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💥 Investment News: Happy Plant Protein has raised €1.8M and officially joins the Nordic Foodtech VC portfolio! 💚Here’s the scoop: Turning plants into great foods often starts with isolating proteins, which typically requires costly factories and resource-intensive processes. Happy Plant Protein is flipping the script with a groundbreaking method for creating gold (okay, high-quality protein 💪) that is also fiber-rich, using much less energy, water, and capital. Fantastic! Their process works with existing extrusion infrastructure, making it accessible and efficient for food processors. This innovation was born out of VTT’s brilliant discovery. In the news: https://lnkd.in/dUJGXYzg 👏 Huge congrats to Jari, Elli, and pekka for leading the charge! Together, we’re building the food for a liveable planet—and it’s delicious. 👏 With great support from Business Finland & Butterfly Ventures #FoodTech #PlantProtein #Sustainability #Innovation #NordicMade #LiveablePlanet

One more out the door - the other side of the coin! Did you know that in recent years VTT has produced more than 40 #deeptech startups and again we are happy to report a new spin-off. This is absolutely fantastic and one of the key impact indicators Työ- ja elinkeinoministeriö – Ministry of Economic Affairs and Employment (Finland) follows when assessing if we have an impact or not. However, every success story has two sides. Each time a team spins off, the research institute faces a knowledge gap—a challenge highlighted by Davenport et al. (2002). Rebuilding expertise in a specific area can take years or even decades. With the growing number of spin-offs, maintaining research teams with deep scientific capabilities becomes increasingly difficult, especially if strategic funding is reduced. Across Europe, EARTO Secretariat Research and Technology Organizations (RTOs) are experiencing similar pressures, with reductions in government funding shifting the focus toward short-term contract research. In Finland, we’ve been fortunate to maintain a relatively high share of government funding, and the results are evident in our success with deep-tech spin-offs. The #future raises an intriguing question: Will European governments look to VTT as an example of the long-term impact of funding applied research, or will Finland align more closely with European trends and cut RTO funding? Let’s see what the future holds for innovation and its funding. reference Davenport, S., Carr, A., & Bibby, D. (2002). Leveraging talent: spin–off strategy at industrial research. R&D Management, 32(3), 241-254.

🌱 🌍 Chalmers University of Technology, in collaboration with Lantmännen and Arla Foods, has launched a four-year initiative to tackle global challenges in food production and sustainability. By combining traditional food production techniques like fermentation with cutting-edge biotechnology, the partnership aims to create healthier, more sustainable hybrid foods. “We have great ambitions in both environmental and health areas,” said Annelie Moldin, R&D Manager Food & Energy at Lantmännen. “Collaborations like this are vital for fostering innovation and insight.” The initiative will develop innovative biotechnological solutions to reduce the environmental impact of food systems while improving nutrition. According to Elin J Boll, Ph.D., health and nutrition expert at Arla, “Tomorrow’s food must be tasty, nutritious, and environmentally sustainable.” This collaborative effort will also include new talent recruitment, advancing research that addresses global food challenges and improves quality of life. #foodtech #alternativedairy #fermentation #alternativeproteins

We’re in the middle of a “giant experiment” with new ideas and technologies to significantly improve our global #food system. That was the topic of a recent panel at Future Food-Tech in San Francisco. Todd Rands, our CEO, took part alongside Kevin Burke Miller of the Bill & Melinda Gates Foundation and Fiona Bennie of Accenture. Want to learn more? Then check out the recap via the link below. 👇 #FutureFoodTech #Sustainability #AgTech #FoodTech

Melt&Marble , a Swedish precision fermentation company, has secured €2.76 million in EU grants to accelerate the development and commercialization of its designer fats. This significant funding boost includes €2.5 million from the European Innovation Council Accelerator and €260,000 from the Horizon Europe Framework Programme. The company uses microbial precision fermentation to create sustainable alternatives to animal fats and other lipids. Melt&Marble plans to launch its MeatyMarble and DairyMarble products in the US market by 2025, aiming to enhance the taste and texture of plant-based meat and dairy alternatives through its tailored fat solutions. This funding will support Melt&Marble's efforts to reduce production costs, scale its technology, and obtain FDA GRAS status for its ingredients. The grants underscore growing EU support for innovative food production technologies using cellular agriculture. As the alternative protein industry continues to evolve, the development of specialized ingredients like designer fats could play a crucial role in improving the sensory qualities of plant-based products, potentially accelerating consumer adoption of more sustainable food options. #cellag #futureoffood #precisionfermentation #alternativeprotein #sustainablefood

#Precision fermentation presents a clear call to action for company executives and innovation managers to make investments in a #future where sustainability and consumer demand collide. It’s imperative to stay up to date on #consumer trends and #regulatory changes in order to coordinate marketing and product development efforts. More collaborations are needed to resolve regulatory obstacles and scaling up. Precision fermentation has the potential to revolutionize #sustainable #food production in the long run, changing both our planet and our #diets.

