NEW TECH FOODS

Agritech start-up Aimer Farming has officially launched Aimer Vision, a pioneering AI-driven toolset designed to transform pasture management for dairy farmers. The introduction of this technology comes as Aimer continues to expand its presence in the dairy sector, having already established a user base of over 170 farms across New Zealand and Australia. Aimer Vision employs advanced machine vision techniques to provide farmers with accurate assessments of pasture cover, achieving approximately 90% accuracy through a rapid five-second scan using a standard smartphone. This innovation aims to streamline the traditionally labour-intensive process of pasture measurement, which often requires hours of manual labour. Jeremy Bryant, founder and chief technology officer of Aimer Farming, noted that traditional methods of measuring pasture are not only time-consuming but also inconsistent. “Aimer Vision delivers instant, AI-powered insights using a smartphone, allowing farmers to optimise grazing, reduce waste and improve profitability,” he said. According to industry estimates, the effective use of Aimer Vision could enhance farm profits by up to $400 per hectare, potentially adding between $60,000 and $80,000 in annual revenue for an average-sized dairy farm. The tool was initially available to a select group of farms during a beta phase funded by an Agmardt Agribusiness Innovation Grant. After analysing 15,000 video scans from various grazing seasons, Aimer is now poised for a broader launch that could impact New Zealand's $20 billion dairy sector. The company is also gathering data in Ireland to facilitate future European market entry. Aimer Vision's user-friendly application aims to address ongoing labour shortages in the agricultural sector by making pasture measurement accessible to all farmers. This capability is crucial as the dairy industry faces increasing challenges related to labour availability and rising operational costs. The application also provides predictive insights, allowing farmers to forecast pasture growth up to 21 days in advance. This feature enhances planning and resource allocation, ultimately contributing to increased farm productivity. By creating a ‘digital twin’ of each paddock, Aimer Vision learns growth rate patterns and offers tailored recommendations, from feed supplement levels to grazing plans. Phil Townend, chief commercial officer at Aimer Farming, highlighted the broader implications of Aimer Vision. “The potential impact extends well beyond the farm gate,” he commented. “Aimer is building the world's largest pasture productivity database, which could assist global food corporations in measuring sustainability from farm to product.”

Artificial intelligence (AI) is no longer the stuff of sci-fi – it’s in your warehouse, your supply chain and maybe even your cheese. As AI quietly becomes the secret ingredient behind everything from defect detection to demand forecasting, food and beverage manufacturers must learn to separate the smart from the snake oil. Mohib Rahmani, managing principal and head of the data and AI team (IRIS) at global operations transformation consultancy Argon & Co, spoke to FoodBev about how manufacturers can harness AI, as well as avoid some of the costly pitfalls when incorporating it into their processes. AI is not a one-size-fits-all solution; it comes in many 'flavours' and food and beverage manufacturers are no exception. In this industry, as in many others, the focus is on narrow AI – designed to excel at specific tasks, like demand forecasting or quality control. For instance, machine learning algorithms can analyse sales patterns to predict demand spikes. Similarly, computer vision systems inspect packaging for defects at high speeds, improving quality assurance.   The real value lies in understanding where AI adds value and where human judgment remains irreplaceable. Take supply chain management, for example. AI can flag a delayed shipment based on real-time data, but a procurement expert is needed to interpret the context. AI needs to empower people, not replace them. Key factors in selecting AI tools Choosing the right model can save manufacturers from problems later down the line. The first step is understanding whether your operations need narrow AI or general AI, which is capable of more flexible problem-solving. Most food and beverage operations typically benefit from using narrow AI, for instance, using tools like supervised learning models for predictive maintenance or natural language processing for automating order inquiries.   