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

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

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. Read the full report here. 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. … 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