We’ve had another bumper week of news, so below are just some of the highlights that you can read on our website. But don’t forget, we update the site every day with articles that we believe will be of interest so bookmark us and keep checking for the latest developments.
First up, a microalgae protein company from Israel has opened its first commercial plant. The company cultivates its microalgae in indoor bioreactors via the fermentation of sugars. Unique to its technology, though, is the simultaneous application of light and fermentation, which enables the generation of nutrient-rich microalgae in abundant yields, without any form of gene modification.
Lots of cultivated meat news this week, for us humans and for our pets. While a manufacturer of cultivated meat ingredients for pet food manufacturers has announced that it has reached price parity with premium traditional meat, a cultivated meat specialist, has announced a partnership with the Bezos Center for Sustainable Protein at North Carolina State University (NC State), through a US$30 million award from the Bezos Earth Fund.
North of the US border, Protein Industries Canada has announced that it is co-investing into a new project with Blue Sky Hemp Ventures, Virtex Grain Exchange, and Thar Process to advance Canada’s protein processing technology, create new high-protein ingredients, and support the commercialization of hemp and canola ingredients.
We generally don’t cover insects as food, but this circular story from Norway caught our eye. Researchers there are investigating whether microalgae can be given insect frass as an alternative to conventional fertilization. The results showed that when the microalgae were cultivated on nutrients from frass, they grew just as well and provided a high protein content of 40% of the dry weight.
Don’t forget to follow our LinkedIn group page for the stories as they go live. We’ve grown to 3,000 followers in a matter of months so it’s a great way to have news fed direct into your feeds…. We’ll be back next week!
Help is at hand
Plant-based, cell-cultivated and fermentation-enabled foods are receiving a high-tech boost in the digital age. Here, David W. Smith dives into how AI and machine learning are revolutionizing smart manufacturing in the alternative protein industry, making sustainable food production more efficient and delicious
How modern sensors improve bioprocess development in shake-flask experiments
With the ability to conduct multiple experiments at the same time, shake flasks are a researcher’s best friend when it comes to efficient and versatile microbial screening. Here, though, sbi’s Tiffany Fredette explains how they have come into the digital age
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