Before selecting the right AI model, manufacturers should ask themselves: What is the goal? How clean is our data? Is it scalable? Can the model evolve as our operations grow? The answers to these questions will shape which AI model is most suitable for your needs. For instance, if you’re focusing on forecasting, forecasting algorithms work well; but for production, computer vision or anomaly detection tools might be a better fit.   A great example of this is transfer learning. This is where an AI model initially trained on general food production data can be fine-tuned for a niche need – like predicting spoilage for artisanal cheeses. This approach reduces development costs and implementation time. Predicting changes in consumer demand is where AI comes into its own. Short-term forecasting often uses time-series analysis, a type of machine learning that identifies patterns in historical data. For example, AI can predict a 20% increase in soft drink demand on a hot weekend. By using demand forecasting with external data, such as weather forecasts, school holidays, social trends and macroeconomic indicators, both manufacturers and retailers can radically improve their short-term and long-term demand planning.   The supply chain areas that benefit most are those where there is an element of human intervention or decision-making where AI can be used to augment humans and remove repetitive tasks, enabling them to focus on the more value-added activities. An alternative example of this would be AI’s role in order processing, where natural language processing can read customer emails and automatically process bulk orders. Paired with soft process automation, this ensures orders are checked, validated and routed faster than with manual methods. Identifying pitfalls with AI integration   One common pitfall is choosing the wrong type of AI for the job. For instance, using rule-based AI for demand forecasting often falls short because it can’t account for external variables like weather – where machine learning models excel. To avoid this, manufacturers need to match the AI approach to the specific problem they’re addressing.   Manufacturers that adopt AI should not underestimate the importance of communicating with staff about how their AI tools work. Staff must understand how their AI tools work for them to have trust and confidence in the predictions that inform their decision-making. This may also involve the change management aspect of taking the organisation on the journey and highlighting the need for change. For example, in the context of quality control over ingredients, a supervised learning model might predict outputs based on standard wheat properties, but it could fail when there is a slight change in moisture levels. Manufacturers can address this by incorporating unsupervised anomaly detection into their systems to flag deviations in their raw materials for features like moisture content.   Food and beverage manufacturers inexperienced with using AI should start small. A prudent first step might be piloting a simple anomaly detection model for defect detection on a single product line before scaling it up across all lines or using more complicated models.   The future of AI in food and beverage applications   Natural language processing and machine learning are transforming the food and beverage industry by enabling smarter decision-making and automating complex processes. These 'flavours of AI' can tackle the challenge of unstructured data, improve customer engagement and enhance operational efficiency.   There is a real opportunity for success in the case of supplier document intelligence. Here, natural language processing can extract key information from supplier agreements, certifications, and specifications, meaning the entire review process can be automated. For example, natural language processing can identify allergens or sustainability claims hidden in complex documents, meaning compliance obligations can be fulfilled without the need for manual checks. Natural language processing tools can also be used to continuously scan regulatory updates globally and map them to the company’s product portfolio, meaning food and beverage businesses can stay ahead of the curve when it comes to observing their compliance obligations.   Another exciting development is recipe optimisation and ingredient matching. Machine learning models can analyse historical recipe performance, ingredient costs, and nutritional data to suggest optimal formulations. 2025 is shaping up to be a big year for AI in the food and beverage industry, as we see a faster adoption of machine learning models, the promise of reduced waste and healthier, more cost-effective products will soon be realised.

