• What feedstocks will fuel the next wave of microbial fermentation? (foodnavigator-usa.com)
  • Planetary's strategically located production facility is designed to be a first of its kind multi-product microbial fermentation facility, able to produce precision-fermented compounds, such as proteins and lipids, as well as biomass from mycelium on a commercial scale. (futureofproteinproduction.com)
  • The alternative meat & seafood fermentation market harnesses the power of microbial fermentation to offer sustainable and ethical solutions to the traditional meat and seafood industries. (cbinsights.com)
  • It can take up to 10,000 liters of milk-or nearly 50 cows producing a week's worth of milk-to obtain 1kg of purified lactoferrin, claims TurtleTree, which is making the bioactive milk protein via microbial fermentation instead. (agfundernews.com)
  • LF+, slated to hit the market later this year, is the world's first lactoferrin produced at an industrial scale via microbial fermentation, claims TurtleTree, which has offices in Singapore and San Francisco. (agfundernews.com)
  • New York-based startup Helaina is using microbial fermentation to produce immune-supporting glycoproteins found in breastmilk for the adult and infant nutrition markets. (agfundernews.com)
  • This includes, but is not limited to precision fermentation (scalable production of functional ingredients) or biomass fermentation (e.g. fungal mycelia, microbial biomass, algae). (my5th.org)
  • It offers meat grown naturally from mycelium and specializes in fungal mycelium mushrooms, legumes, and grains. (cbinsights.com)
  • The mycological biopolymer product consists entirely of fungal mycelium. (justia.com)
  • and incubating the growth media in each container for a period of time sufficient for the fungus to digest the nutritive substrate and produce a mycelium biopolymer consisting entirely of fungal mycelium in each container. (justia.com)
  • SomaTech in Ireland uses fungal mycelium to create affordable, functional protein-rich food ingredients. (proveg.com)
  • Backing up his claim is research into the nutrient properties of the 'fruiting bodies' of mushrooms - the part we purchase in supermarkets - and vegetative mycelium. (foodnavigator.com)
  • Colorado-based MycoTechnology - which is building a functional ingredients platform utilizing mycelium, the filament-like roots of mushrooms - has raised $85m in a series E* round (taking its total funding to $200m) that will help it expand its portfolio. (foodnavigator-usa.com)
  • Enter mycelium - the root system from which mushrooms grow. (foodinstitute.com)
  • Mycelium from edible mushrooms offers ideal natural properties for product development, like a highly adaptable rich umami flavor, a naturally fibrous and juicy texture and minimal off-flavors," Mazen Rizk, CEO of biotech company Mushlabs, told Food Navigator . (foodinstitute.com)
  • Mushroom mycelia are the invisible, underground root systems of the mushrooms we know and love. (asiafoodjournal.com)
  • Yet in Europe, very few mycelium-based alternative protein products exist on the market. (foodnavigator.com)
  • Plant protein powder has transitioned from a niche market product for vegans and athletes to a broader base of wellness-minded consumers, according to a survey commissioned by mushroom mycelial fermentation company MycoTechnology. (foodnavigator-usa.com)
  • From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. (nutraingredients.com)
  • We want to have high protein compounds in our mycelium and a high share of fungus. (nutraingredients.com)
  • Some businesses are developing mycelia as a high-protein ingredient for the plant-based meat alternatives market, which makes sense given the category's trajectory. (nutraingredients.com)
  • Keen 4 Greens sees potential for mycelium-based protein in pet food formulations. (nutraingredients.com)
  • The company is in talks with a handful of pet food businesses - both vegan and traditional - who are interested in adding mycelium-based protein. (nutraingredients.com)
  • These fermentation-based products aim to replicate the taste, texture, and nutritional profiles of meat and seafood, catering to a growing demand for sustainable protein sources. (cbinsights.com)
  • As a whole food ingredient, mycelium-based products may appeal to consumers who prefer to consume alternative proteins that don't require the processing associated with protein isolation," said Benzaquen. (foodinstitute.com)
  • Mycelium also boasts a 'balanced nutrient profile', containing complete protein with all essential amino acids, prebiotic fiber, vitamins and minerals. (foodinstitute.com)
  • The protein from this fermentation can be competitive with soybean protein. (nzdl.org)
