NEW TECH FOODS

The Budget Committee of the German Bundestag have announced €38 million in funding in 2024 for the sustainable protein transition. The measures adopted include the expansion of the public research funding for cell-based meat and plant-based foods, a stronger focus of the German protein crop strategy on human nutrition, support in the transformation for farmers and the establishment of a ‘Proteins-of-the-Future' centre. The Federal Ministry of Food and Agriculture (BMEL) has outlined a comprehensive strategy to administer plant protein funding. €8 million will be dedicated to promoting proteins directly for human nutrition instead of animal feed. A competence centre focused on future proteins will be established, along with a stakeholder forum on protein sources for human nutrition. The majority of the funding, amounting to €20 million, is designated to assist in phasing out animal husbandry and transitioning to the production and processing of cell-based, plant-based and fermented proteins for human consumption. The remaining €10 million will be directed towards promoting innovative methods for the production and processing of cell-based, plant-based and fermented proteins. The Good Food Institute has welcomed the move, stating that Germany – which has seen isolated funding measures in this area in recent years – is catching up with other countries. Jens Tuider, strategic director of ProVeg International, said: “The German government is setting the stage for a transformative shift in protein consumption. This investment signifies a critical step forward. Thanks to this decision, we will finally be able to use proteins effectively in the future. The competence centre will offer young companies an important contact point, ensuring that Germany remains an attractive location for innovation." German start-up Bluu Seafood's cell-based seafood products Other countries have made significant strides in the alt-protein realm. The Netherlands made a record investment of €60 million to develop an ecosystem for cell-based meat and precision fermentation. Denmark presented the “world’s first” strategy for the plant-based sector and announced that it will invest the equivalent of €168 million in the sector. The UK announced that it will set up a research centre for alt-proteins and will also invest in the sector. France invested €65 million in research and scaling up the plant-based sector. With Germany’s investments announced in the 2024 federal budget, it is joining the group of countries that are investing heavily in the sector. Tuider continued: “Germany is following the lead of pioneering nations, such as Denmark, the Netherlands and the UK, who have made the diversification of protein supply a top priority and are already investing in the expansion of corresponding ecosystems. This puts Germany in an excellent position to maximise the opportunities offered by sustainable protein supply – spanning climate and health benefits, generating future-proof employment, and establishing leadership in innovation in a rapidly expanding global market.” Ivo Rzegotta, senior public affairs manager, Germany, at GFI Europe, said: “With this decision on the protein transition, the coalition is taking a big step towards the transition to a sustainable food system laid out in the coalition agreement. The agreed funding measures for research and transformation will put Germany on the path to becoming a leader in this emerging field.” He continued: “The announced Competence Centre Proteins of the Future offers the opportunity for work on alternative protein sources in Germany to be better coordinated and aligned with a strategic goal in future. Germany needs a roadmap for the transition towards more alternative protein sources and such a centre can be the first step in developing such a strategy with all relevant departments and stakeholders.” #Germany

Solar Foods has successfully closed its first funding round, raising €8 million from retail investors in Finland. Solar Foods’ makes novel microbial protein, Solein, which is described as “the world’s most sustainable protein," as it is made from air. Solein is a microbial protein-rich powder that contains all essential amino acids and can be used to replace existing proteins in a variety of foods, such as in alt-dairy and meat, snacks, beverages, pasta, breads and spreads. Solein is produced using a bioprocess where microbes are fed with carbon dioxide, hydrogen, oxygen and small amounts of nutrients. Solar Foods received regulatory approval to sell Solein in Singapore in September last year. The round was led by Finnish investment organiser Springvest Oyj and was set to run until 10 November, but reached capacity almost two weeks ahead of schedule and was oversubscribed. The private placement includes existing investors Happiness Capital, Lifeline Ventures, VTT Ventures and Fazer. The capital raised will be used to boost production of Solein at Solar Foods’ commercial-scale production facility, Factory 01, as well as utilising new production organisms and commercialising Solein in food products. Pasi Vainikka, CEO and co-founder of Solar Foods, said: “We are incredibly thankful for the trust and confidence the investor community has shown in Solar Foods. This funding is more than a financial boost: it’s a mark of confidence in the future of sustainable food solutions that Solar Foods represents. We are excited to channel these resources into our new factory and amplify our impact in the food industry.” Operations are expected to begin in the first half of 2024. #SolarFoods #Finland

