The Good Food Institute India’s Post

🌍🚀 Exciting News from ProFuse Technology! 🚀🌍 We are thrilled to share that ProFuse Technology is featured in this month's EIC Coffee Break on the EIC Community platform! The spotlight shines on our journey, the innovative solutions we're developing for cultivated meat producers, and the incredible potential of this field to revolutionize the future of food. In this exclusive interview, Guy N. Michrowski, Co-Founder of ProFuse, shares insights into our mission, the challenges of traditional meat alternatives, and how our EIC Transition Project is paving the way for scalable, efficient, and sustainable meat production. 💡 Curious about how our PF-B8 cell line and PROFUSE-S1 supplement are transforming the cultivated meat landscape? Or how a vegan chef turned tech innovator and a scientist joined forces to drive innovation? 👉 Discover the full story here >> https://did.li/e96lC Join us in exploring the forefront of cultivated meat technology and the exciting strides being made toward a sustainable food future. #CultivatedMeat #FoodTech #Sustainability #Innovation #EICCommunity #ProFuseTechnology

🌍 Side-streams stole the show at the 3rd Fermentation-Enabled Protein Summit in Amsterdam! 🌍 Ruth Pérez Gallego, the newest team member of FUNKI, attended the 3rd Fermentation-Enabled Protein Summit in Amsterdam and came back with some findings for you: - A wide array of innovative mycoprotein-based products are emerging across Europe, ranging from meat substitutes to cheese-like mycelium delights.  - It's clear that sustainability is at the forefront of these developments, with companies implementing a plethora of methods to minimize their environmental impact.  - This includes utilizing side streams and waste products as well as optimizing energy use to create a more sustainable food system. - This requires deep collaboration with industrial partners from R&D to production operations. In short - FUNKI is on track to saving the planet one partnership, one conference, and one bite at a time! #Fermentation #Mycoprotein #Sustainability #Innovation #FoodTech #Summit #Collaboration #Beamline #FUNKI

Question for me today: “How can proteins be extracted from the cake left over from my oil production – and is it worth it?” I 💚 it. This is the kind of questions I get at work. To me, it's a sign that visionary individuals in the food industry are embracing the transition to a circular economy, sparking hope and innovation. From exploring ways to utilize by-products like cake from rapeseed oil production to extracting proteins from fish trimmings, the journey is filled with questions, challenges, and opportunities. At Food & Bio Cluster Denmark, I witness firsthand the drive for change and collaboration within the industry. Embracing tests, science, and innovation leads not only to financial value but also environmental benefits, as demonstrated by our member, food oil producer AAK (I'll explain this further in another post...). Currently, my focus is on exploring the potential of "Biosolutions." Join me at upcoming events to delve deeper into these opportunities: 👉  TechBBQ, (Copenhagen, Sept. 11th and 12th) where my colleague Louise Krogh Johnson will introduce biosolutions opportunities for startups Thursday morning https://techbbq.dk/ 👉  Food4Change Webinar on precision fermentation (Online, Sept. 24th) https://lnkd.in/dXxASWcC 👉  Biosolutions Fyn – Meet&Greet (Odense, Oct. 4th) meet your peers and set common targets  https://lnkd.in/dXz5yP8H 👉  Biosolutions – In an international Perspective (Odense, Nov. 28th) get insights on European infrastructure, funding and possibilities for scaling your business https://lnkd.in/d_rA-grt If you share a passion for circular economy, biosolutions, and sustainable practices in the food & bio industries, I'm here to connect and discuss potential collaborations. Let's drive positive change together! 🌱 Discover for yourself: Biosolutions Zealand https://lnkd.in/dHh-Ghz4 ClosingLoops https://closingloops.dk/ #CircularEconomy #Biosolutions #Sustainability #Innovation #FoodIndustry

