Nutropy produces animal-free milk ingredients through precision fermentation for the development of cheese alternatives. The company aims to enable dairy industry decarbonation by providing milk replacements that can be processed into cheese.

Nutropy

Bringing taste and diversity to the next generation of cheese and dairy.

Join our team - find our job board here https://shorturl.at/nopIM

Trellis Road

Beast Ventures

HackCapital

Big Idea Ventures

Mission in Chicago 🌆

Last week, our CEO Nathalie Rolland was in Chicago with a delegation from Genopole. While there, Nathalie had the opportunity to visit a Roquette factory 🏭 (thanks for the tour Céline Deneuville), participate in the Future Food-Tech Alternative Proteins event 🌱, and meet with US food market experts, facilitated by the French-American Chamber of Commerce Chicago 🤝

It was an inspiring week full of insights and connections that will drive our mission forward. Thank you to everyone who made this experience so enriching!

Helene Virasith Chrystelle Kosmala Rambaux French Tech Chicago Rethink Events #FutureFoodTech #AlternativeProteins #ProteinInnovation #FoodTech #PrecisionFermentation #NextGenCheese #NextGenDairy

🌟 HackSummit 2024 Wrap-Up! 🌟

Our CSO Maya Bendifallah, PhD had a great time at HackSummit in Lausanne last week representing Nutropy, notably during the panel on biomanufacturing with Mark Warner from Liberation Labs, David Brandes from planetary, Massimo Portincaso from Arsenale BioYards, Christian Gonzalez, PhD from Planet A Ventures and Matteo Leonardi from Grey Silo Ventures. 

Some highlights from our discussion:

🧀 Dairy proteins will most likely be the first proteins produced through fermentation to really take off
🏛 Government initiatives will propel biomanufacturing companies further and need to be directed at innovative food solutions
🖥 If we want to utilize new innovative software to optimize strain productivity and processes, we need significant data collection, possibly requiring new hardware
📈 Scaling up realistically means both scaling up fermenter size and scaling out fermentor quantities
🌍 We are in the middle of the second domestication that will bring forth new industrial production lines for a wide variety of ingredients
🗒 Microbial precision fermentation is unlike cell culture, insect farming and vertical farming thanks to its historic successful large-scale know-how
🤝 Collaboration and mixed financing and production models are key to moving swiftly and efficiently

HackSummit was an incredible opportunity to connect with industry leaders, innovators, and forward-thinkers and to finally meet many people we have been exchanging with for months or even years online! 

The event was really well organized (bravo HackSummit team!) and had an amazing location between the views and the proximity to a climbing gym 🧗‍♀️ for pre/post conference networking side events. Let’s turn climbing into an official side event next year!

A huge thank you to everyone who attended, engaged in meaningful discussions, and helped make this event a success. Looking forward to continuing these conversations! 🚀

#HackSummit #FoodHack #AlternativeProteins #Biotechnology #PrecisionFermentation #NextGenCheese #SecondDomestication ClimateHack #ClimateHack HackGroup

Nutropy is proud to be one of the partners in the PROSPECTIVES project, an initiative sought to diversify protein sources and contribute to France's food independence, which officially kicked off at L'Institut Agro Dijon!

The PROSPECTIVES project, a #France2030 awardee, is focused on optimizing protein drying techniques to improve cost efficiency, reduce their environmental impact, and ensure the quality of protein powders, concentrates, and isolates. The project targets three promising alternative protein sources: microalgae, insects and dairy proteins derived from precision fermentation 🙋‍♀️ 🧀 .

With a duration of 4 years, this project brings together 11 expert partners from various fields and scientific disciplines, all united to tackle the challenge of developing suitable drying methods for different biomasses. Nutropy is thrilled to be part of this groundbreaking initiative, harnessing our expertise in precision fermentation to support the production of high-quality alternative proteins.

For more information, check out the project website (in French): https://lnkd.in/ecEwuyfm 

Stay tuned for more updates as we continue to innovate and push the boundaries of alternative protein technologies. Together, we are paving the way for a more sustainable and self-sufficient future!

Camille Loupiac Lamine Boubakar UBFC - Université Bourgogne-Franche-Comté, Le Mans Université, Oniris Nantes, AgroParisTech, AgroSup Dijon (Institut Agro Dijon), Commissariat a l'Energie Atomique et aux Energies Alternatives, DRY4GOOD, Innovafeed, OMA with Stéphane Olivier, Aquaproducts #PROSPECTIVES #France2030 #AlternativeProteins #ProteinInnovation #FoodTech #PrecisionFermentation #NextGenCheese #NextGenDairy

🌱 Come find Maya Bendifallah, PhD at HackSummit tomorrow and Friday during the B2B sessions and an exciting workshop on biomanufacturing at HackSummit this Friday in Lausanne! 

"Trailblazing the Bio-Manufacturing Scale-Up: A fireside chat with pioneers shaping the future of the bioeconomy" will discuss the industrial-scale biomanufacturing landscape & challenges with fellow innovators 

Maya Bendifallah, PhD from Nutropy
Mark Warner from Liberation Labs
David Brandes from planetary and
Massimo Portincaso from Arsenale BioYards

It is co-hosted by Christian Gonzalez, PhD from Planet A Ventures and
Matteo Leonardi from Grey Silo Ventures

📅 Date: Friday, June 14th 
📍 Location: #ClimateLab at HackSummit, Lausanne, Switzerland 🇨🇭

Register now (#HackSummit attendees only) and join us at 11:00 AM 👉 https://lu.ma/onxfwpmz

#NextGenDairy HackSummit #NextGenCheese #PrecisionFermentation #Manufacturing #FoodHack

Recently, Our CSO & Co-Founder Maya Bendifallah, PhD, participated in the BIOKET Bioeconomy Key Enabling Technologies platform conference in Reims, France.

It was an incredible opportunity to present the captivating history and promising future of precision fermentation, with a focus on its future in #food, during the keynote plenary session "Revolutionizing Markets through Fermentation" supported by Genopole. 🧬

The session chaired by Bouke de Jong, was opened by Gilles Trystram and followed by two keynote presentations from Maya and Kevin Verstrepen before concluding with a roundtable featuring RANNOU Alexis, head of operations strategy at Givaudan, Simão Soares, CEO and co-founder of SilicoLife, Simon Trancart, head of adaptive laboratory evolution at Ginkgo Bioworks, Inc., and Dr Pierre Calleja, serial entrepreneur and founder of Syklea.

The field has come a long way and is full of many success stories such as fermentation-derived chymosin that now represents over 80% of the animal rennet market and allows us to consume better products every day 🧀. Precision fermentation is much more present in our lives than we realize!

The keynote was also a perfect opportunity to remind everyone about the many levers we all possess to bring these products to the market, whether technical, social or political, and how smart #collaboration will be the key to moving forward efficiently. 🚀

#NextGenCheese #BIOKET #B4C #Genopole #PrecisionFermentation #Bioeconomy

We were honored to showcase our work with key players of the Paris Saclay ecosystem during the kickoff event of the Paris Saclay Showroom.

You too can visit the showroom and learn more about us here https://lnkd.in/eh5bd69r

Special thanks to Natalia Buryka for putting together such a great exhibit. 

SATT Paris-Saclay Playground Paris-Saclay

Ministère de l'Enseignement supérieur et de la Recherche | Établissement public d'aménagement Paris-Saclay | Université Paris-Saclay | Genopole | La French Tech Paris-Saclay | Stop & Work Official #PlaygroundParisSaclay #NextGenCheese #Genopole

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