Swiss technology group Bühler has unveiled its new food innovation hub in Uzwil, Switzerland, opening up four new Application & Training Centers (ATCs). The company’s existing ATCs, such as its Extrusion Application Center, will complement the new facilities, which aim to connect the entire value chain and enable a circular economy approach to food production. Brand-new ATCs opening their doors to customers are a Flavor Creation Center, Food Creation Center, Protein Application Center and Energy Recovery Center. Bühler currently has ATCs in 23 locations around the world, some of which cover multiple industrial applications. The hubs offer dedicated training for customers and provide them with a collaborative platform to test new product ideas and experiment with product innovations. The new Protein Appliation Center aims to enable and accelerate the development of processes for plant-based food production, including meat substitutes, plant-based drinks and ingredients. It is equipped with the latest wet isolation and fractionation techniques for separation of protein, starches and fibres. The facility is operated in collaboration with technology partner Endeco, and will connect the Grain Innovation Center, Extrusion Application Center, Pasta Application Center, Food Creation Center, Flavor Creation Center, and Energy Recovery Center. At the Flavor Creation Center, Bühler’s expertise in processing, roasting and grinding cocoa beans, nuts and coffee is combined in one place. The centre has been processing coffee since 2013 and cocoa and nuts since 2022, and has now been upgraded and renovated. It offers product innovation, training, process optimisation and raw material analyses. It operates in line with Bühler’s Chocolate Application Center, Food Creation Center, and Energy Recovery Center. The new Food Creation Center will support customers through the entire innovation and industrialisation process, in the development of food products such as chocolate, snack bars, wafers, biscuits, crackers and baked goods. Together, the ATCs in Uzwil produce around 550 tons of biomass annually. To make optimum use of the waste and by-products generated, Bühler and its strategic partner Vyncke have built the Energy Recovery Center, which serves as a heating facility for Bühler’s headquarters. The Energy Recovery Center also works as a demonstration and testing platform for customers who want to reduce their carbon footprint, waste production and energy costs by using side streams. Milling Solutions has also started construction on a new Grain Innovation Center (GIC) in Uzwil, where Bühler and its customers and partners will develop, test and scale sustainable and efficient solutions for grain and feed processing to improve food and feed solutions. It is set for operation by the end of 2024. A new Grain Processing Innovation Center (GPIC) in Kano, Nigeria, is also under construction and expected to open at the beginning of 2024, focusing on development of products, recipes and processes using local grains such as sorghum, millets, maize, soybeans and tigernuts. Johannes Wick, CEO of Grains & Food at Bühler Group, said: “In this world where requirements are changing so fast, customers need flexibility and creativity to adapt their products addressing key issues such as sustainability, the use of local raw materials, healthy diets, and affordability”. He added: “With the completion of the new Application & Training Centers we are able to cover the entire scope of production, from different raw materials to multiple types of finished products.” #Bühler #Switzerland

