NEW TECH FOODS

The field of alternative proteins is an exciting market but moving from lab to industrial scale can be

members, including Dorn Wenninger as chair, alongside Atle Eide (Maringto) and Laila Danielsen (Elliptic Labs

Bioprocess have launched a new partnership, aiming to help fermentation-based companies scale from lab

The pilot plant will facilitate MicroHarvest to operate “beyond lab-scale” in-house, accelerating the

protein start-up Mottainai Food Tech has officially opened a pilot-scale manufacturing facility and R&D lab

The facility, which is planned for Good Laboratory Practice (GLP) certification by 2026, marks a significant Equipped with advanced bioreactors and specialised labs, the facility enables Jellatech to accelerate

The Janesville ATC is strategically designed to bridge the gap between laboratory innovation and large-scale Additionally, advanced lab facilities will enable microbiological and analytical testing, providing a

first’ cell-based black sea bass prototype, in partnership with the North Carolina Food Innovation Lab

natural food colourants or fermentation-based biosurfactants, benefit from access to state-of-the-art labs Many would struggle to bridge the gap between promising lab results and commercial viability without

enabling beverage manufacturers to lower sugar and carbohydrate content while maintaining taste and clean-label

MD at Diffusion, said: “We are still in the early days of precision fermentation emerging from the lab

platform offering end-to-end solutions from prototype to pilot and beyond, simplifying the journey from lab