Marison Ian

🇨🇭Big news from Switzerland! The launch of The Cultured Hub in Kemptthal is a game-changer for cellular agriculture. With cutting-edge infrastructure for fermentation, cell culture, and pilot-scale production (up to 1,000 liters), this facility bridges the gap between lab research and industrial production—empowering startups to scale without massive capital investments. Backed by Migros, Givaudan, and Bühler Group, The Cultured Hub demonstrates how collaboration can drive advancements in cultivated meat, dairy, and seafood. For startups, it’s a golden opportunity to innovate while protecting equity and accelerating timelines. P.S. Scaling in this space isn’t easy, though. If you’re wondering how to navigate the challenges of contract manufacturing, our whitepaper, '7 Common Pitfalls in Food Contract-Manufacturing,' is here to help. It’s packed with actionable insights to avoid costly mistakes and grow sustainably. 👉 Download the whitepaper here: https://lnkd.in/dD3-GAXn Let’s connect to discuss how Cibus Nexum can support your journey in the fast-growing world of alternative proteins. 🚀 #CellularAgriculture #FoodInnovation #Sustainability #ScalingSolutions #CibusNexum

6

2 Kommentare

Austria's new dietary guidelines in favour of plant-based nutrition! Just recently, the Ministry for Social and Health Affairs in Austria published the updated dietary guidelines: More plants - less meat, fish and dairy products. This is a great step in the right direction to promote more sustainable food systems, and we at PAN welcome this development. In addition to health aspects, environmental and climate aspects have now also been incorporated. Federal minister Joachim Rauch said: "A conscious diet with a focus on vegetables, fruit, cereals and pulses is not only good for the planet, it also helps us live longer and healthier lives." With a diet focused on whole, plant-based foods, we can promote human and planetary health. The more decision-makers recognise this, the closer we get to the goal of healthy and sustainable food systems. More information via the link in the comments (only available in German). #DietaryGuidelines #PlantBasedNutrition #NutritionMatters #FoodBasedDietaryGuidelines

37

1 Kommentar

It is exciting to see GOURMEY submit cultivated food dossiers to UK Food Standards Agency amongst other key jurisdictions. GOURMEY's Foie Gras, made from cultivated duck cells, aims to provide a new option for fine dining enthusiasts worldwide. As the UK and Europe seek to enhance food security and reduce reliance on low-quality and environmentally harmful food imports, cultivated foods can complement existing agrifood value chains, serving as a powerful tool for long-term resilience. This brings us one step closer to creating new revenue opportunities for farmers to grow the feedstock we need for cultivating cells at large scale. Innovation and traditional farming can not only coexist but also support each other in building a future-proof food system, making farming more attractive for the next generation. #alternativeproteins #cultivatedfoods #foodinnovation

12

1 Kommentar

💥 🎉 FEASTS partner GOURMEY has become the first company to to file a dossier for the approval of a cell-based meat product in the #EU. The submission was also filed with the US FDA, Singapore Food Agency, UK Food Standards Agency, Swiss Federal Food Safety and Veterinary Office FSVO, and the European Commission. Congratulations to the whole Gourmey team! 📃 The application for cultured foie gras will undergo stringent authorization procedures, lasting minimum 18 months and ensuring compliance with the highest food safety standards in the world. As part of the assessment under the EU Novel Food Regulation, the potential social, economic and environmental impact will also be taken into account. These impacts are currently the topic of FEASTS research which is employing a food-systems thinking approach to help understand the role cultured meat and seafood might play in a resilient, equitable and sustainable #foodsystem. #cultivatedmeat #cellularagriculture #EUproject #HorizonEurope

5

1 Kommentar

A good start! ... and more to come to fund the development of this original and disruptive technology aiming to curb the serious consequences of diabetes and cardiovascular disorders.

