Innoscentia’s Post

🌿🔬We had the pleasure of participating in the closing conference of the Smart Protein Project in Berlin!🌍🤝   This EU-funded initiative brought together experts from across the entire food value chain – from farmers and retailers to scientists – for four years of research across 20 countries. The goal? To develop a holistic approach to the EU food system, from farm to fork.   The Smart Protein project itself was a fantastic opportunity to gain crucial knowledge from stakeholders across the European food system, highlighting its strengths and areas for improvement.🇪🇺   Our key contribution to the project was providing our superior genetics of high-protein quinoa and chickpea varieties. These varieties are specifically designed to thrive in European growing conditions, paving the way for the development of high-quality plant-based proteins by other consortium partners. 🌾🧬   We're incredibly proud to have been part of this important project, which is making significant strides towards a healthier and more sustainable European food system! It was a true pleasure collaborating with this talented and dedicated group: University College Cork AB InBev AgResearch Arca Srl Benefit Barilla Group Beotanics Danone Delphy DöhlerGroup endori EurA AG Fraunhofer-Gesellschaft UGent Glanbia Ireland HES-SO Valais-Wallis INTIA MOGU Müller's Mühle GmbH Novozymes.   📸: ProVeg Deutschland ProVeg International   #SmartProteinEU #Fooftech #Foodinnovation #Plantbased #Sustainablefood 

Want to know why Ghent is a hub for fermentation-based proteins? Read more in the new edition of Protein Production Technology International and check out the The ProteInn Club #techcapital

Past 2 years the AURORA project aimed to strengthen cluster management excellence, facilitate exchanges and strategic partnering between clusters and specialised eco-system actors and cities across Europe. We proudly look back with the successful conclusion of the AURORA project. Foodvalley thanks its partners Valorial, le réseau innovation agri-agro, UNIMOS Alliance, onGranada Tech City and Agri Sud-Ouest Innovation for growing together in more knowledge and many new, valuable connections across Europe to continue working towards a sustainable food system. Some facts from the AURORA project that our partners would like to share with you: - A community of over 500 identified contacts active in the field of quality, safety and traceability in food systems. - Over 140 ecosystem members, stakeholders or partners have actively participated in delivering cross-border consultations, workshops and European missions. - 60 visiting organisations were able to benefit from the CXC mobility programme thanks to the AURORA project. - A 17-step journey across Europe, including France, Poland, the Netherlands and Spain. - A unique and memorable consortium that will be maintained for the foreseeable future. #foodsystem #shapingthefuture #foodvalleypartners

⏰ Do You Want a Speed-Date with Me? 😊 Our conference on Science and Technology for Meat and Dairy Analogues is approaching rapidly, the upcoming 3rd edition scheduled for July 2nd and 3rd, 2024 n Wageningen. Did you already register yourself? We are delighted to offer Expert dating sessions, where you as a participant of the event have the opportunity to engage with one of the experts from Wageningen University & Research and Wageningen Food & Biobased Research. And yes, besides many other experts, you can also plan a session with me 😄. 💡 Current Projects Open for Collaboration: • PATHFINDER: Decoding flavor formation during fermentation with Maarten Dirk Verhoeven. • Replicator: Crafting reaction flavors for plant-based foods upon heating with Catrienus de Jong. • tAIstify: Utilizing AI to create tasty, healthy, and sustainable foods with Monique Vingerhoeds. • SHIELT: Extending the shelf life of plant-based alternatives with Masja Nierop Groot. I'm actively seeking partners for new research projects and public-private partnerships. If you're interested in groundbreaking research and joint innovation, let's connect and discuss potential collaboration opportunities during the conference. 📅 Book a speed-date session with me via the link below and let's make a positive impact together or contact me via joost.blankestijn@wur.nl. #WUR #SustainableNutrition #FoodInnovation #WUR #STMDAConference #Collaboration #Research #FoodTech Together with: Jacqueline Berghout, Stacy Pyett, Ariette Matser! https://lnkd.in/eaqU56Pj

Exciting developments are unfolding in the world of biosolutions, and we're thrilled to showcase some of the key players at our upcoming European High-Level Summit on Biosolutions. Meet one of our speakers, Christian Poppe, Director Global Public Affairs & Sustainability at Formo – Europe’s pioneering alternative dairy biotechnology company from Germany. Besides, Christian is Co-founder and Policy-lead of Brussels-based industry association Food Fermentation Europe. In his capacity, he works with EU institutions and governments around the world to develop future-proof regulatory frameworks for transformative food solutions. Previously, Christian led public policy and government affairs at leading last mile delivery, green energy and e-mobility companies creating innovation-friendly legislation for disruptive technologies. Formo is making waves in biosolutions with its cutting-edge precision fermentation technology 🧀🌿 They're redefining the production of animal-free cheese 🧀 and egg 🍳 products by using microorganisms to express highly functional proteins which they go on to utilise in traditional cheesemaking craftsmanship. From fermenter tanks to a milky broth, – learn more about Formo’s sustainable and culinary biotech journey that pushes the boundaries of taste and texture. 🌍✨ We look forward to explore Formo's journey as the first European company to launch a fermentation-made product line. Equally excited to dive into the policy and regulatory challenges that Formo and Food Fermentation Europe are tackling!💡Let's unravel the story together! 🚀 #EUbioCoalition #biosolutions #sustainability #greentransition #greendeal #innovation #EU #FormoJourney