Saar Yoskovitz, CEO of Augury, examines the pivotal role of AI in helping the food and beverage sector align with the European Union's ambitious sustainability goals. As businesses face challenges in reducing waste and adopting renewable energy, AI offers innovative solutions to streamline production processes, optimise supply chains and enhance resource efficiency, driving the industry towards a greener future. The European Union has positioned itself as a global leader in promoting sustainability, urging businesses to adopt renewable energy, reduce waste and minimise their environmental footprints. This shift addresses the need to mitigate climate change and preserve our planet for future generations while fostering accountability. The food and beverage industry could be an excellent use case. Known for its extensive production processes and complex supply chains, the industry could benefit substantially by adopting innovative sustainability goals, though any undertaking would come with serious challenges: Deloitte’s  Future of Food report  recently highlighted that 69% of companies underline the difficulty of ensuring sustainable packaging material, while 35% have spotlighted food waste management and the circular economy as a major challenge.   Achieving these sustainability goals requires commitment, measurement and collaboration. Fortunately, advancements in AI offer promising solutions to help meet these decarbonisation targets.    Thinking and acting beyond the production environment Across many industries, implementing comprehensive strategies to reduce emissions, enhance energy efficiency and adopt sustainable practices is becoming increasingly vital. For the food and beverage sector, this entails overhauling production processes, supply chains and waste management systems to significantly lower carbon footprints. Recent findings support this need: A survey of 700 industry leaders revealed that the high cost of energy and materials ranks as the number one manufacturing challenge at 38%, while meeting sustainability and ESG goals follows closely at 34%. When asked what factors could limit their ability to meet production targets, supply chain issues topped the list at 25%. To achieve these ambitious objectives, it is essential to consider the entire production and supply chain. This overhaul includes adopting machine health monitoring technologies, energy-efficient machinery and utilising renewable energy sources such as solar and wind power for operations. Companies are also encouraged to invest in technologies that minimise water usage and waste, promoting more sustainable resource utilisation. Modifications to the supply chain should focus on optimising transportation logistics to reduce fuel consumption and emissions. This can be accomplished through better route planning and the use of electric or hybrid vehicles. Additionally, sourcing ingredients from local suppliers can help cut down on the carbon footprint associated with long-distance transportation. Furthermore, effective waste management and reduction are crucial to ensure efficiency and limit recycling requirements. By implementing clear measurement processes within manufacturing and technologies that reduce production-line errors, waste can be significantly minimised. In this context, AI technologies become even more valuable. AI solutions should be integral to any manufacturing initiative, as they have proven to drive efficiencies and innovations while playing a pivotal role in decarbonisation by optimising supply chains. Notably, trust in manufacturing AI is growing: 83% of manufacturers plan to invest more in AI in 2024, with 49% of those companies expecting to increase spending by 26-50% compared to last year. The role of AI in decarbonisation One of the primary ways AI can contribute to decarbonisation is through the optimisation of manufacturing supply chains. AI algorithms can analyse vast amounts of data to identify inefficiencies and recommend more sustainable practices. For example, AI tools can predict demand more accurately, reducing overproduction and food waste. Additionally, AI-powered automation and predictive maintenance can enhance production efficiency. Smart sensors and AI systems can monitor manufacturing equipment in real time, predicting failures before they occur and ensuring machinery operates at peak efficiency. This reduces energy consumption and minimises downtime, leading to a more sustainable and efficient production process. This integration of AI in the manufacturing process also leads to better control over production parameters, further enhancing quality and reducing material waste.    Making improvements with measurement Measurement is essential in decarbonising the food and beverage industry, especially when leveraging AI-powered automation and predictive maintenance. Precise measurement enables continuous optimisation of production processes. AI algorithms can adjust operations in real time, fine-tuning parameters to maintain optimal performance. Without clear tracking, sustainable improvement is hard to achieve.     Striving for success     Several companies in the F&B industry have successfully implemented Industry 4.0 technologies , significantly boosting their production capabilities while advancing their sustainability goals. One notable example is a major global company with products consumed over 1 billion times a day in more than 200 countries and territories. To meet this massive demand, the company constantly seeks innovation to improve operational excellence and reduce unplanned downtime. This company implemented a solution that leverages IoT and AI to predict and prevent machine failures, thereby boosting productivity. Resultantly, employees at this major firm have since reported that since implementation, this AI-powered technology has significantly reduced unexpected breakdowns, interruptions, and incremental costs for replacement parts on monitored assets. Beyond enhancing productivity, this AI solution has also improved the work experience for the company's associates, allowing them to focus more on delivering quality products to consumers.  