Monterrey, Nuevo León, México. March, 2025.– Each year, millions of tons of whey, enough to fill thousands of Olympic swimming pools, are discarded, polluting aquatic ecosystems and wasting a resource with high nutritional value. Now, scientists from Tecnológico de Monterrey, in collaboration with the Technical University of Denmark (DTU), have found a revolutionary solution: converting this industrial byproduct into single-cell protein (SCP) through mixed microbial communities. This discovery … [Read more...] about Turning waste into food: Scientists from Tecnológico de Monterrey study how to transform whey into sustainable protein
fermentation
Brevel expands seed round to US$25 million through warrant exercise
Microalgae protein innovator paves the path to cost parity with dual-tech processes Climate food-tech company Brevel, Ltd. secured more than US$5 million in a seed extension up-round, bringing the total investment in the round to US$25 million. This investment injection allows it to accelerate its go-to-market strategy and develop microalgae proteins for multiple food and beverage applications. The current expansion is based on exercises of warrants the investors were granted in the … [Read more...] about Brevel expands seed round to US$25 million through warrant exercise
EXBERRY® color supplier GNT to expand into fermentation
GNT is working to develop new plant-based, sustainable EXBERRY® color solutions for food and drink using unique fermentation technologies. The company has been creating EXBERRY® colors from fruit, vegetables, and plants since its foundation in 1978. It is now expanding into fermentation for the first time to increase innovation and sustainability in its plant-based solutions. Producing colors through fermentation allows for improved functionality as well as highly efficient and sustainable … [Read more...] about EXBERRY® color supplier GNT to expand into fermentation
