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Fermentation

© Oobli

Oobli Gains FDA Nod for Sweet Protein Monellin, Expands Portfolio of Zero Glycemic Impact Sweeteners

US sweet protein developer Oobli (formerly Joywell Foods) announces that it has received the FDA’s first “no questions” letter for its monellin sweet protein, produced via precision fermentation. With the letter, the FDA confirmed that Oobli’s monellin is safe to use as a sweetener in food and beverages. The acknowledgment follows a previous FDA approval of brazzein, another sweet-tasting protein. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”It’s like having more tools in the toolkit”[/perfectpullquote] Monellin is originally found in the serendipity berry of the Dioscoreophyllum cumminsii plant, and brazzein is in the fruit of the Oubli plant. Both scarce sweet proteins are said to be significantly sweeter than sugar. Founder and CTO Jason Ryder shared, “Having additional sweet proteins on the Oobli platform will …

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San Francisco-based The EVERY Company has received a $2 million award from the US Department of Defense (DoD) to explore establishing a precision fermentation facility in the US.

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US DoD Injects Millions into The Every Co. & Other Biotechs, Says the “Next Industrial Revolution Will Be a Biomanufacturing Revolution”

San Francisco-based The Every Company has received a $2 million award from the US Department of Defense (DoD) to explore establishing a precision fermentation facility in the US. With the funding, EVERY will conduct a feasibility study for a manufacturing site for its two main fermentation-derived ingredients: OvoBoost, a highly soluble protein for protein-boosting, and OvoPro (ovalbumin) for egg and egg white replacement in food and beverages. In addition, the biotech company will develop military applications using OvoBoost to provide high-quality nutrition via concentrated formats. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””] “Investing in biomanufacturing will allow the United States to safeguard reliable domestic supply chains”[/perfectpullquote] Co-founder and CEO Arturo Elizondo commented, “Our technology allows us to bring novel applications to market using our …

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Fraunhofer IME develops new protein-based sweetener

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NovelSweets Project Develops Protein-Based Sweetener 10,000 Times Sweeter Than Table Sugar

Researchers at Fraunhofer IME have partnered with metaX Institut für Diätetik GmbH and candidum GmbH to develop a new type of protein-based sweetener. Called NovelSweets, the project is supporting the German Federal Ministry of Food and Agriculture in its efforts to reduce the sugar content of ready-made foods and beverages. The new sweetener is made from sweet-tasting proteins, molecules that occur naturally in some plants and bind readily to taste receptors for sweet flavors on the tongue. Brazzein, found in the African plant Pentadiplandra brazzeana, is one of the best-known sweet proteins; however, it is difficult to extract from the plant. Instead, the NovelSweets project is developing new protein varieties based on the protein sequence of brazzein. This process involves the use of biotechnology and …

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Zest Project

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AI and Fungal Fermentation to Turn Agricultural Waste into Protein-Rich Biomass

A new research initiative led by the Danish Technological Institute (Teknologisk Institut) is exploring the potential of fungal fermentation as an alternative protein source to meet the growing global demand for sustainable food and bio-based products. The ZEST project aims to convert agricultural waste into valuable biomass, including protein-rich ingredients for food, animal feed, and other bioproducts. The project focuses on using edible mushrooms to ferment agricultural by-products such as sugar beet residues, surplus grains from brewing, and fruit peels. These materials are pre-treated and then fed to fungi in bioreactors, where they are converted into biomass.  Xiaoru Hou, senior project manager at the Danish Technological Institute, explained to Food & Drink Technology, “The culture consists of fungal strains that convert agricultural residues into biomass, …

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a baby bottle filled with milk

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All G Secures China’s First Approval for Animal-Free Lactoferrin

Australia’s All G (previously All G Foods), which is now focused on precision fermentation-derived milk proteins, announces it has received regulatory approval to sell animal-free lactoferrin in China. All G claims to be the country’s first company globally to reach this significant milestone for a recombinant bovine lactoferrin protein. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”Lactoferrin is one of the most valuable and functional proteins in the world”[/perfectpullquote] All G, founded in 2020 by CEO Jan Pacas in Sydney, develops high-value, animal-free, and human proteins for functional foods, medical nutrition, and infant nutrition. The company has raised AUD 45 million and plans to launch its first lactoferrin product in 2025. “This approval is a great moment for All G as we lead the way …

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Imagindairy secures self-affirmed GRAS status for animal-free dairy proteins

