BBC hosts FoSTaC Advanced Manufacturing Training in Bangalore

National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K) has taken a major step forward in strengthening India’s food innovation ecosystem at World Food India 2025. Nine strategic #MoUs were signed with leading industry and research partners, while seven breakthrough technologies developed in-house were licensed to reputed companies — spanning millet-based nutrition, rapid dairy testing kits, functional bakery premixes, and more. With support from the Ministry of Food Processing Industries, these collaborations will accelerate research translation, empower startups, and enable large-scale impact across health, agriculture, and sustainability. A proud moment for India’s food processing sector — from lab to market, faster than ever before. Chirag Paswan Harinder Oberoi Ankur Ojha Dr. Komal Chauhan Arun Om Lal FICCI Vikram Kelkar Hexagon Nutrition Limited ARF Lifesciences LLP INTERLINK FOODS PRIVATE LIMITED Quality Council of India(QCI) The Good Food Institute Almond Board of California Yakult Danone India Pvt ltd ClearMeat® Government Institute of Medical Sciences Institute of Bioresources and Sustainable Development (IBSD) Institute Of Liver And Biliary Sciences https://lnkd.in/g2FfRxRA

🌍 "Innovation is the bridge connecting the present and the future of humanity." — Dr. Sumit Gautam, PhD ✨️ True innovation emerges when science, compassion, and sustainability work together. India’s pioneering cell-based meat company, ClearMeat®, embodies this spirit. ClearMeat® is more than a company — it’s a movement, shaping the future of food with sustainability and empathy. 🥩 Products like Eco Meat® Mince and Eco Meat® Steak: 👉 Developed without fetal bovine serum 👉 180 cows saved 👉 83 metric tons of greenhouse gases reduced All made possible by "ClearX9®", their indigenous cell growth technology — propelling India towards global sustainability leadership. Through partnerships with National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K), ClearMeat® is giving Food Tech Innovation in India a whole new dimension. At a time when the world stands at the crossroads of ethics and environment, ClearMeat® shows that food security, animal welfare, and sustainability can coexist. ✨ Let’s be part of this transformation — towards a future where innovation is not just technological, but a compassionate extension of humanity. --- 🥩 Cultivated Meat & the Five Elements of Samajasya: Harmony for a Sustainable Future 👉 https://lnkd.in/gENX6MxY

Scientists once treated leaves as leftovers. Today, Melbourne innovators are transforming them into 𝐧𝐞𝐱𝐭-𝐠𝐞𝐧𝐞𝐫𝐚𝐭𝐢𝐨𝐧 𝐩𝐫𝐨𝐭𝐞𝐢𝐧, and it could change how we formulate food. Meet The Leaf Protein Company: a startup extracting 𝐑𝐮𝐛𝐢𝐬𝐜𝐨, the enzyme abundant in green leaves, and transforming it into a versatile protein powder that emulsifies, gels, and foams. In 2024, the team secured A$850,000 (led by the University of Melbourne’s seed fund and Breakthrough Victoria) to scale up this leaf-to-protein platform. Why this matters: 🌿 𝐍𝐞𝐰 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐅𝐫𝐨𝐧𝐭𝐢𝐞𝐫 Rubisco taps into the most abundant protein source on Earth, leaves opening up a supply beyond traditional seeds and legumes. 🧪 𝐁𝐮𝐢𝐥𝐭 𝐟𝐨𝐫 𝐅𝐨𝐫𝐦𝐮𝐥𝐚𝐭𝐨𝐫𝐬 An ingredient with emulsifying, gelling, and foaming functionality provides R&D teams with new levers for plant-based dairy, bakery, beverages, and ready meals. ♻️ 𝐂𝐢𝐫𝐜𝐮𝐥𝐚𝐫 𝐛𝐲 𝐃𝐞𝐬𝐢𝐠𝐧 Leaf streams and crop by-products are valorised: extraction residues can feed animals or even become bio-based packaging, pushing toward near-zero waste. 𝐄𝐜𝐨𝐬𝐲𝐬𝐭𝐞𝐦 𝐀𝐝𝐯𝐚𝐧𝐭𝐚𝐠𝐞 University research + government funding + startup agility = a Melbourne food-tech stack aiming for global impact. 👉 Entrepreneurs & formulators: where would a leaf-derived, foamable/emulsifiable protein unlock something you can’t do with pea or soy today? #rubisco #foodscience #foodentrepreneur 