#PlantBasedFoods: Loryma's Wheat-Based Binder Sets New Standards Loryma has introduced a wheat-based binding solution that promises to revolutionize clean label meat alternatives. This innovation is set to replace conventional binders like methylcellulose, offering manufacturers a way to produce vegan foods with simpler, more consumer-friendly ingredient lists. 🌱 Clean Label Revolution: Loryma's binder meets the rising consumer demand for transparency and simplicity in food ingredients, eliminating synthetic binders and aligning with health-conscious trends. 🌱 Market Expansion: This binder enables alt-meat producers to create diverse products with improved texture and mouthfeel, potentially capturing a larger share of the traditional meat market. 🌱 Competitive Landscape: Loryma's innovation sets a new benchmark, pushing competitors to innovate or risk losing market share. Key Takeaways 💡 Enhanced Nutrient Profile: The wheat-based binder adds protein, enhancing the nutritional profile of vegan meat alternatives. 💡 Seamless Integration: Designed for easy adoption, it simplifies the transition for manufacturers, encouraging more producers to explore plant-based product lines. 💡 Versatility in Applications: Suitable for both hot and cold consumption, it ensures consistent performance across different product formats. Investor Insights: 📈 Emerging Market Opportunities: Early adopters of clean label technologies are likely to gain a competitive edge, making them attractive investment targets. 📈 Focus on Sustainability: Investing in companies prioritizing sustainable practices and ingredient transparency can yield long-term benefits. 📈 Risk Mitigation: Diversifying investments across multiple innovative food tech companies can help mitigate risks associated with market competition and regulatory changes. Loryma's wheat-based binder paves the way for cleaner, more nutritious plant-based foods, highlighting the transformative potential of innovation in the food industry. Stay tuned with Market Unwinded as we continue to explore strategic shifts and investment opportunities shaping tomorrow's markets. Read More: https://lnkd.in/g8STucFn #Loryma #PlantBased #CleanLabel #FoodInnovation #MarketUnwinded #InvestmentInsights #SustainableFood #AltMeat

How will policy, investment shifts and culinary innovation revolutionise the alternative protein industry? In our latest insight, Rahul Bhushan of ARK Invest Europe, takes a closer look at how five trends will fuel the growth of this sector and how these trends signify a maturing market that is increasingly becoming integrated into the global food system. Read the full piece below and discover other interesting insights here: https://lnkd.in/ecdThhdD Article: https://lnkd.in/eAFYACsQ #SustainabilityUnlocked #Learning #TogetherForOurPlanet #Sustainability #Education #Protein #AlternativeProtein

Discover how policy shifts, investment and culinary innovation are transforming the alternative protein industry! In my latest article, I explore five trends that are driving growth and reflect how the market is maturing and integrating into the global food system. 🌎🍃 Read more: https://lnkd.in/eAFYACsQ #SustainabilityUnlocked #Learning #TogetherForOurPlanet #Sustainability #Education #Protein #AlternativeProtein ARK Investment Management LLC ARK Invest Europe

The protein food industry is experiencing significant growth, expected to increase by USD 50.2 billion, with a CAGR of 8.65% from 2023 to 2028 .The plant-based protein sector is projected to grow from USD 18.49 billion in 2021 to around USD 40.8 billion by 2027, with a Compound Annual Growth Rate (CAGR) of 14.1% according to the latest ProVeg report. This rapid growth demonstrates significant consumer interest in plant-based diets and sustainable food options. Among the major protein products, ProteinDistillery's flagship product is Prew:tein, a highly functional, plant-based protein derived from upcycled brewer's yeast, stands out due to a clean-label alternative to traditional animal-based proteins, such as egg whites. This company's dedication to sustainability has earned it prestigious awards, such as the NEA Award 2023, solidifying its position as Germany's most sustainable startup. Meet Marco Ries, co-founder and managing director of ProteinDistillery, a prominent figure in the food technology sector to find out about ProteinDistillery's exciting journey. Read the full interview here: https://lnkd.in/gAbjmnyQ #startup #founderspotlight #foodtech #funding