A specific highlight on the French market for Protein transition and 3d Food Printing.
Marine Coré-Baillais, Founder / CEO at La Pâtisserie Numérique / The Digital Patisserie wants to create a more sustainable world thanks to technology without any compromise on taste! Except 3D Printing, She is also very interested in Fermentation!
Continue reading “3D Food Printing meets Protein Transition”
Investors are constantly looking out for innovation within the alternative protein industry, including plant-based and cell-based technology. Big Idea Ventures (BIV) supports the world’s best entrepreneurs, scientists, and engineers. We have invested more than 40 companies in the alternative protein sector and will be highlighting several technologies that are established by our portfolio companies.
Continue reading “The shift towards alternative protein, an investor’s perspective”
This article is written by Fernanda Condi de Godoi, Chemical Engineer, PhD.
The 2020 World Population Data Sheet projects that the world population will increase from 7.8 billion in 2020 to 9.9 billion by 20501. Not only the global population growth but the rising understanding of the inefficiency in protein conversion through livestock meat production2 drives the transition from animal to plant-based protein sources.
Continue reading “Protein transitions: fermentation, cultivated meat and structured meat”