Zero-Waste Mycelium Burgers, Big Biotech Infrastructure Funding, and Cultivated Meat Thriller

Also: Why Tennessee’s proposed cultivated meat ban is a terrible idea

Hi, thanks for being here!

Here’s my favourite quote that I came across this week:

“The ocean is the world’s most scalable protein bioreactor, […] It covers 71% of the Earth’s surface and contains over 80% of the world’s chemically reactive nitrogen, so it’s sort of a no-brainer that that’s where we should be getting the bulk of our protein.” - Beth Zotter, CEO of Umaro Foods

Alright, let’s dig into the latest developments in biotech-enabled food innovation! 🍽

BIO BUZZ

🍔 Kynda partners with The Raging Pig Co. to launch zero-waste, affordable mycelium meat burgers

Looks good! 🤤 Credits: Kynda

• German biotech startup Kynda uses food industry byproducts, focusing on “underutilised streams such as soy-, oat- and rice okara,” for mycelium production through submerged biomass fermentation. This process reduces greenhouse gas emissions by 700% compared to pea protein.

• The mycelium product has a 37% protein content in dry matter, includes all nine essential amino acids, is low in fat, and is rich in fibre and vitamins. This makes it a nutritious, sustainable alternative to traditional proteins.

• The partnership with The Raging Pig Company marks Kynda’s first collaboration for its mycelium protein product. Kynda plans further collaborations in foodservice and retail. They are also expanding their production capacity with a new facility, aiming for completion by the end of Q3 this year.

Source: Green Queen

🇦🇺🇺🇸 Cauldron Ferm received approval for its hyper-fermentation technology in Australia, marking a "first-of-its-kind" license

• The approval allows Cauldron to produce dairy, egg, and spider-silk proteins using proprietary precision fermentation technology and Pichia Pastoris yeast at a 10,000 L scale.

• The Office of Gene Technology Regulator (OGTR), part of the Australian Government’s Department of Health and Aged Care, assessed the technology as having negligible risk, thus deeming it safe for use.

• According to Cauldron's CEO, Michele Stansfield, this approval significantly reduces risks for precision fermentation technologies in Australia. It empowers Cauldron to swiftly build fermentation facilities with lower costs and reduced capital expenditure.

Source: The Cell Base

💪🏾 Swapping animal-based protein for Quorn’s mycoprotein lowers cholesterol in overweight adults in a “real-world” research setting

• Consuming mycoprotein from Quorn products for 4 weeks resulted in a 10% reduction in LDL cholesterol and a 6% reduction in non-HDL cholesterol in overweight adults with high cholesterol.

• The study by the University of Exeter and Quorn found that participants had a 13% decrease in blood glucose levels and a 27% decrease in c-peptide concentrations. High blood glucose and c-peptide levels are linked to a higher likelihood of developing diabetes, heart disease, and overall mortality.

• “It was particularly interesting to see the scale of the impact that Quorn consumption had in reducing harmful cholesterol, with its performance over four weeks comparable to what we might expect from well-established approaches, such as following a Mediterranean diet,” said Dr. George Pavis.

Source: Nutrition Insight

🇩🇰 Scientists in Denmark have formulated novel protein and meat-like fibres from blue-green algae for sustainable food production

• The protein is produced by inserting foreign genes into the cyanobacteria, allowing it to form fibrous strands resembling meat fibres. The strands are expected to be used in plant-based meat or cheese with the required texture.

• The research aims to minimise processing in food production by using the entire cyanobacterium, not just the protein fibres. This helps to preserve nutritional value and reduce energy use. It contrasts with the extensive processing required for other plant-based protein sources.

• Poul Erik Jensen of the University of Copenhagen envisions a system where cyanobacteria are harvested daily, similar to dairy. He proposes direct incorporation into foods as concentrated, minimally processed "pesto-like" substances with protein strands.

Source: Food Ingredients First

MACRO STUFF

🇰🇷 Disney+ will release a new Korean thriller series titled ‘Blood Free’, focusing on cultivated meat and its implications

Credits: Disney+

• The 10-episode series set to be released on April 10th will explore themes of mystery, technology, and ethical dilemmas. It features a story about the CEO of BF Group, a biotech company leading in cultivated meat development.