MicroHarvest – a German biotech start-up focused on advancing sustainable protein production – has launched its pilot plant in Lisbon, Portugal. The new facility is designed to enable the company to produce single-cell protein samples and is a milestone in MicroHarvest’s mission to reshape the landscape of sustainable food production. MicroHarvest’s technology enables the sustainable production of high-quality protein ingredients containing over 60% raw protein within just 24 hours. The approach reduces resource consumption compared to conventional methods and offers competitive, scalable and consistent protein solutions applicable across diverse sectors, including human food, feed and pet food. The pilot plant will facilitate MicroHarvest to operate “beyond lab-scale” in-house, accelerating the start-up's journey towards commercialisation and market availability. At the plant, MicroHarvest will produce protein samples for customers, enabling it to hone its technology and test production runs before bringing them to commercial scale. Luísa Cruz, CTO of MicroHarvest, said: "This pilot plant serves as tangible evidence of the scalability of our process. With a lower investment when compared to alternative technologies, and within a mere 200 square metres, we can achieve a daily production of 25 kg." Katelijne Bekers, CEO of MicroHarvest, commented: "Within just six months of opening our Lisbon office, our team has doubled in size, and we've achieved an impressive feat by constructing the pilot plant in record time – a truly remarkable journey. Within the next three months, we are on track to introduce our first product to the market. These milestones underscore our commitment to driving real impact by bringing commercially competitive, consistent and sustainable ingredients to market fast." #MicroHarvest #Portugal #Germany

TurtleTree has achieved its first-ever self-affirmed generally recognised as safe (GRAS) status for its precision fermentation-derived lactoferrin, LF+. LF+ is an ingredient with powerful benefits for immunity, iron regulation and gut health. This development affirms the safety of LF+ for use in food and beverages, opening the door for TurtleTree to enter the US market. The company aims to target supply gaps in the current lactoferrin market while enhancing the $35 billion plant-based milk sector and diversifying offerings in various adult nutrition products. With LF+, TurtleTree has addressed the challenge of scaling lactoferrin production using precision fermentation. This allows the company to supplement the global shortage of lactoferrin and cater to the needs of new consumers who were previously hindered by high costs and supply constraints. This includes "fortifying adult nutrition products such as protein powders, functional beverages, meal replacement alternatives for the elderly, and multivitamins," said the company. Additionally, LF+ serves to supplement plant-based dairy products, bridging the functional gap with traditional dairy milk. Additionally, TurtleTree said it will enable greater sustainability in lactoferrin production. Precision fermentation, a method involving the programming of microbes to generate targeted functional ingredients, proves to be a significantly more sustainable approach to producing lactoferrin. By removing high methane-emitting cows from the lactoferrin supply chain, TurtleTree has the potential to cut greenhouse gas emissions by up to 91%. Following the LF+'s commercial debut in the US in Q4 2023 and leveraging its innovative technology and production methods, TurtleTree will be selling LF+ at a positive gross margin, which is said to mark the first such achievement in the precision fermentation dairy-protein industry. Customers have expressed interest in purchasing $500 million worth of LF+ over the next five years. TurtleTree's co-founder and CEO, Fengru Lin, said: "Bovine Lactoferrin is just the start. We see today's achievement as a vital step in realising our broader commercialization strategy and in enhancing access to milk's most powerful ingredients." By fortifying products with bioactive ingredients like lactoferrin, we're executing a crucial component of our overall plan to empower more people than ever before to enhance their health. Our current partners share in our enthusiasm, eagerly anticipating the opportunity to incorporate LF+ into their products. Together, we are making sustainable and health-conscious choices accessible to a broader audience." TurtleTree's director of clinical and Dr. scientific affairs, Vanessa Castagna, added: "After extensive internal testing and rigorous evaluation by global experts in the field, our animal-free lactoferrin has been affirmed ready for market entry". "Securing self-GRAS marks a pivotal step, attesting to the safety and efficacy of our advanced technology and the dedication of our team. This milestone not only validates our commitment to innovation but also opens doors to exciting partnerships with US food and beverage companies."