Looking forward   While the European Union sets a clear legislative framework, achieving these ambitious goals requires the collective effort of governments, businesses, and technology providers. The food and beverage industry, in particular, must embrace AI-driven innovations to transition towards more sustainable practices within production. Investments in AI technology, coupled with a commitment to sustainability, can propel the industry towards achieving net-zero emissions. By leveraging AI, the food and beverage sector can not only comply with the European Union but also lead the way in global efforts to combat climate change. #Augury #opinion #AI #technology

The Good Food Institute (GFI) has announced the opening of its 2025 Request for Proposals (RFP) for innovative projects aimed at enhancing the scientific and technological foundations of the alternative protein sector. This initiative is part of GFI's ongoing commitment to fostering a sustainable food system through open-access research, supported by philanthropic contributions. With a total funding pool of up to $3.5 million available, the programme invites proposals from diverse sectors, including academia, industry, and nonprofits. Each project can receive funding of up to $250,000, with an additional $50,000 available for collaborations involving researchers or industry stakeholders new to the alternative protein field. The submission deadline for proposals is set for May 15 2025, at 12pm ET. GFI's Research Grant Program is strategically designed to address critical challenges in the alternative protein landscape, focusing on three primary objectives: overcoming technical bottlenecks, catalysing further investment and attracting new talent into the sector. Good to know! Total funding available: Up to $3.5m Project duration: Up to 24 months Funding amount per project: Up to $250,000 with up to $50,000 additional funding for projects partnering with researchers and/or industry stakeholders not previously engaged in alternative protein research. Submission deadline: 15 May 2025 at 12pm ET/9am PT The organisation has funded over 129 grants across 25 countries since its inception in 2019, reflecting its commitment to global collaboration and knowledge sharing. The 2025 RFP highlights two priority areas for research: enhancing organoleptic properties of alternative proteins and reducing production costs. These areas are crucial for advancing the competitiveness of plant-based, fermentation-derived and cultivated meat products, including seafood. By inviting proposals that tackle these specific challenges, GFI aims to stimulate innovation that can lead to scalable solutions for the burgeoning alternative protein market. GFI's approach underscores the importance of a robust research ecosystem in shaping the future of food. The organisation asserts that open-access research not only addresses fundamental questions but also inspires further inquiry and investment, thereby creating new opportunities to meet global food demands sustainably. In conjunction with the RFP announcement, GFI will host informational webinars on April 2, 3 and 8, 2024, to provide potential applicants with insights into the application process and research priorities. These sessions aim to engage a wider audience and encourage participation from various stakeholders in the alternative protein space.

Taylor Farms, a US-based producer of ready-to-eat salads, has announced its acquisition of agri-tech group FarmWise's business. FarmWise is an agricultural robotics company, operating out of California, US. It specialises in precision weeding and thinning solutions. The acquisition aims to bolster Taylor Farms' position in advancing sustainable farming practices and agricultural technology while continuing to deliver high-quality fresh food. FarmWise's advanced automation and robotics systems enable farmers to efficiently reduce their reliance on manual labour, optimise productivity and adopt more sustainable farming practices. The company’s most popular solution is the Vulcan, an intro row weeder and precision cultivator that uses machine learning to yield optimum weed removal. Ted Taylor, president of Taylor Farms’ agricultural operations, said: “We believe in the FarmWise technology and think we have an important role to play with industry adoption in the speciality crop space. This acquisition is another step forward in our mission to drive the future of agriculture with thoughtful and impactful innovation.” Taylor Farms said it will immediately begin assisting with a seamless transition to ensure continuity of service for FarmWise Vulcan customers. Tjarko Leifer, CEO of FarmWise, said: "I'm incredibly proud of what our team has built. The FarmWise Vulcan delivers a strong return on investment to vegetable growers today, and this is just the beginning. I'm more bullish than ever about a future where advanced robotics play a vital role in making farming more productive and sustainable." The announcement marks Taylor Farms' second recent acquisition.  The company recently, in partnership with Foodiverse, a Spanish-based fresh salad producer, bought Bonduelle Group’s German salad operations .  The acquisition included two production plants specialising in the manufacturing of ready-to-eat salads and has allowed the two companies access to a larger European market.