• The tagline on the Korean poster reads: “Will you join us in this age of artificially cultured meat?” with a caption stating: “Conspiracies, conflict and cultured meat. One brilliant woman and her protector face the dangers of a #BloodFree future.”

• The backdrop of cultivated meat in the storyline reflects a significant pop culture moment for the industry, which is still in its early innings. This comes amidst growing debates and potential bans by politicians in the US and the EU.

Source: Green Queen

🇧🇷 Key factors transforming Brazil’s alt protein market in 2024 outlined by GFI Brazil

• A predicted increase in product variety and strategic partnerships is set to make plant-based options more accessible and appealing. This will result in a broader range of products catering to various preferences and meal times.

• Technological advancements in ingredients and processing, especially fermentation processes, are expected to enhance the sensory and nutritional qualities of plant-based foods.

• The regulatory body Anvisa has laid out a framework for the approval and commercialization of novel foods, with the Ministry of Agriculture overseeing product registration and inspection.

Source: Vegconomist

♻️ Are circular alt protein biorefineries the pinnacle of the bioeconomy?

• Currently, most startups focus on commercialising a single product or ingredient using precision fermentation. Some of them use waste streams as feedstock. However, the goal is to advance towards circular alt protein biorefineries.

• A linear biomanufacturing process looks something like this: using 100,000 kg of water, growing 9,000 kg of biomass, and generating 3,000 kg of protein. There is potential for co-product valorization to improve business models.

• Circular biomanufacturing is what we should strive for. This process involves reusing water, recycling nutrients, capturing CO2, and extracting value from biomass components. This can reduce feedstock and media costs, improve process techno-economics, and improve sustainability.

Source: BRB w/ Nathan P

BIO BUCKS

🇺🇸 $680M to advance Illinois’ biomanufacturing and precision fermentation capabilities

Governor JB Pritzker. Credits: @GovPritzker on Twitter/X

• The initiative, led by Governor JB Pritzker and Innovate Illinois, seeks to transform the state into a key player in the global biomanufacturing sector by leveraging its world-class institutions and infrastructure.

• $680 million will be allocated to create the iFAB Tech Hub. iFAB (Illinois Fermentation and Agriculture Biomanufacturing) is led by the Integrated Bioprocessing Research Laboratory (IBRL) at the University of Illinois Urbana-Champaign and involves 30 other key stakeholders.

• iFAB's "lab-to-line" model accelerates the transition of bio-innovations from R&D to manufacturing. It’s designed to attract biomanufacturing companies to Central Illinois. This positions the area as a leading destination for sustainable product development (like novel ingredients and materials) and biotech job creation.

Source: vegconomist

🇦🇪 Novel Foods Group to invest $500M to build biotech production hub in UAE to produce sweet proteins via precision fermentation

• The production hub will develop brazzein, a natural sweet protein that is said to be several thousand times sweeter than sucrose. Commercial applications of brazzein include beverages, confectionery, bakery, dairy, and ice cream.

• The deal involves Novel Foods, Glatt Group, BioEngineering, and CB Consultancy and was signed at the Healthy Innovation Conference in Dubai.

• Brazzein is traditionally derived from berries of the equatorial belt of West Africa. Challenges in harvesting due to remote locations are now being addressed through precision fermentation.

Source: FoodBev

🇬🇧 UK Research and Innovation (UKRI) invested £12M in a Microbial Food Hub to develop sustainable foods through fermentation

• The Hub, led by Imperial College London, aims to create food that is better for the environment and more resilient to climatic or political shocks. To develop foods with the flavours and textures of animal products, the research will focus on three types of fermentation: traditional, biomass, and precision.

• The project involves collaboration with world-leading academics, industrial partners, food organisations, and universities. These include Reading, Kent, Aberystwyth, Cambridge, and Rothamsted Research, focusing on research to commercialization of fermentation-based foods.

• Research shows that replacing 20% of beef with fermentation-made meat could significantly reduce global deforestation. Additionally, advancements in engineering biology are optimising microbial food production for better productivity, taste, and nutrition.

