Melt&Marble’s Post

Precision Fermentation profits expect booming revenue growth ⬆️ with estimates of US$18.1 Bn in 2030: https://lnkd.in/gUKx9nPR In 2019, RethinkX published 'Rethinking Food and Agriculture' where we coined the term “Precision Fermentation”. We identified this technology as disruptive to the U.S. industrial animal agriculture industry, and outlined how novel technologies like Precision Fermentation and Cellular Agriculture would disrupt and transform our food systems. 🚀First movers who embrace the coming modern food disruption will allow the creation of decentralized, equitable, environmentally friendly modes of food production, while providing healthier, cheaper, better-tasting food. Uncover this disruption by reading the full report here: https://lnkd.in/gpAR_RD Watch our co-founder Tony Seba describe the disruption of food and agriculture in depth: https://lnkd.in/geRNg7UU

Precision fermentation is spearheading a revolution in the food industry. Alongside cellular agriculture and plant-based foods, this technique constitutes the three fundamental pillars of the much-needed transformation in alternative proteins. 🍔 Can't wait to see all the new and exciting products which will be developed... 🎉 https://lnkd.in/exhaazVH #veganbusiness #veganisthefuture #veganstartups #impactstartups

How Amerging Technologies is Revolutionizing the Food Fermentation Industry? In the quest for sustainable and ethical food sources, animal-free protein production through fermentation has emerged as a promising solution. This innovative approach not only addresses the growing concerns around animal welfare and environmental impact but also offers a highly digestible and nutritious alternative to traditional animal-derived proteins. As the demand for such sustainable options accelerates, the challenge lies in scaling up production to meet industry needs. This is where Amerging Technologies steps in, playing a pivotal role in revolutionizing the fermentation industry. The Promise of Animal-Free Protein The production of animal-free protein through fermentation leverages microorganisms such as bacteria, yeast, or fungi to convert simple sugars into high-quality proteins. This process is not only more sustainable but also circumvents the ethical and environmental issues associated with animal farming. Moreover, proteins derived from fermentation are often highly digestible and can be tailored to meet specific nutritional requirements, making them an ideal choice for a wide range of dietary needs. Amerging : A Catalyst for Change Amerging , a leader in bioprocessing solutions, is at the forefront of this transformation. With a portfolio that includes advanced precision fermenters, we provide the essential tools for scaling up the process from lab to production scale and provide the solution from upstream to downstream. Our equipment is designed to optimize the process, ensuring efficiency, consistency, and scalability. #AnimalFreeProtein #SustainableFood #FermentationTechnology #CleanProtein #FoodInnovation #Biotechnology #SustainableAgriculture #PlantBasedProtein #EcoFriendly #FutureOfFood #Bioprocessing #FoodTech #Agritech #ClimateFriendly #NutritionInnovation #Labmilk #Culturemeat #Amergingtech

[Published in December 2023] 🥛🔬 TurtleTree, a Singapore-based biotech firm, is making waves in the alternative protein industry with its groundbreaking lactoferrin production. Unlike traditional methods, TurtleTree utilizes precision fermentation technology to produce lactoferrin, a valuable nutrient found in milk, without relying on animal agriculture. 🌱🚀 By harnessing the power of fermentation, TurtleTree is able to offer a sustainable and scalable solution to address supply gaps and meet the growing demand for lactoferrin in various products, from protein powders to energy drinks. 💡💼 Learn more about their innovative approach and plans for market disruption.

At Phytokana Ingredients Inc., innovation drives growth. Our Chief Innovation Officer, Laure Laval, narrates the life cycle of innovation for our plant protein development pipeline. Phytokana Ingredients Inc.'s crop research is leading the path for the next generation of plant proteins. We are collaborating with Canadian Universities on projects analyzing new crop varieties, and developing new processes and technologies to ensure we deliver products with consistent superior taste, nutritional, and functional properties. Our team is working every day to answer this question: What is the optimal protein to bring to market? #innovation #productformulation #betternutrition #cleanprotein #plantprotein #sustainablefood #agriculture #agriculturelife #farmtofork #valueadded #nutritionalsuperiority #functionalfood #sensoryattributes #foodinnovation #futureoffood #plantbased #cropscience #canadianuniversities

