??? The Future of Protein: Mycoprotein from Fungi! As the global demand for protein increases, traditional meat production is facing challenges in sustainability. Enter Better Meat Co., a groundbreaking company using fermentation technology to create mycoprotein, a sustainable, fungi-based alternative to animal meat. ???? They create Rhiza, a high-protein, fiber-rich mycoprotein. Grown through fermentation in just hours—much faster than traditional livestock. Low carbon footprint compared to conventional meat production. Nutrient-dense, with more protein and fiber than animal meat. It can be seamlessly incorporated into foods like burgers, nuggets, and sausages. Better Meat Co. is revolutionizing the future of food with a solution that’s not only better for the planet but also nutritious and versatile! ???? Could fungi-based protein replace meat on our plates? Share your thoughts below! ?? #Agritech #FoodTech #Sustainability #AlternativeProtein #BetterMeatCo #FutureOfFood

Delving into the future of dairy through the cultivation of lab-created protein. This revolutionary approach combines innovation, sustainability, and food technology to reshape the landscape of dairy production. By harnessing cutting-edge techniques, researchers are paving the way for a more efficient and environmentally friendly dairy industry. Lab-grown protein offers a promising solution to the challenges faced by traditional dairy farming. It eliminates the need for large-scale animal agriculture, reducing greenhouse gas emissions and minimizing the environmental impact of dairy production. Additionally, it provides a more consistent and controlled source of protein, ensuring higher quality and safety standards for consumers. Innovations in food technology are driving this transformation, with advancements in cellular agriculture and biotechnology leading the charge. Companies are investing heavily in research and development to scale up production and bring lab-grown dairy products to the market. This shift towards sustainable alternatives reflects a growing awareness of the importance of environmental conservation and ethical food practices. The synergy of innovation, sustainability, and food technology in the realm of dairy signifies a new era of possibilities. By embracing these advancements, we are not only shaping the future of food but also contributing to a more sustainable and ethical food system. The potential of lab-grown protein in dairy production is vast, offering a glimpse into a future where food is not just nutritious but also environmentally conscious and socially responsible. #dairyindustry #labgrowndairy #labprotein

? Revolutionary Technologies in Industrial Applications ? Lab-Based Meat: Revolutionizing Sustainable Food Production As we face global food security and environmental challenges, lab-based meat offers an innovative way to meet growing protein demands without traditional animal farming. ?? How it's made:?Lab-grown meat combines animal cell culture, tissue engineering, and biotechnology. After collecting animal cells via biopsy, scientists isolate specific stem cells to establish a stable cell line. These cells are then cultivated in bioreactors—oxygen-rich containers filled with essential nutrients and growth factors. With the help of scaffolds, cells differentiate into muscle, fat, and connective tissue, eventually forming full meat. ?? The Benefits: There is no room for animal slaughter, so that’s a good news for the animal lovers out there. It significantly reduces land, water, and energy usage too. According to a study by the University of Oxford, cultured meat could reduce greenhouse gas emissions by up to 96% compared to conventional meat production (Tuomisto & Teixeira de Mattos, 2011). Lastly, there is very little risk of contamination, all while tasting the same as traditional meat.? Challenges Ahead: The growth media used in the culture process, like bovine serum albumin, are costly. Cultured meat might lack some of the nutrients found in traditional meat or could contain them in different amounts, which could potentially lead to nutrient deficiencies if consumed as a primary food source. ?? On the way to the market: US-based companies like Good Meat and Upside Foods have received USDA clearance for their lab-grown meat to be sold in their markets. Let’s continue to support sustainable food technologies for a healthier, ethical, and more resilient future! #Innovation #FoodOfFuture #technology #LabBasedMeat #Sustainability Read more at: https://lnkd.in/dNYdkp-w Image credits: https://shorturl.at/cDN1r

???? FoodTech 500 alum Bon Vivant releases promising LCA results on its product. French biotech company Bon Vivant released Europe’s first peer-reviewed life cycle assessment for precision-fermented milk proteins. The study, conducted with expert Lorie Hamelin from INRAE, reveals that the company's precision-fermented proteins are significantly more sustainable than traditional dairy. Results showed a 72% reduction in greenhouse gas emissions, 81% less water usage, and a 99% decrease in arable land requirements compared to conventional dairy farming. Bon Vivant’s CEO, Stéphane Mac Millan, expressed pride in the findings, calling it a milestone for the company and the industry. Bon Vivant, a leader in alternative dairy proteins, produces “animal-free” milk proteins by fermenting cow DNA with nutritional yeast. Read the full Plant Based News article here: https://lnkd.in/eENNe9kk #ForwardFooding #FoodTech500 #precisionfermentation #altprotein #futurefood #sustainability

Lab-grown meat offers a revolutionary solution to the challenges of traditional meat production. By cultivating animal cells in a controlled environment, this technology eliminates the need for animal slaughter, reduces environmental impact, and ensures a more reliable and sustainable food source. MeatAfora's innovative technology can be used to efficiently produce cultured meat at scale, making it a viable and accessible alternative to traditional meat. With its focus on optimizing the production process and reducing costs, Meatafora's technology has the potential to revolutionize the food industry and ensure a more secure and sustainable future for all. Click below to learn more on Science Direct LTD. https://lnkd.in/e_PuuRiY #labgrownmeat #culturedmeat #futureoffood #sustainability #meatafora #foodtech