The UK’s Food Standards Agency (FSA) has published a webpage to guide businesses on the authorisation process for cell-based food products in England and Wales. The webpage provides information specific to companies producing cell-based meat and seafood products, providing guidance on how to receive novel foods authorisation. The guidance covers the status of cell-based food products in the UK, how to apply for authorisation and what’s required in terms of food safety, labelling and research. It also provides information and guidance on how to apply for authorisation for novel food products under genetic modification regulations. GMO regulations specifically apply to the modification of an organism's DNA in a way that does not occur naturally. The webpage details the latest information on novel food-tasting trials. It says: “In 2002, the Advisory Committee on Novel Foods and Processes issued guidance on taste testing trials. If the taste test is solely to develop the food and doesn’t involve any publicity or other marketing, it is permitted as part of the research in developing the novel food. If the object is publicity, then this is regarded as marketing.” #UK #FSA

Vivici has entered into a partnership with Ginkgo to advance the production of its sustainable dairy proteins made with precision fermentation. Through the collaboration, Vivici will leverage Ginkgo's capabilities in strain engineering, optimisation and performance, to develop and commercialise the “next generation” of functional alternative proteins. Vivici, a start-up founded by DSM Venturing (part of Dsm-Firmenich) and Fonterra, employs precision fermentation techniques to produce animal-free dairy proteins with microorganisms. Ginkgo says it will “design and build an integrated library, screen for strains with the best protein expression, validate and grow the most promising hits, and then transfer the top performing strains to Vivici for evaluation”. The aim is for these strains to enable optimal protein expression, superior functionality, and commercial-level titers. Stephan van Sint Fiet, CEO at Vivici, said: "We are thrilled to collaborate with Ginkgo. Ginkgo's scale and AI-driven approach to designing strains for protein expression is a differentiated offering. We are confident in Ginkgo's capabilities to provide efficient, scalable strains that can support Vivici's speed to market.” Kevin Madden, SVP of commercialisation at Ginkgo Bioworks, commented: "We're so excited to support Vivici in its vision of meeting growing demand for animal-free protein alternatives. We're here to help Vivici deliver on the promise that precision fermentation can lead to planet-friendly nutrition. We believe our speed and experience with dairy protein development, ultra-high throughput screening and fermentation scale-up can enable Vivici to successfully expand its current protein portfolio and bring new solutions to market. We're eager to help Vivici enter the market as a provider of sustainable and nutritious animal-free protein solutions to a wide range of customers." #Vivici #GinkgoBioworks #TheNetherlands

MycoTechnology has appointed Michael Leonard as its new chief executive officer, succeeding former CEO and co-founder Alan Hahn. Outgoing CEO Hahn will take on the role of executive chairman, marking a new chapter in the company’s growth and global expansion. Leonard joins MycoTechnology from Motif FoodWorks, where he led the development and commercialisation of a portfolio of plant-based flavour and texture ingredients as CEO since 2022, and as CTO from 2019-2022. Previously, he held senior leadership positions at Kraft Heinz and PepsiCo in both Asia and the US. His teams launched hundreds of products across the snacks, ready meals, beverage and nutrition categories. Leonard has also held roles in process and product development, platform leadership, business development and strategy at International Flavors & Fragrances and DuPont Nutrition & Health. He brings over 20 years of experience in technology development, commercialisation and innovation leadership in the food and CPG industries. Commenting on his appointment, Leonard said he is thrilled to lead MycoTechnology through its next phase of growth. He said: “Over the past ten years, Myco has developed important capabilities to target the food industry’s toughest challenges using the power of nature. I look forward to building on this foundation and expanding on our vision to drive innovation, sustainability and better consumer experiences.” In a statement announcing the leadership changes, MycoTechnology said Hahn’s ‘unwavering commitment and expertise’ have been integral to the company’s achievements. This includes the development of its ingredient solutions, building of international partnerships and ‘significant strides’ in fungi-based technology. As co-founder and executive chairman, he will continue to support and represent MycoTechnology in impactful ways including his upcoming participation in the United Nations Climate Change Conference, COP28 UAE, where he will speak about food production technologies and fungi’s place in building a more sustainable food system. Hahn commented: “It’s been an extraordinary journey guiding MycoTechnology from its infancy into a thriving company that is changing the landscape of the food industry. I’m immensely proud of our accomplishments so far, and I look forward to accelerating the growth of our commercial ingredients, our next generation platforms, and our global relationships in my new role as executive chairman.” MycoTechnology’s investment in leadership will prepare the company as it builds on its innovations, including the recently announced discovery of honey truffle sweetener and Vital Foods, its joint venture in Oman focused on providing a novel whole food ingredient in the region.

