Melt&Marble’s Post

🌱Fermentation-based approaches to produce alternative proteins offer comparatively cheaper and more customizable protein sources. 💚Although not a wholly novel industry for the production of proteins – as fermentation has been used to preserve food, create alcoholic beverages, and improve the nutritional content and bio-availability of some foods for millennia – several technological advances and social shifts have made the production of alternative proteins increasingly important. 💡As part of 'Innovation Insights', we explore the significance of sensor integration in the fermentation process by highlighting Hamilton Company's contributions to process monitoring and control, process optimization, and process scaling. 📰Read the full article in Protein Production Technology International. 👇 🔗https://hubs.ly/Q02ltk740 #fermentation #altenativeproteins #biotechnology #foodproduction #innovation

#Fermentation, one of the oldest biotechnologies, has been transforming our food for over 5,000 years—enhancing the shelf life, flavor, and safety of essentials like beer, vinegar, and mead. Today, it's making a comeback with a twist. 🌍 At OnFoods, two innovative projects— FERM_WASTE and METRO_FARM from #Spoke2 — are exploring how fermentation can unlock the hidden value in agro-food waste, turning it into new resources and reintegrating it into the food supply chain. ♻️ Curious to learn more? Check out the full article: https://lnkd.in/dH6PHQ4T

🌱Fermentation-based approaches to produce alternative proteins offer comparatively cheaper and more customizable protein sources. 💚Although not a wholly novel industry for the production of proteins – as fermentation has been used to preserve food, create alcoholic beverages, and improve the nutritional content and bio-availability of some foods for millennia – several technological advances and social shifts have made the production of alternative proteins increasingly important. 💡As part of 'Innovation Insights', we explore the significance of sensor integration in the fermentation process by highlighting Hamilton Company's contributions to process monitoring and control, process optimization, and process scaling. 📰Read the full article in Protein Production Technology International. 👇 🔗https://hubs.ly/Q02lth0z0 #fermentation #altenativeproteins #biotechnology #foodproduction #innovation

🔬Insightful article on the use of imaging and sensing technology in industrial fermentation processes🧪 🔍Despite the transformative potential of microbial fermentation in various industries, the monitoring and control of these processes have been largely left unchanged in recent years. 🌟To that end, planetary recently announced a strategic partnership with KONICA MINOLTA, INC. with the ambition to develop novel solutions and strenghten our existing BioBlocks™ platform to bring production cost down and get closer to price parity --- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #precisionfermentation #alternativeproteins #fermentation #planetary #bioeconomy #bioblocks #synbio #syntheticbiology #biomanufacturing #fermentation #fermentedfoods #mycoprotein #biomassfermentation #microbialfermentation #aerobicfermentation #submergedfermentation #foodtech #whitebiotech #industrialbiotech #bioprocessing  #ForwardFooding #Foodtech500 #Agrifoodtech

Continuing Food Biotechnology Week, let’s dive into the role of living microbial cells in food processing! I’ve had the pleasure of working on developing functional strains for the food industry during my career, and I must admit - microbes are incredible ❤️ They enhance flavour, improve safety, boost nutritional value, and increase the appeal of foods. Many of my favorite foods are made through microbial fermentation, so let’s take a moment to appreciate them! ☕ 🍫 🥐 😄 Tomorrow, I’ll show you how microbial cells can still impact the food industry even after they’re no longer alive. And meanwhile, enjoy the video! #BioTuesdays #Biotechnology #FigmaAnimation #ScientificCommunication #ScientificDesign #FoodBiotechnology #YellowBiotechnology #Fermentation #StarterCultures

Food Science & Industry News Part 2: compilation of various news items of research & developmental activities in food science & technology in Industry and in Research Institutions. Following items have been included 1. How confectionery embraced 'healthy indulgence' 2. Innovators rethink pigment production with next-gen fermentation 3. How will food additives' reputation fare in 2024?