⏱ In less than 6 hours, the Biotech4Food project will host its inaugural steering committee meeting in Namur (9th April at 9a.m.). This technical meeting will provide updates on the progress of each work package and regional activities. The spotlight will shine on regional analyses, derived from surveys and interviews conducted in each area, with a key emphasis on enriching the application of biotechnologies in the agri-food system. On 11th April, the entire analysis will be completed and challenged with a high-level participants contributions mainly from Wallonia. European Cluster Collaboration Platform (ECCP) | Wagralim, the Agri-Food Innovation Cluster of Wallonia | Flanders' FOOD | Valorial, le réseau innovation agri-agro | Innov'Alliance - Le pôle de compétitivité de la Naturalité Agroalimentaire Nutraceutique Cosmétique Arômes Parfums | Agrifood Clust-ER | CNTA | ANFACO CECOPESCA | Galicia Food Cluster | NAGRIFOOD - CLUSTER AGROALIMENTARIO DE NAVARRA | Region of Central Macedonia | ATECluster Thessaloniki Greece | SMART FOOD Cluster by Lithuanian food exporters association (LitMEA) The Biotech4Food project is an outcome of the EU TSSP Ingredients for a Circular Economy Partnership, granted under the #i3instruments

📣 Did you know that in the EU around 75,000 tonnes of processed meat are wasted annually during the transformation of raw meat into cooked and dry-cured products due to Water Holding Capacity defects of the meat? 🥩 Our MEAT PROBE can reliably detect defective meats before processing them into high-quality products, saving processors from significant financial losses. 💰 During the Alimentaria FoodTech we had the opportunity to show QMEAT PROBE live to potential clients and explain the improvements it will include thanks to the DREAMHAM project funded by DREAM Eurocluster, European Innovation Council and SMEs Executive Agency (EISMEA). In this project, we collaborate together with Rovagnati S.p.A., the Italian producer of meat products. 🥓 #alimentariafoodtech2023 #foodtechbarcelona #lenzinstruments #IndustriaCarnica #Innovación #SolucionesTecnológicas #LenzInstruments #meatquality

🌱 Join us in revolutionizing the future of food! We're calling for collaboration on Living Labs across 11 European countries to explore the exciting realm of alternative proteins. 🚀 Are you passionate about food systems and eager to drive change? Here's your chance to make a difference! 💡Drop us a message or tag someone who should be part of this groundbreaking initiative! 🌟 In the context of LIKE-A-PRO together with: Møreforsking Food & Bio Cluster Denmark Demos Helsinki Foundation Week Without Meat Europe Uniwersytet SWPS ITC - Innovation Technology Cluster The American College of Greece Ctic Cita Zeytince Ekolojik Yaşamı Destekleme Derneği- Zeytince Association For Supporting Ecological Lives University of Bologna (Alma Mater Studiorum – Università di Bologna) and Collaborating Centre on Sustainable Consumption and Production (CSCP) with Francesca Grossi, PhD & Marcia Rottwitt #AlternativeProteins #SustainableFood #NextFood #LivingLabs #Collaboration #EuropeanInnovation

In this blog, we'll delve into the captivating synergy between cultured seafood and fermenters. At Amerging, we're not just proponents of the cultured seafood revolution; we're actively contributing to its growth. Recently, we achieved a significant milestone by successfully delivering our 10L and 100L fermenters for cultured seafood production in Germany. This accomplishment marks a pivotal step in our commitment to sustainable food production. But that's not all - we're not stopping here. To know more about us, Please visit our site: www.amergingtech.com or contact sales@amergingtech.com, sales2@amergingtech.com +91-7743008391, +91-7743005571 #amergingtechnologies #biotechnologyindustry #fermenter #bioreactors #microbiology #manufacturer #researchanddevelopment #bioprocessing #fermentation #molecularbiology #researchanalyst #researchscientist #bioprocess #microbiologia #sustainability #culturedseafood #research https://lnkd.in/dJMgSZhD

We're thrilled to share a recent study that highlights the remarkable growth of Finland's food-tech sector, with a special focus on larger funding rounds and a robust innovation ecosystem. 🙌 One standout area of progress is in next-generation foods, particularly #CellularAgriculture. Onego Bio is proud to be at the forefront of this transformative movement, leading the way with innovative solutions that pave the path for a sustainable and resilient future. 🌎🤍 Our top notch technology and the skillful people we have make our goal possible; to provide the food industry with an essential functional food ingredient, Bioalbumen®, that can provide the all upsides of eggs at price parity but with 90% less GHG emissions, 95% less land and 72% less water use. 🌱 Finnish FoodTech companies are known for prioritising sustainable food production, developing innovations to combat climate change and increasing global food security, and the funding for the sector has grown robustly since 2015 with international investors also joining funding rounds. 📈 "Sustainable food production and food technology are of definite interest to investors", says Keith Bonnici, Investment Director at Tesi. Click here to read Tesi's FoodTech in Finland -report (pdf): https://lnkd.in/dTNVmJDK Tesi's article: https://lnkd.in/djbzA8yB Jan-Patrick Haikkola #futureoffood #Bioalbumen #Precisionfermentation