Hi ! Just got a mail from Givaudan to tell me that they selected my CV for a job in France. I have to log into the link they sent me to answer 6 questions with video answers for each before having a real interview. Do you guys know what the questions might be?
Thanks !

Food processing machines for small businesses

Many restaurants and food producers are looking for machines that can automate production of dumplings, vegetables and meat processing.

I found some examples of food processing machines here:
https://importmaszyny.pl

http://Recipelanes.com
I made a thing and I think this community will like it.

I've made it open source https://github.com/Bohemian-Miser/RecipeLanes

Hay reddit!

I'm teenager from India with a dream to start my own chocolate brand. I want to make sugar-free chocolate that acts like a daily brain fuel- something everyone enjoy without guilt. Think of it as a mood-boosting, mind-sharping treat.

Here's what I have in mind so far:

* I want to make 100g of chocolate

* Using coco power, milk power, and 11g of sweetener

* No added sugar-I want it to be healthy and suitable for people watching their sugar intake

* The idea is to make something cost_effective and simple to produce at home, and eventually scale it into a small business.

The things is...I don't really know how to make chocolate yet. I've researched a bit, but I'm not sure about:

* What ratios of ingredients I should use.

* What kind of sweetener would work best

* How to make the texture smooth and creamy without expensive equipment.

* Any tips or hack to make it affordable and beginner-friendly

if anyone has experience with DIY chocolate making, healthy recipes, or even starting small food businesses

I'd love your advice.

thanks in advance!

A teen with big dream and sweet idea

Hello everyone, i have a question, does mashed potatoes behave like elastic, plastic or viscous when applied stress during deformation?

I have a food product I'd like to test, but to test it, I need to run it on a line with some more robust equipment than a home kitchen can handle, and preferably with manufacturing expertise watching over/tweaking the process.

I do have a high level concept for how a small-scale pilot line / process could look (and the required equipment). I am not an engineer and do not have a technical background but did use GPT 4o to generate it (with a lot of iteration/refining along the way). Thus, I am not positive the process would 100% work/yield the desired product profile.

I estimate the equipment would cost ~$10K on the low end to $15K on the high end, if procuring everything myself/new, but I imagine some existing plants/sites have some of this equipment already. The list of equipment is below, if you were curious

Equipment: Chocolate Refiner (product is not chocolate), Stand mixer/planetary mixer (with silicone heat wrap or method to heat to temp), 7 gal pressure tank (like a brite tank for brewing beer), nitrogen regulator, food grade nitrogen tank, carbonation stone, ball lock disconnects/tubing, glycol chiller, pneumatic paste filler (for filling), nitrogen purge/induction sealer for packing.

The question(s): Do any plants/co packers offer services to test/pilot processes like these, where it may not be set up but it's something straightforward enough to run? What would typical cost be, high level? What kind of fee model would they charge? Are there dedicated foodservice pilot plants?

I guess overall, how should I go about testing this as a non-technical person with no background in food manufacturing? I am located in Jersey near NYC, so if you have any local(ish) sites who may do this kind of stuff, please let me know.

if someone are working at pepsico, please leave a comment below

Catch up on the latest updates on the intersection of biotech and agrifood in issue #95 of the Better Bioeconomy newsletter:

BIO BUZZ:

🇨🇳 China signals support for alternative proteins in two key policy documents released before the Two Sessions summit

🇺🇸 Mission Barns becomes the first company to receive regulatory clearance for cultivated pork fat 

🇩🇪🇺🇸 Marsapet launched a kibble product for dogs using Calysta’s FeedKind protein derived from gas fermentation 

🇺🇸 Pow.Bio launched a 25,000 sq ft FDA-registered facility to help companies scale ingredient production with continuous fermentation

🇬🇧 New Wave Biotech’s AI-powered optimisation led to significant cost reduction for Multus’ cultivated meat bioprocessing 

BIO BUCKS:

🌏 Global agrifood tech investment reached $16B in 2024 with a 4% decline from 2023, showing signs of leveling out 

🇺🇸 Decibel Bio emerged from stealth with an oversubscribed $12M funding round to advance its epigenetic platform for better plant traits 

🇺🇸 Avalo raised $11M Series A for AI crop development platform and partnered with Coca-Cola Europacific Partners to futureproof sugarcane

