MICROORC’s Post

Will Avant Meats take sustainable food tech to the next frontier? Catch this issue of #Transform to see why fish protein cultivation can trim the environmental footprint of food production with Kai Yi Carrie Chan: https://lnkd.in/gVntqpGM #SustainableTransition #Huawei #ThisIsHuawei

As the landscape of our food industry changes, biomeat is emerging as a triumphant protagonist. With environmental, ethical, and health advantages, it's a solution whose time has indeed come. Coming to centre-stage is a Bristol-based biotech start-up, Extracellular. Extracellular stands at the forefront of this revolution, using biology, digitalisation, and biomanufacturing to catalyse cultivated meat production. But can biomeat truly revolutionise the UK’s food industry? Let’s delve deeper into this intriguing question. Click below to read our article: https://UKT.news/?p=12423 Join the conversation as we explore the achievements of @Extracellular, and how biotech innovation stands to reinvent our understanding of meat cultivation. Here’s to a sustainable, humane and brave new world of food! #BiotechInnovation #CultivatedMeat #FoodIndustry #Sustainability #Extracellular

🌟Our Business Development and Product Manager Timo Van Vooren excitingly explained at this year’s Knowledge for Growth event, that Citribel’s journey has taken a revolutionary turn with the development of mycelium-based products: refining mycelium to produce valuable compounds like beta-glucans can reduce antibiotic use in aquaculture(MycoFence)🐟 🦐 This shift to biotechnological solutions is critical, as the current food system is unsustainable, and leveraging the flanders.bio network has been pivotal in providing the connections and knowledge needed to accelerate our transition and expand our biotechnology expertise. Check out the full interview for more insights on how biotechnology is pushing the boundaries of the food industry 🌿 🌍 #Biotechnology #SustainableFood #Innovation #CitriBel #FlandersBio #KfG2024

🐟 At this year’s Knowledge for Growth event, CEO and co-founder nina coolsaet had the opportunity to explain how Fishway is making waves with cultivated fish, a sustainable alternative to traditional fish farming that comes with numerous environmental benefits. 🌊 Our technology, rooted in cell culture from the pharmaceutical industry, offers a controlled and pollution-free method to produce fish ingredients with enhanced health benefits. Despite regulatory and consumer acceptance challenges, the future looks promising with increasing awareness and acceptance, especially among younger generations. 🌱 This innovative solution, combined with other sustainability efforts, can make a significant impact on the food system, and we’re excited to work together to bring about positive change in the food industry through biotechnology! 🌟 Check out the full interview for more insights on how biotechnology is pushing the boundaries of the food industry: https://lnkd.in/eWZE9atc #CultivatedFish #Sustainability #Biotech #Innovation #KfG2024 flanders.bio

#CEODesk 🖊️ Ÿnsect: Hatching the Future of Protein Sustainability In an age where the calculus of consumption demands innovative solutions, Ÿnsect, the French insect farming trailblazer, is redefining sustainable protein production through its genotyping chip technology, as Pet Food Processing reveals. This leap heralds a transformative era for food systems concerned with nutritional adequacy and environmental conservation. 🌿 Innovation Meets Sustainability: Pioneering the genotyping chip, Ÿnsect collaborates with Thermo Fisher Scientific to meticulously select genetic traits, promising a revolution in mealworm cultivation. This farm-to-fork approach by Ÿnsect not only boosts protein content but does so sustainably, potentially increasing yield by a remarkable 15%. 🥇 The Bigger Picture: Beyond the buzz of innovation, Ÿnsect stands as a beacon for eco-friendly food sourcing. Committed to tackling one of our time's most pressing dilemmas—sustainable feeding for the 10 billion by 2050—Ÿnsect's approach dovetails with global objectives to pare back the environmental footprint of protein production. ♻️ Environmental Harmony: The ecological dividends are impressive: insect protein, with its high nutritional profile, low water footprint, and minimal emissions, eclipses traditional livestock farming in sustainability indices. Moreover, the versatility of mealworm applications, from human food to pet nutrition and crop fertilization, situates Ÿnsect at the intersection of nexus thinking. 💼 Investment Lens: For investors eyeing green innovation, the burgeoning sustainable protein scene, spearheaded by trailblazers like Ÿnsect, beckons. The company's genotyping chip is both a technical marvel and a tangible asset, auguring well for those looking to fund solutions for a hungrier and warmer planet. Forward-looking Perspectives: With the gastronomic tide turning towards dietary diversity, the disruption initiated by Ÿnsect is catered to palates prizing sustainability just as highly as taste. It begs us to ponder: How will advancements like these shape our dietary futures and ecological legacy? As we digest the immense potential of Ÿnsect's initiatives, let's engage in a fruitful exchange on how such innovation spurs both market growth and planetary health. #FeedTheFuture #SustainableProtein #GenotypingChip #InvestmentInsight #EcoInnovation #AgriTech Your thoughts, pledge your voice to the dialogue. Read More: https://lnkd.in/g9AzRmWb

New 📄 📢 📌 Cassava, that treasure rooted in the soil of Colombia, goes beyond being a mere source of sustenance. Its leaves, stems and the starch within its root, reveal themselves as genuine assets for a variety of industrial applications. From starch transformed into environmentally friendly bioplastics to 🍃leaves and stems finding their way into 🐄animal feed and 🫓gluten-free foods. SEI’s research has shed light on the potential of cassava starch for bioplastic production. Read more: #Bioeconomy #CassavaProduction #Bioplastic

