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Interested in 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻 𝘀𝘁𝗮𝗿𝘁𝘂𝗽𝘀? Comment and I send you a link for a free access to Bioshyft to explore startups on biomass, precision fermentation & more. Innovations around fermentation technology are at the heart of the #bioeconomy with innovations in: • #foodtech on meat, dairy, egg, chocolate alternatives & more • #aquaculture on seafood alternatives and algae fermentation systems • #agtech on new microbes and biofertilizers • #materials on new biobased chemicals and materials for #fashion #construction #packaging Exciting is that very different feedstocks can be used in various fermentation systems ranging from sugars (e.g. glucose) to CO2 from the air to waste via upcycling. The challenges are that #fermentation requires expensive hardware, continuous systems real-time software and overall the process is relatively energy intense. Nevertheless, the sector is growing and an increasing number of new technologies is developed around new fermentation systems to: • use a larger variety of feedstocks • use more efficient and cheaper bioreactor systems • produce more high-value outputs 𝗪𝗮𝗻𝘁 𝗮𝗰𝗰𝗲𝘀𝘀 𝘁𝗼 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻 𝘀𝘁𝗮𝗿𝘁𝘂𝗽𝘀 𝗼𝗻 Bioshyft 𝗳𝗼𝗿 𝗳𝗿𝗲𝗲? Sharing the link with everyone that: → Adds me to their network (in case we are not already connected) → Likes this post → Comments 'Please share' #bioeconomy #fermentation #fermentedfoods #upcycling #circulareconomy #sustainability #foodandbeverage #agricultureindustry #biobased #biobasedmaterials #precisionfermentation #biotechnology #biotechinnovation

🇸🇬 The Bezos Earth Fund launched its third $30M Centre for Sustainable Protein, this time at the National University of Singapore (NUS) This follows similar centres at North Carolina State University and Imperial College London. Each centre gets a $30M investment as part of a $100M push to advance alt protein research. The remaining $10M will be set aside to fund additional projects. The new centre will focus on biomass fermentation, microalgae innovations, and hybrid meats that combine cultivated cells, plant-based ingredients, and fermentation. They aim to make these products taste as good as conventional proteins and compete on price and nutrition. What’s also exciting is that the research and knowledge generated at these centres will be open-access, allowing companies and startups to use the findings and create products ready for the market. This could speed up the global shift toward sustainable proteins, making them mainstream sooner. Andy Jarvis, Weibiao Zhou ✉️ Hungry for more updates on biotech advancing the future of food and ag? Devour the free subscription: betterbioeconomy.com

Precision #fermentation is transformative #biotechnology that boosts sustainable food production, yet scaling can be a challenge. We at LEC specialize in helping companies scale their biotechnological production. Integrate biofuels into your operations, and not only are you aligning your business model with the future of energy, you’re at the fore. https://lnkd.in/e-uf3iv4 #Biotechnology #Bioeconomy #BusinessInnovation

🇪🇺 European fermentation startups raised €164M in H1 2024, surpassing the €100M raised in all of 2023 This represents 57% of the €287M raised by the alt protein sector in the same period. By the end of June 2024, biomass fermentation startups had raised just over €115M, a 72% increase from the €67M raised in 2023. Precision fermentation startups raised €49M in the first half of 2024, up from €33M in 2023. Despite increased private investment, the fermentation sector faces bottlenecks due to a lack of infrastructure, and there are calls for government support to scale up facilities. Helene Grosshans, The Good Food Institute Europe ✉️ Hungry for weekly updates on biotech shaping the future of food? Devour the free subscription: betterbioeconomy.com

🇦🇺 The Queensland government backs Cauldron Ferm in building ‘Asia-Pacific’s largest’ precision fermentation contract manufacturing plant The Australian company's hyper-fermentation technology offers significant cost and efficiency improvements for large-scale fermentation. The technology can lower production costs by up to 50%, increase output by 20%, and reduce CAPEX by 45% The financial support from the Queensland government comes through its Industry Partnership Program, which is aligned with the state's broader strategy to promote new industries in a decarbonizing world. With the Mackay facility expected to produce over 1,000 tonnes annually, Cauldron Ferm aims to expand further by developing a global network of industrial facilities. Michele Stansfield ✉️ Hungry for more updates on biotech-enabled agrifood businesses and breakthroughs? Devour the free subscription: betterbioeconomy.com

Onego Bio is proud to receive Co-innovation funding from Business Finland as part of the international FoodID project! The project is part of the Global Centers research program, led by the U.S. National Science Foundation (NSF) and operated jointly by six countries, with the aim of developing solutions that support a climate-neutral future and solving global challenges, especially through bioeconomy. The project develops new sustainable processes based on the production of alternative proteins and lipids from plants and fermentation. Onego's highly scalable technology to produce egg white protein without chickens using precise fermentation meets the growing needs of the food industry with a 90% smaller environmental footprint compared to conventional egg production. In this project, in collaboration with VTT we investigate the processing and utilization of alternative feedstocks such as food industry side streams in our fermentation process. The use of side streams and alternative plant biomass as feedstock has the potential to further improve sustainability of the production of alternative proteins and to increase the circularity and efficiency in the food system. The three-year project is implemented as a collaboration between the United States and Finland coordinated by the University of Nebraska-Lincoln. Other organizations involved in this project are the University of Helsinki, VTT, Valio, Fazer, MeEat Food Tech Oy, and Enifer. Read the news here (in Finnish): https://lnkd.in/daEGzZgT VTT article (in English): https://lnkd.in/dZPWXzUp #Bioalbumen® #sustainable #foodingredient

