Daniel Kurzrock’s Post

Process intensifaction and harvest in a single unit becomes a reality…

One for the alt protein businesses in my network! Join this free webinar with my colleagues Kerry Rees and Jennifer Bailey, and several industry experts, to learn how IP can be utilised to attract investment and build business value. ⬇️ Register below ⬇️

10 Years of Cultured Meat Research 🥩 The International Scientific Conference on Cultured Meat (ISCCM) will be held on November 17-19, 2024 in Maastricht. ISCCM10 delves into the science and innovation behind lab-grown meat ⚗ exploring its environmental 🌼 ethical 💭 and health impacts ❤️ in the food industry. GEA Group will be present as sponsor and exhibitor with their #newfood team to present new trends and ideas in the market. 📌 New Food focuses on feeding more people while using fewer resources, contributing to the #sustainability of our planet. With our advanced technology and expertise in large-scale production, GEA is well-equipped to meet the demands of the New Food market, aligning with our mission of #engineeringforabetterworld 🤝 We collaborate closely with startups, ingredient suppliers, and food processors to develop and produce the nutritious foods that consumers are increasingly seeking. 💡 GEA will develop and commission proprietary #bioreactors for cell-cultivation technology, designed to achieve high cell densities and yields. Central to this development is #centrifuge -based #perfusion and cell media rejuvenation process for its cell lines, which optimizes cell performance while saving water, nutrients, and resources. This process reduces production costs by removing byproducts and enabling media reuse. ✔ GEA will further collaborate with customers on process improvements, equipment optimization, and scaling #innovations to support the large-scale production of #cultivatedmeat Registration for the International Scientific Conference on Cultured Meat 2024 is now open! You can register by clicking the link. https://lnkd.in/dX3bR5VS

Imagine a world where restaurants can instantly confirm food safety throughout every step of the journey, from supplier to serving plate. With Limuless' cutting-edge rLAL testing, that world is closer than ever. Our revolutionary technology empowers restaurants to affordably ensure the sterility of their food, boosting confidence, protecting customers, and setting a new standard for excellence in the industry. #biotechnology #lifescience #lifesciences #biomedicalscience #technology #technews #newtech #latesttech #latesttechnews #futuretech #innovation #techindustry #tech #biotech #savethecrabs

Burlington Bio’s amazing Chris Foley will be attending this year’s Institute of Food Technologists (IFT) FIRST event and expo in Chicago. The theme of the event is Collaboration and Innovation: How Can Food Science and Technology Transform the Food System? This question is exactly why Burlington Bio exists. Our team of innovative engineers and food scientists have succeeded in up-cycling dairy processing waste into various nutrient dense food products. One of Burlington Bio’s goal is to provide farmers with another option for their dairy processing waste while also creating highly nutritious food options. What are your thoughts on how food science and technology can transform the food system? #IFT #upcycling #foodrecovery #foodtech

Here's what you can find in the 57th issue of the Better Bioeconomy weekly newsletter: BIO TALKS: 🌎 My Q&A with Synonym's co-founder, Joshua Lachter: Financing and developing infrastructure for the bioeconomy BIO BUZZ: 🇳🇱 Meatable cuts cultivated meat production time to just 4 days, making it the fastest in the sector | Daan Luining, Krijn De Nood 🧀 Formo and Those Vegan Cowboys partner to introduce precision-fermented cheese to the EU market | Hille van der Kaa, Raffael Wohlgensinger 🍯 MeliBio partnered with Pow.bio to scale up the production of its bee-free honey using precision fermentation | Aaron M. Schaller, PhD, Darko Mandich, Shannon Hall 🍼 Triplebar teamed up with FrieslandCampina Ingredients to cost-effectively scale up precision-fermented lactoferrin | Maria Cho, Jeremy Agresti 🛠 GEA Group introduced a perfusion platform to improve productivity and cost efficiency in cell cultivation and precision fermentation | Tatjana Krampitz ...and more MACRO STUFF: 🤷🏾♂️ Experts criticise the FAO's roadmap for dismissing alt proteins and neglecting the impact of meat and dairy consumption 🇬🇧 UK Food Standards Agency to reform regulations for products like precision fermentation-derived ingredients and cultivated meat 🇩🇪🇦🇹 More than 60% of Germans and Austrians support consumer choice for cultivated meat | The Good Food Institute FOODTECH WC: 🏆 Enter the FoodTech World Cup hosted by Givaudan and FoodHack! BIO BUCKS: 🇦🇺 Cauldron Ferm raised AUD 9.5M in Series A funding to scale up precision fermentation manufacturing platform | Michele Stansfield 🇳🇿 ANDFOODS raised $2.7M in seed funding to advance its fermentation-enabled legume-based dairy alternatives | Leon Clement, Alex Devereux 🇪🇸 POSEIDONA secured €1.1M in pre-seed funding to advance the development of sustainable algal protein ingredients | María Cermeño, Sònia Hurtado SOCIAL FEAST: 🤩 New cultivated meat startups have a huge advantage over those that began 5 years ago | James Ryall 😐 We cannot let the future of food become a political instrument | Didier Toubia 🤔 Why is food so hard to change? | Irina Gerry Dive into the latest developments in biotech-enabled food innovation:

