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We’re thrilled to share that Computomics was part of the CoLab Tech 2023 program with Mondelēz International, the powerhouse behind brands like Milka, Oreo, and Philadelphia Cheese. 🍫🧀 We were one of the 9 selected participants representing cutting-edge technologies in alternative ingredients, food safety, improved manufacturing, and regenerative agriculture. Our focus during the program centered on Metagenomics monitoring solutions, particularly in advancing food biosafety and quality assurance measures. 🌐 Foodborne illnesses are a global concern, and Computomics recognizes the importance of assessing microbial hazard sources to mitigate risks and reduce the impact on public health and production. 🤝 Our collaborative approach during the CoLab Tech 2023 program, alongside partners Lab Automation Network (LAN) and Hahn-Schickard, resulted in a unified workflow for integrating chemical and microbial analysis. We thoroughly enjoyed working with all CoLab Tech participants, and we’re grateful to Mondelēz International for the opportunity to present our approach. We look forward to continued collaboration in the time ahead! More 👉 https://lnkd.in/e6RpcKZN #CoLabTech2023 #FoodSafety #Metagenomics #Innovation #Collaboration CAPTIC Cultivated Biosciences Eggmented Reality - Forward Functionality Epogee PROTe-IN Soiltech Wireless, Inc. StephaneThermalRuns WNWN Food Labs

ARE YOU READY FOR A PROTEIN REVOLUTION? 💥 Together with Albaeco, Lund University, Jävligt Gott, Beteendelabbet, and Proteinish we are working on the innovation platform PROTEINREVOLUTIONEN. One of eight platforms funded by Vinnova, all aiming to create a radical shift in the Swedish food system. Last week we were at Gastronord to both talk about the work we've been doing so far, and to run workshops to gather important input on our mission from a spread of different actors. The goal is to change how we produce, consume, and view proteins in Sweden through economic, social, and organic sustainability. So fun putting the work into action together with Anna Steorn, Peter Bolinder, Gustav Johansson, Fredrik Moberg, Kajsa Wallin Lindström Linda Lindström Henrik Søndergaard and many more! 👀 Join our COO and Process Leader of Proteinrevolutionen Klara Kviberg for a look behind the scenes at the conference and workshop in the video below. Do you want to see more from behind the scenes of our work? Let us know in the comments! 👇🏼 #foodrevolution #foodtech #foodinnovation #alternativeproteins

Over the coming months, we will be introducing our incredible team here at Marlow Ingredients, highlighting their contribution to the work we do. First up is Wilco Meijer, Head of Science and Technology 𝗛𝗼𝘄 𝗹𝗼𝗻𝗴 𝗵𝗮𝘃𝗲 𝘆𝗼𝘂 𝘄𝗼𝗿𝗸𝗲𝗱 𝗶𝗻 𝘁𝗵𝗲 𝗳𝗼𝗼𝗱 𝘀𝗰𝗶𝗲𝗻𝗰𝗲 𝗮𝗻𝗱 𝘁𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝘀𝗲𝗰𝘁𝗼𝗿?  Since my PhD, which started in 1992. My thesis focussed heavily on dairy, which raised my interest for the food industry. After that I joined NIZO, a contract research organisation for the food industry. From 2003 onwards I moved to the ingredient industry (CSK and DSM), mainly focussing on fermentation based ingredients for dairy applications. 𝗪𝗵𝗮𝘁 𝗮𝘁𝘁𝗿𝗮𝗰𝘁𝗲𝗱 𝘆𝗼𝘂 𝘁𝗼 𝗠𝗮𝗿𝗹𝗼𝘄 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀?  The combination of the technology base the company is founded on in combination with the mission with which we want to contribute to a more sustainable food supply on this earth. 𝗖𝗮𝗻 𝘆𝗼𝘂 𝗻𝗮𝗺𝗲 𝗮 𝗳𝗲𝘄 𝘁𝗵𝗶𝗻𝗴𝘀 𝘆𝗼𝘂'𝘃𝗲 𝘄𝗼𝗿𝗸𝗲𝗱 𝗼𝗻 𝗿𝗲𝗰𝗲𝗻𝘁𝗹𝘆 𝘁𝗵𝗮𝘁 𝗵𝗮𝘃𝗲 𝗶𝗻𝘀𝗽𝗶𝗿𝗲𝗱 𝘆𝗼𝘂? Inspiration comes primarily from the people around me. Together we combine efforts, align targets and get things done. 𝗪𝗵𝗮𝘁 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀 𝗵𝗮𝘃𝗲 𝘆𝗼𝘂 𝗳𝗮𝗰𝗲𝗱 𝗶𝗻 𝘆𝗼𝘂𝗿 𝗿𝗼𝗹𝗲? 𝗗𝗶𝗱 𝘆𝗼𝘂 𝗲𝗻𝗷𝗼𝘆 𝘁𝗵𝗲𝘀𝗲 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀/𝘄𝗵𝗮𝘁 𝗱𝗶𝗱 𝘆𝗼𝘂 𝗹𝗲𝗮𝗿𝗻 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲𝗺? We work in an intensively growing segment and sometimes there are many opportunities coming from different directions. This requires constant learning and development of new skill sets in our team. Coming from science, curiosity is a natural part of us so it’s a really exciting challenge to have. 𝗪𝗵𝗮𝘁 𝗱𝗼𝗲𝘀 𝘁𝗵𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 𝗹𝗼𝗼𝗸 𝗹𝗶𝗸𝗲 𝗳𝗼𝗿 𝗮𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲 𝗺𝗲𝗮𝘁 𝗮𝗻𝗱 𝗱𝗮𝗶𝗿𝘆 𝘁𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆? Very promising. I really think Marlow mycoprotein could act as the protein which supports the transition to alternative meat and dairy. The beauty of our mycoprotein is in the combination of the neutral basic flavour, while the protein itself in application can really contribute to the skeleton of the food matrix. It is more than just a protein. #team #science #mycoprotein #meettheteam 

