Planetary SA, the Geneva-based biotechnology company, announced today a strategic partnership (MOU) with global leader in imaging technology, Konica Minolta, Inc. (”Konica Minolta”), to develop and implement advanced sensing, artificial intelligence (A.I.), and bioprocess data-driven solutions to optimise the control of fermentation processes in real-time. Through this strategic partnership, the two companies aim to leverage sensing solutions, A.I., and bioprocess data to detect process anomalies, control growth parameters, and increase productivity whilst decreasing lost production batches.

While microbial fermentation holds the potential to revolutionise production systems for a range of industries, the monitoring and control of these processes has been largely left unchanged in recent years. Together, Planetary and Konica Minolta aim to bring innovative data-driven sensing technologies and complementary artificial intelligence to monitor, control, and optimise fermentation processes in real-time. By teaming up with Konica Minolta, Planetary plans to bring these technologies to market and offer them to bioproduct manufacturers globally, increasing productivity and reducing overall cost of production.

“Where Konica Minolta excels in process monitoring technologies based on our 150 years of optics expertise, my conversations with Planetary have given me the impression that they have the speedy nature as a startup with cutting edge bioprocesses backed by their strong leadership. With our expertise combined, I believe this MOU can help us explore further avenues to strengthen our relationship and move toward a direction to solve the true bottleneck of the biomanufacturing industry at a global scale.” Ryutaro Mori, Corporate VP & Chief Innovation Officer, Konica Minolta, Inc.

“Conventional food and material production systems are being disrupted by fermentation-based biomanufacturing. The shift started with high-value items and is now finding its way into commoditised products. To achieve price parity, fit-for purpose production sites need to be designed, strain performance optimised, bioprocesses innovated, controlled, and automated. Konica Minolta and Planetary are in a pole position to jointly harness real-time A.I. and bioprocess data-driven sensing solutions which will reduce COGS by an additional 20-30%.”David Brandes, Co-Founder & Chief Executive Officer, Planetary SA

About Konica Minolta

Konica Minolta Inc., a global technology company headquartered in Tokyo, is one of the world leaders in imaging and sensing technologies. Being known for their optics, industrial radiometric instruments, and other optical devices, the company aims to enter the fermentation space to bring innovative fermentation sensing technologies and associated AI. By utilizing decades of experience in imaging technology, Konica Minolta is building on its expertise to disrupt traditional fermentation sensors and bring new technologies to the market.

About Planetary

Planetary, a Geneva-headquartered company founded in 2021, has set out to establish critical production infrastructure for the emerging bio-based economy by providing industrial-scale fermentation capacity and developing related bioprocessing intellectual property (IP). Planetary leverages the technology of aerobic microbial fermentation to produce food ingredients and bio-based materials at industrial volumes for partners around the world.

About the Bioeconomy Revolution

The global demand for food, plastics, chemicals, and other commodities is growing in accordance with the development of population size and living standards. Many of the animal and fossil-based production systems are unsustainable and are taking a toll on our ecosystem, including the reduction of freshwater resources, land resources, and the uncontrolled emissions of greenhouse gases. Recent scientific advancements, however, have uncovered new, sustainable methods of production.

According to the McKinsey Global Institute (MGI), McKinsey & Company’s business and economics research arm, the bioeconomy could have direct economic impact of up to $4 trillion a year in the next decades, with the potential to produce up to 60% of all physical goods – foods, chemicals, and other bio-based products through a biology-driven production approach. Microbial fermentation is a critical process within the bioeconomy, and by leveraging technologies such as biomass and precision fermentation, these products can be produced sustainably at scale and at competitive cost.

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Swiss Biotech Startup and Valley partner Cultivated Biosciences has presented its first proof-of-concept (POC) using its creamy fat ingredient created with yeast fermentation. The POC, a coffee creamer, is white and clean-label, with a rich, creamy taste and mouthfeel, but puts an end to flocculation.

After two years of R&D, Cultivated Biosciences presented its first POC using its creamy fat ingredient in a final product formulation: a dairy-free coffee creamer that matches the performance of dairy creamers.

The coffee creamer meets the needs of the industry: it has whitening capabilities, it is stable in coffee, and is clean label. It also meets the expectations of the consumers: it is very creamy and tastes like a regular American commercial creamer. Cultivated Biosciences’ ingredient provides the lipids and the texture to the formulation, and is stable in the acidic coffee without additives.

The dairy-free coffee creamer was introduced and available for tasting during a MISTA event held in San Francisco in November 2023. MISTA is a new food innovation ecosystem and accelerator in the Bay Area, bringing together the food industry and the startups during “Growth Hacks” to kick-start collaborations. Cultivated Biosciences’ creamer was developed during a Growth Hack focused on alternative fats, in collaboration with the MISTA partners including AAK, Ingredion Givaudan and Danone.