🌟 Embark on the Future of Food with MyriaMeat! 🌟 🚀 The food revolution is upon us, and at MyriaMeat, we're leading the charge with innovation at the forefront. Our focus? Cultivated (real) meat - the game-changer that's reshaping the way we think about meat as a food. Let's dive into the fascinating world of cellular agriculture and explore how this 🇩🇪 German startup is transforming the way we think about meat: 1. The Problem: Industrial farming techniques wreak havoc on our ecosystems, health, and environment. From deforestation to greenhouse gas emissions, the status quo is unsustainable. MyriaMeat aims to change that. 2. Cellular Agriculture: Instead of raising and farming animals for meat, MyriaMeat harnesses biotechnology to produce agricultural products directly from cell cultures. This approach eliminates the need for traditional livestock farming. 3. The Process:   - Stem Cells: MyriaMeat uses pluripotent stem cells from various species. These cells have the remarkable ability to differentiate into specific cell types.   - Muscle Growth: By providing the right environment, these stem cells grow into functional muscle tissue—just like real meat.   - Real Meat, No Animals: The result? 100% real meat without negative effects on our ecosystems. No animals suffer in the process. 4. Advantages:   - Health: Cultured meat has the same nutritional profile as conventional meat but without antibiotics, E. coli, or prions. It's clean and safe.   - Animal Welfare: Since cell lines come from harmless biopsies, no animals are harmed.   - Sustainability: Cultured meat has significantly less environmental impact in terms of land use, water use, and energy consumption.   - Scalability: MyriaMeat's patented production methods are highly scalable, allowing fresh, healthy meat production near urban centers. 5. The Future: MyriaMeat envisions a world where we end animal suffering while feeding humanity with healthier, more sustainable meat. Join us in shaping the future of food! 🍽️ 🌱 Embrace the future of food with us! Explore our website www.myriameat.com 🔗 and be part of the movement that's shaping the way we eat for generations to come. #FoodRevolution #Innovation #MyriaMeat #CulinaryFuture #JoinUs

📚 De Novo Journal Club 📚 This week's journal club is linked to our research, so instead of posting about our journal club paper, we thought we'd post about our own study that we conducted. This week Green Queen Media released an article discussing #precisionfermentation and the positive environmental impact it can have and it featured some results from our LCA report! 🌱 The study indicated that replacing animal-derived lactoferrin with NanoFerrin would be the equivalent to removing 46 million gasoline-powered cars from roads. 🌱 The study found that De Novo’s animal-free protein would have a GHG footprint of 169kg of CO2e, which is over 99.9% lower than conventional lactoferrin. Shout out to Boundless Impact Research & Analytics who conducted the research! #Denovofoodlabs #lactoferrin #research #biotech Kunal Sethi Prithvi Ventures https://lnkd.in/dp-eZWF5

Who is working on the #FEASTS project, which launched earlier this year? We are a consortium of 35 independent institutions from 16 countries. Project partners include leading universities and research institutes, start-ups, business accelerators, independent consultants, international food innovation initiatives, representatives of farmers and aquafarmers and a consumer association. Our goal is to deliver a comprehensive, unbiased knowledge base about cultured meat and seafood, and their place in the food system. The goals of FEASTS align with the imperative to meet rising demand for protein, necessary to feed a growing population, while mitigating the adverse impacts of food production on the environment. #Cultivatedmeat and seafood might not set out replace traditional sources of protein, but it certainly presents a diversification of food options! We are open to input from stakeholders and institutions operating in the food system, who are not yet part of the project. In fact, we welcome your participation. Follow our profile and stay tuned for more information as FEASTS gathers momentum. EurA AG, New Harvest, ShakeUp Factory, CNTA, SAFE - Safe Food Advocacy Europe , Nord University, EIT Food, Instituto Superior Técnico, INL - International Iberian Nanotechnology Laboratory, Bruno Cell S.r.l., acib GmbH, Cultimate, S2AQUAcoLAB, VITAL MEAT, GOURMEY, Technical University of Munich, Ecoinnovazione srl - spin off ENEA, innovethic e.U., RESPECTfarms, Aarhus University, Lund University, University of Bologna (Alma Mater Studiorum – Università di Bologna), Cellular Agriculture Germany, Collaborating Centre on Sustainable Consumption and Production (CSCP), Universidad del País Vasco/Euskal Herriko Unibertsitatea, Cellular Agriculture Italy, CellAgri Portugal, Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME, Wageningen University & Research, Agriculture Cellulaire France, Cellular Agriculture Greece, Rügenwalder Mühle Carl Müller GmbH & Co. KG, Univerza v Mariboru, Lukas Madl, FHCA, NaTurtle AG, Japan Association for Cellular Agriculture.

INNOVATIONS IN MICROBIOME APPLICATIONS FOR HEALTH-PROMOTING Microbiome innovations for the development of health-promoting and sustainable food systems is one of the key priorities within bioeconomy strategies, including the European Green Deal. The design of novel foods, enriched with beneficial microorganisms and bioactive compounds to enhance their functional properties, lies at the heart of food innovation. This objective is particularly emphasized in the foodbiomes project, which aims to establish a National Research Infrastructure dedicated to exploring microbiome applications in food systems. In addition, the valorization of agro-industrial and food wastes is of vital importance for global environmental governance, as it is closely linked to environmental, economic and social impacts. Microbiome innovations are expected to play a significant role in addressing such challenges. Moreover, integrated biorefineries that involve the extraction and recovery of value-added components could enhance the sustainability and functionality of food systems. #snsinstitutions #snsct #snsdesignthinkers