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Initiatives on cellular agriculture

News14-07-2021

We are happy to share that since the SFI inspirational meeting last year November on cellular agriculture, different initiatives are taking shape.

Protein Transition 2.0: Exploring the potential of novel and synthetic food proteins

Precision fermentation, cellular agriculture, and single-cell proteins are part of a major revolution that could allow us to meet future food protein needs very efficiently and with high sensory and nutritional quality, while requiring hardly any agricultural land.

However, not much is yet known about the scalability and challenges of these novel ingredients, so the basis for future investment decisions is unclear.

A multidisciplinary team of researchers from Utrecht-, Maastricht-, and Wageningen University will explore the potential of these new protein sources together with interested companies using existing raw material from SMEs/start-up companies involved in precision fermentation, cellular agriculture, and single cell or mycoproteins for food. With the raw material, we will explore

  1. Mild downstream processing and scalability
  2. Ingredient functionality/protein quality and application (e.g., for dairy substitutes)
  3. EU legislation and toxicity/allergenicity and digestibility

In the short-term perspective, our project will develop key technologies and knowledge to translate the novel proteins into actual food products (proof-of-principle). It will thereby exemplify the potential of novel and synthetic proteins for food products in the long-term and provide feedback on the resource efficiency, effectiveness and safety of different fermentation approaches.

The deadline to submit is the 28th of September 2021. We are still open for interested industry partners who would like to join our consortium.

If you are interested, please contact julia.keppler@wur.nl

Cellular proteins: a sustainable source of food proteins

SFI and it’s partners received a positive evaluation on a pre-proposal for a new TKI project titled: “Cellular proteins: a sustainable source of food proteins”. If you are interested in the production, processing or functionality of cellular proteins with a focus on either meat or dairy alternatives this project will be highly interesting to you. It is collaboration of excellent groups of Wageningen University, Food and Biobased research and NIZO,  together with several industrial partners. The project is still open for industrial partners to join. If you are interested, please contact Emma.Teuling@nizo.com or Herwig.Bachmann@nizo.com.

Novel, non-plant biomass feedstocks for industrial applications

Wageningen Research (NL), DTU Food (DK) and National Institute of Chemistry (SL) are preparing a Horizon Europe proposal on demonstrating the possibility of transforming 3 different streams of microbial biomass as feedstock for several industrial applications in food, feed and agro-amendment industry by:

  1. Developing bio-processing methods based on microbial fermentation to re-inject residual biomass from industries processing apples, grapes and citrus. Through microbial fermentation, the industry residues will be transformed into microbial biomass suitable for food industry applications
  2. Re-use of existing microbial biomass resulting from bio-industrial processes
  3. Fermentation of waste gas to microbial biomass

If this is of your interest, please contact niels.tudorvinther@pnoconsultants.com or Prakriti.Archambeau@PNOCONSULTANTS.COM