What determines the economic feasibility of biomass fermentation? To address this, The ProteInn Club and Ur Brightside conducted a Techno-Economic Assessment (TEA), supported by VLAIO, designed to deliver generic and widely applicable results. A TEA integrates technical and economic factors to evaluate process viability. Using a generic 10 kTa industrial biomass plant as the base, … Read more
Pitching, Matchmaking And Networking In The Heart Of Europe! The ‘Pitch Perfect and Boost the European Bioeconomy’ event is a two day event of intense cross-border and cross-sectoral pitching, matchmaking and networking, with the aim to link industry to innovative (biobased) technologies, innovators to investors and to create new partnerships for the future and the … Read more
On June 12th more than 100 engaged industrials, scientists and other innovators attended the What’s Shaking in protein research event. Inspired by 2 keynotes, 10 pitch presentations, and 6 insightful posters, lots of questions were discussed and connections were made. From microbial stress responses to solubility issue and functionality matters, and from valorizing side streams … Read more
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Part of: What’s Shaking in Protein ResearchDate: Thursday, June 12, 2025Time: Coffee at 13:00 | Program starts promptly at 13:30 Location: Ghent University (UGent), Coupure Links 653, Auditorium A1Campus Coupure Map (PDF) Accessibility Inquiries For questions regarding accessibility, please email Nele Ameloot (Nele.ameloot@ugent.be) and CC Karen Verstraete (Karen.Verstraete@ilvo.vlaanderen.be) and Julie Vanderstraeten (julie.vanderstraeten@bbeu.org).We aim to make … Read more
Session Report: “Nourishing a Growing World – Food Transition for a Healthy Planet and Healthy Lives” At the 2025 edition of Knowledge for Growth, organized by flanders.bio (now launched as BioVia!), bio-solutions in food was explored in a compelling session dedicated to innovations in the agrifood sector. In a collaboration with The ProteInn Club, the … Read more
The production of fermentation-based proteins is rapidly gaining importance within the food and biotechnology sectors. Yet, an overview of which feedstocks – both primary and by-products – can already be converted into proteins, with which microorganisms, and for which applications, often remains fragmented. The ProteInn Club has addressed this challenge by developing an interactive knowledge … Read more
In the transition to a more sustainable food system, protein produced by microbial fermentation shows considerable potential. It is expected to become a substantial part of our food and feed system. However, development, industrial implementation, as well as processing into food, feed and fine chemicals, in many cases still needs to go through a significant … Read more
Making soft cheeses with milk protein without animal cells, producing a protein alternative to fish meal on ethanol starting from industrial emissions (CO2), harvesting new raw materials for food and feed from residual streams from the food industry. These are existing examples of a promising, innovative technology: microbial protein. ILVO and Bio Base Europe Pilot … Read more
The 16th of May, an interesting focus debate was held at the Knowledge For Growth conference by Flanders.bio in Antwerp about the unexplored potential of precision fermentation for agrifood. The ProteInn Club gladly accepted the assignment to lead the debate on how to accelerate innovation and production of these fermentation based proteins. We share some … Read more