In 1993, Paul Shapiro became a vegan after witnessing the cruelty of factory farming. Years of animal advocacy led him to found The Better Meat Co. in 2018, focusing on mycoproteins—fungi-based proteins rich in nutrients and highly sustainable. Shapiro's mycoprotein, Rhiza, offers a meat-like texture with superior nutritional benefits: more protein than eggs, higher iron and zinc than beef, and high fiber content. Produced via fermentation, Rhiza has a much lower environmental impact compared to traditional meat and even plant proteins.Though currently produced on a small scale, Shapiro plans to expand production with new funding in 2024. With FDA approval and a major grant from the Department of Defense, Shapiro believes Rhiza has the potential to reshape the future of food, offering a healthier, more sustainable alternative to conventional meat. ?? Read all about Paul, Rhiza and The Better Meat Co. in the Q4 2024 edition of Protein Production Technology International: https://hubs.ly/Q02Sm9s20 #AlternativeProteins #Fungi #Fermentation #ProteinPioneer

?????????????????? ?????? ???????????? ???? ????????: ?????? ???????????????? ???????? ???????????? ???????????????? ???????? ????????????: https://lnkd.in/gWdETGUb The world of food is undergoing a revolutionary shift with the emergence of ???????????????? ???????? ????????????, known as the market for lab-grown meat or clean meat. Here’s why this innovative sector is poised to transform the global food industry: ???????????????????????????? ????????????????????: Cultured meat offers a sustainable alternative to traditional animal agriculture. It requires significantly fewer resources—water, land, and energy—compared to conventional meat production, making it a promising solution to feed a growing population without straining the planet. ???????????? ?????? ??????????????????: With a focus on controlled production environments, cultured meat can be tailored to be low in saturated fats and free from antibiotics and hormones, addressing consumer concerns about health and wellness. ?????????????? ????????????????????????????: Animal welfare advocates endorse cultured meat as a cruelty-free option, as it eliminates the need for raising and slaughtering animals for food. ?????????????????????????? ????????????????????????: Innovations in biotechnology and tissue engineering are accelerating the development of cultured meat, paving the way for scalable production and eventual cost competitiveness with traditional meat. ???????????? ??????????????????: While still in its nascent stages, the cultured meat market is gaining traction. Investments from venture capitalists, partnerships with food industry giants, and regulatory advancements are driving commercialization efforts globally. ?????? ?????????????? Mosa Meat UPSIDE Foods SuperMeat BlueNalu Meat Future ???????????? ???????? ????????????: https://lnkd.in/gbx6v9DW As pioneers in the food industry, how are you preparing for the disruptive potential of cultured meat? Join the conversation on the future of sustainable protein sources! #culturedmeat #futureoffood #sustainability #foodinnovation #cleanmeat #biotechnology

#FoodTech has always been one of my favorite industries to read and learn about. Recent Findings: https://lnkd.in/gwffHdRa When I thought of learning about the trending innovations, I came across #cultured_meat or #lab_grown_meat. Cultured meat is potentially decreasing greenhouse gas emissions by up to 92% and land use by up to 90% compared to conventional meat production. Following the trend in my recent article at BIS Research, focusing the industry innovators. 1. Aleph Farms founded by Didier Toubia & Shulamit Levenberg 2. #Future_Meat founded by Yaakov Nahmias 3. #Higher_Stakes founded by Benjamina Bollag 4. Orbillion Bio (YC W21) founded by Gabriel Levesque-Tremblay & Patricia Bubner, PhD 5. Blue Ridge Bantam founded by Carson Bone, PE 6. GOURMEY founded by Nicolas Morin-Forest & Victor SAYOUS

We are grateful to have been invited to contribute to a recent article on animal-free collagen solutions. The innovation by the many across the cellular agriculture ecosystem is enabling new developments in healthcare and other industries that were previously not commercially viable. Collagen is a hot topic thanks to consumer awareness and market demand. Consumers are seeking higher standards in sustainability, social and animal welfare - we are excited to be part of that solution. Human collagen is considered the ‘next big thing’ that will enhance quality of healthcare while reducing dependency on animals for broad market demands as we scale the technology. Naturally functional: full length triple helix with native hydroxyproline levels. Human and mammalian cell-cultivated complex proteins. Starting with collagen :)

?????????????????? ?????? ???????????? ???? ????????: ?????? ???????????????? ???????? ???????????? ???????????????? ???????? ????????????: https://lnkd.in/gyUKDpDX The world of food is undergoing a revolutionary shift with the emergence of ???????????????? ???????? ????????????, known as the market for lab-grown meat or clean meat. Here’s why this innovative sector is poised to transform the global food industry: ???????????????????????????? ????????????????????: Cultured meat offers a sustainable alternative to traditional animal agriculture. It requires significantly fewer resources—water, land, and energy—compared to conventional meat production, making it a promising solution to feed a growing population without straining the planet. ???????????? ?????? ??????????????????: With a focus on controlled production environments, cultured meat can be tailored to be low in saturated fats and free from antibiotics and hormones, addressing consumer concerns about health and wellness. ?????????????? ????????????????????????????: Animal welfare advocates endorse cultured meat as a cruelty-free option, as it eliminates the need for raising and slaughtering animals for food. ?????????????????????????? ????????????????????????: Innovations in biotechnology and tissue engineering are accelerating the development of cultured meat, paving the way for scalable production and eventual cost competitiveness with traditional meat. ???????????? ??????????????????: While still in its nascent stages, the cultured meat market is gaining traction. Investments from venture capitalists, partnerships with food industry giants, and regulatory advancements are driving commercialization efforts globally. ?????? ?????????????? Mosa Meat UPSIDE Foods SuperMeat BlueNalu Meat Future ???????????? ???????? ????????????: https://lnkd.in/gbx6v9DW As pioneers in the food industry, how are you preparing for the disruptive potential of cultured meat? Join the conversation on the future of sustainable protein sources! #culturedmeat #futureoffood #sustainability #foodinnovation #cleanmeat #biotechnology