New Culture Submits Animal-Free Mozzarella Product Label to California Department of Food and Agriculture
Animal-free dairy producer New Culture has submitted the product label and registration for its mozzarella to the California Department of Food and Agriculture (CDFA). It is believed to be the first time a label for a product made with animal-free casein has been submitted to the department for review. Produced using precision fermentation, New Culture’s casein enables animal-free cheeses to melt, stretch, bubble, and brown. Traditional cheesemaking techniques are used …
Nexture Bio Acquires Plant-Based Edible Scaffold Producer Matrix Food Technologies
Nexture Bio, a producer of animal-component-free microcarriers, scaffolds, and cell-attachment factors for use as food ingredients, has acquired Matrix Food Technologies (Matrix F.T.). Matrix F.T. designs and manufactures plant-based, edible nanofiber scaffolds and microbeads for use in cultivated protein. Following the acquisition, the company’s patents, trade secrets, and data will be combined with Nexture Bio’s proprietary technology and industry expertise, enhancing the latter’s capabilities. With its expanded portfolio of high-performing …
GFI and Accenture Release Precision Fermentation Consumer Research Across Five Markets
A recent study by the Good Food Institute (GFI), conducted in collaboration with Accenture, has examined consumer attitudes and preferences toward precision fermentation (PF) products in five key markets: France, Germany, Spain, the United Kingdom, and the United States. The research explores how consumers perceive PF-produced dairy and egg ingredients, offering insights into effective communication strategies for this emerging food technology. Precision fermentation and its applications Precision fermentation uses microorganisms, …
Bon Vivant Secures GRAS Status for Precision-Fermented Whey Protein, Targets US Market Expansion
Bon Vivant, a food technology company specializing in precision fermentation, has announced that its recombinant Beta-Lactoglobulin (BLG) whey protein has achieved self-affirmed Generally Recognized as Safe (GRAS) status in the United States. The company has formally notified the US Food and Drug Administration (FDA) of its GRAS determination, paving the way for its entry into the US market. Speaking to vegconomist, Stéphane Mac Millan, CEO and co-founder of Bon Vivant, …
Onego Bio Submits GRAS Notification to FDA for Animal-Free Egg White Protein Bioalbumen
Finnish-American food ingredient company Onego Bio has submitted a Generally Recognized as Safe (GRAS) notification to the U.S. Food and Drug Administration (FDA) for its animal-free ovalbumin. Ovalbumin is the primary protein found in egg whites, and has been successfully replicated by Onego Bio through precision fermentation using the fungus Trichoderma reesei. Called Bioalbumen®, the animal-free egg protein has the same nutritional, functional, and performance properties as ovalbumin, with the …
Oobli Gains FDA Nod for Sweet Protein Monellin, Expands Portfolio of Zero Glycemic Impact Sweeteners
US sweet protein developer Oobli (formerly Joywell Foods) announces that it has received the FDA’s first “no questions” letter for its monellin sweet protein, produced via precision fermentation. With the letter, the FDA confirmed that Oobli’s monellin is safe to use as a sweetener in food and beverages. The acknowledgment follows a previous FDA approval of brazzein, another sweet-tasting protein. Monellin is originally found in the serendipity berry of the …
US DoD Injects Millions into The Every Co. & Other Biotechs, Says the “Next Industrial Revolution Will Be a Biomanufacturing Revolution”
San Francisco-based The Every Company has received a $2 million award from the US Department of Defense (DoD) to explore establishing a precision fermentation facility in the US. With the funding, EVERY will conduct a feasibility study for a manufacturing site for its two main fermentation-derived ingredients: OvoBoost, a highly soluble protein for protein-boosting, and OvoPro (ovalbumin) for egg and egg white replacement in food and beverages. In addition, the …
How Hydrosome Labs is Transforming Fermentation with Ultrafine Bubble Technology
In the world of advanced science and technology, breakthroughs often come from unexpected places. For Hydrosome Labs, the game-changer is ultrafine bubbles—or nanobubbles—an innovation poised to reshape fermentation processes across industries like brewing, biopharma, and precision fermentation. Nick Jackowetz, CSO of Hydrosome Labs, sat down with Alex Crisp for Future of Foods Interviews to discuss how these microscopic marvels could drive efficiency and productivity in fields ranging from cellular agriculture …
Pureture and Kangwon National University Launch Research Center to Innovate Non-GMO Yeast-Derived Proteins
New York startup Pureture, a developer of animal-free ingredients with a focus on alternative casein proteins and high-functionality yeast strains, has partnered with South Korea’s Kangwon National University to establish the “Alternative Protein Research Center.” The center aims to develop innovative solutions at scale for the global alternative protein market, explains the startup in an announcement this Wednesday. This new joint initiative will leverage the University’s expertise in fermentation science …
Onego Bio Opens US Headquarters in San Diego to Scale Animal-Free Egg Protein
Onego Bio, a US-Finnish food technology company specializing in animal-free egg proteins, has opened a 5,000-square-foot commercial headquarters in San Diego, California. The facility includes office space, advanced laboratory capabilities, and a test kitchen designed to demonstrate the functional applications of its flagship product, Bioalbumen. Bioalbumen is a powdered, animal-free egg protein created through precision fermentation. It is designed to replicate the taste, nutrition, and functionality of traditional egg proteins …