If the marketing of whey from fermentation is too narrowly focused on the ‘animal-free’ aspect, it potentially limits the market, says Netherlands-based startup Vivici.
By producing it in fermentation tanks using microbial strains optimized by Triplebar Bio, FrieslandCampina Ingredients hopes to to unlock new markets for lactoferrin.
Cauldron believes a continuous fermentation process will be key to unlocking the commercial viability of microbial fermentation for a host of ingredients that have historically been sourced from animals or petrochemicals.
Making dairy without cows is cleaner, greener and kinder, says Bon Vivant. But is it commercially viable?
Planted is deploying a “proprietary solid-state fermentation process” to make its beef steaks, says the Zurich-based firm.
The Zurich-based startup’s ‘yeast cream’ can dramatically improve the mouthfeel and performance of alt dairy products, claims CCO Lucie Rein.
According to the new definition, precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology.
The Breyers launch comes hot on the heels of Nestlé’s ‘Better Whey’ product from Orgain, which features whey protein made by microbes in fermentation tanks instead of cows.
Under new leadership, Meati Foods will “continue the work to right size the company’s workforce and accelerate the path to profitability” says the firm.
Vivici has been able to move unusually rapidly by leveraging its founders’ expertise in dairy proteins and industrial-scale biomanufacturing, says CEO Stephan van Sint Fiet.
“My view of the market is that we had a bit of a hype cycle, but the underlying trends [driving alt protein] are there,” says ENOUGH CEO Jim Laird.
Billed as “the most nutrient-dense protein source on the planet,” Superbrewed Food’s Non GMO bacterial biomass is 85% protein with meaningful levels of vitamin B12.
At a time when many alt protein companies are struggling to raise funds, Infinite Roots (formerly Mushlabs) has netted $58m from investors including German food retail giant (REWE) and the holding company behind Haribo (HRH).
MFL combines solid state fermentation technology with an AI-driven computational platform to create clean label savory ingredients that give depth, body, and meaty flavors to plant-based foods.
The Israeli startup expects products containing its animal-free whey protein to launch in the US within the year.
A spinoff from VTT in Finland, Enifer is targeting human food, petfood, and aquaculture markets with its mycoprotein, produced from a fungal strain first commercialized in the 1970s.
It also teased “a major CPG partner launch” with its whey from fermentation and said it would unveil “new molecules which will bring the impact of precision fermentation to more products and markets.”
A month into his new role as CEO at fungi-fueled startup MycoTechnology, Dr. Mike Leonard caught up with AgFunderNews to talk about his new role.
One of a small, but high-profile group of startups attempting to decouple food production from agricultural land, Solar Foods uses carbon dioxide and hydrogen instead of sugars to feed its bacteria.
Precision fermentation might make commercial sense for high-value ingredients such as enzymes or lactoferrin. But what about low-value, high-volume ingredients such as casein proteins?