We are excited to participate in The Future of Protein Production's upcoming live webinar "PAT (Process Analytical Technology) in Precision Fermentation - Optimizing Product Quality" on Wednesday October 30th. This panel discussion will explore how Process Analytical Technology (PAT) is revolutionizing the future of food through precision fermentation. As the food industry shifts toward more sustainable, scalable, and efficient production methods, precision fermentation is emerging as a cornerstone for producing alternative proteins, enzymes, and other high-value ingredients. Ensuring the consistent quality and safety of these products is essential, and PAT plays a critical role in achieving this. Key Takeaways: 💡Learn how PAT is shaping the future of food by optimizing precision fermentation processes. 💡Explore analytical techniques like spectroscopy and sensor technologies used to monitor product quality in real-time. 💡Understand how real-time insights enable improvements in product yield, consistency, and scalability. 💡Discover real-world examples of PAT’s role in producing high-quality alternative proteins and food ingredients. Register for free here: https://hubs.li/Q02TltdW0 #Hamilton #PrecisionFermentation #ProteinProduction #FutureOfProteinProduction #Webinar

Protein is everywhere. It can be animal- or plant-based, created in all kinds of ways including the traditional processes and more recent methods like precision fermentation, and is available in countless forms from patties to powders. Make sense of it all and stay on top of the market conditions by downloading this month’s #ProductDevelopmentGuide to learn about the latest innovations, technology and consumer desires shaping the demand for this powerful macronutrient. #Paid #FoodTrends #BeverageTrends https://ow.ly/3yRg50Tq9iJ

🌱🔬 There's still time to register for FREE and attend next week's Protein Production Technology International webinar, Top 10 Alternative Protein Challenges, which takes place Wednesday 27 March at 3pm (GMT). Register here: https://hubs.ly/Q02qfjXF0 Join experts including Arpad Csay from GEA Group, Eugene Wang from Sophie's BioNutrients, Brian P. Sylvester from Perkins Coie LLP, David Ziskind, PE, PMP from Stantec, Nicki Heverling Briggs, MS, RDN from HereThere, Kaitlin Grady from Clever Carnivore, Kerry Rees from HGF Limited and Panchali Chakraborty from Givaudan.🌱🔬 A lot of the challenges and questions we discuss next week will be addressed in more detail at the Future of Protein Production Chicago on 24/25 April 2024, so this is a great preview of the speakers and discussions you can take part in next month. The benefits of cultivated meat are far and wide, but the pathway to profitability remains unclear. What is the business case for cultivated meat? Why are we failing to communicate the benefits to turn bans into embraces? Are our expectations for alternative proteins unrealistic and are we over-promising? What about nomenclature, narrative and messaging? How can technology address the challenges of scaling? And how does 'scaling up' technology affect IP strategy? What's the best way to attract investment in a flagging financial landscape? With taste being a top consumer turn-off, what needs to change to make truly delicious products? All these and more will be discussed next week... and in April. Don't miss out! Reserve your spot now for the Top 10 Challenges in Alt-Protein Development webinar. Register here: https://hubs.ly/Q02qfjXF0 And register for The Future of Protein Production Chicago here: https://hubs.ly/Q02qfgJD0 #AltProtein #SustainableFood #FPPChicago

🌱🔬 There's still time to register for FREE and attend next week's Protein Production Technology International webinar, Top 10 Alternative Protein Challenges, which takes place Wednesday 27 March at 3pm (GMT). Register here: https://hubs.ly/Q02qffq_0 Join experts including Arpad Csay from GEA Group, Eugene Wang from Sophie's BioNutrients, Brian P. Sylvester from Perkins Coie LLP, David Ziskind, PE, PMP from Stantec, Nicki Heverling Briggs, MS, RDN from HereThere, Kaitlin Grady from Clever Carnivore, Kerry Rees from HGF Limited and Panchali Chakraborty from Givaudan.🌱🔬 A lot of the challenges and questions we discuss next week will be addressed in more detail at the Future of Protein Production Chicago on 24/25 April 2024, so this is a great preview of the speakers and discussions you can take part in next month. The benefits of cultivated meat are far and wide, but the pathway to profitability remains unclear. What is the business case for cultivated meat? Why are we failing to communicate the benefits to turn bans into embraces? Are our expectations for alternative proteins unrealistic and are we over-promising? What about nomenclature, narrative and messaging? How can technology address the challenges of scaling? And how does 'scaling up' technology affect IP strategy? What's the best way to attract investment in a flagging financial landscape? With taste being a top consumer turn-off, what needs to change to make truly delicious products? All these and more will be discussed next week... and in April. Don't miss out! Reserve your spot now for the Top 10 Challenges in Alt-Protein Development webinar. Register here: https://hubs.ly/Q02qffq_0 And register for The Future of Protein Production Chicago here: https://hubs.ly/Q02qfh070 #AltProtein #SustainableFood #FPPChicago