Protera: Chemicals company producing protein-based food ingredients.

“There has never been a greater need for new technologies to accelerate the future of food. We are excited to unveil the standout solutions that are spearheading the next generation of food-tech innovation at the summit this December,” says Jet Luckhurst, Technology Scout at Future Food-Tech. The Chilean start-up uses madi™, its exclusive AI algorithm to quickly create next generation functional proteins.

The companies say the new platform will help them streamline processes and help to discover “untapped plant-based proteins” that they believe could positively impact global food security problems. ICL and Protera’s research teams have begun working on the development of protein-based ingredients, with hopes to scale up production once the ingredients are ready for commercialisation. For the production of functional ingredients, the structure of protein is often modified using protein-splitting enzymes from Novozymes. Enzymes such as Alcalase, Flavourzyme and Neutrase can be used to improve the solubility, emulsification and foaming properties of proteins. The hydrolysis of proteins with enzymes is an attractive means of giving better functional and nutritional properties to food proteins from vegetable sources or from meat by-products. The AI-driven bioscience startup Protera closed a $5.6 million round of funding on June 10, that was led by Sofinnova Partners, a European life sciences venture capital firm. Alvarez says Grupo Bimbo and ICL will help Protera to close the loop between protein design, production and commercialization of new protein-based ingredients.

The company is the first technology company using genomics, bioinformatics, and an AI-based technology platform to test and certify biological efficacy and safety of ingredients and formulations. Sofinnova Partners led a US$5.6m Series A inProtera, a Chilean biotech startup developing a protein to naturally extend food shelf-life, with participation from SOSV. Protera is currently scaling up its manufacturing process and validating its protein-based ingredients with several multinational companies. The maker of specialty wheat proteins and starches leveraged 30 years’ leadership in textured protein technology and the expertise of its Culinary Chef to create Proterra crumbles. While the company continues to prioritize the development of its Protera Guard protein, the innovation is only in the pilot stage.

To construct the plant, MGP is working with a Kansas-based design firm with extensive experience designing extrusion lines in the food industry and has worked with MGP on previous projects. Familiar, plant-based, highly functional… today’s pectin ticks off a lot of boxes for consumers and product developers alike.

Icl Food Specialties And Protera Biosciences Partner On Ai-discovered Plant-based Ingredients

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• His company has managed to overcome this traditional difficulty for some foodstuffs by designing one particular protein product called protera guard, which he said could, in fact, outperform standard chemical preservatives.
• The maker of specialty wheat proteins and starches leveraged 30 years’ leadership in textured protein technology and the expertise of its Culinary Chef to create Proterra crumbles.
• It’s fantastic to be a part of this growing ecosystem in Paris,”​ he told this publication.
• By working with nature to enhance the nutrition, sustainability and authenticity of packaged foods, Paragon Pure creates high-performance specialty flours by guiding traditional grain sprouting processes towards precise functional properties.
• Minerals company ICL Food Specialties (St. Louis) and startup firm Protera Biosciences are partnering to develop protein ingredients.
• European fund Sofinnova Partners led the Chilean startup’s Series A for US$5.6 million.

In any case, consumers can pressure large-scale corporations to offer more natural alternatives. And because of these multinationals’ ability to mass-produce, they may hold the power to give these natural alternatives more accessibility to the average consumer. The US Food and Drug Administration has completed its first pre-market consultation of a cell-cultured chicken product made by UPSIDE Foods, a development that has been hailed a “critical and inspiring milestone in the history of cultivated meat”… The latest Japanese functional food and drink trends put health and product efficacy firmly on the production agenda for new releases. From pea protein-based prawns to microalgae-based tuna alternatives, plant-based alternatives to fish and seafood are on the rise around the world. Confronted with rising costs, supply chain fissures and regulatory pressure, food companies must embrace these key innovation areas to increase production…

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And on top of that, the protein possesses unique functional properties that are better than egg white. We start by growing our lemna in an indoor, quality controlled environment, and use our developed technologies to optimize growth rates, nutritional content and ideal harvest times. Over the years many different protein raw materials have been used with different objectives. Examples of extraction processes giving enhanced yields include the production of soya milk, recovery of scrap meat, cleaning of bones from slaughterhouses, recovery of gelatine and production of meat extracts and yeast extracts.

• Today, biotech Protera announced it closed an investment to commercialize its AI-driven protein.
• This latest $5.5m investment will enable Protera to scale up Protera Guard, and ultimately provide people will food that lasts longer, he continued.
• While the ink is still wet on this week’s announcement, Álvarez noted Protera’s next fundraise will occur in the short time.
• Enzymes such as Alcalase, Flavourzyme and Neutrase can be used to improve the solubility, emulsification and foaming properties of proteins.

Functional food ingredients in the form of soluble protein hydrolysates from protein sources are also being produced using our proteases. ”At Those Vegan Cowboys, we create the ultimate follow-up to traditional dairy by expressing casein genes in yeast and fungi. Caseins are then produced large scale by grass-fed fermentation,” details Jaap Korteweg, CEO at Those Vegan Cowboys and founding father of The Vegetarian Butcher. This pioneering CEO is taking the next step in dairy production, from hand milking, via the milking machine to the fully automatic milking robot of today.

When asked why Protera was prioritising Protera Guard over other prototype products, the CEO explained the biotech prioritises products based on the interest it receives from clients, and how long it envisages it will take its team to move a product to market. By this ROHA further expands its technology and product portfolio of dehydrated vegetables, fruits and herbs in addition to existing Newfoods plant in…

In similar news, Radicle Scienceannounced that it would introduce an AI platform that could allow nutrient and supplement creators to run clinical tests at a quicker rate and provide actionable results within 180 days. Start your free Foodbev magazine trial today and join thousands of fellow industry professionals in receiving food and drink trends direct to our business. Our process is uniquely transparent and traceable, from farm-to-formulation, and all our processes are taking place in the USA. With a proven track-record for scouting the most exciting and freshest technologies, the summit unveils twelve innovators offering unique approaches to meet the industry’s hottest challenges. It’s more important than ever for the Future Food-Tech summit to showcase fresh talent ripe for investment and partnerships, as the industry gathers once again on December 2-3, 2020. One study on Chilean shoppers suggested that while the consumption per capita of organic products has risen in recent years, it’s not comparable at all to Europe or the United States.