The Cultivated B (TCB) has announced its new bioreactor monitoring and control software, set to “revolutionise” bioprocessing with user-friendly, remote capabilities. The new tech enables a real-time, application-based, personalised user interface with added remote accessibility for its AUXO V bioreactors. The software, which is accessible via the control tower or remotely via phone- and web-based software, marks a leap forward in the cell-based meat industry, offering convenience, flexibility and efficiency for expert and non-expert users to manage bioprocesses. TCB’s commercially available bioreactor, AUXO V, can be monitored and controlled by anyone, from any location with only a few days of training. TCB's CEO Hamid Noori said: “Our new bioreactor user interface embodies TCB’s commitment to innovation and flexibility for users, helping to scale the cultivated meat industry. Now, extremely complex processes can be run with the ease of a household device. This technology is more than just a product; it is another proof point in our vision of a world where cultivated meat is easily accessible.” He continued: “In order to industrialise sustainable protein production, it is essential that a larger workforce can be trained on new processes, rather than building operations around experts only. We believe that by simplifying the monitoring and control of the production process and making it accessible anywhere at any time, we can significantly accelerate the pace at which cultivated meat reaches mass adoption.” The new bioreactor control software is tailored to meet the needs of user groups with different experience levels, including existing as well as new user groups. Remote monitoring benefits include increased flexibility, with the choice between direct or remote control of bioprocesses. Sustained monitoring, with 24/7 availability allowing rapid intervention in the event of irregularities. Optimised allocation of workforce eliminates the need for users to remain onsite by automating processes. The monitoring technology is also a strategic response to the global shortage of expertise and skilled workers needed to scale the cell-based meat industry. TCB equips the AUXO V bioreactor with a user interface that features three levels of detail: Operate – pre-programmed recipes allow seamless operation for non-experts. Explore – the ability to adjust key parameters at detailed levels (for example temperature, pH or oxygen). Develop – provides access collected data outside of the production cycle to refine and further enhance individual processes. The multi-use bioreactors are cost-effective, flexible and customisable, designed to offer a unique combination of utility and sustainability. They are equipped with multiple sensors and optimised impellers for different organisms, such as avian and mammalian cells, bacteria or yeast. Short delivery times, modular design and a customer-centric control system make the AUXO V bioreactor a “huge accelerator,” equipped with novel technology for quick adoption in a rapidly changing market environment. #TheCultivatedB #Germany

Steakholder Foods has announced it is completing a comprehensive life-cycle assessment (LCA) process and scenario analysis, with the backing of the government-funded Israel Resource Efficiency Center. The LCA, which is aligned with the company's strategic objective of advancing its 3D printing technology towards commercialisation, is being subsidised as part of a government plan to assist manufacturing plants in both cost savings and sustainability efforts. The LCA process is designed to result in a comprehensive plan aimed at streamlining operations, increasing productivity and optimising Steakholder Foods’ production processes. The analysis is expected to support the development of a strategic roadmap that will help guide decisions to be taken by the company's management while refining and bolstering the its sustainability strategy, helping to align Steakholder Foods with regulatory standards and support for global sustainable development goals. Avraham Hampel, VP of corporate development, at Steakholder Foods, said: “The LCA is the first step in Steakholder Foods' two-pronged approach to sustainability and ESG considerations, aiming for compliance in an evolving regulatory landscape, while improving process efficiency at all stages of production of our novel 3D bioprinting products”. #SteakholderFoods #Israel