  • Givaudan 's latest research delves into the future perspective of plant-based, highlighting the benefits of emerging 3D printing technology, the "near future" techniques of cultured meat and Mycelium biomass fermentation producing fungi-derived protein. (foodingredientsfirst.com)
  • While the unit economics of manufacturing commodity dairy ingredients such as whey protein via precision fermentation can be challenging, bovine lactoferrin currently sells for $700-1,500/kilo, making the economics of producing it with microbes much more appealing, says biotech startup TurtleTree . (agfundernews.com)
  • ProVeg is increasingly speaking to startups in this region, echoing the recent findings by the Good Food Institute APAC that investments into alternative protein companies in Asia Pacific rose by 43% from 2021 to 2022 in all three pillars of alternative proteins: plant-based, fermentation, and cultivated. (proveg.com)
  • MycoTechnology also offers FermentIQ™ protein, a line of plant protein products produced via a proprietary fermentation process that harnesses the power of mushroom mycelia to make plant proteins that are more functional and easier to digest, and more delicious. (prezly.com)
  • In a new scientific study published in the Food Science and Technology journal, MycoTechnology's FermentIQ™ PTP protein powder - produced by mycelial fermentation of a pea and rice protein blend - was found to deliver significantly better amino acid absorption than the unfermented protein blend. (asiafoodjournal.com)
  • The researchers, based at the University of Illinois and Cornell University, also found that transforming the plant-based proteins with MycoTechnology's patented fermentation process enabled 99.9 percent of the protein consumed to be digested. (asiafoodjournal.com)
  • Innovators developing novel alternative proteins from mycelia - the root-like structure from which fungi grow - are keen to launch in Europe. (foodnavigator.com)
  • Every week, you'll receive a compilation of the latest breakthroughs from the global alternative proteins sector, covering plant-based, fermentation-derived and cultivated proteins. (futureofproteinproduction.com)
  • While investor sentiment may have soured on alternative proteins, the recent Future Food-Tech summit in San Francisco attracted a record number of foodtech startups showcasing everything from a chatbot steeped in the latest food trends to lactoferrin from precision fermentation. (agfundernews.com)
  • Several novel cell division-related proteins were studied in this research, providing new functional insights into their function during growth and development and their localization in time and space in the Streptomyces mycelium. (universiteitleiden.nl)
  • Ergo Bioscience in Argentina and the US are creating and reproducing complex animal proteins by plant cell precision fermentation. (proveg.com)
  • Next-generation plant proteins as nutritious as animal proteins are now within reach, thanks to the state-of-the-art, patented mushroom mycelia fermentation platform developed by MycoTechnology, Inc. (asiafoodjournal.com)
  • FermentIQ™ proteins offer improved solubility and digestibility because the mycelial fermentation process alters the complex structure of plant proteins. (asiafoodjournal.com)
  • Hahn added: "Our FermentIQ™ proteins put us in a unique position to study and capitalize on the amazing potential of mushroom fermentation, to unlock value for both manufacturers and their consumers. (asiafoodjournal.com)
  • Cordyceps fermentation mycelium attenuates oxidative stress in rats with insulin resistance[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2019, 31(7): 1278-1284. (trcw.ac.cn)
  • Mycelium-based substitutes are common in the market and can be mistaken for authentic Cordyceps sinensis. (bacchusgamma.org)
  • It is crucial to note that a significant number of cordyceps products available in the market are not genuine Cordyceps sinensis, but instead, they are mycelium-based substitutes . (bacchusgamma.org)
  • A legal dispute* between two high-profile startups deploying fermentation to produce fungi-based meat alternatives is heating up with Meati Foods accusing The Better Meat Co of intellectual property theft, and The Better Meat Co accusing Meati of sowing. (foodnavigator-usa.com)
  • The company plans to invest the funds in a new fermentation facility for its fungi-based platform - which is capable of producing 'steaks' and other whole cuts - as it gears up to support a "national omni-channel footprint by the end of 2023," reported Food Navigator . (foodinstitute.com)
  • MycoSure in South Africa are developing fungi-based fermentation technology to provide nutraceutical ingredients in a scalable and cost-effective way. (proveg.com)
