SynBioBeta’s Post

🌱 Food production will need to increase by 70% by 2050. Our recent Global Challenge campaign surfaced cutting-edge solutions to sustainably achieve this need, from resilient crop strains to plant-based proteins. Read our editorial to discover how innovation is shaping the future of food production 🌾 https://lnkd.in/eA5p5Rwf #sustainableagriculture #foodinnovation #globalchallenges

I’m excited to share our latest blog post highlighting four innovative UK companies that are revolutionising the food industry! 🌱🍽️ Here are four innovative companies CPI is proud to collaborate with, each driving significant change in the food sector: 🌿 MarraBio: Developing engineered protein materials to reduce the carbon footprint of food production and make lab-grown meat more accessible and affordable. 🦠 @Immune Boost Clinic (immy Supplement): Creating products that harness the benefits of naturally occurring microorganisms, offering a new frontier in gut health and overall wellbeing. 🥩 3D Bio-Tissues: Addressing the environmental impact of traditional meat farming, this Newcastle University spin-out is pioneering cost-effective materials for lab-grown meat, paving the way for ethical and sustainable meat alternatives. 🧬 Qkine: Tackling the high costs of cultivated meat production, Qkine is developing novel growth factors to make large-scale, animal-free meat manufacturing a reality. Learn more about their innovative approaches in our full blog post. 🔗 Read the blog post: https://lnkd.in/eesNefN4 Reach out to our experts at CPI to explore how we can support your business in getting your product to market faster. Peter Cousins, Jude Huggan, Syed Kamal Bukhari, Reza Ranjbar, Jonathan Rand, Deepan Shah, Alex Smith, Kris Wadrop #FoodInnovation #Sustainability #CultivatedMeat #GutHealth #Biotechnology #FutureOfFood #CPIInnovation #AlternativeProteins

Animal fats and palm oil still dominate the food industry, with concerns over health and the environment that call for the development of fat alternatives. In a new Down to Business article, Enrico Costanzo and Giorgia Spigno discuss technologies that enable the creation of more-sustainable and healthier fat sources, including oleosome extraction, fermentation, oleogelation and cellular agriculture Cereal Docks Grey Silo Ventures https://lnkd.in/eWgePtF5

Striving to feed over 8 billion people on Earth, alternative proteins from sources like plants, insects, and algae emerge as crucial components of the future of food 🍵. Therefore we need reliable and efficient protein analysis within the food production chain. Discover the Protein Analyzers which can help you to achieve fast and precise results here: https://lnkd.in/edzmrYfg #plantbased #proteinanalysis

🆕 In #GrupoFertiberia we never stop innovating to offer you the products with the maximum agronomic effectiveness, environmental efficiency and profitability. Today we want to introduce you to our new DZ+, the most advanced crop nutrition solution in our #NERGETICCOMPLETE range. DZ+ is a unique integration of value because it incorporates two disruptive technologies: ➡ #NSAFE, the first bio-inhibitor on the market that prevents #nitrogen losses, protects soil #biodiversity and increases yields. ➡ The new C-PRO technology, which retains and releases each nutrient in a controlled manner and provides a #biostimulant and prebiotic effect that enhances the efficacy and bioavailability of the nutrients. ℹ Discover more about NSAFE and its positive impact here: https://lnkd.in/dMk2n6vr Let's make it happen. Let's do it together. #WeAreGrupoFertiberia #Biotech

The global dairy market is currently worth around $900 billion. However, sustainable innovation is essential to future-proof the industry 🥛 Remilk is one of the companies leading the way by using precision fermentation to produce animal-free dairy products. As CTO and Co-Founder Ori Cohavi, PhD explains, this technique creates dairy proteins identical to their animal-derived counterparts, significantly lessening the environmental impact of the finished products. Remilk is featured in FAIRR’s latest progress report, ‘Shifting Diets’, which illustrates that the world’s biggest food companies are overlooking the climate mitigation potential of #AlternativeProteins. The report shares key analysis from Phase 1 of the Protein Diversification engagement and provides an update on the policy and regulation landscape surrounding alternative protein sources. Read the report 👉 https://lnkd.in/dNQd9AHY More on FAIRR’s Protein Diversification engagement 👉 https://lnkd.in/dtiVGf3P

📣 ****** BREAKING NEWS ***** BREAKING NEWS ***** We at Evonik can't be more thrilled to announce the successful opening of nothing more than the first global facility for the industrial-scale production of rhamnolipid #biosurfactants!!! Why is this groundbreaking? Well, because surfactants are used in our daily life, e.g. in detergents, soaps, shampoos, shaving cream, #coatings and #inks etc. 🛢️ Unfortunately most of the surfactants used, still come from fossil or tropical oil. 🌍 Such newly developed biosurfactants are produced in a biotechnological fermentation process, developed by Evonik. 🍃 Raw material used, comes from European corn sugar. This makes rhamnolipids a 100 % #biodegradable, sustainable alternative to conventional surfactants. What do you think? Is this something to enable the transformation to a sustainable world? Let's discuss. Cheers 🎨 #WeGoBeyond #Rhamnolipids #Sustainability #NextGenSolutions

🌿 Nutritional aspects of hemp-based products and their effects on health and performance of monogastric animals #sustainable agriculture aims to produce food and feed that ensure food security and play a key role in environmental protection. For this, producers, supported by scientific research, are investigating new protein alternatives for animals that guarantee high performance and preserve their health. Among these, hemp (Cannabis sativa L.) is gaining great success. 🔎Read the article here👇 https://lnkd.in/dUfEMBip

In the dynamic landscape of alternative proteins, fermentation stands as a loyal force alongside plant-based and cultivated meat technologies. #Foodmanufacturing #Foodproduction #Foodindustry #Sustainability #Innovation

A new 300 billion dollar global market for milk protein: Can sustainability and growth co-exist? 🍀 In our Roadmap: Paving the way towards animal-free milk proteins, we see the potential for a new market for precision fermentation to explode. Futurist Martin Kruse says: "If we are to reach the goal of the Paris agreement, we need to decarbonize dairy. Substituting dairy with a hybrid milk consisting of oat drink and alternative milk protein is a way to go. Precision fermentation of milk protein has the potential to reduce emission from dairy with 5x Danish national emissions. If alternative milk were to substitute 30% of milk consumption the technology could create a +300 billion dollar global market" Find the abridged version below or download the road map here 👉 https://lnkd.in/dgeZbv3N The Roadmap addresses potentials, barriers and recommendations linked to the value chain. It aligns with the overall ambitions of the green transition of the agricultural and food sector to achieving the climate goals and creating jobs in an emerging new industry. The Roadmap is prepared by Protein Frontiers and Copenhagen Institute for Futures Studies and has been funded by the Network Animal Free Protein – Fermentation Produced Milk Protein which is supported by GUDP and NIRAS. #precisionfermentation #milkprotein #foresight #futurefood