Liberation Labs, a biomanufacturing scale-up backed by Agronomics, has announced a strategic partnership with the NEOM Investment Fund (NIF). This collaboration aims to establish a state-of-the-art precision fermentation facility in Saudi Arabia, which will focus on producing dairy alternatives without the need for traditional livestock. This initiative comes at a critical time as Saudi Arabia grapples with significant food security challenges. Currently, the Gulf Cooperation Council (GCC) countries import approximately 85% of their food, with Saudi Arabia alone importing 80%. The nation faces additional hurdles, as 90% of its land is deemed unsuitable for agriculture. This new partnership is positioned as a vital step toward enhancing food security and fostering a home-grown precision fermentation industry in the region. The facility will support Topian, NEOM’s dedicated food company, in developing a sustainable food production model that leverages precision fermentation technology. This method not only promises to reduce reliance on imported food but also aims to create high-quality, alternative protein sources that can be produced in a controlled environment, mitigating the risks associated with climate change and resource scarcity. Jim Mellon, executive chairman of Agronomics, said: "Investing in clean food infrastructure supports both national priorities and transformational initiatives. NEOM, as a giga-project redefining the future of living and food systems within the Kingdom, is a powerful example". He continued: "Such initiatives bolster Saudi Arabia’s food security, creating resilient food systems which can meet the demands of consumers and protect itself against the threat of climate change. The Kingdom is taking bold steps to lead in this emerging industry, and we are delighted to see Liberation Labs at the forefront of delivering this project.” Liberation Labs specialises in creating biomanufacturing facilities that use precision fermentation to produce essential food ingredients. This technology offers a scalable and sustainable alternative to conventional food production methods, allowing for the creation of high-value proteins without the environmental impact associated with animal agriculture. Mark Warner, co-founder and CEO of Liberation Labs, noted the significance of this project: "The establishment of our first site in the Middle East represents a unique opportunity to integrate our biomanufacturing capabilities with NEOM’s vision for sustainable food systems". The facility will also serve as a model for future projects in the region, potentially transforming local food production landscapes. The collaboration will begin with a feasibility study to assess the optimal location, timeline, and design for the facility. Once operational, the precision fermentation plant is expected to contribute significantly to Saudi Arabia’s food security objectives, creating new economic opportunities and high-skilled jobs within the burgeoning alternative protein sector. Dr Juan Carlos Motamayor, CEO of Topian, highlighted the potential for this facility to reshape food systems: "Our goal is to efficiently produce key food ingredients and alternative proteins, reducing food imports while enhancing local food security". This aligns with NEOM’s broader vision of becoming a global hub for sustainable food production. The partnership between Liberation Labs and NEOM Investment Fund marks a pivotal moment in the advancement of precision fermentation technologies in Saudi Arabia. By addressing critical food security issues through innovative biomanufacturing solutions, this initiative not only positions the Kingdom as a leader in the alternative protein market but also sets a precedent for future collaborations in the region.

Starday, a US-based, AI-driven food innovation company, has successfully completed an $11 million Series A funding round aimed at expanding its retail partnerships and accelerating the development of innovative food products. The investment, led by Slow Ventures and Equal Ventures, includes $8 million in equity and a $3 million debt credit facility from Silicon Valley Bank, bringing Starday's total funding to $20 million. The company, co-founded by Chaz Flexman, Lena Kwak and Lily Burtis, leverages artificial intelligence to identify unmet consumer needs and develop tailored products for retail distribution. This funding will enable Starday to roll out 14 new products across its four brands, including the recently launched Habeya Sweet Potato Crackers and All Day chickpea protein crunch, which are now available in major grocery chains such as Kroger and Hannaford. Starday's innovative approach is positioning it as a leader in a market where traditional growth has been stagnant. Retailers are increasingly looking to Starday to drive category expansion through data-informed product development. The company's strategy focuses on creating bespoke products that cater to specific market demands, particularly in high-growth segments like allergen-free snacks. “AI empowers food product developers with powerful tools for data analysis, trend prediction, and rapid iteration, bridging the gap between consumer desires and technical formulation,” said CEO Flexman. “In founding Starday, we wanted to empower retailers and brands to leverage AI, human creativity, and industry expertise to craft and launch the next generation of food products, brought to market faster and more effectively." "This infusion of capital marks the next phase of Starday’s growth in which we are accelerating the retail footprint for our brands, collaborating with retailers to build in the white space for consumers, and partnering with food companies to help them bring new products and brands to market.” Starday's model allows for rapid product development, reducing the time frame from concept to market launch from years to mere months. This agility is particularly appealing to retailers seeking to enhance their competitive edge in an increasingly crowded marketplace. Starday's products are already outperforming established brands in key retail locations, indicating a strong market reception. Will Quist of Slow Ventures commented: “They’re not just launching products – they’re building a platform that helps retailers get into and grow new, novel categories at a fundamentally lower cost. That kind of structural advantage is rare in CPG.” With plans for further retail expansion and product launches throughout 2025, Starday aims to redefine how food brands are created and scaled.

