De Novo Foodlabs

Spend a minute with us in our lab Today, Richard Grieves shows us how to sample while keeping everything sterile. Why? We can’t let outside microbes into the reactor, but we still need to check what's going on inside. In this setup, we keep things secure and contamination-free.? There are many ways to do this, but this method works best for us. And yes, we do it twice - round one clears the pipes before we pull any useful samples, as there can be build up of biological material while the reactor is fermenting Get a behind-the-scenes look at how we keep it clean and precise! #Lab #LabMinute #PrecisionFermentation #Fermentation #Nutrition #AdvancingNutrition

In journal club this week,?Dr Leah Bessa? presented a fascinating article highlighting one of lactoferrin’s lesser-discussed functional properties, foamability! The article investigates the molecular mechanism by which complexing lactoferrin with procyanidin (a polyphenol with anti-inflammatory, antioxidant and neuroprotective functions) enhances the foaming properties of the protein. This article is particularly interesting in the context of formulation of future-food food products, as it opens up a potential use for these two highly nutritious, functional ingredients in applications where the formation of stable foams, such as whipped cream and dairy based beverages, is valued. The authors describe the lactoferrin-polyphenol interaction, binding mechanism and the protein structural changes upon complexing in detail. They highlight how procyanidin binds to non-polar patches on the protein’s surface, altering its structure and reducing its surface hydrophobicity. The interaction is spontaneous and primarily driven by hydrophobic forces, as well as hydrogen bonding, as confirmed by their thermodynamic analysis and molecular docking simulations. Formation of the complex is found to lead to a decrease in lactoferrin’s α-helix content while increasing β-sheet and random coil structures, indicating partial unfolding. The lactoferrin-procyanidin complexes not only exhibited improved foamability, but also increased foam stability compared to lactoferrin alone. Overall, the authors hypothesized that this enhancement is likely due to structural changes that allow for better surface adsorption and film formation at the air-water interface. Yet another interesting application for this multi-functional protein! What product would you formulate with lactoferrin-procyanidin foam? #LactoFerrin #FunctionalIngredient #PrecisionFermentation #FunctionalProteins #AdvancedNutrition #LactoFerrinProtein #FoodInnovation #DeNovoFoodlabs #Science #Innovation

Essential or overrated? Omega-3 oils have become a staple in many diets, but how much do we actually understand about them? Let’s break down the science behind Omega-3s. The term "Omega-3" refers to a family of polyunsaturated fatty acids. The "omega" in the name indicates the position of the first double bond in the molecule, while the "3" refers to its location. The three primary types of Omega-3s are: ALA (Alpha-linolenic acid) – Found in plant sources like flaxseeds and walnuts, but needs to be converted into EPA and DHA to be most effective. EPA (Eicosapentaenoic acid) – Primarily found in fish and known for its anti-inflammatory properties. DHA (Docosahexaenoic acid) – Essential for brain health, making up a significant portion of the brain and retina. The Benefits of Omega-3s: Heart health – Helps lower triglycerides and improve cholesterol balance. Cognitive function – Supports brain health and may reduce cognitive decline in aging. Inflammation reduction – Plays a role in managing arthritis and autoimmune conditions. Prenatal development – Crucial for fetal brain and eye growth. Mental well-being – Linked to improved mood and lower risk of depression. Who Can Benefit from Omega-3s?: In short - everyone. Whether you're focused on heart health, brain function, or long-term wellness, Omega-3s play a crucial role in supporting a healthier body and mind. At De Novo Food Labs, we’re advancing what’s next in nutrition. Omega-3s are just one example of how scientific research drives better health solutions, shaping the future of food and wellness. Through innovation and evidence-backed insights, we’re committed to developing next-generation nutrition solutions that truly make a difference. Because nutrition isn’t just about what we eat today - it’s about shaping a healthier future. #Omega3 #FutureOfFood #AdvancingWhatsNextInNutrition #FoodTech #Biotech

What makes NanoFerrin? so special? Our Co-founder & Lead Protein R&D Scientist, Joni Symon, breaks down the powerful benefits of lactoferrin - and how NanoFerrin? makes these benefits accessible, scalable, and sustainable. At De Novo Foodlabs, we’re not just developing ingredients - we’re shaping what’s next in nutrition. #NanoFerrin #FunctionalIngredient #PrecisionFermentation #FunctionalProteins #AdvancedNutrition #NanoFerrinProtein #FoodInnovation #DeNovoFoodlabs #Science #Innovation