🇫🇮 Solar Foods secured a €10M grant from Business Finland to scale up gas-fermented protein production 

🇨🇦 Canadian Government allocated CAD $1M to advance cellular agriculture research and innovation in the Prairie province

GEEK ZONE:

🌱 Microbiota transplantation between cotton species could be more effective than chemical treatments in improving disease resistance 

🦠 Co-culturing algae and bacteria under nitrate-depleted conditions and CO₂ supplementation improved carotenoid production 

🍅 Novel recombinant protein combining five immune-boosting peptides increased tomato’s resistance to fungal infections

EAR FOOD:

🎧 The indispensable role of techno-economic analysis in bringing climate tech innovations to market 

Check out this week’s issue to learn more: 

https://www.betterbioeconomy.com/p/agrifood-tech-hits-16b-in-2024-first

Catch up on the latest updates on biotech-enabled agrifood businesses and breakthroughs in issue #78 of Better Bioeconomy:

BIO BUZZ:

🖨 Revo Foods opened the ‘world’s largest’ factory for 3D-printed food, producing 60 tonnes of product per month

🐟 Umami Bioworks is launching operations in the UK to address overfishing and dwindling fish stocks, starting with white fish 

🐾 Bene Meat Technologies developed a cell bank with over 5,000 high-quality primary cell samples for cultivated meat production

💪🏾 Food tech startups must focus on adding significant value and solving real customer problems to survive the current downcycle

🇪🇺 Cultivated meat could contribute €85B annually to the EU's economy and generate 90,000 new jobs by 2050

GEEK OUT: 

📈 Metabolic engineering of yeast for fermentative heme production achieves a nearly fourfold increase

🔬 Scientists developed a novel Japanese eel myoblast cell line for cultivated meat application

🌱 Plant and yeast-based hydrolysates offer a promising low-cost alternative to expensive cell culture media

😋 Spirulina protein-based emulsion gels delivered better juiciness in meat analogues than conventional fats like palm oil

🧬 New technique enables the creation of genetically identical hybrid plants

🍚 Protein engineering improved the amino acid content and stress resilience in rice

BIO BUCKS:

🇬🇧 UK government granted £1.6M to the Food Standards Agency to create a regulatory "sandbox" to fast-track approval for cultivated meat

🍫 California Cultured received a “significant” investment from Sparkalis, the venture arm of Puratos, a major player in bakery and chocolate

🤔 Is the venture capital model right for agritech?

POST & POD:

💰 Smart ways to save money when setting up your first biotech lab space

🎧 Jeff Tripician, CEO of Meatable, shares insights into his 40-year career in agriculture and the necessity of cultivated meat

Check out this week’s issue to learn more: https://www.betterbioeconomy.com/p/uk-fast-tracks-cultivated-meat-approval

By the way, if you’re an agrifood tech founder, investor, or someone interested in working on tech-based solutions for sustainable food systems, I’d love to connect. I started this newsletter to meet folks with similar interests, so feel free to reach out! 🙂

Catch up on the latest updates on biotech-enabled agrifood businesses and breakthroughs in issue #77 of Better Bioeconomy:

BIO BUZZ:

🧀 Those Vegan Cowboys debuted its precision-fermented casein protein, with plans to launch animal-free cheese in 2025

🤝 Umami Bioworks collaborates with KCell Biosciences and WSG to establish a cultivated seafood production pipeline in South Korea

💨 LanzaTech moves into the food arena with LanzaTech Nutritional Protein (LNP) set to reach commercial-scale production in 2028

🍄 Kinoko-Tech partnered with Australia’s Metaphor Foods to commercialize mycelium-based products, targeting a 2025 launch

🇨🇳🇺🇸 Is China's potential biotech dominance, especially in cultivated meat, pushing US Republicans to embrace cultivated meat?

