CellTec Systems Unveils New Research to Optimize Flavor and Nutrition in Cultivated Meat Production
The industrial scaling of cultivated meat faces a key challenge: the economical production of tasty and nutritious cell mass, particularly in terms of quantity and quality. CellTec Systems is now presenting research results that point to new approaches. By exploiting the natural plasticity of primary cells, it is possible to produce both the nutritional profile and the flavor-giving fat components efficiently and without genetic modification, the company states. Muscle Similarity …
MicroHarvest Selects Germany for First Large-Scale Production Plant
German biotech MicroHarvest, a producer of protein ingredients via biomass fermentation, has selected Industriepark Leuna in Saxony-Anhalt as the location for its future production plant. The company utilizes regional agri-food side streams for its process. Federal grant of €5.46M awarded for industrial energy efficiency The planned facility is designed for an annual capacity of 15,000 tonnes, with a planned mid-range double-digit million EUR investment in the region and the creation …
EAT BEER Scales Technical Development of Spent Grain Protein Following Initial Trials
EAT BEER, a biotechnology company specializing in the transformation of side streams from the brewing and food industries into fungal protein raw materials for the food industry through fermentation, has entered the pilot phase of its production. The sister company of Störtebeker Braumanufaktur is a spin-off from the research project MaltFungiProtein, which is funded by the German federal government, and specializes in the fermentation of brewery by-products using fungi. Since …
Kynda Opens Industrial Fermentation Site to Scale Protein from Food Sidestreams
Kynda, a biotechnology company specializing in fermentation-based protein production, has opened a new research and production facility in Jelmstorf, Lower Saxony. The 720-square-meter site combines laboratory and production operations, with the aim of converting underutilized food processing sidestreams into fungal mycelium for use as protein. The facility includes 360 square meters of R&D space focused on process optimization and substrate adaptation, alongside a production area with 40,000 liters of fermentation …
CREMER Launches FermBase, a New Brand Providing a One-Stop Shop for Fermentation Media
CREMER Group, a specialist in the trade, processing, and transport of raw and basic materials, has launched a new brand called FermBase to serve as a competence center and one-stop shop for fermentation media. FermBase aims to address key challenges in the next-generation and precision fermentation industries, including complex sourcing requirements, fragmented feedstock markets, raw material costs as a major driver of process costs, and limited scalability across the supply …
Innocent Meat Raises €6M to Develop Automated Cell-Based Meat Platform
German biotechnology company Innocent Meat has secured €6 million in a new financing round to support the development of its automated production technology for cultivated meat and to begin construction of a demonstration facility. Founded in 2020 by Laura Gertenbach and Patrick Inomoto, Innocent Meat focuses on industrial-scale production systems for cell-based meat. The company’s platform is designed to enable meat processors to produce cultured meat using an integrated system …
Formo Appoints Dr. Andreas Heyl as Chief Technology Officer
Formo, a producer of precision-fermented casein for dairy applications, has appointed Dr. Andreas Heyl as Chief Technology Officer (CTO). The news comes as the company accelerates the industrial scale-up and commercialization of its precision fermentation platform. Heyl has more than two decades of experience in scaling advanced food, chemical, and biotechnology processes into industrial production. He has previously held senior leadership roles at Lonza and ICL Group, including CTO positions …
ProteinDistillery’s Facility Becomes a “Protein Competence Center”, Supporting Companies With Food Ingredient Production
ProteinDistillery, a scale-up using a patented process to transform biomass sources into functional protein, has announced that its facility in Heilbronn, Southern Germany, will become a Protein Competence Center from January 2026. The FSSC 22000-certified facility will be transformed into a hub for production and R&D collaborations relating to food ingredients and novel foods. It will be designed to support companies, including start-ups and scale-ups, from prototypes through to commercial production. The …
VEGDOG Expands Into Cat Food With Snacks Made From Fermented Protein
VEGDOG, the German company best known for its plant-based dog food, has expanded into the cat food market with a product called VEGCAT Pure Bites. The new snacks are made from fermentation-derived protein and are claimed to be both hypoallergenic and easily digestible. They have a balanced nutrient profile that has been developed in collaboration with veterinarians; this includes taurine, a vital amino acid that cats must get from their …
WACKER Launches Bioengineered Growth Factor for Cultivated Meat
Chemical and biotech company WACKER has announced the launch of a new bioengineered growth factor specially developed for use in the production of cultivated meat. The growth factor is called Recombinant bovine FGF-basic Food, or FGF-2 Food. It is produced microbially using fermentation, and is free of animal-derived components. Described as highly purified, FGF-2 Food meets the Global Food Safety Initiative’s strict quality standards. When used in cultivated meat production, …