Source: Food Ingredients First

🇨🇭 Cultivated Biosciences secured $5M to scale up the development of its yeast-derived fermented cream

• Unlike other companies focusing on mimicking dairy proteins (like whey or casein), the Swiss startup is focusing on fats. The fats improve flavour and texture in alt dairy products using a patented yeast-derived cream that mimics the creaminess and functionality of traditional dairy cream.

• Cultivated Biosciences has shown that it can scale up production to 1,500-litre bioreactors. The fresh round of funding will help expand manufacturing even further, driving down its product costs to eventually reach price parity with dairy cream by 2027.

• The startup plans to file for regulatory approval in the US and EU this year. It aims to launch its yeast-derived cream across foodservice and retail in the US next year and in the EU by 2026.

Source: Green Queen

🇩🇪 ProteinDistillery raised over €15M in seed funding to support its expansion and the launch of “Europe’s first” protein-competence centre

• The German biotech startup plans to set up an industrial-scale production facility capable of producing several thousand tons of biomass-fermented Prew:tein from upcycled brewer’s yeast.

• Last year, the startup started building a mid-scale production facility with key industry partners, including NETZSCH Group and GEA Group. GEA will provide essential separation technology and help create new revenue streams for breweries.

• Prew:tein is said to replicate the functions of egg whites with a 75% protein content and a neutral colour and taste. The protein-competence centre is expected to be completed by 2025. It will produce enough Prew:tein to replace over 20 million eggs, achieving this with significantly less environmental impact.

Source: vegconomist

💰 More bucks

Credits: Umaro Foods

• 🥓 Umaro Foods secured $3.8M in seed funding to reduce production costs and launch its seaweed-based bacon into retail. The Californian startup's product differentiates itself with a patented, seaweed-based formula that “nails” the texture and taste of pork bacon. (Green Queen)

• 🇮🇪 Ministers for agriculture in the Republic of Ireland and Northern Ireland launched a €9M initiative to advance the bioeconomy. The funding will enable the development of new sources of protein, the upcycling of food waste, and the creation of high-value biobased products.(The Irish Times)

• 🧬 Van Heron Labs raised $1.1M in seed funding to develop precision nutrition strategies for maximising cell growth. It’s automated tech platform uses genomics, bioinformatics, AI, and nanotechnology to create custom formulations for basal media, supplements, and feeds. (vegconomist)

SOCIAL FEAST

🤦🏻‍♀️ Why Tennessee’s proposed cultivated meat ban is a terrible idea

My thoughts exactly, Julia. Credits: SundanceTV via GIPHY

• Penalising the sale of cultivated meat doesn’t help to address food security issues in Tennessee, where 1 in 8 children faces hunger.

• Advances in cultivated meat technology could support the development of personalised blood and organs. It could offer hope and solutions for 3,000 people in Tennessee who are waiting for an organ transplant.

• Partnering with traditional agriculture can benefit both sectors. I will provide new revenue streams for farmers and meat producers through cell sourcing for cultivated meat or nutrient media production.

“Most importantly, innovation scientists (like me), health & stem cell researchers, and food scientists will be discouraged from considering Tennessee a place to call home. When and where is the next ban on innovative science going to come from?”

Source: Maya Benami

🤔 Could framing animals as inefficient technology persuade people outside the food tech bubble?

• Concept: Animals could be seen as an inefficient technology for converting crops into nutrients like proteins and fats, leading to a loss of calories and a waste of arable land.

• While many in the sustainable food space are motivated by animal welfare, framing the issue around the inefficiency of industrial animal agriculture could resonate more broadly with the public.

• Pointing out the inefficiencies in calorie conversion, land use, and the impact on global food availability is a more effective argument for the general population. This framing is more persuasive than appealing to emotional concerns about animal welfare.

Source: Steve Molino

😂 For the lolz

What other names would you add to this list? I’ll go first: Believer Meats. Credits: @GOODMeat on Twitter/X

MORE ON BETTER BIOECONOMY

🤩 10 notable developments in fermentation-based food innovation

3 positive observations from February’s roundup:

• Big CPGs embrace animal-free whey

• Big commercial partnerships

• Going beyond alt ‘proteins’

Check out the February roundup

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