© Tal Shahar

Imagindairy Receives Regulatory Approval From Israeli Ministry of Health for Animal-Free Milk Proteins

Imagindairy, a producer of animal-free milk proteins made using precision fermentation, has received regulatory approval from the Israeli Ministry of Health. The approval confirms that Imagindairy’s products are safe for consumer use and allows the company to market them within Israel. Imagindairy’s products are identical to cow’s milk proteins in taste and nutritional value, but are made without the use of animals. They can be used to produce a variety of animal-free dairy products, including milk, yogurt, cheese, and ice cream; these have a much lower environmental impact than conventional dairy products, and are also free of cholesterol, lactose, and hormones. The regulatory approval in Israel comes after Imagindairy’s animal-free whey protein achieved self-affirmed GRAS (generally recognized as safe) status in the US last year. …

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Nick Jackowetz, CSO of Hydrosome Labs

Nick Jackowetz © Hydrosome Labs

How Hydrosome Labs is Transforming Fermentation with Ultrafine Bubble Technology

In the world of advanced science and technology, breakthroughs often come from unexpected places. For Hydrosome Labs, the game-changer is ultrafine bubbles—or nanobubbles—an innovation poised to reshape fermentation processes across industries like brewing, biopharma, and precision fermentation. Nick Jackowetz, CSO of Hydrosome Labs, sat down with Alex Crisp for Future of Foods Interviews to discuss how these microscopic marvels could drive efficiency and productivity in fields ranging from cellular agriculture to cosmetics. What are ultrafine bubbles? “Imagine a champagne bubble—about a millimeter in diameter,” Jackowetz began. “Now, inside that single bubble, we could fit about a trillion of our ultrafine bubbles.” These bubbles, roughly 100 nanometers in size (the size of a virus particle), are so tiny that they don’t behave like traditional bubbles. Instead …

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The Laughing Cow garlic & herb

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Bel Group Announces Three-Year Collaborative Project to Develop Fermented Cheese Alternatives

Bel Group has partnered with agro-industrial group Avril, probiotic manufacturer Lallemand, and agri-food service provider Protial for a three-year project that aims to drive forward the development of fermented and aged plant-based cheese alternatives. The €9 million Cocagne Project will focus on developing minimally processed, nutritious, and environmentally friendly plant-based products that deliver on taste. Through the use of advanced fermentation and aging processes, Bel hopes to significantly improve on the taste and texture of existing plant-based cheeses, meeting consumer demand for healthier and tastier products. The initiative has received support from Bpifrance under the France 2030 program. The Cocagne Project will take place at Bel’s global RID center in Vendôme, France, which the company has announced will be expanded with the help of a …

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Nourish Ingredients has unveiled Tastilux, a new animal-free fat

Image courtesy of Nourish Ingredients

Precision Fermentation Industry Could Generate $30Bn Annually for Australia, Says New White Paper

Australia’s Food and Beverage Accelerator (FaBA) has released a new report exploring the challenges, economic impact, and sustainability of the country’s precision fermentation industry. More than 70 authors from industry, government, and academia contributed to the white paper, highlighting precision fermentation as a crucial technology to transform the food system with tailored and sustainable proteins, fats, and other compounds beyond alternative proteins. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]“Our primary recommendation is to develop a National Food Plan that would unify efforts in regulation, innovation, and promotion”[/perfectpullquote] The comprehensive paper outlines key recommendations to boost the sector, including forming a national food plan and appointing a food minister. It highlights regulatory frameworks as essential to promote innovation while ensuring safety and maintaining public trust. …

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Formo, REWE Group, and Infinite Roots discuss fermentation at German parliament

Image: Formo on LinkedIn

Formo, REWE Group & Infinite Roots Discuss Fermentation Technology With MPs at German Parliament

Fermentation startup Formo recently joined forces with REWE Group and mycelium producer Infinite Roots to host a “political breakfast” at the Bundestag (German parliament). The event explored the potential of fermentation technology to address key challenges such as improving food security, reducing the impact of food production on the climate, and reducing dependency on global supply chains. It was held shortly before the collapse of Germany’s coalition government, which was caused by disagreements on how to revive the country’s economy. According to Formo, the timing underlines the need for European innovation and resilience. Speakers at the event included Formo founder and CEO Raffael Wohlgensinger, Gerald Dohme from the agricultural association Deutscher Bauernverband, Philip Tigges from Infinite Roots, and Clément Tischer from REWE. It was held …

