Vegan Women Summit’s Post

🧀 Danone, Michelin, the US startup DMC Biotechnologies, and Crédit Agricole Centre France have partnered to create the Biotech Open Platform. The new center will focus on precision fermentation, a technology pivotal for innovation in agri-food and materials with the potential to address the need for sustainable alternatives to animal and fossil-based products. Why is this important? 🔬 Precision Fermentation Innovation: This partnership aims to leverage precision fermentation to create high-quality, sustainable food and material ingredients, paving the way for significant advancements in biotechnology. 🌱 Sustainable Alternatives: By focusing on precision fermentation, the Biotech Open Platform seeks to develop sustainable alternatives to traditional animal and fossil-based products, supporting global sustainability goals. 📈 At Cibus Nexum, we recognize the immense potential of precision fermentation and other innovative technologies. Our services are designed to help brands and investors navigate and capitalize on these groundbreaking developments. Whether you're looking to optimize your production processes or invest in the next big thing in food tech, we're here to guide you every step of the way. 🔗 Read more about this exciting development in vegconomist - the vegan business magazine: #precisionfermentation #ingredients #foodmanufacturing #biotech #sustainability

Today we provide a glimpse at #fermentation #innovation from #NewZealand covered in our #StartupHighlight Daisy Lab, founded in 2021 and located in #Auckland, #NewZealand, is revolutionizing the dairy industry with its innovative use of precision fermentation technology. By harnessing the power of friendly microorganisms, Daisy Lab produces dairy-identical proteins that can replace traditional dairy ingredients, achieving a remarkable 96% reduction in greenhouse gas emissions. Positioned in the world's largest dairy exporter ecosystem, Daisy Lab benefits from unparalleled expertise and infrastructure to optimize their production process. Their technology focuses on producing high-purity beta-lactoglobulin and lactoferrin, essential whey proteins with extensive applications in food products like milk analogues, liquid yoghurts, and specialized nutrition. Daisy Lab's dual business model targets both B2B and B2C markets, offering technology and IP partnerships to existing dairy producers and other food manufacturers. This approach not only provides a pathway to early revenue generation but also addresses global demand for sustainable, alternative protein sources. Leading the charge is Co-founder and CEO 🌱 Irina Miller, whose extensive background in business and bioinformatics drives the company’s mission to transform dairy production. Daisy Lab aims to reduce the environmental footprint of dairy. If you want to get in touch with this startup, please get in touch with Irina Miller, Co-founder & CEO. Visit https://daisylab.co.nz to explore more. #Biotech #PrecisionFermentation #AlternativeProtein #SustainableFood #DairyInnovation #StartupHighlight with Founders Lair, where we regularly feature innovative and promising startups. To get featured, apply to one of our specialized programs, for example, the K-Startup Grand Challenge 2024 a prize pool totaling $400,000 USD, and with additional top awards up to $150,000 for standout performers. Learn more: https://flair.ly/r/739480

👂If you listened to the mainstream, you'd think that alternative proteins are on their way out. 🚀The opposite is true: the alternative proteins sector is thriving! That's what Laine Clark, Innovation and Entrepreneurship Manager at The Good Food Institute says in her latest column. 🏅 Cultivated meat has achieved regulatory milestones. 💲The alternative protein industry is valued at more than US$8 billion in the USA alone. 🤝 Significant deals are still getting done. In short, the industry is rapidly growing and evolving in exciting ways, while also keeping its eyes wide open on tackling the biggest challenges and opportunities ahead. Check out the full column now in Protein Production Technology International magazine! 🔗https://hubs.ly/Q02lyt-T0 #alternativeproteins #cultivatedmeat #futureofproteinproduction

👂If you listened to the mainstream, you'd think that alternative proteins are on their way out. 🚀The opposite is true: the alternative proteins sector is thriving! That's what Laine Clark, Innovation and Entrepreneurship Manager at The Good Food Institute says in her latest column. 🏅 Cultivated meat has achieved regulatory milestones. 💲The alternative protein industry is valued at more than US$8 billion in the USA alone. 🤝 Significant deals are still getting done. In short, the industry is rapidly growing and evolving in exciting ways, while also keeping its eyes wide open on tackling the biggest challenges and opportunities ahead. Check out the full column now in the Protein Production Technology International magazine! 🔗https://hubs.ly/Q02lynMw0 #alternativeproteins #cultivatedmeat #futureofproteinproduction

Meet ProFuse Technology: The Future of Cultivated Meat 🌍🌟 We’re excited to highlight our client, Profuse Technology, an Israeli food-tech startup making waves in the cultivated meat industry 🥩. We worked with them to secure a €2.4 million #EICTransition grant to advance their innovative small molecule-based cocktail that accelerates muscle tissue growth in lab-grown meat 🧬. This breakthrough reduces production time by 80% and costs by 50%, enhancing the nutritional quality, texture, and taste of cultivated meat 🚀. Founded in 2021 and backed by cutting-edge research, Profuse collaborates with leading startups to bring sustainable, high-quality meat alternatives to market 🌱. Learn more about their journey and impact in this article:https://lnkd.in/dmigNvub #ProfuseTechnology #CultivatedMeat #FoodTech #Innovation #SustainableEating #Biotech