Precision fermentation might be one of the most mind-blowing technologies in food innovation: ??The Guardian described it as “what may be the most important green technology ever” that could “save us all”... ????Precision fermentation (PF) involves rewriting the ‘code’ in certain microorganisms to produce specific molecules. ??In simple terms, this means you can reprogram a yeast microbe to produce milk proteins like casein (and many other protein and non-protein molecules). ?? As wild as this sounds, this technology isn’t actually that new! We’ve been using PF for a while now to make products like insulin and rennet (a key ingredient in cheese). ___ ??So why might this be ?????? ???????? ?????????????????? ?????????? ???????????????????? ????????, and how can it ???????? ???? ??????? ???First, the obvious: multiplying microbes doesn’t require arable land. ??Meanwhile, animal agriculture is by far the greatest of all human land uses (including the crops grown to feed farm animals.) ??Producing select animal proteins (just the ones we want) via fermentation, instead of raising entire animals for the same molecules, is a HUMONGOUS opportunity for more efficient food production. ??????We could rewild all that land used for farmed animals and restore rainforests, natural grasslands, and reefs, while also removing a lot of the carbon we've released into the atmosphere. ?? ?????? ???? ?????? ???????????????? ?????????????????? ?????????? ?????????????????? ???????????????????????? (????) ???? ????????: ??New Culture is making pizza-grade mozzarella (lactose-free, animal-free) ??Bon Vivant combines French know-how with PF to create milk proteins "without compromise" ??Perfect Day is one of the first companies to apply PF to the production of dairy protein ? ??TurtleTree and De Novo Foodlabs are leveraging the technology to produce lactoferrin ??Formo is making an array of delicious cheeses (Its Frischhain products, made with koji, are already available in grocery stores in Europe) ? ???Imagindairy is on its way to producing animal-free whey at scale ??Remilk has already received regulatory approvals in the U.S., Singapore, Israel, and Canada to sell its products ??Better Dairy is making dairy... but better :) ??The EVERY Company and Onego Bio are creating egg proteins (without raising chickens??) ??Planet A Foods has developed the world’s first cocoa-free chocolate, ChoViva (!!) ??Yali Bio uses yeast to produce a variety of high-quality, nutritious fats with a far lower environmental impact than traditional ag ??Melt&Marble creates designer fats optimizing for desired functionality, flavor, and nutritional profile ??Geltor makes collagen using PF (i.e. no need for pigs or fish) ??21st.BIO offers scale-up solutions to PF companies ??Impossible Foods uses PF to produce heme, a molecule found in blood and muscle, that gives meat (and the Impossible Burger) its meaty flavor ...who am I missing from this list?

Megan presented a really exciting paper at journal club this week! Another awesome example of the many exciting upcoming applications of lactoferrin.?? This article explores a novel approach for treating infections caused by intracellular bacteria. Traditional antibiotic treatments are often ineffective against intracellular bacteria due to poor drug accumulation inside infected cells. To address this challenge, the authors developed lactoferrin nanoparticles loaded with the broad-spectrum antibiotic rifampicin. The nanoparticles were designed to specifically target macrophages infected with bacteria, thereby increasing drug accumulation at the infection site. The nanoparticles were redox-responsive, ensuring controlled drug release inside infected cells. The nanoparticles also showed activity in breaking down biofilms as well as against sepsis and keratitis. The study demonstrates that antibiotic-loaded lactoferrin nanoparticles provide a promising platform for treating intracellular bacterial infections and are a highly effective and safe alternative to conventional antibiotic therapies. #Lactoferrin #JournalClub #MedicalResearch #FutureOfMedicine #FutureOfFood #AdvancingWhatsNextInNutrition #FoodTech #LactoferrinBenefits #Biotech #ElevatingHumanHealth #InspiredByNature #PoweredByScience #RevolutionizingNutrition #BigThinkersInBiotech #DeNovoFoodlabs #DeNovo #BiotechStartups #FoodInnovation

Excited to escape the cold on the East Coast and attend Future Food-Tech in March. Looking forward to catching up with everyone again! #FutureFoodTech #foodtech

Colossal Biosciences raises $200 million for “de-extinction” project ?? What does this mean for the future of biotechnology? With an additional $200 million in funding, Colossal Biosciences is pushing the boundaries of science and innovation. Best known for their work in de-extinction - reviving species like the woolly mammoth, dodo, and Tasmanian tiger?- their breakthroughs are also transforming medicine, fertility, robotics, and agriculture. Because the technology to bring these species back doesn’t yet exist, they are building it from the ground up, advancing fields like genetic editing, cell growth, and precision fermentation. These innovations are paving the way for a future of biotech that holds untapped potential for industries and applications we’ve only dreamed of ???? #IndustryNews #ColossalBiosciences #FutureofTech #Denovofoodlabs #Biotech #Science #Nutrition

Advancing what's next in nutrition! At De Novo Foodlabs, we are proud to introduce NanoFerrin?, our first functional ingredient developed using cutting-edge technology. This bio-identical lactoferrin offers all the incredible health benefits of traditional lactoferrin, such as boosting immunity, enhancing gut health, and supporting cognitive function. But what sets NanoFerrin? apart is its ability to scale. Unlike traditional lactoferrin, NanoFerrin? is sustainable, cost-effective, and consistent, making it a game-changer in both the health and business sectors. As the future of nutrition continues to evolve, NanoFerrin? is leading the charge - offering a powerful protein that not only improves health but also minimizes environmental impact. This is the perfect example of how advanced nutrition can benefit people, businesses, and the planet ??? #NanoFerrin #FunctionalIngredient #PrecisionFermentation #FunctionalProteins #AdvancedNutrition #NanoFerrinProtein #FoodInnovation #DeNovoFoodlabs #Science #Innovation

Industry News ?? Big news for Colossal Biosciences - they just secured $200 million in funding, pushing their total to $10.2 billion! ?? Their de-extinction project is working to bring back the woolly mammoth, not just to rewrite history but to help protect elephant populations and advance genetic science for a healthier planet. #IndustryNews #Industry #DeNovo #News #Biotech #innovation