The Good Food Institute India’s Post

Congratulations to BioBetter™, Kinoko-Tech, and ChickP which were selected as part of the FoodTech 500 list by Forward Fooding! Kinoko-Tech, established in 2020 by Dr. Daria Feldman created a unique fermentation platform allowing the sustainable growth of super food. BioBetter, established in 2013 by Prof. Oded Shoseyov developed a cost-effective protein expression plant-based platform for use in mass-cultivated meat production. ChickP, established in 2018 by Prof. Ram Reifen created a healthy, clean, vegetable-based, non-allergenic protein isolate for mass production of a vast array of food products. These three Yissum portfolio companies are a testament to the work we've done for FoodTech. We recognize the importance of the sector and will continue to strive to bring more, accessible food solutions to the world. Interested in learning more about these companies? Contact Ilya Pittel, PhD #FoodTech #CulturedMeat #SuperFood

It's International Cat Day, which of all the days, is a great day. However.... Equally important, it's... 𝐏𝐨𝐰𝐞𝐥𝐥'𝐬 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐏𝐮𝐛𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧: 💸 Melt&Marble has secured a further €2.75M in EU grants from the European Innovation Council. They are one of 68 cutting-edge start-ups selected from a very competitive pool of nearly 1000 applicants. 🥘 Burcon NutraScience Corporation succesfully completed its first end-to-end validation trial for producing nutritionally complete canola protein isolate. Kip Underwood, Burcon CEO, has stated that due to profound customer interest, they have brought forward their launch and production timeline by six months. 🌰 Lallemand Bio-Ingredients' Engevita HiPRO Beyond protein has launched, which is a sustainable alternative sing-cell protein - which also contains all the EAA's and BCAA's. Its application will be suitable as an alternative protein source in meat and dairy analogs, enriched foods and meal replacements, and meat products. 🦆 French cultivated Foie gras startup GOURMEY has applied for regulatory approval in the EU. A product surrounded with welfare and environmental concerns, this could be a real breakthrough in the food industry and a great sign of things to come. 𝘐𝘧 𝘺𝘰𝘶'𝘳𝘦 𝘢𝘯 𝘢𝘭𝘵𝘦𝘳𝘯𝘢𝘵𝘪𝘷𝘦 𝘱𝘳𝘰𝘵𝘦𝘪𝘯 𝘦𝘹𝘱𝘦𝘳𝘵 𝘭𝘰𝘰𝘬𝘪𝘯𝘨 𝘧𝘰𝘳 𝘢 𝘮𝘰𝘷𝘦, 𝘰𝘳 𝘺𝘰𝘶'𝘳𝘦 𝘭𝘰𝘰𝘬𝘪𝘯𝘨 𝘵𝘰 𝘦𝘹𝘱𝘢𝘯𝘥 𝘺𝘰𝘶𝘳 𝘵𝘦𝘢𝘮𝘴 𝘸𝘪𝘵𝘩 𝘦𝘹𝘤𝘦𝘭𝘭𝘦𝘯𝘵 𝘤𝘰𝘮𝘮𝘦𝘳𝘤𝘪𝘢𝘭, 𝘵𝘦𝘤𝘩𝘯𝘪𝘤𝘢𝘭, 𝘰𝘳 𝘰𝘱𝘦𝘳𝘢𝘵𝘪𝘰𝘯𝘢𝘭 𝘵𝘢𝘭𝘦𝘯𝘵 - 𝘱𝘭𝘦𝘢𝘴𝘦 𝘧𝘦𝘦𝘭 𝘧𝘳𝘦𝘦 𝘵𝘰 𝘳𝘦𝘢𝘤𝘩 𝘰𝘶𝘵! 𝐄𝐦𝐚𝐢𝐥: [email protected] 𝐏𝐡𝐨𝐧𝐞: +44 7435 261 339 𝐂𝐞𝐥𝐥: +1 (929)-346-7865 #FoodIngredients #Protein #PowellsProteinPublication

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

The future of dairy just took another giant leap forward!🥛🚀 Imagindairy, a PeakBridge portfolio company, has received approval from Israeli health authorities for its animal-free, precision fermentation-based whey protein--marking another major milestone in their mission to redefine the future of dairy. 🌍 Earlier this year, Imagindairy received an FDA "No Questions Letter," confirming the safety of their innovative products. Subsequently, they unveiled an industrial-scale facility with a 100,000-litre fermentation capacity, enabling the production of animal-free dairy proteins at price parity with conventional dairy. Why it matters: 🌟 For consumers: Imagindairy’s proteins deliver the same taste, texture, and nutrition as traditional dairy--without the need for animals. Plus, they’re free from lactose, cholesterol, and hormones. This technology enables the creation of a wide variety of dairy products, including milk, cheese, yogurt, ice cream, and more, that are virtually indistinguishable from their traditional counterparts. 🌿 For the planet: Precision fermentation slashes greenhouse gas emissions, water use, and land requirements, paving the way for a more sustainable food system Imagindairy is paving the way for a new chapter in dairy innovation, where delicious products meet sustainability at every turn. We are so humbled and proud to be a part of this delicious and impactful journey. 🍦🧀 Eyal Afergan, Ph.D Tamir Tuller Arie Abo Roni Zidon Danone Strauss Group The Kitchen Hub Jonathan Berger Amir Zaidman Startup Nation Central The Good Food Institute The Good Food Institute Israel Nadav Berger Gali Soria-Artzi Hadas Rajchenberg #foodtech #dairy #precisionfermentation #futureoffood