  • As Fast Compan y reports, the new 120,000-square-foot infrastructure will have the capacity to produce nearly three million pounds of mycelium annually, and includes silos, a production facility, and what the company claims is the world's biggest vertical farm for aerial mycelium - a method in which mycelium grows up and out of a substrate. (foodinstitute.com)
  • The world's leading explorer of mycelia, MycoTechnology is dedicated to increasing the availability of healthy, sustainable, clean label, and high-quality food options through natural mushroom fermentation. (prezly.com)
  • As the world's leading explorer of mushroom mycelia, we continue our forage to discover - and bring to life - the wonders of mycelia to create better foods and a better future. (asiafoodjournal.com)
  • Established in 2013 and based in Aurora, Colorado, MycoTechnology creates products from mushroom mycelia that solve the biggest challenges in the food industry. (prezly.com)
  • Germany- and US-based Bosque Foods (formerly Kinoko Labs) plans to also sell B2B ingredients down the line, but for the meantime the start-up is focusing on the B2C market with mycelium-based whole cuts. (nutraingredients.com)
  • It develops a technology that combines plant-based ingredients and fermentation to develop plant-based meat. (cbinsights.com)
  • It represents the next generation of innovation driven by MycoTechnology's proprietary fermentation platform, which harnesses mushroom mycelia to create transformative ingredients. (prezly.com)
  • As a result of our proprietary fermentation and refinery processes, we achieve products with distinctive crystallographic and physicochemical properties. (citribel.com)
  • Spores of A. niger were cultivated by surface fermentation on a medium containing rice hulls, rice bran, or manioc flour as carbohydrate, and urea (2 percent), ammonium sulfate (8 percent), and potassium phosphate (4 percent) at pH 4.5. (nzdl.org)
  • Citribel is the only genuinely circular producer of citric acid, citrates, and other high-value co-products through natural surface fermentation of sugar molasses. (citribel.com)
  • Germany- and US-based Bosque Foods (formerly Kinoko Labs) has undertaken research to determine whether every type of mycelium in Europe will be considered a novel food from a regulatory perspective. (foodnavigator.com)
  • Simmondsia Chinensis (Jojoba) Seed Oil (and) Blakeslea Trispora Mycelium Extract/C30-45 Olefin) features both JD Jojoba Oil and concentrated phytoene, creating an anti-aging, high-performing active ingredient. (cosmeticsandtoiletries.com)
  • The concern for the European Commission, suggested Iglesias-Musachio, lies in the production method for these mycelia strains. (foodnavigator.com)
  • Living Alchemy uses a unique living culture fermentation process Symbio™, a traditional Kefir-Kombucha fermentation with diverse strains of live micro-organisms that convert a select blend of certified organic foods and herb into a living matrix of bioactivated nutrients, enzymes and beneficial flora. (gaiagarden.com)
  • When will novel mycelium-based foods enter the European market? (foodnavigator.com)
  • The big exception is Quorn Foods' mycoprotein, derived from the mycelium of Fusarium venenatum, which first launched in 1985. (foodnavigator.com)
  • Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator. (foodnavigator-usa.com)
  • Fungi-fueled startup firm MyForest Foods (formerly Atlast Food Co) has started commissioning 'Swersey Silos,' a new production facility in Green Island, New York, which will start churning out meaningful quantities of mycelium-based meat by the end of. (foodnavigator-usa.com)
  • Meanwhile, MyForest Foods is set to open a new facility in upstate New York to help the company scale its mycelium-based bacon product, MyBacon. (foodinstitute.com)
  • The fermentation process produces unique novel compounds that have been studied and shown to provide significant and complementary immune support properties. (fungi.com)
  • By submerging substrate in liquid, oxygen exposure is prevented, and anaerobic growth of mycelia is promoted. (nutraingredients.com)
  • In order to grow mushroom mycelium, we use sustainably harvested mushroom cultures to inoculate and ferment an organic brown rice substrate. (fungi.com)
  • The biopolymer product grows into the void space of the tool, filling the space with an undifferentiated mycelium chitin-polymer, which is subsequently extracted from the substrate and dried. (justia.com)
  • Daniel MacGowan von Holstein, who co-founded Keen 4 Greens in 2019, has never considered mycelium a novel food. (foodnavigator.com)
  • In this cultivation process, the mycelia grow on solid materials without the presence of free liquid. (nutraingredients.com)