Industry collaborations aren’t just buzzwords – they’re the engine that turns fragmented expertise into market‑ready solutions 🌍🤝. In India’s agri‑food sector, partnerships between technology innovators, academic researchers, and farmer collectives are unlocking premium export doors and accelerating sustainable practices 🚀. Take the recent alliance between our Global Academy and the Telangana Agricultural University. By co‑creating an AI‑driven TraceAudit™ module on campus, students gained hands‑on experience while FPOs received real‑time audit‑readiness dashboards. Within three months, a group of 45 smallholder mango growers in Warangal upgraded to GlobalG.A.P. certification, boosting their export price by 22 % and securing contracts with European buyers 🌱📈. The success hinged on three pillars: AI‑enabled record‑keeping that eliminates manual errors, expert‑led training that demystifies ISO 22000 and IndGAP, and a model‑farm showcase that visualises best practices on the ground 🎓💡. Such cross‑industry ecosystems also reduce risk. When a leading food‑processing firm partnered with our digital compliance team, they leveraged TraceAudit™ to harmonise HACCP and FSSC 22000 procedures across three plants, cutting audit preparation time by 40 % and freeing resources for product innovation 🛠️📊. The result? Faster time‑to‑market for a new organic snack line and stronger buyer confidence 🌐. Ready to turn collaboration into competitive advantage? Explore our partnership programs, training calendars and TraceAudit™ demo at https://lnkd.in/d_NH_iwe or call +91 98480 34740 📞. What partnership or technology has most accelerated your path to global market access? 🎉 #FoodSafety #SustainableAgriculture #IndGAP #GlobalStandards #FPO #FarmerEmpowerment #ExportReadiness #OrganicFarming #FSSC22000 #ISO22000 #HACCP #AgriTech #DigitalFarming #WomenInAgriculture #TraceAudit #FoodSecurity #ClimateResilientAgriculture #GlobalGAP #MakeInIndia

🌱 FEED Project: Celebrating Two Years of Innovation 🌱 Last week we held the second-year consortium meeting of the #FEEDproject , and it was a moment to celebrate not only the results achieved, but also the growing potential of our collaborative efforts. 🔬 Over the past year, the project has advanced in multiple directions: We have patented new sustainable coatings derived from edible sprouts, capable of extending the shelf life of fresh produce—an exciting step toward reducing food waste. Our research team also explored the antimicrobial and probiotic properties of sprouted seeds, opening new horizons for functional foods. Several new product concepts are under development, and we’re proud to share that more publications are on the way, marking the scientific impact of the project. The FEED project continues to uncover new opportunities where sprouts meet sustainability, health, and innovation. Thanks to all partners for the inspiring work and to our host for a great meeting! 🌐 Learn more: www.feed-project.eu #HorizonEurope #FunctionalFoods #Sustainability #SproutsInnovation #AgriFoodTech #FEEDProject #CircularBioeconomy #Italbiotec Carlotta De Filippo, Valentina Picchi, Monica Mattana, Arash Moeini, Pablo Busó, Alejandro Serra Garcia, Zafer Erbay, Noemi Navarro Lleó Arianna Cattaneo, PhD, Tomas Ribba, Ana Mandura Jarić, CREA Ricerca, AIJU Instituto Tecnológico de Producto Infantil y Ocio, Technical University of Munich, Istituto di Tecnologie Biomediche, CNR, Volcani Institute, University of Zagreb / Sveučilište u Zagrebu, Adana Alparslan Türkeş Science & Technology University Instituto de Agroquímica y Tecnología de Alimentos IATA CSIC

Amity Institute of Biotechnology, Amity University Rajasthan Organizes to visit to World Food India 2025 on 25 sept. 2025. Recognizing the transformative potential of the food processing sector in positioning India as a global food hub, the Ministry of Food Processing Industries (MoFPI), Government of India, has introduced a range of strategic initiatives to attract investment across diverse sub-segments. These efforts focus on strengthening farm-to-fork linkages, enhancing value addition, advancing research and development, expanding cold chain infrastructure, and supporting startups, logistics, and retail ecosystems—laying the foundation for a robust and future-ready food processing industry. #amityuniversityrajasthan #foodtechnology #biotechnology #mofpi #worldfoodindia2025 #foodindustry

🚀 Biotech4Food at Future Food-Tech London! Flanders' FOOD was proud to host a dynamic breakout session on “Ecosystems in Action: How Collaboration Accelerates Food System Transformation” during this leading event. The Biotech4Food project was presented and showcases how biotechnology can drive innovation in the food industry. 🔬 Together with Bio Base Europe Pilot Plant, ILVO Living Lab Agrifood Technology, Food Pilot, The ProteInn Club, and Biovia, we highlighted the importance of collaboration across the entire value chain. From leveraging pilot infrastructure to engaging all stakeholders — including consumers and farmers — the message was clear ➡️ Real transformation happens when we act together. 📍Powered by Ingredients for a Circular Economy European Innovation Council and SMEs Executive Agency (EISMEA) | Flanders' FOOD | Innov'Alliance - Competitiveness Cluster for Naturalness and Plant-Based Industries | Wagralim, the Agri-Food Innovation Cluster of Wallonia | Agrifood Clust-ER | Valorial, cluster d'innovation agri-agro | CNTA | NAGRIFOOD - CLUSTER AGROALIMENTARIO DE NAVARRA | ATECluster Thessaloniki Greece | ANFACO-CYTMA | Region of Central Macedonia | Superbiotics | BCF Life Sciences | MARIA GOULAPTSI | FENGA FOOD INNOVATION SAS | ARTECHNO sa | Koukakis Farm S.A. | THT | Ingredalia S.L. | Bugslab | Avecom | Calidris Bio | EVYP Crop Biostimulation Technologies | COCONT | Hifas Innovation Hub | Abyss Ingredients | Provil S.A. | SADEF – Nutrition Hub