Liberation Labs announced that the US Department of Agriculture (USDA) has awarded Ameris Bank a $25 million ‘business and Industry’ loan guarantee for Liberation Labs’ biomanufacturing facility in Richmond, Indiana, US. Liberation Labs is currently constructing a commercial-scale, purpose-built, precision fermentation biomanufacturing facility with a capacity of 600,000 litres and a dedicated downstream process (DSP). The plant will produce bio-based proteins and other building block ingredients at a scale and cost that will fill the demand among both new and established consumer packaged goods (CPG) companies and other industrial manufacturers. Commercial production is expected to commence by the end of 2024. Mark Warner, co-founder and CEO of Liberation Labs, said: “The award of this USDA loan guarantee is continued confirmation of the importance of adding biomanufacturing capacity in the US as well as the strength of our business plan. Our project underwent significant due diligence and risk rating, and to come out the other end with a loan guarantee is a strong reflection of the quality of our team, our vision and our ability to execute. We appreciate the significant efforts of the team at Ameris Bank to help secure this award.” The USDA’s business and Industry loans are government-backed and made available to businesses located in areas with a population of 50,000 or fewer residents designed to spur economic development. Terry Goodin, USDA rural development Indiana state director, commented: “We are excited to help Liberation Labs with a B&I loan guarantee. Not only does this help the company but it helps the residents of Richmond by bringing much-needed well-paying jobs to this Hoosier town.” The loan guarantee ensures Liberation Labs will continue to have access to capital necessary for other ‘bricks and mortar’ needs of the site. #LiberationLabs #US

UK-based biotech business Clean Food Group has been awarded £1 million in funding by the UK Government to advance novel low-emission food production systems in the UK. The funding will enable the rapid scale up of Clean Food Group's manufacturing capability and the development of next generation, high-value microbial oils. The funding from the UK Government's Novel Low-Emission Food Production Systems: Industrial Research Grant has been awarded by Innovate UK, the UK's national innovation agency, and the Biotechnology and Biological Sciences Research Council (BBSRC). It will accelerate the company's growth plan to deliver a market-ready technology leading to a more local, sustainable and healthy food production system. During the 18-month project, Clean Food Group will collaborate with The University of Bath leveraging its bio-tech research capabilities to develop high-value, functional microbial oils. Clean Food Group's proprietary technology platform uses proven, scalable yeast strains and fermentation technology to convert food waste into sustainable alternatives to traditional oil and fat ingredients. Clean Food Group’s co-founder and CFO, Tom Ellen, said: "We are delighted to have been granted this funding by Innovate UK and the BBSRC. The award is great validation of our technology platform and commercialisation strategy and will help us rapidly scale our manufacturing capabilities and regulatory pathways to achieve the necessary Food and Cosmetic regulatory approval for our products. We have a long history with the University of Bath and are thrilled to strengthen this further as we continue working with their world-leading research team." This week, it was also announced that Clean Food Group had partnered with UK-based bakery brand Roberts Bakery. The partnership will enable Clean Food Group to use Roberts Bakery's surplus bread as a feedstock for its proprietary non-GMO yeast strain in the production of its precision fermentation palm oil. The partnership will begin with an initial trial phase and, going forward, the ambition is to create a circular ecosystem, with Roberts Bakery providing Clean Food Group with its bread waste, to produce oils that can be used as an ingredient in bread and biscuits, when combined with glucose syrup. Jim Mellon, executive director of Agronomics and director of Clean Food Group, commented: "This partnership marks a significant milestone in the ongoing transition towards developing sustainable food production systems. A partnership between a household UK brand like Roberts Bakery and Clean Food Group shows the steps being taken to help address both the harmful problem of food waste and the unsustainable production of fats and oils." Chuck added: “We're seeing some great results from our early trials, irrespective of what the bread is, our yeast can use not just the whole carbohydrate fraction, but the protein and microelements present as well. This all-in-one feed, gives us a real advantage over using more complex media, in both performance and sustainability." #CleanFoodGroup #UK