BIOMILQ’s Post

When #AI meets #dairy proteins, magic happens ✨🥛🧀🍦 Our CEO, Eyal Afergan, Ph.D, had a chat with Louise Davis for this special article in Protein Production Technology International on the rapid innovation in the alt dairy sector. We're in great company, sharing the spotlight with like-minded innovators like TurtleTree, Cultivated Biosciences, Opalia, and Liberation Labs - each pushing boundaries in their own unique way💪 Read more here (page 42)👀: https://lnkd.in/e8hqxZYU #FoodTech #AltDairy #Sustainability

The Future of Food Tech. The food sector is undergoing a massive revolution, and fungi are at the helm of this transformation! The companies leading this change are leveraging the power of mycelium, a form of fungus, to introduce ground-breaking food technologies. ↳ Enter ODS Protein, a Galician startup that's producing alternative proteins from fermented mycelium. Their method, which relies on automation and is not dependent on climatic constraints, is set to redefine the nutritional and functional value of food. → Infinite Roots®, a German biotech company, also recognizes the potential of mycelium. They are focusing on versatile applications of mycelium in the food sector and beyond. ↳ MycoTechnology, Inc., on the other hand, supports startups by providing fermentation tanks, helping them to harness the power of fungi for food tech innovation. ↳ Looking at meat alternatives, Innomy blends mycelium with biotech to develop novel proteins, whilst Libre Foods has secured a significant grant to develop mycelium-based meat substitutes. With so much potential and novelty, the future of food tech looks more exciting than ever. What are your thoughts on the role of mycelium in food technology? → https://lnkd.in/dDTA4y42 #FoodTech #Mycelium #AlternativeProteins #Innovation

50 early-stage innovators from around the world are in the spotlight at Future Food-Tech London this October 2-3. From nutritional ingredients and proteins, to cutting-edge technologies that are revolutionising the agrifood value-chain, discover dynamic and fresh solutions over two action-packed days. You can see them in action through live cooking demos, topical panel discussions, live pitching, and meet the teams at their booths in the Start-Up Arena. Read the full article to learn who you'll be meeting in just three weeks' time: https://bit.ly/3XgAMAc Aelius Biotech, AIPERIA, BioMara, BioMush, BlakBear, Bluana Foods, Bright Biotech, Carbiotix, Cauldron Ferm, Cryptobiotix, Cultivated Biosciences, Enifer, ENOUGH, Fabas Foods AG, Farmless, FUNKI, Heura Foods, Honestly Tasty, IGH Naturals, LA VIE™, MantiSpectra, Marine Biologics, Meatly, Melt&Marble, Mondra, Mosa Meat, My Emissions, myota, Neggst, New Wave Biotech, NotCo, Nourish Ingredients, Oato, Perfat Technologies, Reshape Biotech, RESPECTfarms, Savor, Senoptica Technologies, Sensip-dx, Slim.BIO, Spacegoods, [continued in the comments!]

👋 Meet our Start-ups at Future Food-Tech 👋 On the 2nd-3rd October, 50 Early Stage Innovators from around the world will join corporates, investors, tech providers and governmental organisations to discuss the key topics facing the Food-Tech industry. You still have time to join them! So get in touch to learn more 👀 #startup #meethestartups #london #foodtech

We are hosting a great batch of #foodtech companies from Canada during #FutureFoodTech conference in SF. Let me know if you are interested in meeting with them and I will secure you an invite! Special thanks to Arno Hesse for joining us today to talk about different ways of #financing startups, what #investors are looking for and recent #trends in Foodtech landscape. Comment below if you would like me to share the highlights from the conversation.