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Image courtesy of Ohly

Ohly Unveils Yeast-Based Bionutrients to Boost Fermentation in Alternative Proteins

Ohly, a German supplier of yeast derivatives and culinary powders for the food, biotechnology, and human and animal health industries, has introduced a new range of yeast-based bionutrients for fermentation processes used in cultivated meat, protein, cheese, and dairy alternatives. The bionutrients are described as “powerful tools” that act as nitrogen sources to achieve high yields, titers, and enhanced productivity, resulting in lower cost-in-use and high batch outputs. They contain a “balanced source of complex nutrients,” including amino acids, peptides, vitamins, minerals, growth factors, and nucleotides; however, they can be tailored to each production host’s specific requirements, providing flexibility. An expansion of the company’s X-SEED portfolio, the new range includes X-SEED® KAT Advanced, X-SEED® KAT Plus, and X-SEED® Carbo Peptone. Multiple prototypes for refined solutions The …

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Finnish biotech company Enifer announces that it has applied for regulatory approval from the European Food Safety Authority (EFSA) to sell its flagship ingredient, PEKILO, in the EU market.

© Iiro Muttilainen

Enifer Breaks New Ground as First Nordic Firm to Seek Novel Food Approval for Mycoprotein

Finnish biotech company Enifer announces that it has applied for regulatory approval from the European Food Safety Authority (EFSA) to sell its flagship ingredient, PEKILO, in the EU. The company claims to be the first Nordic company to apply for a mycoprotein under novel foods. This regulatory step marks a significant milestone in the company’s commercialization efforts, which recently secured funding to build a €33 million production facility, scheduled for production by the end of 2025. In addition to the EU approval, which could take several years, Enifer plans to pursue GRAS status in the US and novel food approval in Singapore. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””] “Our team has worked hard to compile the data needed to demonstrate PEKILO®’s safety for human …

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Rüdiger Briel, Project Lead for the new fermentation facility, and Daria Pashkova, Product & Marketing Manager

Daria Pashkova & Rüdiger Briel © Ohly

Ohly: “The New Fermentation Plant Uses the Latest Innovative Technology to Increase Production Capacity by Up to 50%”

This summer, Ohly, a yeast-based specialty manufacturer, announced the opening of a new state-of-the-art fermentation plant in Hamburg to meet rising demand for fermentation-derived products. The facility will follow the latest hygiene design standards for sustainable cleaning and feature a heat recovery system that conserves enough energy to power nearly 800 homes annually. Rüdiger Briel, Project Lead for the new fermentation facility, and Daria Pashkova, Product & Marketing Manager for the Ohly taste & texture portfolio, here discuss the new facility in detail and describe the plant-based solutions that it will manufacture. Ohly announced the new fermentation facility in early August, with plans for it to open next year. How far along are you in the construction and setup process, and how did the overnight …

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AQUA Cultured Foods' tuna

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​​AQUA Cultured Foods Debuts its Unique, Raw ‘Tuna’ at Chicago Michelin Restaurant

After achieving GRAS status earlier this year, AQUA Cultured Foods‘ long-awaited, fermentation-derived alternatives to raw seafood have finally launched into foodservice. Mama Delia, a Michelin Bib Gourmand restaurant in Chicago owned by Chef Marcos Campos Sanchez, has introduced AQUA Tuna as part of the restaurant’s ‘Atún Crudo’ (raw tuna) dish. The dish comes with potato strings and fried eggs, but it can be vegan upon request. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”The taste is just… really like tuna. Even better than the frozen tuna you find in the market”[/perfectpullquote] Atún Crudo is just the beginning for AQUA’s Tuna in Chef Campos’s kitchen, as he plans to explore additional uses to highlight the product’s versatility. “The taste is just… really like tuna. Even better …

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MeliBio announces strategic investment

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MeliBio Secures Strategic Investment to Transform the Honey Industry

US-based bee-free honey producer MeliBio has received a strategic investment from Future Food Fund, a venture capital arm of Japanese food distributor Oisix. The funding will be used to fuel MeliBio’s mission of transforming the honey industry. MeliBio’s bee-free honey is made using plant science and precision fermentation. By producing honey without invasive honey bees, the product helps to protect wild bee populations, which are vital for preserving biodiversity and natural habitats. The plant-based honey could also help to improve supply chain resilience. The investment comes as MeliBio’s flagship product, Mellody, sees rapid growth across the US. The brand has recently entered food service partnerships with Palmetto Superfoods and Joyride Pizza in California, along with Moto Pizza in Seattle. Additionally, MeliBio has expanded its distribution …