  • Leveraging a fermentation process that sees mycelia cultivated from industrial organic waste, the start-up wants to produce high-performance materials for industry. (foodnavigator.com)
  • Specifically, the start-up plans to direct the funding towards expanding its development team and refining the production process of its mycelia-based packaging technology. (foodnavigator.com)
  • While the timeline to grow mushroom mycelium for each beneficial mushroom species is different, the process for each is the same. (fungi.com)
  • This research comes from the demand of the husbandry industry and is designed to develop a fermentation process for on-farm use. (nzdl.org)
  • The phytoene is extracted from a non-GMO fungi, in a solvent-free process, produced through a controlled fermentation pathway. (cosmeticsandtoiletries.com)
  • A process of mycelium culture was then developed, during which enzymes from the mushroom's cells process the naturally occuring polysaccharides into small size alpha glucans. (ingredientsnetwork.com)
  • Liquid-state fermentation processes are well developed in industrialized countries but are not suitable for rural farms in developing countries. (nzdl.org)
  • Production and optimization of ethanol from pretreated sugarcane bagasse using Saccharomyces bayanus in simultaneous saccharification and fermentation. (scialert.net)
  • If you're looking for new formulations and if you're interested to see how deep the rabbit hole goes, then welcome to the wondrous world of mycelium production. (mycelia.be)
  • Our previous study found that glucose concentration induced extracellular oxidoreduction potential (ORP) changes could influence extracellular water-soluble yellow pigment production by Monascus ruber CGMCC 10910 in submerged fermentation. (biomedcentral.com)
  • Usually spores are formulated, while chopped mycelia from liquid culture are cheaper to produce and are immediately active upon application. (weizmann.ac.il)
  • MyForestFoods recently raised $15 million in Series A-2 funding to support the growth of its portfolio across the East Coast, including its mycelium bacon aptly called MyBacon, which was featured at the Vegan Women Summit in New York City May 19. (foodnavigator-usa.com)
  • Why are new mycelium-based food products yet to enter the market? (foodnavigator.com)
  • Mycelium-based products can offer solutions for plant-based food consumers in several areas primarily around nutrition and sustainability, David Benzaquen, founder and CEO of Mission: Plant told The Food Institute . (foodinstitute.com)
  • After a defined period of fermentation, the product was dried at 65 to 70 C, ground, and analyzed. (nzdl.org)
  • An influx of entrepreneurs is turning to fungi - and more specifically mycelia: the root-like structure from which fungi grow - to produce sustainable alternatives to meat. (foodnavigator.com)
  • Understanding the way cell division is controlled in Streptomyces is not only important for fundamental understanding of cell division in multicellular microorganisms, but may be applied to manipulate its morphology in liquid cultures, for more efficient industrial fermentation. (universiteitleiden.nl)
  • Mycelium does not fragment in undisturbed cultures, secondary branching is rare or absent. (atcc.org)
  • "Nothing can be sold or consumed that might be toxic," ​he elaborated at the Future Food Series: Mycelium ​event co-hosted by ProVeg Incubator and Zintinus. (foodnavigator.com)
  • According to Dr Rühl, who was joined by four mycelium-based start-ups at the Future Food Series: Mycelium ​panel discussion last week, fungi have the potential to transform the food industry. (nutraingredients.com)
  • An increasing number of entrepreneurs are cultivating mycelia: the root-like structure from which the fungi grow. (nutraingredients.com)
  • It takes anywhere from two weeks to two months to grow mushroom mycelium. (fungi.com)
  • Much like when growing mushroom fruitbodies, growing mushroom mycelium requires a different length of incubation for each different mushroom species. (fungi.com)
  • At Mycelia, you can buy spawn of more than 100 species on more than 35 different recipes, which makes us quite unique in the world of spawn producers. (mycelia.be)
  • That's why we use mushroom mycelium in ALL Host Defense ® supplements - because it works! (fungi.com)
  • Click HERE to learn more about why all Host Defense supplements are powered by mushroom mycelium! (fungi.com)
  • Fish from microalgae and mycelium through unique co-fermentation. (fttf.vc)
  • One suitable US condition for flavonoid fermentation was determined as once per day for 7-9 days at a frequency 22 + 40 kHz, power density 120 W/L, treated 10 min, treatment off time 7 s. (bvsalud.org)