“When we think about a decentralized food system, which we have to move to, this technology is going to be a major unlock,” says MISTA founder Scott May.
LanzaTech is in the engineering design phase for a pilot facility expected to be operational in 2026 and has developed a roadmap to commercial-scale production in 2028.
Peter Rosholm plans to retain the US staff and invest a “substantial” sum to expand capacity, AgFunderNews has learned.
“We’re talking about building smaller, smarter facilities with a lot less capital,” says cofounder and CEO Michele Stansfield.
The pair are also exploring using lactose permeate, a byproduct of milk protein production, as a feedstock for Superbrewed Food’s microorganisms, creating a circular solution.
“Shiru’s hypothesis has been that there are likely much more than a dozen sweet proteins out there, but it’s very difficult to find them if you don’t have the right tools,” says founder Dr. Jasmin Hume.
Korea’s agricultural sector is experiencing significant transformation driven by advancements in microbiome technology and natural products.
Nourish will work with Fonterra on Creamilux, a lipid produced by a genetically engineered microbe that “recreates the rich, creamy mouthfeel, taste and emulsification properties of dairy fat.”
The firm—which makes a yellow, protein-packed ingredient called Solein by feeding microbes elements from the air—is planning to go public via a technical listing on the Helsinki Stock Exchange.
Palacios’ Spanish omelets are sold in a ready-to-eat format in retail and foodservice locations in multiple countries.
In court docs filed today, Perfect Day accuses manufacturing partner Olon of breach of contract, fraud, and misappropriation of trade secrets.
Enduro Genetics has agreements with ‘leading industry players in biomanufacturing that have fully recognized that if this works, this is a game changer,’ says CEO and ex-Novozymes exec Christian Munch.
Ultrafine bubbles exhibit very different properties to bubbles perceptible to the human eye, from neutral buoyancy to a strong negative surface charge and a high surface area to volume ratio.
Smarter, not bigger, bioreactors operating a continuous process will unlock the economic viability of precision fermentation for a broader range of bioproducts, claims Pow.bio.
The race is on to find cheaper and more sustainable feedstocks to fuel the bioeconomy, says Hyfe cofounder and CEO Michelle Ruiz.
What will it take to make the economics of precision fermentation stack up for a wider range of bioproducts such that they can compete with low-margin, high volume products derived from petrochemicals or industrialized animal agriculture?
Right now, a handful of microbial workhorses do the bulk of the work in biomanufacturing. But do we need to domesticate a new generation of hosts for the next generation of bioproducts?
Like many players in the space, The Vegetarian Butcher has been exploring clean label binders that can serve as alternatives to egg white and methylcellulose in meat alternatives.
The partnership gives New Culture access to “some of the largest and most sophisticated fermentation facilities on the planet.”
According to Olon, it is owed $112m in unpaid manufacturing fees, unreimbursed CapEx, raw materials costs and other costs, plus an estimated $32m in damages resulting from Perfect Day’s alleged fraud.