Industrial automation technology provider Leuze has launched two new ‘smart’ sensor innovations, designed for hygiene-sensitive production and demanding industrial cleaning processes. The two sensor series feature stainless steel housings and advanced Power PinPoint LED technology to enable quick and precise alignment. Sensor devices for hygiene-sensitive production and packaging processes must be robust, reliable and approved for direct food contact. Thanks to their smooth stainless steel housings, with no mounting holes, Leuze’s new solutions are particularly suitable for applications in the food, beverage or pharmaceutical industries, the company said – even in production areas with unpackaged products. The 35C series is designed for robustness, ideal for high mechanical loads and intensive cleaning processes. Both new series each include diffuse, through-beam and retro-reflective photoelectric sensors. The 33C and 35C series range also includes special solutions for packaging processes. These include retro-reflective photoelectric sensors for glass and PET detection, sensors with background suppression for detecting small objects, dynamic reference sensors, and powerful through-beam photoelectric sensors for penetrating through plastic films. The Power PinPoint LED technology means the sensors can be set up quickly and easily thanks to a bright, round and homogenous light spot. The spot’s size, shape and homogeneity remain constant throughout the entire working range. Laser or infrared devices can also be used as an alternative. Leuze’s devices are designed for reliable operation in wet areas and during intensive cleaning processes. They are also equipped with IO-Link Interface, enabling quick and eas

FoodBev Media is pleased to unveil The Cell Base, a first-of-its-kind B2B media platform dedicated to news, insights and trends from all corners of the cell-based industry. As the cell-based industry gains momentum, The Cell Base will provide a much-needed platform for industry professionals to stay informed, exchange ideas and explore new opportunities in the sector. To kickstart the launch, our dedicated cell-based website goes live today (8 June)! thecellbase.com serves as a resource for F&B industry professionals to keep abreast of the latest news and developments from the cell-based arena, helping businesses make informed decisions and gain a competitive edge within the market. The new website will be accompanied by the launch of a monthly newsletter – another valuable resource for industry members looking to stay ahead of the curve in this rapidly-evolving space. Later this year, we will launch The Cell Base , a bi-monthly, subscription-only magazine – available in print and digital – that explores market trends and analysis, offers expert insights and provides exclusive in-depth coverage of the latest movements from the sector. From technological insights, such as improvements in tissue engineering and bioreactor design, to the sector’s diverse product offerings, to developments in legislation and regulatory frameworks, we will investigate the industry’s hottest topics, trends and issues. The platform would not be complete without its own dedicated awards scheme; the World Cell-based Innovation Awards celebrate the pioneers of the cell-based F&B world and showcase the latest advancements in this revolutionary sector. Awards will be presented in various categories, from the most innovative food products to the best cell-based business, as well as honouring those who are making our planet greener and cleaner. Entries are now open until 30 July 2023. With its in-depth coverage and analysis, The Cell Base is an essential resource for those with a passion or professional interest in the cell-based food and beverage industry. FoodBev Media’s Phoebe Fraser will serve as editor of The Cell Base. Commenting on the launch of the magazine, Fraser said: “The exponential growth of the cell-based sector in recent years has firmly established the area as one of the most fascinating and dynamic segments of the food industry". “Once confined to the plot of sci-fi works, the cell-based sector is rapidly growing and is set to revolutionise the F&B industry. The Cell Base will provide a platform for industry professionals to stay updated on the latest developments, and to share knowledge and insights with others in the field. I am excited to be a part of this venture and look forward to seeing The Cell Base become the go-to resource for the cell-based sector.”