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Liberation Labs, planned precision fermentation manufacturing facility now under construction,

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Liberation Labs to Advance Precision Fermentation Facility with $3.5M Fundraise

US biomanufacturing company Liberation Labs has raised $3.5 million via a Secured Promissory Note (“Note”), including a $2.0 million subscription from the VC firm Agronomics Limited (LSE: ANIC). With this note, Agronomics’ total investment in the precision fermentation company amounts to $19.6 million, holding 37.5% on a fully diluted basis. Other participants in the fundraising, each contributing $0.5 million, include New Agrarian Company Limited (an affiliate of Agronomics), Galloway Limited, and Jim Mellon in his personal capacity. The Note, a form of convertible debt, will finance the construction of Liberation Labs’ first facility in Richmond, Indiana, before an intended $37.5 million Series A (“Qualified Financing”) round. The plant is scheduled to be operational in Q1 2025, offering a fermentation capacity of 600,000 L. For more …

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Vegan cheese made with animal-free caseins

Image courtesy of Fermify

Fermify Secures US GRAS Status for Fermented Casein, Animal-Free Dairy Tastings on Horizon

Fermify, an Austrian precision fermentation company developing milk proteins, announces it has obtained self-affirmed Generally Recognized as Safe (GRAS) status for its precision-fermented casein after conducting a comprehensive safety study, as per FDA requirements. The GRAS milestone validates the quality and safety of Fermify’s casein and is crucial for introducing animal-free cheese and dairy products to the US market. It also positions Fermify as one of the few suppliers of fermented casein in the country. The company says it has also voluntarily notified the FDA of its GRAS conclusion and is now pending a “no questions” letter confirming the status. “This is a key development for Fermify and the entire precision fermentation sector. We are one of the first companies to sell their casein proteins …

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Ferments de Futur infographic

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Ferments du Futur Opens New Innovation Centre for Future Food in France

Ferments du Futur is a unique European public-private partnership to accelerate research and development in the field of healthy and sustainable food of the future through fermentation technologies. Two years after its official launch in December 2022, Ferments du Futur has opened an innovation centre in the heart of the Paris-Saclay science and innovation cluster. The state-of-the-art centre is open to all and will help accelerate research and innovation in one of the most promising areas for the future of food. The project was made possible through the work of dozens of action-orientated public and private partners. Focus groups, multi-year meetings and many informal discussions helped build strong momentum for action that identified key areas where innovation should be accelerated and scientific and technological breakthroughs …

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Clean Food Group oil

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Clean Food Group to Create “Revolutionary” New Raw Materials for Cosmetics Through Transformed Food Waste

UK biotech company Clean Food Group has announced a strategic partnership with cosmetics product developer and manufacturer THG LABS to create groundbreaking raw materials, starting with a low-impact, high-performance oil for use in beauty and personal care products. The collaboration aims to provide the cosmetics industry with more sustainable, effective, and responsible bio-equivalent alternatives to agriculturally intensive ingredients. By transforming food waste into valuable resources, the collaboration aims to reduce the environmental footprint of cosmetics production. The newly announced partnership stems from eight years of pioneering research led by Professor Chris Chuck, Technical Lead at Clean Food Group. The company’s proprietary technology platform uses scalable, non-GMO yeast strains and fermentation processes, utilizing bread waste as a food source to produce sustainable alternatives to conventional oils …

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Finnish food tech company BioMush has developed solid-state fermentation technology using fungi to transform edible side streams and food waste into umami-flavored ingredients for plant-based foods.

Image courtesy of BioMush

BioMush Unveils Plug-and-Play Fermentation Tech to Turn Industry Sidestreams into Umami Ingredients

Finnish food tech company BioMush has developed solid-state fermentation technology using fungi to transform edible side streams and food waste into umami-flavored ingredients. The innovation targets food industry operators to help them address industrial waste while creating natural, clean-label flavoring solutions for plant-based foods. Outi Mäkinen, Tytti-Lotta Ojala, and Reetta Andolin founded BioMush in 2021 in Espoo. Under the leadership of CEO Kaisa Karhunen, the startup has raised $3.08 million to address the 14% of global food industry side streams wasted annually. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””] “To our knowledge, we are the first and only player able to deliver this type of technology”   [/perfectpullquote] The Finnish startup unveiled its first demo-scale bioreactor at the Future Food-Tech event in London. Karhunen shared in …

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