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Change Foods

We Wrote the Next Chapter of Sustainable Dairy 🧀🥳

In a world where #sustainability is no longer an option, David and Irina have co-authored a chapter on The Future of Sustainable Dairy in the book "Sustainable Protein Sources: Advances for a Healthier Tomorrow."

🎯 The focus? The mandate for #change and the power of #precisionfermentation to drive the #dairy industry transformation.

It’s not just about the dairy products we consume; it’s about the legacy we leave behind for the next generation. 🌱🌍

📖 The book presents a collaboration of multiple experts working toward a healthy and sustainable future of food. It explores the frontier of food science, diving into the vast array of #alternativeproteins and examining the nutritional profiles, culinary versatility, and environmental benefits of each.

It's a great resource for anyone interested in the intersection of #nutrition and #climate, focusing on #protein production as a pathway to securing a sustainable food future.

Purchase your copy here: https://lnkd.in/g-J__jca

Huge thanks to the editors for pulling it all together: Sudarshan Nadathur, Chief Flavorist - Dairy & Protein, with ADM Nutrition, Janitha Wanasundara, a Senior Research Scientist at the Saskatoon R&D Center of Agriculture and Agri-Food Canada/ Agriculture et Agroalimentaire Canada, and Laurie Scanlin, a Director of R&D at Ardent Mills.

Let's all be part of the change for a better tomorrow.

The Precision Fermentation Alliance (PFA) and Food Fermentation Europe (FFE)— two trade associations formed in the past year—have come up with a definition of ‘precision fermentation.'

According to the new definition: “Precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest, such as a protein, flavor molecule, vitamin, pigment, or fat.”

The definition “draws clear boundaries between precision fermentation and other fermentation-based technologies,” says PFA spokesperson Irina Gerry.

In ‘biomass fermentation,’ firms such as Quorn, Nature’s Fynd and Superbrewed Food grow Non GMO microbes such as fungi and bacteria and harvest the whole ‘biomass’ at the end of the fermentation.

In ‘precision fermentation,’ by contrast, firms such as Perfect Day and The EVERY Company use genetically engineered fungi or yeast strains as mini factories to produce their target ingredients, which are then separated from the host microbe at the end of the fermentation during downstream processing and purification.

Although some microbes naturally produce food ingredients used by the food industry (eg the fungus Blakeslea trispora makes beta-carotene and some microalgae naturally make omega-3s), precision fermentation is distinct from this sort of ‘wild’ microbial fermentation in that it uses microbes that have been genetically engineered to produce ingredients that would not normally be produced by these microbes, says Gerry.

#foodtech #precisionfermentation #biomassfermention #microbialfermentation #fermentation AgFunder #syntheticbiology #biomanufacturing 

What exactly is Precision Fermentation? Precision Fermentation Alliance and Food Fermentation Europe came together to provide a refined and expanded definition to help educate the broader food ecosystem on important differences and nuance.

The updated definition is:


Precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest, such as a protein, flavor molecule, vitamin, pigment, or fat. 

How does it work?

- A specific molecular sequence is inserted into a microorganism to give it instructions to produce the desired molecule when fermented. 

- These molecular sequences are derived from digitized databases rather than taken directly from the relevant animals or plants. 

- At the end of the fermentation process, the resulting compounds are filtered out, separating them from the microorganisms that produced them.
Precision fermentation has been in use globally for over 30 years to make medicines (like insulin) and countless common food ingredients (such as human milk oligosaccharides or rennet).



For more details, check out the Green Queen Media piece.

#precisionfermentation #foodtech #foodindustry #fermentation

Bon Vivant is a food production company that focuses on animal-free dairy products for retailers.

Bon Vivant

Mighty is a food-tech company specializing in the development of animal-free cheese and dairy products using precision fermentation technology.

Mighty

Formo is a food biotechnology company that focuses on the sustainable and healthy production of animal-free dairy products, particularly cheese, using precision fermentation technology.

Formo

There are 13 other competitors in the animal-free dairy products market, each with their unique offerings and strategies.

Other Competitors

Change Foods is a food-tech company that develops animal-free cheese and dairy products using precision fermentation technology.

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