The path to commercialisation

About Cultivated Biosciences

Cultivated Biosciences is turning animal-free dairy into the better choice for everyone. Cultivated Biosciences improves the mouthfeel of animal-free dairy by developing a unique and patented emulsion as an ingredient for the food industry, using yeast fermentation. Their technology produces a unique functional fat with a cream-like texture, providing a sustainable and healthy alternative to animal dairy fat. The cream from Cultivated Biosciences will replace vegetable oils and additives currently used in dairy alternatives, thus providing a cleaner label thanks to superior functionality and stability, and a sensory experience similar to dairy. Dairy alternatives are on the rise globally, a market size of $12 billion in 2023 and $34 billion in 2033, convincing more and more health and environmentally conscious consumers, but two thirds of consumers name texture and a lack of clean label options as a barrier to consumption. Find out more on their website. 

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Hungarian insect producer Agroloop teamed up with Bühler to use their sophisticated insect growth system for its industrial black soldier fly plant. The facility will produce up to 4,000 tonnes of animal feed ingredients per year and will be built in Üllő, Hungary. Bühler will deliver its crate-based nursery and rearing technology, which will enable a quick ramp-up of the plant for commercial production. Agroloop plans to launch its first products by the end of 2024, contributing to a more sustainable animal feed value chain.

Following its foundation in 2017 and the successful operation of a pilot facility, Agroloop got the green light for the implementation of an industrial insect plant in Hungary in 2022. Now they are working at full speed to construct the plant and get it operational. The insect facility will be realized in an existing building of the Aerozone Park in Üllő, which is located next to the Budapest Ferenc Liszt International Airport. In the new plant Agroloop – supported by Bühler’s insect technology expertise – will produce more than 25,000 tonnes of black soldier fly larvae that will be turned into sustainable feed ingredients for the pet food, aquaculture, and livestock sector. 

The plant is only the first step in Agroloop’s strategy to make insect feed ingredients available for the Central and Eastern European (CEE) agribusiness. “The abundance of food processing by-products presents a unique opportunity for Agroloop’s multi-plant rollout strategy in the CEE region. Leveraging our strategic partnership with the leading regional feed producer UBM Group, we improve feed quality and sustainability creating future-proof feed formulas. This enables Agroloop to focus on rapid expansion and solidifies our position as a key player in the region,” says István Nagy, co-founder and CEO of Agroloop. 

Proven technology for short ramp-up time

Agroloop employs a local engineering company to integrate the various technology packages. The heart of this system is the insect growth technology, which mainly determines the plant yield and has a major effect on business performance. For their insect growth system, Agroloop has selected Bühler’s nursery and rearing technology, which has several years of a track record in the insect industry. “We’ve meticulously assembled a best-in-class technology supplier portfolio to build our plant. Bühler plays a crucial role in providing the framework and core components for this design. By choosing Bühler’s technology, Agroloop can enter the value chain with the highest standards,” says István Nagy.  

Andreas Baumann, Head of Market Segment Insect Technology at Bühler, added: “We are very proud to be part of this pioneering project for the CEE region and delighted to see that our solutions will contribute to more sustainable feed supply chains.”

Sustainable protein

In the pursuit of sustainable and environmentally friendly practices, the CEE region is increasingly turning to alternative sources for feed ingredients. By incorporating insects into the feed supply chain, the region can address environmental concerns, reduce dependence on imported protein sources, and contribute to a circular economy approach. In addition, innovative feed formulations containing insects can optimize animal health and growth, thus leading to more efficient livestock production systems. 

Insects can be reared on agricultural and food processing by-products, transforming these materials into high-quality protein. This approach not only reduces the environmental impact of this value chain but also creates a closed-loop system where resources are reused and recycled. The European Union has historically been dependent on imported protein sources for animal feed, contributing to issues such as deforestation and habitat destruction in other parts of the world. By embracing the commercialization of insect-based livestock feed, the region can increase feed efficiency, reduce reliance on external sources, and contribute to local and regional food security. 

Andreas Baumann says: “The incorporation of insect ingredients in animal feed presents a compelling solution to the challenges faced by the livestock industry. Besides providing nutritious and sustainable protein source, insects also empower local economies to become self-sufficient. That is why insect protein is seen as a key component for a more sustainable and resilient food system.” 

