Dr Patrick Lorenz
is our expert in the field of alternative proteins
Nutrition in industrialized countries will move away from meat and dairy consumption towards alternative sources of protein and foods. These will rely on plants, microorganisms and cell cultures. Biotechnology will be the key enabler. This is where we come in.
No matter how you plan to change the future of food for the better – we can help you navigate the options in the alternative proteins landscape.
As experts in microbial fermentation and molecular and genetic engineering we can assist you in many of these fields.
We harness the power of microorganisms to produce proteins that provide the desired nutrients and functionalities. Precisely developed microorganisms that are cultivated in fermenters have the potential to produce any selected protein, of elusive origin, particular composition or desirable functionality, to an outstanding degree of purity.
Whole microbial cells are grown for their nutritious content and the added value of texture and fiber. The entire biomass from fungi, yeast or algae cultures is processed into a foodstuff.
An ancient human practice of preparing nutritionally enriched, healthy foods – renewed consumer interest and food designer creativity have triggered a wave of new options for fermented foods. Innovations may involve unconventional plant substrates and capable microbes to create bouquets of natural, healthy and tasty ingredients.
Plants are central to human nutrition in most geographies. Isolated plant proteins are recognized for their bulk availability and functionality. State of the art thermo-mechanical extrusion combined with clever formulation transforms plant proteins to recreate fibrous meat textures or dairy mouthfeels. Enzymes can be used to support protein extraction efficiency from plant crops and support solubility and flavor formation.
Grown from animal-derived stem cells that are differentiated and propagated in sterile media, muscle and fat tissue can be grown outside the animal. Assembled on edible scaffolds or 3D-printed into appealing shapes, this can recreate desirable and realistic whole cuts of “meat”.
A staple food in certain parts of the world, yet less attractive in others, some modest species of insect have been turned into bulk sources of protein-rich foods that are easy to grow and propagate on an industrial scale.