Vacature: Platform coordinator CAPTURE – The ProteInn Club

25/01/2024 12:00 am
We are looking for a platform manager to strengthen the activities of CAPTURE as well as of The ProteInn Club.

Vacature: Platform coordinator CAPTURE – The ProteInn Club

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

Vacancy: Project Acquisition & Platform Manager (Language: Dutch)

Gent
We zoeken een gedreven Project Acquistion & Platform Manager om onze werking te versterken, te coördineren en verder uit te bouwen.

Vacancy: Project Acquisition & Platform Manager (Language: Dutch)

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

Launch of ‘FERM EIWIT’ project – Protein production through fermentation: Towards innovative value chains

01/12/2023 12:00 am
With a grant of 775000 euro, VLAIO is supporting the COOCK+ 'Ferm Protein' project that will bring together and disseminate knowledge, to accelerate implementation of fermentation-based protein production and processing.

Launch of ‘FERM EIWIT’ project – Protein production through fermentation: Towards innovative value chains

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

Article in ‘De Standaard’ – Why to grow cows when you can make cheese with cauliflower too?

06/12/2023 12:00 am
How cutting-edge technology is contributing in the development of food with low carbon footprint. Read Bolder Foods' story in De Standaard, 6 Dec 2023.

Read in ‘Made in Limburg’: Revolutionary food company invests 50 million

Read the story from 'Made in Limburg'. Nuggets, burgers, sandwich fillings... more and more people are going for meat-free variants. A huge market, which is still wide open. And the Bree-based start-up Naplasol is responding to this.

ENOUGH RAISES €40M GROWTH FUNDING CO-LED BY WORLD FUND AND CPT TO SCALE UP PRODUCTION

21/08/2023 12:00 am
ENOUGH are proud to announce the raising of €40 million in growth funding co-led by World Fund and CPT in order to scale up production.

ENOUGH RAISES €40M GROWTH FUNDING CO-LED BY WORLD FUND AND CPT TO SCALE UP PRODUCTION

ENOUGH are proud to announce the raising of €40 million in growth funding co-led by World Fund and CPT in order to scale up production. Other previous investors, including AXA IM Alts through the Axa Impact Fund, HAL Investments through 280ppm, Onassis Group through Olympic Investments Inc, Tailored Solutions and Scottish Enterprise also followed on. The … Read more

Review article in Food Science and Law 2023/1

01/04/2023 12:00 am
The development and industrial implementation of microbial protein production and processing, still have an extensive development path ahead. This involves major challenges, outlined in this article.

Review article in Food Science and Law 2023/1

“Development, production and processing of fermentation based proteins in food, feed and fine chemicals” (article in Dutch) Summary. In the transition to a more sustainable food system, microbial protein is gaining ground. Microorganisms can produce two types of proteins through fermentation, biomass proteins and precision proteins. The production of biomass proteins, also called single cell … Read more

Start-up Paleo takes next step towards vegetarian mammoth meat

22/02/2023 12:00 am
Capital round of Paleo of 12 million allows for scale-up and product development. Publication in 'Het Nieuwsblad' and 'De Tijd'.

Start-up Paleo takes next step towards vegetarian mammoth meat

Belgian start-up food company Paleo has raised EUR 12 million, including from Gimv, Belgian government fund FPIM and Dutch food giant DSM. The aim of this new round of capital is to scale up production of its ingredients to make meat and fish alternatives taste convincing, it sounds. Read more in ‘Het Nieuwsblad’ Start-up Paleo … Read more

Biotalys in De Tijd about how Flanders an internationally renowned llama valley is

09/01/2023 12:00 am
The roots of our member company Biotalys in De Tijd. Or how proteins from precision fermentation can also be used as high-quality biological crop protection agents. And this thanks to Flemish innovation, impressive and fascinating!

Read ‘De Tijd’ about making the end-of-year celebrations climate-friendly with tips from Geert Noels

31/12/2022 12:00 am
Reading Tip! Microbial protein as part of a climate-friendly diet: The ProteInn Club was listed in the book The Climate Shock as a key innovation platform .

Read ‘De Tijd’ about making the end-of-year celebrations climate-friendly with tips from Geert Noels

Microbial protein as part of a climate-friendly diet: The ProteInn Club listed as key innovation platform mentioned in book The Climate Shock from Geert Noels, Kristof Eggermont and Yanaika Denoyelle and in the article linked (in Dutch): De Tijd. Reading tip!https://lnkd.in/e6DgzVYR ‘Alternative proteins based on micro-organisms such as bacteria, fungi and yeasts are on the rise. As full-fledged meat … Read more