8

Is the Gut Microbiome a Network? Could that knowledge be used to control your mood? Is there a drink for that? “The gut microbiome is a complex ecosystem whose members develop local interactions to form coherent functional communities “. University of Paris Study – April 2024 - 𝗚𝘂𝘁 𝗺𝗶𝗰𝗿𝗼𝗯𝗶𝗼𝗺𝗲 𝗰𝗼-𝗮𝗯𝘂𝗻𝗱𝗮𝗻𝗰𝗲 𝗻𝗲𝘁𝘄𝗼𝗿𝗸𝘀 𝘃𝗮𝗿𝗶𝗲𝘀 𝘄𝗶𝘁𝗵 𝗮𝗴𝗲, 𝘀𝗲𝘅, 𝘀𝗺𝗼𝗸𝗶𝗻𝗴 𝘀𝘁𝗮𝘁𝘂𝘀, 𝗮𝗻𝗱 𝗯𝗼𝗱𝘆 𝗺𝗮𝘀𝘀 𝗶𝗻𝗱𝗲𝘅 The academic research world has been pondering the body’s microbiome, particularly the gut microbiome for its characteristics. Studies have shown that the body seems to respond to disease in a network fashion. This includes a 2020 study in the Netherlands that highlighted the possibility. The scientific method requires acceptable measurements and now early research on Tara Co-abundance seems promising. That work summarizes that “𝘵𝘩𝘦𝘺 𝘦𝘹𝘱𝘭𝘰𝘪𝘵 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘤𝘭𝘢𝘴𝘴 𝘰𝘧 𝘳𝘦𝘴𝘰𝘶𝘳𝘤𝘦𝘴 𝘰𝘳 𝘸𝘰𝘳𝘬 𝘵𝘰𝘨𝘦𝘵𝘩𝘦𝘳 𝘢𝘴 𝘢 𝘤𝘰𝘩𝘦𝘳𝘦𝘯𝘵 𝘧𝘶𝘯𝘤𝘵𝘪𝘰𝘯𝘢𝘭 𝘨𝘳𝘰𝘶𝘱.” That is impressive. We are sure this research topic will continue to generate more research. But what does it mean that our gut microbiome operates as a network? It has long been seen as an ecosystem. Many studies indicate relationships between various components; of course, this only makes sense. But what about the microbiome as a connected network? What possibilities evolve for you? A couple of opportunities become immediately apparent. 1. Network math suggests networks can be spiked, jolted you might say, in a specified direction. If we understand the network relationships, we could understand how to spike. 2. Networks have energy, direction, momentum, and sequences. Understanding how different foods impact the network, could lead to new understandings of using diet to affect health. This is what Clever’s work is contributing. Of particular interest is the production of phenolics via fermentation outside the body. Then the challenge becomes adding these phenolics to the body, where they are most needed. The current digestion-compromised human body is doing a poor job. Can we help it? Give the body a boost! Phenolics are the metabolites created from food and animal compounds we think of as antioxidants, anti-inflammatories, or antimicrobials. In a typical meal, the body creates broad arrays of metabolites including phenolics, and this load is added to our microbiome. Every meal alters your microbiome. And yet your microbiome, inherited from your mother and crafted for as many years as you have lived, is a stable active force. Our microbiome can be modulated, adjusted, and tweaked. If every meal has that effect, what would you target? Here are three choices that Clever and others consider to be readily available for modulation. Mood Cognition Immunity Feel free to choose one, and explain.

11

11 Kommentare

Dr. Winston Sun from #AngelYeast shared insights on the growing potential of yeast protein as a competitive alternative in the F&B industry. The article, titled "Evaluating Yeast Protein: A Viable Alternative for Modern Food Needs," dives into the nutritional advantages, functional versatility, and environmental benefits of yeast protein.

1

I agree with Matthieu Vincent regarding this very good forecast for #alternative-proteins and #sustainable-ingredients in 2025. I would only add that like every transformative technology, we see here a classic disruption curve, evolving from discovery to mainstream adoption. For electric vehicles it took about 20 years, for solar panels it took about 70 (from first cells in the 50s to widespread use today). In #foodtech - it’s been about a decade since the actual shift started and we're reaching the critical tipping point. I agree 2025 will still be challenging, some may hit the bottom, but it will also bring some breakthroughs in scalability and price parity. It will be the year of enabling technologies, second tier, like Medium Well Technological Solutions 😉 to solve the bottlenecks of the industry.

