Richard Field’s Post

In this interview with AZoM - The Online Materials Science Community our Dr. Marcus Johnson talks about X-ray technology solutions and how to approach the problem of foreign matter in manufactured food products. Read it here: https://brnw.ch/21wJIQo

One of our food & drink experts, Kerry Rees has recently published an interesting article for Protein Production Technology International.   The article explores some of the key challenges and solutions for bringing cultivated meat to market and how having your own IP strategy strengthens your position within the industry. Read the article below. 👇 #PPTI #AltProteins #CultivatedMeat #IPStrategy #HGFEurope #LifeSciences

The journey of innovation is never without its hurdles, particularly in the dynamic field of vegan meat alternatives, where each patent holds the potential to both protect and restrict advancements 🥩🌱 At GreyB, I had the privilege to collaborate with a diligent team that thrives on intellectual challenges – minds like Nandini Gupta, who consistently pushes the boundaries of research. I vividly remember the engaging brainstorming sessions where every member, including Nandini, brought forward ideas with potential leads to that pivotal piece of prior art to challenge the vegan meat patent. 🧠💡 It's these sessions that transformed our research paths and led to finding that elusive prior art, clearing the way for progress. You can read the details about the case here: https://lnkd.in/gEvqNmcA. 🚀🔍 For innovators navigating the patent labyrinth, our doors are open for dialogue. Let's explore together how creative, collaborative problem-solving can turn barriers into bridges for your innovative pathways. #PriorArtDiscovery #VeganMeatPatents #TeamBrainstorming #StrategicResearch #PatentInvalidity

Exploring new frontiers in fermentation: The collaboration between space agencies and beverage companies is opening up unprecedented research opportunities in microgravity. Discuss the potential breakthroughs and benefits for the industry. #ResearchAndDevelopment #SpaceCollaboration

Very proud of the final result ! Let's take a look ⤵ It has been an exciting journey, and launching 🛫 a new website is not just about creating a new design or brand identity. We have gone through quite a ride when it comes to: ▶ learnings so far, what worked and what certainly not? ▶ who represents our target client and problems to we solve for them? ▶ what's our message and what are solutions that resonate with our audience? Curious to know what resonates with you ? 😉 #foodandbeverage #foodinnovation #contractmanufacturing #copacking #agileupscaling #venturebuilding

Some of my patent analysis work was just published in a book! I wrote a piece on investment and patent activity in Europe in the field of cultured meat back in 2022. I had no idea what would come from it! Webinar invitations, an invitation to speak at Cambridge University and most recently a request to include my analysis in a book on transforming food systems! Patents and their analysis can tell a whole new side of a story you didn't know existed and when combined with other data sets can tell a compelling tale. Can't wait to get my hands on a copy and get reading. #patent #patents #ip #intellectualproperty #culturedmeat #cultivatedmeat #altprotein #alternativeprotein #foodtech #agritech #innovation #food

🤔How do we bring automation to the production of novel foods? 🤖Automation has revolutionized many industries by streamlining processes, enhancing efficiency, and reducing human intervention. 🎯It has led to increased productivity, cost reductions, and improved accuracy. But how can we apply this to the production of novel foods? 💡Recently, our Editor, Nick Bradley, moderated a session discussing just that! 🌎As the global population continues to grow and environmental concerns intensify, the importance of automation in the production of novel foods cannot be overstated. It represents a transformative force in revolutionizing the food industry, making sustainable and ethical food choices more accessible to consumers. 🎧Catch up on what was discussed by listening to or watching the recording of the webinar to find out how automation solutions are playing a role in helping the novel foods industry reduce its cost structure to a point that allows for closer price parity, and therefore greater consumer adoption, to animal protein. 🗣️Panel: Yavuz Celik, Product Manager, Hamilton Company Dhiraj Singh, Ph.D., Head of Research & Development, Umami Bioworks Lakshmikanth Mannadi, Head of APAC – Bioprocessing Equipment, Donaldson Ali Nikdel, Director of Innovations, The Cultivated B Find the recorded session here. ➡️ https://hubs.ly/Q02cvTQ90

🤔How do we bring automation to the production of novel foods? 🤖Automation has revolutionized many industries by streamlining processes, enhancing efficiency, and reducing human intervention. 🎯It has led to increased productivity, cost reductions, and improved accuracy. But how can we apply this to the production of novel foods? 💡Recently, our Editor {{linkedin_mention(urn:li:person:k7_0sundTT|Nick Bradley 🌱🥩)}} moderated a session discussing just that! 🌎As the global population continues to grow and environmental concerns intensify, the importance of automation in the production of novel foods cannot be overstated. It represents a transformative force in revolutionizing the food industry, making sustainable and ethical food choices more accessible to consumers. 🎧Catch up on what was discussed by listening to or watching the recording of the webinar to find out how automation solutions are playing a role in helping the novel foods industry reduce its cost structure to a point that allows for closer price parity, and therefore greater consumer adoption, to animal protein. 🗣️Panel: Yavuz Celik, Product Manager, Hamilton Company Dhiraj Singh, Ph.D., Head of Research & Development, Umami Bioworks Lakshmikanth Mannadi, Head of APAC – Bioprocessing Equipment, Donaldson Ali Nikdel, Director of Innovations, The Cultivated B Find the recorded session here. ➡️ https://hubs.ly/Q02cvQxl0

Info alert: The history of industrial freeze-drying is fascinating and full of innovations! Have you ever wondered when the first machines appeared and who built the very first freeze-drying facility? Which product was the first to be freeze-dried on an industrial scale, and how has the technology evolved to this day? 🧐 Let's dive in and learn more about the exciting world of freeze-drying! 💡🌿 Freeze-drying has a long history, dating back to the 19th century. Here are a few key facts: ➡ It is believed that the first freeze-drying plant was built by the French scientist Arsène d'Arsonval in 1906. 👨🎓 ➡ The first product to be industrially freeze-dried was bacterial cultures for medical purposes. 🚑 ➡ Since then, freeze-drying technology has continually evolved and is today used across various industries including #food, #pharmaceuticals, and #cosmetics. 🍓 Today's freeze-drying technology allows us to preserve food and other products gently, without losing flavour or nutrients. With modern machinery, we can produce high-quality freeze-dried ingredients with a long shelf life. 🌿💧 Would you like to know more about the history and current advances in freeze-drying? Feel free to share your thoughts and experiences in the comments! --- ❄ We are experts in freeze-drying:   ☑ For your food ingredients and pharmaceuticals ☑ Gentle drying process ☑ Long shelf life with excellent sensory characteristics   Like this post? Want to see more? Follow us!   #freezedrying #innovation #foodpreservation

In a recent episode of The Plantbased Business Hour with Elysabeth Alfano, the CEO of Triplebar, Maria Cho, discusses the new kinds of innovation opportunities that precision fermentation can bring to the food market. Link in the comments to listen to the full interview. #precisionfermentation #foodsystemstransformation #diversifiedproteins