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

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

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

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!