🇳🇱🌱 8 THINGS WE LEARNED AT THE FUTURE OF PROTEIN PRODUCTION EVENT IN AMSTERDAM “Change starts here,” Ira van Eelen, co-founder at The KindEarth.Tech (KET) Foundation and RESPECTfarms noted on the opening day of The Future of Protein Production Amsterdam 2024. With over 500 delegates, 45 exhibitors, and two packed days of panels, keynotes, and workshops, the event was a deep dive into the future of sustainable food production. Green Queen was there to witness the cutting-edge ideas shaping this future and hear from the innovators, regulators, and entrepreneurs leading the charge. Here’s what we learned about the shifts reshaping alternative proteins. 1️⃣ There is a shift from end products to enabling technology, highlighting a new focus on scaling production 2️⃣ To meet the high costs and volume needs of cell-based production, several companies are developing innovative, low-cost media 3️⃣ AI could help optimise everything from ingredient selection to production processes, helping reduce costs and improve scalability 4️⃣ Consumer interest in alt-proteins centres more on personal benefits than environmental impact 5️⃣ While health drives consumer interest in plant-based eating, taste is what seals the deal 6️⃣ Novel food companies that will host public tastings need to do them the right way, as these lay the groundwork for broader consumer acceptance 7️⃣ Alt protein companies pitch should focus on the food and potential European sovereignty for novel technology 8️⃣ The future of protein production might be a collective effort where joint innovation creates exponential growth Learn more in the full article: https://lnkd.in/eX7vSBST #GreenQueen #altprotein #futurefood #innovation #foodtech #sustainability #foodsystems

New investment in Nimble Science by the Ki Tua Fund, the newly formed venture arm of the Fonterra Co-operative Group, underscores the value of precision microbiome testing for product innovation and confidence in the company’s track record of servicing consumer health companies with a next generation data set. "The SIMBA capsule is an exciting technology that provides unique insight into what is happening in the upper intestine. This insight could unlock entirely new markets by enabling precision formulation of nutritional products for very targeted health benefits.” https://wix.to/oeUEZdO

How can we navigate the protein gap? A dive into fermentation sensation💥 Last Thursday, our colleague Sonja had the pleasure of attending the German Fermentation Summit 2024, hosted by Food Harbour Hamburg! The day was all about exploring new fermentation possibilities and technologies. Experts from various sectors, including food and tech startups, service providers and industry giants, came together to discuss future food challenges and fermentation as a sustainable solution. 𝐀𝐬 𝐭𝐡𝐞 𝐰𝐨𝐫𝐥𝐝 𝐟𝐚𝐜𝐞𝐬 𝐚 𝐠𝐫𝐨𝐰𝐢𝐧𝐠 𝐩𝐫𝐨𝐭𝐞𝐢𝐧 𝐠𝐚𝐩, 𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐢𝐬 𝐚 𝐠𝐚𝐦𝐞-𝐜𝐡𝐚𝐧𝐠𝐢𝐧𝐠 𝐭𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 𝐟𝐨𝐫 𝐩𝐫𝐨𝐝𝐮𝐜𝐢𝐧𝐠 𝐬𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞, 𝐩𝐥𝐚𝐧𝐭-𝐛𝐚𝐬𝐞𝐝 𝐩𝐫𝐨𝐭𝐞𝐢𝐧 𝐬𝐨𝐮𝐫𝐜𝐞𝐬 𝐬𝐮𝐜𝐡 𝐚𝐬 𝐦𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐦𝐲𝐜𝐞𝐥𝐢𝐮𝐦 𝐚𝐧𝐝 𝐚𝐥𝐠𝐚𝐞. While this does sound promising, companies must overcome the challenge of gaining consumer acceptance: Many of these new protein sources are viewed skeptically by the mass market. Integrating consumer feedback throughout the product development process is becoming increasingly important.  In light of these insights, a big thank you to Food Harbour Hamburg for organizing this exciting event and fostering further exchange and innovation in the food industry! Stay tuned for more insights and our takeaways from the summit 📝 #isiinsights #sensoryfutures #alternativeprotein #fermentation

Silicon Canals: Swiss biotech food startup Cultivated Biosciences bags €4.6M to improve dairy-free products: Here’s how

Alternative proteins are needed to address a complex set of challenges related to sustainability, ethics, health, and global food security. The Future of Protein Production conference starting today connects companies that are developing technologies to take alternative proteins to new levels in terms of taste and texture, cost of production, scale and efficiency, nutritional profile, and sustainability. Our biochip technology ReceptomiX contributes in these challenges on the measurement of flavour and health properties. If you want to know more, then join today's talk of our colleague Lorenzo Corsico and get connected! ⌚ Lorenzo will present today at 11.30 on the main stage (forum)! #protein #measurement #deeptech #alternativeproteins #foodtech #plantbased