Partner content The Plant Molecular Farming for Alternative Proteins and Agbio Summit is a networking and knowledge-sharing event for pioneering companies in the molecular farming sector. With the flux of investments and innovative technologies within the plant molecular farming field starting to bloom, including the likes of Moolec Science, Miruku and BioBetter progressing their farming efforts, now is a critical window in which molecular farming pioneers must take advantage of innovative expression platforms and downstream technologies to overperform with yields, taste, texture and nutrient profiles. Collating these established players alongside 60+ senior industry pioneers, the Plant Molecular Farming for Alternative Proteins & Agbio Summit is the 'first and only' industry-led summit dedicated to molecular farming, uniting all relevant stakeholders across ag-biotech, ingredient suppliers, big seed and academia. Join your peers to explore technical seed modifications refining functionality and sensory characteristics, leverage and optimise downstream infrastructure to produce safe, quality proteins and growth factors, adopt expert regulatory insights to implement good management practices for molecular farming efforts and develop a strong business model surrounding your molecular farming process for stakeholder attraction.  Network with C-level pioneers, innovation leads, product development experts and regulators from the likes of the FDA, USDA, The Good Food Institute, Impossible Foods, BioBetter, Core Biogenesis, Mozza Foods and Forte Protein as they take you on their upstream and downstream journeys to produce quality proteins and growth factors that unlock new commercial potential. Moreover, this event offers bespoke partnership packages to aid in the elevation of your company’s brand. Join us there to speak to the community and adopt a competitive edge in depicting yourself as a quality solution provider in the space, networking with 60+ decision makers to highlight your organisation as the go-to solution provider in the space. The jam-packed three-day agenda features a full pre-conference workshop day and two conference days, including: GFI and C-suite-led workshops, where you will exceed both technical and commercial objectives for your molecular farming-derived products Established and innovative ingredient suppliers, big seed, and academia discussing pre-competitive collaboration Deep dives into case studies and interactive discussions regarding molecular farming and partnership interactions Interactive sessions to hear answers from regulatory authorities and C-level pioneers Regular networking sessions to meet all 60+ leaders in the room, enhancing 1-1 relationship building and product inspiration The summit will be held at the Sheraton Raleigh Hotel, North Carolina, US, from 11-13 June 2024. Download the brand new and exclusive event guide for the full details here . This is a must-attend summit for the pursuit of new frontiers and sustainable proteins, growth factors and ingredients through bio-factories, providing cutting-edge content on genetic engineering precision and quality production in the now critical window for molecular farming pioneers.  Secure your place now on the Plant Molecular Farming for Alternative Proteins & Agbio Summit website  and claim group discounts for your team when you register three or more delegates. Click here to find out more. #Molecularfarming #US

The UK government has invested £1.4m into a new innovation hub, aiming to enable the Food Standards Agency (FSA) to broaden its expertise in new technologies such as precision fermentation. Precision fermentation uses organisms like yeast to produce ingredients such as dairy proteins, like whey and casein, in an animal-free process. This can help bring the familiar flavour and texture of familiar animal-based foods, like meat, eggs and cheese, to plant-based products. While the technology has been used for decades to produce ingredients such as rennet for cheesemaking, its use in alternative protein production still remains fairly new. According to a newly released report by Verified Market Research, the global precision fermentation market was valued at $1.6bn in 2023 and is expected to reach $34.2bn by the end of 2031. A Life Cycle Assessment of French company Verley (previously Bon Vivant)'s precision fermentation milk protein, conducted in collaboration with independent experts from the public research body INRAE, found that it caused 72% fewer emissions, used 81% less water and used 99% less land than cow’s milk. Precision-fermented dairy proteins are not yet available to British consumers, but there is growing interest in the technology in the country, with the FSA’s regulatory process currently evaluating several applications. Check out our latest Crunchtime podcast episode, in