Join our Industrial Biotechnology Senior Manager Lucie McMurtry on the 23rd and 24th of October in Amsterdam where she will be speaking at the Regulating the Future of Food Conference.
Global innovation in food-tech is growing at an incredible pace and there are so many amazing new products and processes out there! This innovation is vital in making a difference to the planet by creating more sustainable and ‘greener’ food systems, whilst also contributing to economic growth.
Regulators are doing their best to keep up. They are all working on ways to evolve in line with innovation and create more effective and efficient ways to regulate novel foods, whilst keeping safety as the key priority. However, regulations are often seen as a barrier to innovation due to complex frameworks, a lack of clear guidance and long evaluation timelines.
Algal Omega-3 is an innovative feed product for aquaculture. It reduces the impact on climate change by 30-40% compared to fish oil and saves 60 tons of wild fish for every ton of Algal Omega-3 used.
Cheese is a vegetarian product thanks to biotechnology. Biotechnology is also essential to produce lactose- or cholesterol-free cheese, as well as alternative proteins.
Clothes made from alternative fibres produced by microorganisms can be 8x stronger than steel, 100% recyclable, biodegradable and replace fossil-fuel based or resource-intensive textiles.
The biomanufacturing of Vitamin B2 led to the reduction of 75% of fossil raw materials and 50% operating costs, compared to the chemical process. Vitamin B2 is used in the food, feed or healthcare sectors.
Enzymes and biosurfactancts are alternative ingredients that improve the performance of detergents, while leading to water and energy savings and reductions in CO2 emissions and water toxicity.
Insulin is one of the most widely known biopharmaceutical. Biotechnology revolutionised its manufacturing process and led to the development of new types of insulin through r-DNA technology.