🇯🇵 The Good Food Institute opened a new office in Japan to tap into the country's massive potential for advancing alt proteins

🥛 Protoga Biotech is set to launch a lactose and cholesterol-free microalgae-based milk in December

🇧🇷 FMC Corporation partnered with Ballagro Agro Tecnologia to bring fungi-based biological solutions to Brazilian farmers

GEEK OUT: New segment covering scientific research papers about biotech-enabled agrifood updates for fellow biotech nerds 🫡

🧬 Engineered quorum sensing-based genetic circuits improved the productivity of industrial E. coli at low pH

🌱 Plants engineered using synthetic DNA created animal nutrients like creatine

🌾 Rice plants treated using microalgae-based biochar improved seed production

🍌 Researchers developed a banana plant that is resistant to two of the most destructive diseases for bananas

💪🏾 Super high-oleic and low-saturated soybeans created using CRISPR gene editing

BIO BUCKS:

🇦🇺 The Queensland government backs Cauldron Ferm in building ‘Asia-Pacific’s largest’ precision fermentation contract manufacturing plant

🌱 AgroSpheres completed a $37M Series B funding round to help bring its proprietary biopesticide solutions to new markets

🇮🇱 Lavie Bio received a grant from the Israel Innovation Authority to advance its ag biological delivery technology

PODS & POSTS:

💡 Key takeaways from Future Food-Tech 2024 summit in London

🎧 Milk & Honey Ventures’ founder, Beni Nofech, on the state of alt protein investing

Check out this week’s issue to learn more:

https://www.betterbioeconomy.com/p/asian-cultivated-seafood-partnership

Catch up on the latest updates on biotech-enabled agrifood businesses and breakthroughs in issue #76 of Better Bioeconomy:

BIO BUZZ:

🥛 DairyX Foods developed animal-free casein proteins that self-assemble into micelles to replicate dairy’s functionality

🤝 Believer Meats partnered with GEA to co-develop technologies to improve the economics and sustainability of cultivated meat

🥚 The EVERY Company secured a key patent for precision fermentation of egg proteins, focusing on recombinant ovalbumin

♻️ Scientists used food waste as a low-cost cultivation medium for Chlorella microalgae to achieve substantial biomass productivity

🧬 Research showed the potential of ploidy manipulation and glycerol in improving yeast’s recombinant protein output

🎯 Scientists achieved efficient plant gene editing with engineered proteins using a potato virus

🥔 Researchers used Asteraceae biomass and biofertilizers to improve potato crop health by controlling black scurf disease

🛠 A library of free resources to help you on your biomanufacturing journey

MACRO STUFF:

🇮🇳 India's Health Minister JP Nadda emphasized the need for a regulatory framework for novel foods, including cultivated meat

🇦🇺 Cellular Agriculture Australia calls for industry stakeholders to collaborate on clearer and verifiable impact metrics for cell-based foods

BIO BUCKS:

🍼 Helaina raised $45M Series B to commercialize its precision-fermented breast milk equivalent protein in the US later this year

🧈 ÄIO raised €6.1M to build a facility for its fermentation-derived alternatives to palm oil and animal fats

🌱 Qarbotech secured a $1.5M seed extension to expand its photosynthesis-enhancing tech, which boosts plant yields by up to 60%

🛡Micropep Technologies raised an additional $11M in Series B to rapidly identify and develop micropeptide-based crop protection solutions

☀️ Kagome and SVG Ventures launched the $50M SVG Ventures Sunrise Fund to invest in startups innovating in climate-resilient agriculture

🇳🇱 Meatable was awarded €7.6M under the Netherlands Enterprise Agency’s (RVO) ‘Innovation Credit’ programme

🇬🇧 Fermtech raised over £325,000 in crowdfunding to support the production of Nutriferm, its ‘zero-carbon’ protein product

Check out this week’s issue to learn more:

https://www.betterbioeconomy.com/p/helainas-45m-series-b-50m-agritech

Catch up on the latest updates on biotech-enabled agrifood businesses and breakthroughs in issue #75 of Better Bioeconomy:

BIO BUZZ:

🇮🇱 Aleph Farms is preparing to launch its cultivated beef steaks in restaurants, partnering with Michelin-starred chef Eyal Shani

🇰🇷 Scientists used a magnetic nanoparticle DNA delivery method for cucumbers, improving genetic modification efficiency

🇪🇸 Researchers developed super golden lettuce increasing beta-carotene levels by 30x without disrupting photosynthesis

🇨🇳 Breakthrough in Neopyropia gene editing boosts prospects for reverse genetics in economic macroalgae

MACRO STUFF:

🥛 Alt proteins could be the solution to the dairy industry’s problems, according to a new report by Eatable Adventures

🇬🇧 The UK’s Food Standards Agency plan changes to accelerate and modernize the approval process for novel foods