21

15 Kommentare

📣 We are pleased to announce that Lallemand Inc. (through its Swiss affiliate, Danstar Ferment AG) has completed an equity investment in Livzym Biotechnologies (“Livzym”) as part of a strategic collaboration within industrial enzymes. ℹ Livzym has over the last 9 years successfully developed a range of enzymes for mainly food and animal feed applications based on their fungi-based technology platform. As part of the strategic collaboration, Lallemand will market and distribute Livzym enzymes to customers worldwide and will involve cooperation around the development and production of the enzymes in Turkey. 🔑 Lars Asferg, President of Lallemand Bio-Ingredients: “We are committed to making biotechnology one of the answers to the challenges the World faces with respect to nutrition, health, and the environment. Lallemand is a major global producer of yeast and entered in 2019 the baking enzyme market with our proprietary “Lallzyme” range based on our yeast technology. We have since expanded our enzyme presence with acquisitions of the BASF “Nutrilife” food and “Spartec” bio-fuel enzymes businesses. The strategic collaboration with Livzym and their fungal development and production platform perfectly complements our position within the enzymes sector. The Inclusion of Livzym’s enzymes within Lallemand’s portfolio will enable us to provide our customers with an exciting range of high-performance enzymes.” 🔑 Dr. Serdar Uysal, Founder and CEO of Livzym: “The future of food and agriculture is vital for global sustainability, with biotechnology playing a key role in transforming production technologies. LIVZYM is the first industrial enzyme producer to be based in Turkey enabling us to service customers across the Europe, Asia, Middle East and African regions. We are very excited about our strategic investment partnership with Lallemand, a leading global fermentation company, seeing it as a significant opportunity to advance sustainability and enzyme and alternative protein technologies through our precision fermentation capabilities.” Livzym Founded by Dr. Serdar Uysal and his investing partners in 2014, LIVZYM Biotechnologies is Turkey's first and only domestic industrial enzyme producer using modern biotechnological methods supported by a strong R&D infrastructure, deep technical know-how, and a team of experts. LIVZYM produces high-quality enzymes, to meet the needs of its customers across a wide range of industries. Lallemand Inc. Lallemand is a family-owned business, headquartered in Canada, whose focus is on the development, production, and marketing of yeasts, bacteria, fungi, and enzyme-based solutions across the baking, food ingredients, human and animal nutrition and health, biofuels & distilled spirits, crop protection/nutrition, oenology, and brewing sectors. Lallemand is present in more than 50 countries, operates more than 50 production plants and has circa 5,500 employees. www.lallemand.com #LallemandBioIngredients #Livzym

183

4 Kommentare

Bon Vivant is at the forefront of the alternative protein movement, leveraging precision fermentation to create sustainable and innovative food products.🌱 "Precision fermentation has been used and found on the market for decades," says Thibaut Elijah Lafargue, Head of Marketing & Communication in our Marketing feature in the Q3 2024 edition of Protein Production Technology International. By comparing this technology to familiar processes like yeast production, Bon Vivant is helping to demystify and normalize alternative proteins. Addressing consumer concerns about taste, cost, and ethical production is a key challenge for the industry. Bon Vivant is focused on educating consumers about the benefits of their products and building trust through transparency and innovation. As the alternative protein market continues to evolve, Bon Vivant's commitment to sustainability and technological advancement positions them as a leader in this exciting and dynamic field. 📰 Read more from Thibaut and Bon Vivant in the latest edition of Protein Production Technology: https://hubs.ly/Q02QL1pr0 #precisionfermentation #marketing #alternativeprotein #innovation #sustainability

24

Let's support Swiss agriculture's climate transition with AgroImpact 🌾 Together with key Swiss stakeholders, we are accelerating Swiss agriculture's efforts to reduce its carbon footprint, using a rigorous scientific methodology based on the standards of the Intergovernmental Panel on Climate Change (IPCC). Learn more about Nestlé's role and commitment to AgroImpact in this video! #AgroImpact #NestléSwitzerland #ClimateAction

1

The Impact of Oat β-Glucan Processing Methods in Combating Cholesterol CVD is a prominent health challenge. High levels of total #cholesterol and LDL are major contributors to the development of these conditions. As such, dietary interventions have become increasingly relevant, with a particular focus on soluble fibers like β-glucan, which is primarily found in oats. In 2006, the EFSA established a health claim asserting that a daily intake of at least 3 grams of #oat β-glucan can help maintain normal blood cholesterol levels The cholesterol-lowering efficacy of β-glucan is closely linked to its solubility and molecular weight, both of which are significantly influenced by processing methods. In #bread-making, the #fermentation process employed can reduce the molecular weight of β-glucan, thus enhancing its solubility. However, the production methods for ready-to-eat cereals often preserve a higher molecular weight while simultaneously improving solubility due to the nature of extrusion processes. The primary mechanism whereby β-glucan exerts its cholesterol-lowering effects involves stimulating hepatic bile acid production, thereby drawing cholesterol from both circulation and the body’s endogenous reserves. As long as the viscosity of β-glucan is maintained, these health claims hold, which is particularly significant for oat bran—known to contain β-glucan levels of up to 10%. Advanced processing techniques can yield even higher concentrations, exceeding 20%. Processing methods like sieving and defatting are crucial, as they help to maintain the solubility and #bioactive molecular weight of β-glucan, which are essential for its functionality in cholesterol management. Conversely, bread-making involves more intensive processing that tends to degrade the linear chains of β-glucan, resulting in lower molecular weight and increased levels of shorter-chain β-glucans. Enzymatic activities from added wheat flour, particularly β-glucanases, can exacerbate this degradation process. Studies have shown considerable reductions in the molecular weight of β-glucan during the production of baked goods such as muffins, further underscoring the delicate balance between processing methods and the functional integrity of β-glucan. For example, the average molecular weight of β-glucan can decline dramatically from 2200 kDa to 400 kDa during bread-making, with concurrent changes in its solubility profile. In particular, consistent handling of ingredients and production techniques can yield varying amounts of extractable β-glucan. Crisp breads have demonstrated higher extractability when compared to soft breads, suggesting that fermentation and extrusion play critical roles in the release of bioactive components. Additionally, while freezing may help preserve the molecular weight of β-glucan, it can inadvertently reduce its extractability, highlighting the fragile nature of its structural integrity.

10

🌿 At Tasting Climate Change 2024, Prof. Fabrizio Battista PhD, discussed the benefits of using Lalvigne BOTRYLESS™ to reduce the incidence of botrytis and acid rot in vineyards. Increasingly, vineyards are being affected by extreme weather events, and what Lallemand Oenology offers are alternatives to chemicals, suitable for organic wine production. Their main research focus is to develop impactful solutions to mitigate the effects of climate change in vineyards. Here are some of the options they are offering: LalVigne™ biological and natural products can help vineyards recover from damage caused by extreme weather events. LalVigne RESILIENS™ improves vineyard resistance to various abiotic stresses. LalVigne PROHYDRO™ helps maintain vine performance with reduced water use, in some cases requiring up to 50% less irrigation in treated plants. Watch now! 👇 The conference ‘Fighting Fungal Diseases’ in which Fabrizio Battista PhD took part is online : https://lnkd.in/eUUPPbkC #tastingclimatechange #idrinktochange

3

Putting Sustainability on the Board agenda I just came back from a 2 day workshop at IMD in Lausanne. Great professors and participants guaranteed very insightful answers to the question: Putting Sustainability on the Board agenda: what, why, when and how? A few insights: - sustainability has moved from voluntary storytelling to mandatory reporting requirements - ESG is investor-company centric and sustainability is people-planet centric (both are complimentary) - prepare a double materiality matrix to define a sustainable strategy taking into account input from all relevant stakeholders - investigate which of the 9 planetary boundaries are affected by your company and define a transition plan to reduce impact - financial and impact materiality drive reporting requirements following the CSRD framework (EU) - dependent on the progress of ESG thinking in your company, a dedicated or mixed Board committee is required to provide appropriate governance - global risks are more and more related to environment, social & geopolitical issues and IT Happy to discuss with any Board members in my network. Just send me a DM.

46

4 Kommentare

Are you looking for #alternativefat solutions as #foodingredients free from #transfats lets meet and discuss. BioDairy Labs is selected to pitch on most innovative food ingredient category #pitch #startupchallenge

8

1 Kommentar

Really excited that yeast breeding is getting some coverage. It's an old-school technique, and it's under-explored in the brewing industry. There are diverse tools we can use as scientists to develop new yeasts for brewers. These include yeast breeding (hybridization), adaptive lab evolution (a fancy way of saying "repitched for 40+ generations"), and gene editing/bioengineering. The new LalBrew Pomona created by Escarpment Laboratories in partnership with Lallemand Brewing is an example, where both yeast breeding and adaptive lab evolution were used to create an IPA strain that offers a new perspective and tool for IPA brewers.

35

3 Kommentare

Thank you, Synthesis Capital , for an excellent discussion on cultivated meat. It highlights both the challenges and remarkable achievements, concluding that its success is only a matter of TIME. As an entrepreneur, these discussions are invaluable—investors facing reality and tackling it head-on, rather than avoiding it. However, as an early-stage startup, the uncertainty of time is a significant concern. TIME is our biggest enemy. As an Israeli during wartime, TIME is not on our side either. The world’s patience is ending and hostages time is running out. Fighting against TIME is challenging, especially when contending with greater interests beyond our control. I know wars eventually end and better times follow. I also see technological revolutions happening and know transformative changes will come. We live in tumultuous times. For now, all we can do is our best for a more sustainable and peaceful world. 🌱 #Foodtech #Sustainability #Innovation #Peace

54

23 Kommentare