Cx Bio is excited to share an update on our research into Fermentation-derived lipids funded by the The Good Food Institute. We are modeling the economics of transforming sidestreams and wastes into valuable lipids with microbes. These lipids could be incorporated into alternative protein products to contribute to tastes and textures. One of the unique elements of the approach we take is the use of biomethane. This enables a process which decouples the waste and fermentation steps, with a clean and controlled intermediate molecule. We first convert heterogeneous waste into clean biomethane, and then feed this biomethane to the fine-tuned and food-grade fermentation step. In this project, we introduce novel concepts but try to leverage as much existing technology as possible. For example, methane fermentation is one of the most scaled up microbial biomass production technologies after sugar-based fermentation. Since methane is commonly transformed at industrial scales into hydrogen/CO2 and methanol, which are both relevant feedstocks for fermentation, we are also exploring the techno economic potential of these pathways. We have now calculated the cost of goods sold (COGS) for the direct biomethane, hydrogen, and methanol routes, and are assembling the results to communicate them with the public. Most of the work is based on dry lab calculations, but we also cultivated some of the microbes in labs to analyze their lipid profiles, with the help of Marina Kalyuzhnaya at San Diego State University. Here are few interesting topics our research encountered. - challenges of separating oleaginous biomass from broth - costs and complexity of solvent use and recirculation - the large operational costs of fermentor cooling (especially with methanol and methane fermentation). We will be sharing the Techno Economic Analysis (TEA) results in an open-access publication that can support start-ups, investors, scientists and labs evaluating these technologies. Many researchers are involved and we want to share a special thanks at this stage for the contributions of Sumesh Sukumara and Marina Kalyuzhnaya and to The Good Food Institute and The Good Food Institute Europe for the incredible support along the way. More updates comming soon! www.cxbio.io #biotech #foodtech #synbio #cultivated #precisionfermention #plantbased #sustainablefood #technoeconomic

🇧🇷 Typcal pioneers mycelium fermentation in LATAM using a unique organism that grows rapidly on a variety of feedstocks The Brazil-based startup collaborates with major partners like AB InBev, using spent yeast and various side streams to optimize biomass production and nutritional profiles. Typcal has raised $3M in seed funding, and it’s looking to raise a series A round later this year. Plans include scaling up to commercial production with a 5,000-liter bioreactor by 2025 and further expansion by 2026. Product offerings include fresh biomass, dry powder, and mycelium concentrate for various food products. It emphasizes clean-label ingredients and targets markets such as meat alternatives, snacks, and sports nutrition. Paulo Ibri, Eduardo Bittencourt Sydney ✉️ Hungry for weekly updates on biotech shaping the future of food? Devour the free subscription: betterbioeconomy.com

🌽 𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗥𝗮𝗱𝗶𝗰𝗹𝗲 𝗖𝗼𝗿𝗻 𝗩𝗮𝗹𝘂𝗲 𝗖𝗵𝗮𝗶𝗻 𝗖𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲: 𝗦𝗵𝗮𝗽𝗶𝗻𝗴 𝘁𝗵𝗲 𝗙𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗖𝗼𝗿𝗻 𝗙𝗮𝗿𝗺𝗶𝗻𝗴 🌽 In today’s rapidly evolving #Agtech landscape, staying ahead of the curve is essential. Through the Radicle Corn Value Chain Challenge, we have gained insights into the emerging market for sustainable biofuels and biomaterials that we expect will shape the future of corn farming: 1. 𝗚𝗿𝗼𝘄𝗶𝗻𝗴 𝗜𝗻𝘁𝗲𝗿𝗲𝘀𝘁 𝗶𝗻 𝗦𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗔𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀: The size of our applicant pool indicates growing interest in the development of new, low carbon routes to the production of drop-in replacements for petrochemically-derived products today. Government signals are helping drive this increased demand. 2. 𝗙𝗼𝗰𝘂𝘀 𝗼𝗻 𝗕𝗶𝗼𝗿𝗲𝗳𝗶𝗻𝗲𝗿𝘆 𝗖𝗼𝗻𝗰𝗲𝗽𝘁𝘀: We find continued focus on large volume opportunities, which is no surprise, but also a greater focus on biorefinery concepts in which sustainable intermediates produced from corn are converted into multiple downstream products with diverse uses. This offers the promise of more diverse overall demand for corn growers, minimizing over-dependence on just a few downstream uses. 3. 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝘃𝗲 𝗖𝗼𝗻𝘃𝗲𝗿𝘀𝗶𝗼𝗻 𝗥𝗼𝘂𝘁𝗲𝘀: We find many routes to conversion of starch-derived sugars including both fermentation-based and thermo-catalytic routes. We also have found a number of options for conversion of carbon dioxide into sustainable bio-products, which both increases corn demand but also reduces the carbon intensity for the full use of corn grain. 📈 Neal Gutterson, Partner and CTO at Radicle Growth, emphasizes: “Continued innovation focused on the large volume corn market will generate both increased demand for sustainable products from corn as well as significantly reduced carbon intensity leading to corn being an even more desirable, low-carbon feedstock for both the open market and government-mandated programs.” What are your thoughts on these trends? How is your organization adapting to these changes? Share your experiences and insights below! #RadicleChallenge #Biofuels #Sustainability #Biomaterials #Agtech #Innovation

Discover how Enifer is revolutionizing sustainable protein solutions with their innovative Pekilo® bioprocess. This game-changing technology offers a promising path towards more sustainable and efficient food production. Dive into the article to learn more about their impactful journey and the future of sustainable protein! #netzerocompare #SustainableProtein #Innovation #FoodTech #GreenSolutions