Our Co-Founder, Francis, has been in Barcelona at Norrsken Impact/Week where he took part in a panel discussion alongside Till Hoelzer (FoodLabs) and Zac Austin (Pacifico Biolabs) on the topic of “Biotech breakthroughs creating the food industry of tomorrow” 💡🧬🍅 Francis shared how Searo’s seaweed-based 🪸materials can extend product shelf-life by >80%, tackling the 1/3 of food that is wasted today, whilst avoiding the high socio-economic costs of plastic 🌳✅ Whether it was a question of scaling new biotech within existing infrastructure or operating within an increasingly unpredictable environment, it was evident that we’re at an exciting moment in overhauling our food industry for the better 🚀 The challenges facing the food industry are only set to grow, but through innovation we can deliver solutions that protect our bodies and the planet ❤️🌎 #Biotech #FoodTech #SustainableFuture #NorrskenImpactWeek #Innovation Ayca Dundar Francis Field Nicolaus Norden Julius Strauss Simon Lohmann FoodLabs Eric Ng Josh Wade Happiness Capital | Certified B Corp

Another great World Food Forum comes to an end. The role and potential for #DigitalPublicGoods and #DigitalPublicInfrastructure in agrifood system transformation becomes more clear, and here is AI-generated inspiration to guide us forward: #WorldFoodForum2024 #digitaltransformation #leavingnoonebehind 𝗔 𝗗𝗣𝗜 + 𝗗𝗣𝗚 𝗠𝗮𝗻𝗶𝗳𝗲𝘀𝘁𝗼 𝘞𝘦 𝘢𝘳𝘦 𝘢 𝘤𝘰𝘮𝘮𝘶𝘯𝘪𝘵𝘺, 𝘴𝘵𝘢𝘯𝘥𝘪𝘯𝘨 𝘵𝘢𝘭𝘭, 𝘊𝘢𝘭𝘭𝘪𝘯𝘨 𝘧𝘰𝘳 greater inclusion, 𝘦𝘲𝘶𝘪𝘵𝘺, 𝘴𝘢𝘧𝘦𝘵𝘺 𝘧𝘰𝘳 𝘢𝘭𝘭. 𝘐𝘯𝘵𝘦𝘳𝘰𝘱𝘦𝘳𝘢𝘣𝘪𝘭𝘪𝘵𝘺 𝘪𝘴 𝘬𝘦𝘺, 𝘥𝘰𝘯’𝘵 𝘺𝘰𝘶 𝘴𝘦𝘦, 𝘐𝘵’𝘴 𝘯𝘰𝘵 𝘦𝘯𝘰𝘶𝘨𝘩 𝘵𝘰 𝘴𝘤𝘢𝘭𝘦 𝘵𝘦𝘤𝘩𝘯𝘰𝘭𝘰𝘨𝘺. 𝘚𝘰𝘤𝘪𝘦𝘵𝘺-𝘸𝘪𝘥𝘦, 𝘋𝘗𝘐 𝘮𝘶𝘴𝘵 𝘨𝘳𝘰𝘸, 𝘈 𝘱𝘭𝘢𝘵𝘧𝘰𝘳𝘮 𝘸𝘩𝘦𝘳𝘦 𝘭𝘰𝘤𝘢𝘭 𝘋𝘗𝘎𝘴 𝘤𝘢𝘯 𝘧𝘭𝘰𝘸. 𝘈𝘯𝘥 𝘭𝘦𝘵’𝘴 𝘯𝘰𝘵 𝘧𝘰𝘳𝘨𝘦𝘵, 𝘸𝘪𝘵𝘩 𝘦𝘢𝘤𝘩 𝘴𝘵𝘳𝘪𝘥𝘦 𝘸𝘦 𝘵𝘢𝘬𝘦, 𝘚𝘵𝘳𝘰𝘯𝘨 𝘔𝘔𝘙𝘝, 𝘧𝘰𝘳 𝘢𝘤𝘤𝘰𝘶𝘯𝘵𝘢𝘣𝘪𝘭𝘪𝘵𝘺'𝘴 𝘴𝘢𝘬𝘦.