🌍 Alternative Proteins: The Future of Food is Now The global food system is undergoing a seismic shift. Driven by sustainability, health, and innovation, alternative proteins are no longer niche—they're the future. Here's a deep dive into the latest R&D breakthroughs and the corporate giants shaping this revolution: 🔬 Latest Scientific Innovations 🌱 Plant-Based Proteins Advanced techniques like extrusion, 3D printing, and fiber spinning are improving texture and nutrition. New crops and clean-label formulations are gaining traction. 🔗 Frontiers in Sustainable Food Systems 🧫 Microbial & Fermentation Proteins Precision fermentation is producing dairy proteins like whey and casein without animals. Mycoproteins and fungi-based proteins are scaling rapidly. 🔗 Journal of Biological Engineering 🧬 Cultivated Meat Innovations in serum-free media, bioreactors, and hybrid products are accelerating commercialization. Regulatory approvals are expanding globally. 🔗 Protein Production Technology 🏢 Conglomerates Leading the Charge Major corporations are not just investing—they're building infrastructure, funding startups, and driving R&D: ADM: $300M in a Protein Innovation Center; partnerships with New Culture & GOOD Meat. Cargill: 50+ years in alt proteins; partnered with Cubiq Foods for fat innovation. Tyson & Danone: Strategic investments in cultivated and fermented protein startups. Nestlé & Unilever: Leading patent filings and fermentation partnerships. 🔗 GFI & Quick Market Pitch 🔗 GFI Investment Resources 🚀 Startups to Watch From air-based proteins to fungi fermentation, startups are redefining what's possible: Solar Foods: Producing protein from air & electricity. Perfect Day: Precision fermentation for dairy. Upside Foods: Cultivated meat from animal cells. Cosun Protein, ERGO, Mycovation: Innovating with legumes, plant cells, and mycelium. 🔗 StartUs Insights 🔗 Silicon Review 💡 Why It Matters With over $18 billion invested since 2016 and growing consumer demand, alternative proteins are key to feeding 10 billion people sustainably. 🔗 Let’s connect if you're working in food tech, biotech, or sustainability. Collaboration is the catalyst for change. #AlternativeProteins #FoodTech #Biotech #Sustainability #PlantBased #CultivatedMeat #Fermentation #ProteinInnovation #FutureOfFood #R&D #ImpactInvesting

“I believe the true measure of a research center is not what it invents - but how its people change the way industries think and work.” My name is Ana Rute Neves and I am Senior Director of Science & Technology at Arla Innovation Centre. As DTU Biosustain reaches its final chapter this year, I want to pay tribute to what I believe is its greatest legacy: shaping a generation of scientists who combine deep expertise with the ability to work seamlessly across disciplines -and who are now driving innovation and positive change across industries. I joined DTU Biosustain in 2012 as one of its earliest group leaders, researching metabolic engineering for the production of health-promoting plant metabolites.Our team went on to publish the first original paper from the center. Later, I was approached by Chr. Hansen, now Novonesis, with an offer to lead their strain improvement department. I had never considered working in industry, but I decided to embrace it as a new challenge.   I already valued multidisciplinary science, but at DTU Biosustain, I learned how to turn that mindset into a working model for industry-how to structure teams, connect discipline to a higher degree and lead innovation from idea to implementation. At Chr. Hansen, I structured my department around the principles of the cell design cycle - a concept inspired directly by DTU Biosustain. From bioinformatics and modeling, through strain engineering and characterisation, to experimental testing,we built a workflow that could accelerate innovation. Many of the people I hired were DTU Biosustain alumni - talented, open-minded scientists, trained to think across disciplines and push the boundaries of what was possible. Today, at Arla Foods, we focus on developing new sustainable food products, combining expertise in food chemistry, analytics and food physics. The parallels with DTU Biosustain’s work on food structuring are striking, and I see great potential for its alumni to make an impact here as well. For me, what has made DTU Biosustain unique is not just the research-it’s the way it has trained scientists to work at the intersections.The challenges society faces - from sustainable production to alternative proteins - demand exactly that kind of thinking. 🎉In 15 years, DTU Biosustain has accelerated innovation, translating research into successful start-ups and on towards market-ready products. It has built a talent pool that industry continues to draw on today - and in doing so, it has left a lasting mark on society. As we celebrate its achievements, I think about all the dedicated students, postdocs and researchers who passed through its doors- and how their ideas, skills and ways of thinking are now shaping solutions in companies around the globe. That is a legacy worth celebrating. ