Nuggets, burgers, sandwich fillings… more and more people are going for meat-free variants. A huge market, which is still wide open. And this is where Bree-based start-up Naplasol is responding. The company has taken two years to develop a unique process whereby vegetable proteins are grown into a tasteless meat substitute, very similar in appearance … Read more

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

“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

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

De roots of our member company Biotalys in De Tijd (in Dutch). Or how proteins from precision fermentation can also be used as high-quality biological crop protection agents. And this thanks to Flemish innovation!

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

Read the story of Nele Ameloot (UGent) in VRT NWS (in Dutch). Researchers at Ghent University will soon start producing fish feed from CO₂ from steelmaker Arcelor Mittal. This is a new phase that should lead to commercialisation. The first experiments still remained within university walls.   “Now we move from grams to kilos to fully … Read more

Yes folks, our team’s dreams became reality. A little lump of very real cheese, and not a cow in sight. A year ago the lab cowboys themselves only half believed it could be done. But the Stainless Steel Cow did it: by means of precision fermentation, real casein was created. Casein is the unique protein … Read more

We already told you about CEMPA, which converts waste gases from the steel industry into microbial proteins for fish feed. Nele Ameloot and Lotte Van Peteghem love to tell you more: https://lnkd.in/e-2E6WUH (in Dutch) Video of the Go4Food Foodinnovators.

Belgian start-up Paleo has succeeded in producing the proteins that give meat its typical colour and taste without involving a single animal. A world first. CEO Hermes Sanctorum: ‘We are playing in the Champions League of innovation.’ Read the full article (in Dutch): ‘Wij zijn met onze eiwitten een wereldprobleem aan het oplossen, maar de … Read more