Congratulations to Matr Foods, one of our RisingFoodStars, who has taken a giant leap forward with a €20 million loan from the European Investment Bank (EIB). This funding, backed by the InvestEU initiative, will support the construction of their first full-scale production facility and further investment in R&D. MATR’s innovative plant-based meat alternatives, created through groundbreaking solid-state fermentation technology, are set to revolutionise the food industry. By using locally sourced crops like beetroots, potatoes, lupins, and peas, MATR is not only delivering healthier and tastier food options but also aligns with the EU’s goals of creating greener food systems. With this support, MATR will be able to produce over 3,000 tonnes of their signature fungi-based products per year, achieving a 94% lower carbon footprint compared to traditional beef! Well done to Randi Wahlsten and the whole MATR team! Read the full story here: https://lnkd.in/en-VrHab #SustainableFood #PlantBased #Innovation #RisingFoodStars #InvestEU #FoodTech #FutureOfFood #EIB

Imagine a world where restaurants can instantly confirm food safety throughout every step of the journey, from supplier to serving plate. With Limuless' cutting-edge rLAL testing, that world is closer than ever. Our revolutionary technology empowers restaurants to affordably ensure the sterility of their food, boosting confidence, protecting customers, and setting a new standard for excellence in the industry. #biotechnology #lifescience #lifesciences #biomedicalscience #technology #technews #newtech #latesttech #latesttechnews #futuretech #innovation #techindustry #tech #biotech #savethecrabs

🏭🌱🥚 FoodTech 500 alum Onego Bio opens its headquarters in San Diego, California. Onego Bio, a US-Finnish food technology company, has opened its new 5,000-square-foot headquarters in San Diego, California, which includes office space, advanced laboratories, and a test kitchen to showcase its flagship product, Bioalbumen. This powdered egg protein is made through precision fermentation and aims to replicate the taste and functionality of traditional egg proteins while reducing environmental impact. Onego Bio plans to scale up production through partnerships and is developing its first industrial-scale manufacturing facility in the U.S. This facility will have the capacity to produce the equivalent of six million laying hens' worth of egg protein annually. Onego Bio has raised $70.8 million in funding, including $40 million from a Series A round earlier this year. This funding will help the company commercialize Bioalbumen in North America, where regulations are more favorable for market entry compared to Europe. Read the full vegconomist - the vegan business magazine article here: https://lnkd.in/ejj7atgg #ForwardFooding #FoodTech500 #altprotein #futurefood #precisionfermentation #innovation #sustainability

Today’s #FridayFunnel is a tour through capacity-building and scaling developments by alternative protein companies around the world 🌏 Meatable’s new pilot facility will help increase its bioreactor capacity from 50L to 200L, and up to 500L over time. Its significant breakthrough in manufacturing has also made it the fastest processing cultivated meat company! Solar Foods’ first commercial-scale factory can produce up to 160 tons of its fermentation-derived air protein, Solein, annually – this means it can grow the same amount of protein per day as a 300-cow dairy farm! Meatly has announced a first-of-its-kind animal-free culture medium that can significantly cut the cost of producing cultivated pet food. The medium costs a minuscule £1/litre to create and will benefit further from economies of scale! 👉 If this interests you, take a deeper dive into the trends that are shaping the cultivated meat scale-up phase with insights from 19 smart protein companies:  https://lnkd.in/dhm3fDSY #cultivatedmeat #scaleup #foodtech The Good Food Institute