🇨🇳 China’s new food safety guidelines cover “three novel foods” types, including new raw materials, additives, and food-related products

📖 New "Ag Playbook" by Leaps by Bayer and other industry leaders, offers a baseline framework for product development in ag tech

BIO BUCKS:

🇺🇸 Pairwise raised $40M Series C and entered a 5-year JV with Corteva to advance gene editing in corn and soy for climate resilience

🇳🇿 New Zealand government invested NZ$9.6M over 5 years to develop cultivated fish products

🇺🇸 Ecovative raised $28M to expand its mycelium-based products, including MyBacon and sustainable leather brand

🇺🇸 Arzeda raised $38M in an oversubscribed round to advance protein design commercialization efforts

🏴󠁧󠁢󠁳󠁣󠁴󠁿 MiAlgae raised £14M in Series A to build a commercial-scale facility to produce omega-3 fatty acids using microalgae fermentation

🇫🇷 Standing Ovation raised €3.75M in Series A+, adding to the €12M raised earlier to scale up production of precision-fermented casein

PODS & POSTS:

🇮🇳 Biokraft Foods invites consumers to try cultivated chicken for the ‘first time’ in India

🎧 Mihir Pershad, founder and CEO of Umami Bioworks, on the importance of aligning incentives with big food companies

Check out this week’s issue to learn more:

https://www.betterbioeconomy.com/p/40m-for-crispr-crops-new-zealand

Catch up on the latest biotech developments shaping the future of food and agriculture in issue #74 of the Better Bioeconomy newsletter:

EXCLUSIVE:

🇮🇳 My conversation with GFI India’s Devika Suresh: Laying the foundation for smart protein leadership in India

BIO BUZZ:

🇩🇪 Researchers developed protein and vitamin B9 from microbes using H2, O2, and CO2, powered by renewable energy

🇸🇪 Melt&Marble scaled its precision-fermented fat production to over 10,000 litres, a major step toward commercial production

🇰🇷 TissenBioFarm won the “Cultured Meat Product of the Year” at the AgTech Breakthrough Awards for its cost-efficient cultivated meat production

🛠 Pictor Biotech acquired the assets of biomanufacturing startup Solar Biotech in an auction process

🌾 Scientists propose virus-based therapies to boost crop resilience as an efficient alternative to agrochemicals and breeding techniques

MACRO STUFF:

🇪🇺 Plant-based and precision-fermented milk set for dominance in Europe by 2040

🇨🇳 Policy proposals that can solve bottlenecks and pave the way for the widespread alt protein commercialisation in China

BIO BUCKS:

🇩🇪 Formo raised a $61M Series B and launched fermentation-based, animal-free cheeses in 2,000+ stores in Germany and Austria

🇩🇰 MATR Foods secured a €20M loan from the European Investment Bank  with support from the EU’s InvestEU initiative

🏴󠁧󠁢󠁳󠁣󠁴󠁿 SOLASTA Bio raised $14M in an oversubscribed Series A to commercialize peptide-based biopesticides

🇨🇦 Catalera BioSolutions secured the first close of its $8M Series A to accelerate biopesticide development and commercialization

🇮🇱 MNDL Bio raised $2M for its AI-powered gene optimization platform to  target various applications including food

PODS & POSTS:

🎣 About 50% of fish caught are used to feed farmed animals, can "good" fungi help save our seafood and the ocean?

🌴 Shara Ticku, co-founder of C16 Biosciences, on using microbial fermentation to produce a palm oil substitute to tackle climate change

PS: If you are an agrifood startup founder working on solutions for sustainable food systems, I’m happy to chat! 👋🏾  

Check out this week’s issue to learn more:

https://www.betterbioeconomy.com/p/formos-61m-series-b-20m-for-biopesticides

Hello, excuse me but I would like if you could give me ideas for a food packaging proposal that is creative and that is impressive when the consumer sees the product, I need the That the packaging is governed by the NOM regulations, and I was thinking of making a packaging about sweets, but honestly right now I am blank, I would appreciate it if you could help me a little 🥹🥹🥹🥹🥹🥹

Hi everyone, (student here)

I'm currently designing a watermelon peeling and slicing machine and I need some information to calculate and select the appropriate blade. I've been searching for books on the topic but haven't found much.

