Powering the food and feed revolution by strategic investments for scale-up When? 19th of November, 10:00 – 18:00. Where? ILVO, Melle with demos at Bio Base Europe Pilot Plant (Desteldonk) and Food Pilot (Melle) Don’t miss this occasion! ILVO and Bio Base Europe Pilot Plant (BBEPP) are opening their doors featuring demonstrations and testimonials focused … 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
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 further development of innovative, cross-border and cross-sectoral industrial value … Read more
The ProteInn Club at the main stage of FTI Ghent, the place to be for innovation in biotech and health. For an uncommon show! Charming feedstock providers and ambitious protein producers were hunting for their ideal ❤️ not-so-BLIND DATE! Wim Soetaert took us along the fascinating world of microbial protein and innovative chain formation, where collaboration … Read more
Strategic food biotech R&D alliance facilitates large-scale industrialization to bringprecision-fermentation cheese to the mass market Formo (Germany) and Those Vegan Cowboys (Belgium), the two leading European ventures inprecision fermentation, are entering into an industry-defining partnership to bring animal-freecaseins to the mass market. This first-of-its-kind collaboration, unique both in size and impact,includes efforts across strain engineering, … Read more
Organised by Flemish government, from 11 to 13 March 2024 in Leuven, discussion coordinated by The ProteInn Club (The ProteInn club). Objective of the debate The Open Food Conference aims to create synergies between policy, science, industry and practice in order to offer systemic responses as an inspiration for European and national policies. Microbial is … Read more
Vacature originally published by UGent, here. ABOUT CAPTURE, The ProteInn Club and GHENT UNIVERSITY CAPTURE is a research platform on the re-use of water, CO2 and plastics that enables collaboration between Ghent University, University of Antwerp, VITO and Vrije Universiteit Brussel on the one hand and around a hundred companies on the other. The ProteInn Club … Read more
Op zoek naar een The ProteInn Club is een samenwerkingsverband van de Bio Base Europe Pilot Plant, Universiteit Gent, CAPTURE en ILVO, dat de innovatie en implementatie van microbiële eiwitten (geproduceerd via fermentatie) wil stimuleren en sterk inzet op het realiseren van nieuwe waardeketens in samenwerking met zijn industriële leden. We zoeken een gedreven Project … 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
How cutting-edge technology is contributing in the development of food with low carbon footprint. Read the article of Bolder Foods in ‘De Standaard’, 6 dec 2023. Link: Waarom koeien kweken als je ook met bloemkool kaas kunt maken? | De Standaard