I’m busy cramming for SynBioBeta next week and the Red to Green Food Tech podcast is exactly what I needed! I’m looking forward to meeting and hearing from so many amazing companies in Oakland.
Jeffrey Weiss’ Post
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The The Good Food Institute‘s 2023 State of the Industry report on Fermentation is unsurprisingly filled with great content but I’m still reeling from a figure shared in the introduction entitled “Comparative diversity of animal, plant and microbial species.” 1. For every plant species, there are about 22 animal species—I definitely thought that ratio ran the other way around 2. For every animal species, there are 100k+ microbial species, which is nearly the entire number of plant species on earth! I’m simultaneously struck by the imperative to protect the complex life forms we share this planet with who are not nearly as numerous as I previously thought (especially plants!) and also by the realization that we have only begun to scratch the surface of understanding the vastness of microbial life. Both of these thoughts make me even more excited about the potential of synthetic biology and biomanufacturing.
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What started mid-last year with some podcasts and an audiobook (that I only half-finished) turned into some short Coursera courses in late fall and eventually snowballed into taking a full college-level intro Biology course, which I finally finished tonight. A lot of late nights watching lectures and completing problem sets in January and February got me here and because I don't know how to leave well enough alone, I'm already a few weeks into intro Chemistry and am starting Genetics later this month. Xanthan gum was my gateway drug and now I'm fully hooked on synthetic biology. #syntheticbiology #precisionfermentation
MITx: Introduction to Biology - The Secret of Life
edx.org
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Jeffrey Weiss reposted this
The linchpin in future of food is “We the People” – consumers like me and you! The greatest technologies will go nowhere, if consumers don’t accept them. And just as important as the first try, often driven by curiosity, is the repeat buy, which relies on a superior experience. In this context Cargill recently co-sponsored a study about the perceptions, attitudes and drivers related to science and technology in food with a focus on the evolving area of precision fermentation. Here are some highlights: - More consumers see science as a necessary solution for global issues: 69% of respondents say “We need to find ways to meet our society’s nutritional needs with fewer resources like energy, water, or carbon” (up 5% compared to 2019) - BUT, environment and social concerns are not enough! Taste is still king and health and nutrition play an increasingly important role - Precision fermentation is well positioned overall, but a little education goes a long way (13% bump in “likelihood of purchase” after a simple description) https://lnkd.in/g-8HtRsi
Fermenting the Future: The Growing Opportunity for Products Made with Precision Fermentation
hartman-group.com
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Tempted to try and make a joke, but honestly I’m just really proud of these two. Startups to billion dollar brands, come get yours.
We missed working together so much we decided to just start our own company. Hilary Lund and I are incredibly excited to officially announce the launch of our new brand consultancy, Uniform Strategy. We’re looking forward to continued partnership with our stellar clients, and can’t wait to tackle the new opportunities that come our way in 2023 and beyond. www.uniformstrategy.com
If you need a partner to take your brand where it’s never been, we know the way.
uniformstrategy.com
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Jeffrey Weiss reposted this
Will a large percentage of flavors, colors and sweeteners be made in bioreactors by 2050 or are the costs and challenges associated with precision fermentation technology such that it only makes sense to produce a handful of high-value ingredients in this fashion? Can you replicate the complexity of plant extracts or animal products with synthetic biology? Will using cell-free approaches to bio-manufacturing allow for metabolic transformations that are not possible in cellular microbial fermentation systems? How does the GMO factor impact the precision fermentation space? Is it sustainable to divert food crops such as corn to make carbon sources for all these microbes? Fermentation capacity – how are bottlenecks being addressed? We have an amazing line-up of speakers addressing these questions in the opening session of our free-to-attend virtual summit, Futureproofing the Food System (https://lnkd.in/g7mEAjpW) on Nov 15 including: Nusqe Spanton, founder and CEO at Provectus Algae; Joshua Britton, founder and CEO at Debut Biotech; Dr David Welch, CSO and co-founder at Synthesis Capital; Ricky Cassini, CEO and co-founder at michroma; and Dr Erin Marasco, global biology lead at Cargill To register for this session, click here (it's FREE!): https://lnkd.in/g_EbqQqB #precisionfermentation #foodtech #sustainableagriculture #naturalflavors #naturalsweeteners #naturalcolors #fermentation #cellfree #biomanufacturing #biosynthesis
If biomanufacturing is the next industrial revolution, what does that mean for food ingredients?
foodnavigator-usa.com
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The more I learn about biomanufacturing, the clearer both the potential and challenges become. These folks are doing great work and this promises to be a great tool for connecting growing companies and production capacity.
We're so excited to announce that we've joined forces with The Good Food Institute, Blue Horizon and Material Innovation Initiative to launch Capacitor (www.capacitor.bio) — the first comprehensive and free database of microbial fermentation facilities worldwide! With Capacitor, our goal is to promote the growth of biomanufacturing by making it easier for synthetic biology companies to find the production resources they need to bring more bioproducts, such as alternative proteins, biomaterials and biopolymers, to market. Companies that need fermentation capacity can now search Capacitor’s growing list of facilities to find and connect with ones that meet their needs. Users can refine searches by location, scale, bioprocess, feedstock and more. They can also browse facilities on an interactive map of the world. If you’re looking for microbial fermentation capacity, we invite you to visit Capacitor.bio! For the full story, check out our blog post: https://lnkd.in/gdsD49xk #biomanufacturing #capacity #altprotein #biomaterials #fermentation #biotech #precisionfermentation #infrastructure #supplychain #synbio #productlaunch #bioeconomy #futureoffood
Introducing Capacitor - the first comprehensive and free database of global biomanufacturing capacity.
synonymbio.medium.com
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Cargill's Corporate Development/M&A team is hiring a Senior Analyst and Manager. Based in the Minneapolis area, this is a great opportunity to work on transactions across North and South America focused on the agriculture and food space. Please share with anyone you think might be interested. Senior Analyst - https://lnkd.in/dP9MU-Hk Manager - https://lnkd.in/dpyYq8AA
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Proud of our team for bringing Cargill's #sustainable cocoa offering to customers in the personal care market
With nearly 20 years of experience in the field of sustainable cocoa for Cargill, Cargill Beauty offers its expertise to the cosmetic market in response to growing consumer demand for ethical and eco-friendly beauty products. The Sustainable Cocoa Butter from Cargill Beauty is part of The Cargill Cocoa Promise™ which is our commitment to farmers and their communities, enabling them to achieve better incomes and living standards while growing cocoa sustainably. Read the full story here: https://bit.ly/2SFQVBX #sustainability #sustainablebeauty #cosmetics #personalcare
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