At Phytokana Ingredients Inc., innovation drives growth. Our Chief Innovation Officer, Laure Laval, narrates the life cycle of innovation for our plant protein development pipeline. Phytokana Ingredients Inc.'s crop research is leading the path for the next generation of plant proteins. We are collaborating with Canadian Universities on projects analyzing new crop varieties, and developing new processes and technologies to ensure we deliver products with consistent superior taste, nutritional, and functional properties. Our team is working every day to answer this question: What is the optimal protein to bring to market? #innovation #productformulation #betternutrition #cleanprotein #plantprotein #farmtofork #valuedadded #nutritionalsuperiority #functionalfood #sensoryattributes #foodinnovstion #futureoffood #plantbased #cropscience #agriculturelife #agriculture #sustainablefood #cleaneating

Many years ago, an aquaculture specialist I know predicted that plankton and jellyfish could become a low-cost, high-volume source of protein to feed a growing population. As the need for sustainable and economically viable food sources continues to grow, the focus on novel proteins is increasing. A recent study by McKinsey delves into the details of this trend. As someone focused on agritech and sustainability, the idea of feeding humanity more effectively has come up in all of my conversations recently. The innovation in this space, from the field to the laboratory, is fascinating. I'm particularly interested in exploring investments in bioidentical proteins, cultured and fermented proteins, as well as the ongoing work on fungi and its role in this arena. Consumer perception is a key part of the scalability of all this amazing science. Check out the McKinsey report on novel proteins and consumer appetite for sustainably made ingredients here: https://lnkd.in/dSvac7eq #novelproteins #agritech #sustainability #foodtech #biotech #sustainability #talent #cleantech #leadershiprecruitment #gibsonwatts #globalsearch #localtalent

People swap meat for cheese 🙈 🙉 🙊 The plant-based cheese challenge:  Can innovation crack taste, texture, and better nutrition to fully conquer consumers? 🙋♀️ 🙋♂️ Join the conversation at the upcoming web talk by vegconomist.

The market for cultivated meat is sizzling! Across the globe, research, development, and production of this elusive cultured meat continues to grow. The long-term vision for #CultivatedMeat? To become an equally tasty potential solution to a host of problems: food insecurity, shrinking biodiversity, environmental harm associated with traditional meat production. Often, the key hurdle for cultivated meat companies is scaling up production sustainably cost-effectively and productively. As an experienced #BioTech partner well-versed with the food industry, WACKER is best positioned to help overcome this challenge. Coming soon: a food-grade bovine FGF-2, developed through fermentation. Thanks to our proprietary protein production technology, industrial-scale food-grade fermentation capacities, and our long-standing food-grade expertise, the possibilities are endless! Cost-efficient, readily available, and #sustainable — the future of food may be closer than we think. 👉 Find out what we can do: wch.ag/qrSqD #Labgrownmeat #CultivatedMeat #FutureofFood #FoodTech #TeamBioIngredients

Melt&Marble , a Swedish precision fermentation company, has secured €2.76 million in EU grants to accelerate the development and commercialization of its designer fats. This significant funding boost includes €2.5 million from the European Innovation Council Accelerator and €260,000 from the Horizon Europe Framework Programme. The company uses microbial precision fermentation to create sustainable alternatives to animal fats and other lipids. Melt&Marble plans to launch its MeatyMarble and DairyMarble products in the US market by 2025, aiming to enhance the taste and texture of plant-based meat and dairy alternatives through its tailored fat solutions. This funding will support Melt&Marble's efforts to reduce production costs, scale its technology, and obtain FDA GRAS status for its ingredients. The grants underscore growing EU support for innovative food production technologies using cellular agriculture. As the alternative protein industry continues to evolve, the development of specialized ingredients like designer fats could play a crucial role in improving the sensory qualities of plant-based products, potentially accelerating consumer adoption of more sustainable food options. #cellag #futureoffood #precisionfermentation #alternativeprotein #sustainablefood