At Lesaffre, our innovative spirit is pervasive and deeply ingrained in or DNA.🧬 We believe that for anything to be considered truly innovative it must be #useful and it must also #evolve.  📅 In 2021, the Metapath project was launched. This aims to gain a deeper understanding of #microbial consortia, and in turn help fermented product manufacturers develop new products.  The collaborative and partnership-based approach of the Metapath project reflects our spirit of innovation. 🧑🔬 We are confident that this project will greatly impact our practices and help us innovate even faster. 🚀 👀 To find out more : https://lnkd.in/gqMif2jp #Innovation #Fermentation #Collaboration

How AI is driving supply New Product development (NPD) food manufacturers NotCo is the leading international player in AI-enabled plant-based food products, defining itself as the fastest-growing food tech company in Latin America. Last summer, the Chilean company raised a $235 million Series D round, which brought it to a $1.5 billion valuation. Kraft Heinz and NotCo have entered a joint venture to develop and produce plant-based co-branded products at scale. Mars entered a multi-year agreement with artificial intelligence-driven life sciences company PIPA to accelerate the discovery of new plant-based ingredients. Mars will use PIPA’s LEAP platform — which draws from several scientific sources to predict connections that could lead to new developments — in its product design process

Science, innovation, and partnership – 3 key ingredients for the future of food!   Ahead of the Future Food Tech Summit in San Francisco, I met with one of Danone’s long-standing partners: MISTA, a multi-dimensional innovation platform connecting actors across the entire food system. I emphasized that collaboration between food sector players is KEY. The strength of MISTA lies in the diversity of partners – from start-ups to big companies – working together to develop new ideas and face the food challenges of tomorrow, through science and innovation!

We were delighted to contribute to Australia's Food and Beverage Accelerator (FaBA) roundtable event, which brought together academics, industry leaders, policymakers, and funders to discuss the transformative potential of synthetic biology in the food and beverage sector. The next decade promises significant advancements in synbio for food, with breakthroughs in AI, quantum biotech, and cellular engineering. Australia, with its strengths in food and beverage, diverse feedstocks, and growing bio-based manufacturing capabilities, is poised to lead in this space. However, achieving this potential will require a lot of hard work and dedication. Key takeaways from the event include: 👉 Fostering industry-led, academically driven, and entrepreneurial collaboration. 👉 Addressing consumer concerns and perceptions of "synthetic biology" and "alternative proteins" by not only delivering genuine, safe, and sustainable solutions but also effectively communicating the benefits to consumers. 👉 Optimising bioprocesses from the start for cost-effective and efficient scaling from bench to commercial manufacturing. Engineering is key. 👉 Proactively collaborating with regulators to ensure understanding and support for the technology. 👉 Adopting a patient, long-term view and providing specialised expertise to navigate technical, market, and regulatory challenges. We extend our gratitude to FaBA for organising this insightful and thought-provoking event.

Thanks Matthias Schlüter and team for creating an #innovation space with Anuga FoodTec. We have taken several insights with us and to our personal innovation space of creating suitable communication about the need to find the "sweet spot between tradition and innovation" Theresa Hingsammer, the need for a more fact based discussion Tatjana Krampitz and the need for better regulatory The Cultivated B innovators. We are looking back to knowledge and forward to change with even more insights, inspiration, and innovation for #altprotein. What have been your core insights Fabio Ziemssen, Olaf Deininger, Gerrit Feuerriegel, Florentine Zieglowski, Christian Poppe, Christian Schnücke, Silvana Grass and all the others?

“Staying on top of current trends is imperative to inspire innovation, navigate change, remain competitive, and better prepare for the future," shared IFT President Seán Leighton. Whether you’re a product formulator like Christy Kadharmestan or a professor like Peter Orji Uvere, PhD, IFT offers the latest scientific applications, research, experts, and trends to its members all year long. Learn how they leverage IFT as their go-to career resource and read their own 2024 trend predictions in Food Technology magazine: https://hubs.la/Q02dxztz0 #FoodTech #ScienceOfFood #FoodAndBeverage #FoodTrends #Trends

Check out our article where Fréderic Fernandes and I talk about the plant-based market!