key challenge in this process is replicating casein micelles, a unique structure found in milk, which is essential for providing animal-free milk with similar functionality to cow milk. Casein micelles are small protein aggregates that consist of caseins and minerals. Animal-derived caseins are phosphorylated proteins that can bind minerals, but caseins from microorganisms may not be phosphorylated. Can we make casein micelles without phosphorylation? To answer that, researchers, Jing Che, Zekun Fan, and their colleagues, worked together to find out how the phosphorylation of casein affects casein micelle formation. This collaboration between Wageningen University & Research and Aarhus University has shown that without phosphorylation, forming classic casein micelle structures is challenging, and dephosphorylated caseins bind significantly fewer minerals. This study confirms the essential role of phosphorylation degree in micelle formation, providing important information for potential future applications of microbial caseins that are expected to exhibit non-native phosphorylation levels. Find out more in the open-access article: https://lnkd.in/gfVeQ8pe Authors: Jing Che, Zekun Fan, Etske Bijl, Julia Stub Thomsen, Ivan Mijakovic̈, Kasper Hettinga, Nina Poulsen and Lotte Bach Larsen #DairyInnovation #AnimalFreeDairy #SustainableFood #FoodScience #CaseinMicelles #ProteinResearch #FutureOfFood #MicrobialCaseins #FoodTechnology #WageningenUniversity #AarhusUniversity VLAG graduate school

A revolution in agriculture and a revolution in industry Topic: Quinoa plant for the future (4 specific plants) Quinoa plant as an alternative and different product due to climate change and A strategic product with several times the income of traditional products (wheat, corn, barley, etc.), future supply of food, pharmaceuticals, animal inputs and organic poisons, detergents and sanitary materials, etc. Food security is a serious challenge due to upcoming droughts and water and soil salinity. Quinoa is one of the most popular and valuable organic foods in different types, which is analyzing global markets and due to the excellent quality of food, medicinal plants, cosmetics and... Poultry health has found a special place in the world markets. continues. ✍️:Agha Mohammad

🥚Eggcellent news from Denmark, where a project has been launched to develop next-generation ingredients with the functionality of egg, but not the environmental footprint. Named the Pier project (‘Plant-based food Ingredients to be Egg Replacers), the initiative is being led by Aarhus University in collaboration with Danish ingredients company Palsgaard A/S, and has also received public funding from Innovation Fund Denmark. Reducing dependence on egg as an ingredient is important not only to reduce the carbon footprint of the food system, but also to bolster food security in the face of increasing instability in the global egg market. The ongoing burden of birdflu, compounded by fluctuations in feed and energy costs for the chicken industry, has seen increasing prices and even shortages in egg supply in recent years – a significant challenge for producers that rely on egg as an ingredient. Plant-based and fermentation-made solutions that can fill the role of eggs as an ingredient therefore offer a huge benefit to producers and consumers alike, not only as a more sustainable option but also a more stable one. The total budget for the project is 37 million Danish Kroner (roughly €5 million), once more showcasing the power of public-private partnerships to boost funding for priority research questions. Learn more about the project here: https://lnkd.in/ezhBv7aD The project is also seeking industry partners to help grow and support the project, more information on which can be found here: https://lnkd.in/eESCwKvr #egg #birdflu #plantbased Image created with Dall-E

Hear from Dr. Paul Sheldrake D.Phil, FIFST, MRSC, Group Technical & Applications Director of Healy Group, as he presents on " UPF – Ultra Processed Foods – Reacting, reflecting and responding to customers needs in the context of starch”, at the 7th EU Starch Value Chain conference (15-17 October 2024, Berlin) along with other discussions surrounding the theme "Optimising starch full value chains in the EU”. 7th EU Starch Value Chain covers a full value-chain approach discussing issues from innovations in seeds to achieve better yields, transition towards sustainable farming system to the agility of starch biorefineries that produce a wide variety of ingredients serving all bioeconomy outlets, enabling the sector to be near zero-waste. Proteins produced by the EU starch industry (e.g. cereal crop- maize, wheat, barley, and rice), peas and starch potatoes are valuable components that will significantlycontribute to the competitiveness of the EU starch industry. In its continuous research effort to valorise the whole plant, the EU starch industry has developed outlets for plant-based protein products and their Innovative functionalities. Access your delegate pass here: https://lnkd.in/gJBuA8E2 Access the agenda here: https://lnkd.in/gTZy8gbQ Email: hafizah@cmtsp.com.sg Li MIng Low | Fu Huiyan | Cyn Yeo - CMP #cmtstarch #starch #starchvalue #carbohydrates #zerowaste #plantprotein #enzymes #sweeteners #foodingredients

Which non-food crop is one of world’s most extensively cultivated? You guessed it right. It’s tobacco. The tobacco plant is relatively young in terms of evolution and belongs to the Solanaceae (nightshade) family with its other members being bell pepper, tomato, and potato. When it comes to our research, we have focused on finding ways of lowering the levels of harmful tobacco-specific nitrosamines and other harmful compounds in tobacco. Discover the evolution of tobacco plant research. ⬇️ #TobaccoPlant #TobaccoResearch #TobaccoFact #TobaccoHistory #TobaccoGenetics

Glad to share our recent open access paper published in Advanced Science