UPDATE‼️ Think wasting food is unacceptable? You’re not alone! Join us to discover how GoNina is fighting back in ways you’ve never seen before—because knowing about the problem isn’t enough. If you already love Too Good To Go, this event is your next step: learn how innovation is taking food rescue to the next level. Don’t just talk about change—be part of it. We look forward to see you there.

What happens when you put smart, talented people from different industries together in one chat room to talk about #foodwaste? Following weeks of intensive training, collaboration, and analysis, our participants from PIMCO, Cargill, Google, TechSoup and The Global FoodBanking Network (GFN) recently concluded their #SocialImpactChallenge, and the results are coming in! Four teams investigated topics and produced recommendations for GFN related to supply chain and food distribution improvements, community and partner engagement strategies, and even local nutritional needs—driving us closer to #zerohunger and #goodfoodforall. The Social Impact Challenge is also a great example of how Pyxera Global designs programs to support a broad transition toward #regenerativebusiness practices. Participants shared how the collaboration introduced them to transformative content like “the systemic nature of hunger,” how “it takes a village to tackle these complex structural issues,” and “the importance of changing mindsets and culture rather than merely addressing the symptoms of problems.” We look forward to seeing how these exceptional participants apply their insights from this collaboration to solve our most pressing challenges. While the scale of our problems is vast, together we can build a world where equitable, regenerative systems enable all communities to thrive. #SkillsBasedVolunteering #GlobalEngagement #SystemsChange #ZeroWaste

A deep dive on regenerative ag? ✅ Understanding supply chain challenges? ✅ Figuring out how to market and sell your brands regenerative sourcing story to retailers & consumers? ✅ Coming together for a healthier, sustainable tomorrow? ✅ ✅ ✅ ✅ Join me and other leaders and entrepreneurs across the conscious CPG and ag value chain, like Alyssa Vescio from Whole Foods Market and the team from Lundberg Family Farms at this year's Food | Ag | Ideas Week, happening October 7 & 8 in the Twin Cities. Learn more and RSVP: https://lnkd.in/ggjkKyvZ #regenerative #CPG #cnsciousproducts

🎙 From price parity to scale: Overcoming challenges in sustainable food One of the most pressing challenges today is achieving price parity and scaling new technologies. We need to move beyond the technical and commercial risks to create an industry ready to replicate and grow rapidly." – Thomas Nagy   In the latest episode of our BGP Expert Talk series, Floor Buitelaar speaks with Thomas Nagy, a biotechnology expert with over 30 years of experience at Novozymes, BioInnovation Institute, and Astanor Ventures. They explore the future of sustainable food and the steps needed to push the industry forward.   Key takeaways: 🌱 The state and future of sustainable food ⚙ How disruptive innovations are set to change traditional industries 🥛 Exciting opportunities for companies in the meat and dairy sectors 📈 Proven strategies for overcoming scaling and bankability challenges in the food industry   Watch the full conversation or read the full article via the link in comments. #SustainableFood #BrightGreenPartners #FoodInnovation #Sustainability

Thrilled to share some highlights from my incredible time at the #FutureFoodTech Conference in Chicago! 🌍🚀 1. Innovative Conversations: Had the opportunity to engage with some truly innovative companies making strides in the food tech sector. Their creativity and passion are paving the way for a sustainable future! 🌱🤝 2. Consumer Acceptance: We dove deep into discussions about consumer acceptance, exploring what it takes to bring new tech from the lab to the table. Understanding consumer needs is key! 🍽️💡 3. Cultivated Meat Commercialization: Tackled the vital conversations around the challenges and opportunities in expediting the commercialization of cultivated meat. 🥩 4. Navigating Product Claims: I had the privilege of leading a roundtable on the complexities of complying with, verifying, and supporting new product claims. A crucial discussion for ensuring trust and transparency in our industry. 📑✅ 5. Endless Networking: Engaged in countless conversations throughout the conference, each adding valuable insights and fostering collaborative opportunities. 🗣️🤗 Thank you to all who joined and contributed to the discussions. Let’s keep pushing the boundaries of what’s possible in food technology! 🌟🌐 #FoodTech #FoodInnovation #SustainableFuture #alternativeproteins