🌟 Alternative proteins are everywhere among the rising stars of the German food sector 🌟 Of the "50 New Food Stars" for 2024 – identified in a new report, around half of them were plant-based, fermentation or cultivated companies. The finalists were selected based on their positive impact on the food industry or global nutrition, and were also required to have matured beyond the ideation and startup phase. Other evaluation criteria for the Munich Strategy report included company maturity, disruption, and market potential. These newcomers represent the players making new options that are both nutritious and environmentally friendly, and highlight the exciting diversity of Germany’s alternative protein ecosystem. Germany is emerging already as a global leader in this sector, but further investment from both public and private sources is needed to cement this incredible progress and further nurture the vibrant ecosystem in Germany and beyond. Congratulations to these alternative protein newcomers for building a better future for food! Learn more here: https://lnkd.in/d9d25A_U #Innovation #Sustainability #FoodIndustry #Startups Image: Greenforce

Europe could be the center of innovation in biotech, but just as we mostly missed the potential (at least commercially) in the digital revolution we are risking to fall behind ... most promising startups (and with that talent) only see a market in the US and Asia. 📝 Our lengthy approval processes are stifling the very technologies designed to solve the problems we care about most. 🍎We demand safe, healthy food, yet companies developing sustainable alternatives face mountains of red tape. 🍃We want to protect our environment, but the bioengineered solutions that could revolutionize agriculture get stuck in regulatory limbo. As described in the TechCrunch article: - Consumers are worried about pesticides (44%) and antibiotics (39%) in our food. A much smaller percentage (27%) are actually worried about GMO - Traditional agriculture gets massive subsidies, while biotech faces hurdles. - Companies are even afraid to say they're using genetic modification – a tool that could be our greatest ally. Can we get rid of our fear of "scary words" such as GMO and focus on the science instead? #biotech #innovation #EUregulations

🎤 Accelerating Sustainability: Role of Precision Fermentation - Food Track Speakers Announced🎤 Precision fermentation is an emerging technology leading the way for sustainability in the food industry by using microbial cell factories to manufacture high-value functional food components with high yields and purity while leaving a minimal environmental footprint 🐾 . Furthermore, enzymes, lipids, vitamins, and proteins identical to those found in animal-based sources may be produced on a massive scale thanks to industrial biotechnology 🔬 👩🔬 . The Collaborative Innovation Summit is less than a month away! 🔜 We are thrilled to have with us such accomplished speakers to share their insights on the Role of precision fermentation in the Food Industry: 🎤 Gregor Tegl - CEO & Co-founder, Arkeon  🎤 Thomas Cresswell - Chief Business Officer, Melt&Marble  🎤 Trishala Bopanna - Head of Strategy & Partnerships, Better Dairy If you’re a startup or a corporation interested in learning more about precision fermentation and its role in shaping the future of food, contact us at info@icoscapital.com. The #acceleratingsustainability event is at 80% capacity so be sure to book your ticket now 🎟 .     Bühler Group Nityen Lal Peter Van Gelderen Ewelina Kuna Ian Roberts Katarzyna Angelika Gil Adonis Hilal Sandro Fazio Wouter van Rooijen Marieke Plasmeijer Deepikaa Shiromany Anna Stobnicka #sustainablefood #panel #speakers #Bühler #acceleratingsustainability #foodsystems #foodinnovation #sustainability #foodtech #biotechnology #precisionfermentation #foodscience #alternativeproteins #startups

GEA has begun construction of its technology center for alternative proteins in Janesville, Wisconsin. Scheduled to open in 2025, the center will scale up the production of novel plant-based, microbial, and cell-based foods. “This investment underscores our commitment to innovation and sustainability in the food industry,” said Arpad Csay, who leads GEA Group's new food activities in North America, at the groundbreaking ceremony on 8 May 2024. The center will house pilot lines for cell cultivation and precision fermentation, bridging the gap between benchtop and commercial production of alternative proteins. “The technology center will offer foodtech businesses a platform to develop and derisk their processes to ensure technological and commercial viability. It helps startups in the sector implement a business strategy that requires little upfront investment. This way, we help accelerate the development of market-ready products.” #foodtech #alternativeproteins #scaleup #innovation #foodproduction

The Collaborative Innovation Summit is just 4 weeks away, and we're happy to announce that our CEO and co-founder, Gregor Tegl, will be speaking on the role of #precisionfermentation in the #foodindustry. Get your tickets now... And get a front-row seat to learn more about how Arkeon's #futureproofing the #foodsystem. #sustainablefood #panel #speakers #Bühler #acceleratingsustainability #foodsystems #foodinnovation #sustainability #foodtech #biotechnology #foodscienc #alternativeproteins #climatetech