#EventAlert! Bridge2Food North America is coming up October 8-10 in Minneapolis. Protein Report is proud to be a media partner! This 3-day event will bring together the food industry to discuss the future of sustainable food, innovations in plant-based products, and the opportunities that lie ahead for emerging protein technologies: https://lnkd.in/gcChjTSZ Here are 4 Reasons Why You Should Attend: 1. Exclusive Insights from Industry Experts Bridge2Food North America is your chance to gain firsthand knowledge from the top professionals shaping the future of food. Across both Course Americas and Summit Americas, you’ll hear directly from industry leaders on topics that matter most.   2. Hands-On Learning and Practical Takeaways On Day 1, participate in hands-on workshops at the Bühler Group facility, where you can learn about the latest advancements in protein functionality and food R&D. Gain practical experience while learning from the best in the industry.   3. Networking Opportunities Attend our Networking Dinner, where you’ll have the chance to connect with fellow innovators, potential partners, and key decision-makers in the food industry. Our Networking Dinner will also feature the ceremony of the World Innovation Plant-Based Awards, in partnership with FoodBev Media.   4. Sponsored by Industry Leaders This year’s event is sponsored by: Cargill, Louis Dreyfus Company, Bühler Group, Schwan's Company, Government of the Netherlands, Prairie Fava, Titan America, SAS IMPROVE , NETZSCH Group, endeco GmbH, Hosokawa Micron B.V., Zeppelin Group, Kalsec Inc., PURIS, IKA – Laboratory, Analytical and Process Technology, KROHNE, Stantec, revyve, Ashland, CJ BIO America - Fort Dodge, PIP International Inc., and Simatek A/S. #plantbased #microbial #fungi #meat #dairy #eggs #seafood #ingredients #protein #foodtech #foodscience #biotech #innovation #sustainability #investing #events #minneapolis

🍄🌭 FoodTech 500 alum enters partnership to expand mycelium-based protein alternatives. Kinoko-Tech, a startup specializing in mycelium protein, partners with Australia's Metaphor Foods to commercialize a range of innovative fungi-based products in Australia by 2025. The collaboration aims to produce large-scale quantities of mycelium protein by leveraging food industry sidestreams like grains and vegetable peels. Kinoko-Tech’s zero-waste process ensures that all inputs are part of the final product while producing minimal emissions. The company has highlighted that its mycelium protein is not only more environmentally friendly but also nutritionally superior, containing all nine essential amino acids and appealing to health-conscious consumers. The partnership with Metaphor Foods is just one step in the company’s broader strategy, which includes expansion into Europe and other regions like Southeast Asia. The startup is also working on reducing production costs to achieve price parity with traditional animal proteins. Learn more in the full Green Queen Media article: https://lnkd.in/eDdHTfyM #ForwardFooding #FoodTech500 #mycelium #futurefood #altprotein

Food-Tech Digest: Latest Developments in the Industry 📢 🐟 Forsea Achieves Record-Breaking Cell Density for Its Cultivated Seafood 🌿 Brevel Implements First-Of-A-Kind Model for Its Microalgae Protein 💰 Business Finland Grants €10M in R&D Funding to FoodID and FinBioFAB for Projects to Create Alternative Proteins and Materials 🥄 Givaudan joins forces with COMET to expand its gut-friendly fibre 📉 ProVeg International Study Finds That Plant-based Alternatives Are Now Cheaper Than Animal Products Across Several Categories in Germany 🐔 SuperMeat Achieves Breakthrough in Cost Parity for Cultivated Chicken Production 📖 Proposed US Dietary Guidelines Prioritize Plant Proteins Over Meat for the First Time 💲 Phytolon Attracts Funding From Rich Products Ventures for Natural Colors via Precision Fermentation 🏭 Demolish Foods Launches New Pilot Facility With Next-Gen Meat Manufacturing Platform, Certified for Commercial Production and Export 🏆 Ki Tua Fund Portfolio Company, Prolific Machines, Recognized on TIME's List of Best Inventions of 2024 🗽 Trump Taps RFK Jr for US Health Secretary Sources in the comments 👇 Don't miss the opportunity to dive deeper into the latest trends at Future Food-Tech San Francisco on March 13-14: https://bit.ly/4hNRMaq

The word ‘precision fermentation’ gets thrown around in the biotech and foodtech space with not much information on how it’s different to regular fermentation. This article summarizes it neatly as “Use of bio-engineered microbes to produce compounds of interest under specific, controlled, conditions due to their unique genetic code”. The term has been used for producing ingredients like proteins, natural colors etc., as well as for cellular agriculture products like cultured meat. Because the microbes can be readily filtered out, the end product can potentially achieve GRAS and/or non-GMO status. It however got me wondering, if one was to use bio-engineered yeasts to make probiotic beer, would that also be categorized as precision fermentation? By extension of the definition, I would say yes. We recently wrote a review on probiotic beer that could be a cool application to test out using precision fermentation. Check it out here: https://lnkd.in/d2MzqvN5 #fermentation #foodtech #biotech #gras #functionalfood #precisionfermentation #foodinnovation #cellculture https://lnkd.in/dcychR-R

Precision fermentation is spearheading a revolution in the food industry. Alongside cellular agriculture and plant-based foods, this technique constitutes the three fundamental pillars of the much-needed transformation in alternative proteins. 🍔 Can't wait to see all the new and exciting products which will be developed... 🎉 https://lnkd.in/exhaazVH #veganbusiness #veganisthefuture #veganstartups #impactstartups