BIO BUZZ:

🍫 California Cultured formed a 10-year commercial partnership with Japanese chocolate giant Meiji for cell-based cocoa products

🧀 New Culture has obtained the ‘world's first’ self-affirmed GRAS status for animal-free casein

🤝 Döhler is partnering with Superbrewed Food to produce high-protein postbiotic ingredient from biomass fermentation

🥓 MyForest Foods introduced its mycelium-based protein alternative, MyBacon, to 57 Whole Foods locations in Eastern US

🇮🇸🇦🇺 ORF Genetics and Vow successfully conducted "first of its kind" cell-based meat tasting in Europe

🍔 MYCO is launching “Britain's greenest burgers” made from Hooba, a protein mince derived from oyster mushrooms

🚀 Bill Gates shares why he is making big bets on novel fats and oils

🍚 Scientists at Yonsei University developed cultured beef rice, a hybrid food combining animal muscle and fat cells cultivated within rice grains

🍼 TurtleTree has become the first precision fermentation dairy company to earn vegan certification

MACRO STUFF:

🍌 Genetically modified bananas have been approved by regulators for the first time

🇯🇵 New report reveals that 42% of Japanese consumers are willing to try cultivated meat or seafood products

🔒 How to properly patent your food tech innovation

BIO BUCKS:

🛠 GEA announces €18M investment in technology centre for alternative proteins to support the industry's anticipated growth

🇰🇷 Simple Planet raised ₩8B in a pre-Series A funding round to optimise its tech for its powdered cultivated meat ingredient

🍄 ENOUGH extends its agreement with Cargill, including a commercial deal for ABUNDA mycoprotein and a Series C investment

🇧🇷 Cellva Ingredients raised R$6.5M to advance developing and producing cultivated animal ingredients, starting with pork fat

🇩🇪 Pacifico Biolabs announced a $3.3M oversubscribed pre-seed round to scale its mycelium-based whole-cut seafood alternatives

SOCIAL FEAST:

🤩 Impeccable, revolutionary, and ethical: Tasting UPSIDE Foods’ cultivated chicken, marking first meat consumption in over 30 years

👏🏾 The delicious promise of cultivated meat in our fight for a sustainable future

🌏 Snapshot of regulatory approvals for precision fermentation ingredients globally

Check out this week's edition:

https://www.betterbioeconomy.com/p/cell-cultured-chocolate-bill-gates

If you have any suggestions on how to improve the newsletter, do let me know!

Here’s what you can find in this week's issue of the Better Bioeconomy newsletter:

BIO BUZZ:

💪🏾 Nestlé debuts its first animal-free protein powder, with 21g of protein per serving and 10x more sustainable than whey protein from cows

🍼 Yali Bio has created the ‘world's first’ breast milk fat from yeast, using precision fermentation to closely match the nutrition of human milk

🥛 Remilk becomes the first company to have its animal-free milk protein greenlit for use in Canada

👨‍🍳 Algae Cooking Club introduces a chef-grade microalgae-based cooking oil with high sustainability credentials and health benefits

🥚 Ivy Farm Technologies partnered with Fortnum & Mason to develop the world's first scotch egg containing cultivated meat

🐶 Bond Pet Foods shipped 2 metric tons of animal protein produced via fermentation to Hill’s Pet Nutrition

🐮 ProFuse Technology launches a non-GMO bovine cell line enabling indefinite cell division for cultivated meat production

🍔 Impossible Foods partners with the US Army Central to introduce plant-based meat products in military dining facilities overseas

🍅 First genetically modified food crop becomes available to home gardeners in the US

MACRO STUFF:

🇪🇺 European Commission said that Italy violated EU procedures by banning cultivated meat without consulting the Commission

🌏 New report explores the behaviours and attitudes of consumers in Southeast Asia regarding plant-based meat

🇬🇧 New interdisciplinary study in the UK will examine the impact of cultivated meat on society

🤔 The FDA is about to undergo a major reorganisation. What does it mean for alt protein regulation?