which we speak to V-Label's Lubo Yotov about the recently launched C-Label, for cell-based foods, and F-Label, for foods made with precision fermentation and other advanced biotech fermentation methods. Listen here ! This latest announcement from the UK government is part of its new Regulatory Innovation Office. It will boost the FSA’s ability to carry out risk assessments on precision-fermented products, while providing greater regulatory clarity to start-ups wishing to sell these products in the UK. The government has invested in a network of university research centres focused on advancing precision fermentation and other modern food production technologies, including the Microbial Food Hub, the Cellular Agriculture Manufacturing Hub, and the National Alternative Protein Innovation Centre. Non-profit think tank the Good Food Institute (GFI) Europe welcomed the funding from the Department of Science, Innovation and Technology. The organisation’s senior policy manager, Linus Pardoe, commented: “This announcement shows the government is working to capitalise on the UK’s potential to become a world leader in food innovation, helping entrepreneurs work with scientists to bring products to market in a way that upholds our gold standard safety regulations.” He added: “Focusing on precision fermentation – a hugely promising way to reduce the climate impact of many foods – is a particularly welcome move, and investing in the FSA’s risk assessment capacity is a positive step towards modernising the regulatory pathway to deliver benefits to the public and innovators.” This recent funding is separate from the FSA’s regulatory sandbox for cultivated meat, announced at the end of last year, which will enable regulators to work alongside companies, academics and organisations including GFI Europe, to expand their knowledge about cultivated meat. Top image: © Verley UK government invests £1.4m in expanding precision fermentation expertise

Tue Hodal Melt&Marble, a manufacturer of precision-fermented fats, has announced the appointment of two key leaders to bolster its operational and product development capabilities as the company prepares for commercial production. The company has appointed Tue Hodal as its first chief technology officer. Hodal brings over 25 years of extensive experience in the biotech and pharmaceutical sectors, having held senior roles at prominent firms including Chr. Hansen, Novo Nordisk and Lundbeck. Most recently, Hodal served as CTO at Bacthera, a company specialising in bacterial biotherapeutics. In his new role at Melt&Marble, Hodal will focus on optimising bioprocesses and downstream operations to facilitate large-scale, economically sustainable production of precision-fermented fats. Alongside Hodal, Dr Paulo Teixeira, formerly the chief innovation officer at Mycorena, has joined as product manager. Teixeira is recognised for his expertise in launching fermentation-based products and will oversee Melt&Marble's product development initiatives. Teixeira's academic background includes a PhD in Bioengineering from Chalmers University of Technology, equipping him with the technical and business acumen necessary to drive innovation within the company. Melt&Marble’s precision fermentation technology is designed to engineer yeast metabolism to produce tailored fats that meet specific functional and compositional requirements across various applications, including food and personal care products. The company aims to address the pressing need for sustainable alternatives to traditional animal-based fats, which are often associated with significant environmental impacts. Melt&Marble has a proven technology that positions us at the forefront of creating the next generation of alternative food and cosmetics products," said Hodal. "Reducing the carbon footprint of our food systems is an urgent priority, and our scalable technology is key to achieving that goal.” Teixeira echoed this sentiment, highlighting the importance of overcoming challenges related to taste and mouthfeel in the alternative meat sector. “Sustainability is my top priority,” he added. “Our goal is to provide innovative solutions that not only meet consumer demands but also contribute to a more sustainable food system.” In September 2024, Melt&Marble demonstrated the viability of its production process at a scale of tens of thousands of litres and is targeting expansion to produce tonnes of fat per batch in 2025. The company recently secured €2.76 million in grants from the European Union , which will support its scaling efforts and ongoing research and development. Melt&Marble has also formed a partnership with Finnish food giant Valio to explore the development of next-generation plant-based products. This collaboration aims to deliver sustainable alternatives that align with evolving consumer preferences.