Sweden’s Millow Commissions “World’s First” Facility Creating Beef-Like Protein From Mycelium & Oats
Swedish food tech company Millow has commissioned its first large-scale facility after three decades of research. Said to be the first of its kind worldwide, the factory will turn mycelium and Nordic oats into a clean-label, beef-like protein. Each production line in the 2,500 m² site, which was formerly a LEGO production hall, will deliver up to 500 kg of protein per day once fully outfitted later this year. The building also houses …
NoMy Secures €1.25M to Commercialize Mycoprotein Technologies Using Resources From Beet Sugar Manufacturing
Norwegian Mycelium (NoMy) has raised €1.25 million in funding from Japanese investor Nippon Beet Sugar Manufacturing Co., Ltd. (Nitten), which was also joined by follow-on investments from an international consortium of investors, including TD Veen, EIT Food, Farvatn Venture, and others The funding will allow NoMy to scale the deployment of its mycoprotein technologies, improving the sustainability and diversity of protein supplies in the food and feed industry through partnerships …
TurtleTree Becomes First to Receive FDA Clearance for Precision-Fermented Lactoferrin
California-based biotech company TurtleTree has secured a “No Questions” letter from the US Food and Drug Administration (FDA) for its precision fermentation-produced lactoferrin, referred to as LF+. This correspondence indicates that the FDA has completed its review of TurtleTree’s Generally Recognized as Safe (GRAS) dossier without raising any safety concerns, allowing the ingredient to be used in food products within the United States. The FDA’s assessment of LF+ encompassed genomic, …
Daisy Lab Announces Major Breakthrough in Production of Bovine Lactoferrin Through Precision Fermentation
New Zealand-based precision fermentation company Daisy Lab has announced a major milestone in its work to produce bovine lactoferrin. After just over a year of research, Daisy Lab says it can now produce multiple grams per litre of bovine lactoferrin in a yeast host. This reportedly opens the door to the commercial-scale production of bioidentical lactoferrin for applications such as infant formula, functional foods, supplements, and nutraceuticals. Lactoferrin is described …
Vivici Secures US Production for Precision-Fermented Dairy Protein via Liberation Labs Deal
Vivici, a Dutch precision fermentation company, has secured a manufacturing partnership with US-based Liberation Labs for the production of its beta-lactoglobulin (BLG) protein ingredient, Vivitein™. The agreement will see Vivici’s product manufactured at Liberation Labs’ new facility in Richmond, Indiana, with commercial-scale output expected to begin in 2026. The Richmond site is Liberation Labs’ first commercial-scale biomanufacturing facility, currently under construction. It will feature 600,000 liters of fermentation capacity and …
Balletic Launches Precision-Engineered Protein Blend That Can Be Turned Into Meat Alternatives
US-based food tech company Balletic has announced the launch of Balletic Nova, a line of high-performance protein ingredients engineered for nutritional impact. Made using fermentation, the range includes Balletic Meat, a blend that can be combined with water and seasonings then shaped into patties, cutlets, meatballs, or crumbles. Designed to hold its structure when cooked, the product is said to deliver over 32g of complete protein per 40g serving and …
Standing Ovation and Tetra Pak Partner to Scale Alternative Dairy Proteins
French biotechnology firm Standing Ovation and global food processing leader Tetra Pak® have formed a new partnership focused on optimizing the industrial production of alternative caseins via precision fermentation. The collaboration follows Standing Ovation’s previous agreement with Ajinomoto Foods Europe (AFE), which granted access to AFE’s large-scale manufacturing capabilities for the development of alternative protein production. The new alliance with Tetra Pak will support Standing Ovation’s efforts to refine its …
Nova Scotia Launches Large-Scale Bioinnovation Centre with Global Fermentation Capacity
Nova Scotia has opened a new bioinnovation facility in Dartmouth that is expected to play a central role in the development of Canada’s bioindustrial sector. The Neptune BioInnovation Centre, a 51,000-square-foot facility, is designed to support large-scale precision fermentation and spray drying, addressing commercial-scale needs in areas such as biotechnology, agriculture, and alternative proteins. The provincial government has allocated $5 million to convert the facility into a multi-user space equipped …
Checkerspot Develops “World’s First” High-Oleic Palm Oil Alternative Made With Microalgae Fermentation
California-based biotech company Checkerspot has announced the development of what it claims is the first ever high-oleic palm oil alternative produced entirely through microalgae fermentation. As explained in a study published this month in the journal Fermentation, Checkerspot took the microalga Prototheca moriformis and used classical strain improvement techniques to enhance oil yield and composition. The resulting oil closely matches the fatty acid profile of conventional high-oleic palm oil, containing …
21st.BIO Engineers Safer Fungal Strain for Protein Production, Calls for EU Regulatory Reform
Biotech firm 21st.BIO has developed a new strain of Aspergillus oryzae, a filamentous fungus commonly used in fermentation, that has been engineered to remove all known pathways for producing mycotoxins — potentially harmful compounds sometimes found in fungi. The new strain, described in a peer-reviewed study published in Applied Microbiology and Biotechnology, was designed to avoid producing substances such as aflatoxins and other unwanted byproducts. It also eliminates the genes …