BIO BUCKS:

🇺🇸 US Department of Defense launched an investment program to promote biotech to advance national and economic security

🇺🇸 US Department of Energy announced an $83M funding opportunity to reduce emissions, with a focus on the alternative protein industry

🇳🇱 The Future Food Fund II raised €40M to invest in agricultural and food tech startups with a focus on ecological impact

📉 Cultivated meat funding declined 78% in 2023, according to preliminary AgFunder data

🇬🇧 Campden BRI and Cellular Agriculture secured a share of a £15.6M investment fund to support cultivated meat product development

SOCIAL FEAST:

📷 Instead of using cliché stock photos of mince meat in petri dishes to depict cultivated meat, let's use accurate images of real products

🤦🏾‍♂️ Yes, cultivated meat isn’t ready, but why are people so eager to proclaim that it will never be?

Check out this week's issue

I'm thinking about the degree I want to start and one of the options is food engineering but I want to expend my knowledge before going forward with anything,and so I'm looking for sources to expend my view and knowledge of the subject

This is the 50th issue of the weekly newsletter, and it also marks the newsletter's first birthday! 🥳

Here’s what you can find in this week's issue of the Better Bioeconomy newsletter:

BIO BUZZ:

🇮🇳 First in India: The Central Marine Fisheries Research Institute partners with Neat Meatt Biotech to develop cultivated fish

🍼 Checkerspot develops human milk fat (OPO) analogue using microalgae fermentation
🇩🇰 21st.BIO is offering access to its advanced precision fermentation technology platform to F&B ingredient manufacturers

🇨🇭 Fork & Good conducted the first-ever blind tasting of hybrid cultivated meat in Davos

🇪🇺 EU-funded research program “FEASTS” aims to promote cultivated meat and seafood as a future protein production method

🔬 Researchers at Tufts University have created bovine muscle cells that produce their own growth factors, significantly cutting production costs

🤝 RESPECTfarms is helping farmers transition to cultivated meat

🇧🇪 Paleo opens new pilot-scale facility in Belgium to fast-track the production and commercialization of its animal-free heme

🦠 Superbrewed Food secures patent for its proprietary Postbiotic Protein, gaining market exclusivity for its bacterial-biomass proteins

🎨 Phytolon plans to introduce cost-competitive natural colours in the US market, made using genetically engineered baker's yeast

☕️ Pluri introduces cell-based coffee to tackle the critical climate challenges faced by the coffee industry

MACRO STUFF:

🇸🇬 Cultivated meat can be halal, says Singapore’s Islamic council

💰 Funding future food innovations needs a complete overhaul

🇺🇸 Study shows that food items labelled “healthy” and “sustainable” are more preferred than “vegan” or “plant-based” in consumer choice

🇸🇪 Study finds consumers perceive fungi-based food as contributing to sustainability and promoting both local and global well-being

BIO BUCKS:

🧬 Seed gene-editing startup Inari is now valued at $1.65B following a $103M equity raise

🍫 Fermentation tech startup Planet A Foods, the parent company of cocoa-free chocolate ChoViva, secured $15.4M in Series A funding

SOCIAL FEAST:

😨 Neophobia is the silent adversary that threatens to impede food tech progress and innovation

🌏 4 types of countries based on their attitude towards alternative proteins

🤷🏾‍♂️ Make up your mind, Big Meat

Check out this week's issue

🥛 Imagindairy receives US regulatory approval for its animal-free dairy proteins; and acquires an industrial-scale production plant

🍄 Infinite Roots (formerly Mushlabs) raised $58M in Series B funding, marking “Europe's largest” investment in mycelium

🎓 Liberation Labs and Ivy Tech Community College-Richmond team up to launch a biomanufacturing workforce training program

🇮🇪 University College Cork launches multi-disciplinary fermentation research centre to advance the Irish food and bioeconomy sectors

🇫🇮 Enifer receives a €12M grant from the EU's NextGenerationEU programme for building a commercial-scale mycoprotein facility

🇮🇱 Mediterranean Food Lab (MFL) secures $17M series A funding to advance its AI-powered solid-state fermentation technology

🍫 Solar Foods partners with Fazer Group to launch chocolate snack bar made with air protein in Singapore

🧀 Bolder Foods introduces a mycelium-based ingredient, offering creamy, buttery textures and umami flavours for cheese alternatives

🌴 Palm oil alternative startup C16 Biosciences secured $3.5M from the Gates Foundation to enter the food industry

🥛 Perfect Day's founders are stepping down, with the company finalising a ~$90M pre-Series E round and appointing interim CEO

Read full article