About Bühler

Bühler’s goal is to create innovations for a better world. To achieve this, the company intends to harmonize the needs of the economy, people and nature. As an important solution partner for the food and mobility industries, Bühler has developed a strategy to reduce greenhouse gas emissions in its operations by 60% by 2030 (Greenhouse Gas Protocol, Scopes 1 & 2, base year 2019). The company is also committed to offering scalable solutions that reduce energy, waste and water in its customers’ value chains by 50% by 2025. Billions of people come into contact with Bühler technologies every day to meet their basic needs for food and mobility. Two billion people eat food produced on Bühler systems every day. One billion people travel in vehicles whose parts were produced using Bühler technologies. Countless people wear glasses, use smartphones and read newspapers and magazines. They are all manufactured using Bühler process technologies and solutions. Thanks to this global relevance, Bühler is in a unique position to transform today’s challenges into sustainable business areas. Bühler contributes to feeding the world safely. And the company contributes to climate protection by producing solutions that lead to more energy-efficient cars, buildings and systems.

Bühler invests up to 5% of sales annually in research and development. In 2022, around 12,700 employees generated sales of CHF 3.0 billion. The Swiss family company is active in 140 countries around the world and operates a global network of 105 service stations, 30 production plants and application centers in 23 countries. Find out more on their website.

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In their fifth annual collaboration, Givaudan and the University of California Berkeley have released transformative research paving the way for enhanced efficiency in alternative protein. The latest white paper entitled ‘10 Alternative Protein Pathways: Opportunities for Greater Efficiency’ outlines key challenges and opportunities on the journey to co-create delicious and nutritious alt-protein experiences that delight consumers.

With more consumers expected to explore plant-based protein, opportunities abound for food producers and retailers to develop sustainable, healthy alternatives that deliver diverse food experiences. With its deep industry knowledge, Givaudan has once again teamed up with the University of California Berkeley Product Development Program to provide practical steps on how industry players can create mouthwatering, affordable, alternative protein products.

Sudhir Joshi, Professor, Board Member and Product Development Program Coach at the University of California Berkeley, said: “Alternative proteins can significantly reduce environmental impact and improve human health. Our findings identified four key areas where producers can focus on improving efficiencies and reducing costs for alternative protein products. These were further divided into specific steps companies can take to mitigate risk, while still making tasty, healthy, and cost-effective products.”

Exploring challenges and opportunities

The research explores the key challenges the industry faces, such as supply chain issues, resource consumption, production scale-up, and competitive pricing. It also offers 10 clear and actionable pathways to help alt-protein producers address these hurdles and maximise efficiency. This includes identifying ingredient combinations that ensure the best quality and value for both food innovators and consumers, and outlining ways to optimise the use of energy, water, and other natural resources. The end goal? To enable the industry to create alternative protein experiences that are good for both people and the planet.

Flavio Garofalo, Global Director, Culinary & Plant Attitude, Givaudan, said: “In today’s dynamic environment, the key to gaining a competitive edge lies in strategic partnerships. Companies that team up with others to pool their knowledge, expertise and resources will be better placed to spot market opportunities, unlock efficiencies, and scale innovations more quickly. Every year, we join forces with the University of California Berkeley to investigate key topics related to alternative protein. Why do we do it? Because it helps us look at alternative protein in a more holistic way, which puts us in a better position to support our customers.”

Bringing the research to life through a startup challenge

To bring the insights from its new research to life, Givaudan is also launching a Start-Up Challenge. The company will select five start-ups from around the world to reduce the costs of a standard recipe using the pathways outlined in the white paper, including raw material optimisation, hybrid products, process optimisation, and new technology and innovations.

Givaudan started its alternative protein journey over a decade ago, with the knowledge that these products are pivotal to a food future that’s good for humans, animals, and the planet. The company’s global protein network includes four hubs dedicated to developing holistic alternative and plant-based food experiences. These hubs enable Givaudan customers to co-create products ensuring they have the right taste, mouthfeel, colour, visual appeal and nutrition to meet consumer preferences in their markets. They also offer access to an entire ecosystem of experts in plant-based dairy and savoury products, along with specialised products, knowledge and technical equipment.

Download the ’10 Alternative Protein Pathways’ white paper here.

About Givaudan

Givaudan is the global leader in the creation of flavours and fragrances, with its heritage stretching back over 250 years, the Company has a long history of innovating tastes and scents. From a favourite drink to your daily meal, from prestige perfumes to cosmetics and laundry care, its creations inspire emotions and delight millions of consumers the world over. The Company is committed to driving purpose-led, long-term growth while leading the way to improve happiness and health for people and nature. In the fiscal year 2020, the Company employed almost 16,000 people worldwide and achieved sales of CHF 6.3 billion and a free cash flow of 12.8% of sales. Visit the website to find out more.

About Givaudan Taste & Wellbeing

Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game changing innovations in food and beverage. Let’s imagine together the future of food. Click here to learn more.

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