How Controlled Environment Agriculture can aid the protein transition

As the world shifts towards plant-based sources of protein, we will need to increase production to meet demand without reducing the supply of fresh produce. Controlled environment agriculture (CEA), in the form of greenhouse or vertical farming integrations, could provide an appropriate solution to meet this demand. However, at LettUs Grow we believe in careful and thoughtful innovation. Making sure that we don’t deliver a high-tech solution just for the sake of a high-tech solution is vital. To properly utilize CEA in the protein transition imperative, we must carefully consider: the technology chosen; the crops grown; the stages of growth; and the wider economic, environmental and social model behind a controlled environment solution.

A presentation by Lilly Manzoni, Head of Research & Development at LettUs Grow.

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Sustainable and healthy proteins

Within the Sustainable Food Initiative (SFI), we identified four topics of interest and relevance for the protein transition to work on in a collaborative approach.

  1. Towards a global improvement of a healthy protein –> ingredient –> product
  2. Whole material approach – mild fractionation
  3. Whole chain approach
  4. Techno functional properties of plant & cellular proteins and use of predictive & automated screening approaches
    These will be elaborated upon in more detail in the presentation.
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A scientific approach for developing plant-based whole-cut meat

To develop plant-based whole-cut meat that mimics animal meat, it is essential to understand the organoleptic effects of the structural and chemical properties of meat. Redefine Meat evaluates and quantifies the impact of each parameter on the sensory experience, using the data to develop plant-based materials and components for whole-cut meat. In this talk, the following topics will be discussed: Redefine Meat’s journey toward the perfect animal-free steak, the technology behind the innovation, the discoveries and innovations along the way, and the challenges that still lie ahead.

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How 3D printing technology can help create plant based foods

Since the start of 3D Food Printing it has been used to create products with ever increasing complexity.
The possibility to deposit materials in specific amounts and positions and thus create unique material compositions and distributions within a single product is what is unique about 3D printing. As such, this allows for the creation of products with very specific properties, including structure and texture. The learnings from the past decade form the basis for the creation of novel plant-based food products.
A presentation by Kjeld van Bommel, Sr. Consultant 3D Food and Pharma Printing at TNO.

Addressing food-system challenges through protein diversification: the EIT food approach

The transition to a more sustainable food system requires dietary changes which reduce protein demand from traditional sources. Protein diversification can play an important role in enhancing the resilience of food systems contributing to meeting the needs of a growing population and addressing the environmental and climate impact of food production and consumption.

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Plant-based food structured by 3D printing: Opportunities and challenges

In this talk, we will discuss the opportunities and challenges which come along with using 3D printing to structure food. We will also provide 2 case studies, one is using a desktop 3D printer to create a prototype fish analogue; the other one is using a protein structuring printer to create fibrous structure on a micro-scale which can be the basis for a plant-based burger.

A presentation by Bei Tian, scientist / project leader at Wageningen Food and Biobased Research.

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CASEIN: the secret to a tasty plant-based future

As the environmental and health problems rise, Fooditive has developed the world’s first-ever industrial-scale plant-based Vegan Casein that is produced by precision fermentation that mimics the same cow protein using DNA sequencing. Fooditive Casein is a cruelty-free, sustainable, healthy, and scalable ingredient with the same functions as milk protein, with the difference that it is much safer for the environment.

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Protein Transition meets 3D Food Printing

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!.

Marine Coré-Baillais is speaker at the Protein Transition Conference in the Session 3D Food Printing meets Protein Transition. The conference is part of the Agrifood Innovation Event.

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Producing and steering soybean protein content in indoor farming, protein plant factories

Protein-rich crops are generally grown in extensive, open field cultivations, however, the production in a controlled environment offers the opportunity to steer crop physiological mechanisms, provided there is sufficient understanding of crop response to the environment.

The study investigates the effects of light spectrum (R:B ratio) and air temperature on improving soybean yield and seed protein quantity.

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Victor Poncelet is speaker in the joint session of the Protein Transition – Vertical Farming Conference

On the pursuit of financially viable models in the protein transition. We live in an economical ecosystem where technological breakthroughs from early adopters find difficulties to prove their financial viability. The farming sector is no stranger to this reality. This presentation aims to open minds into the potential of multi-revenue models within the protein transition theme. The idea is simple: be on the constant search of technological symbiosis within different kinds of crops and rearing methods to create multi-revenue models that reach profitability within the current economical context.

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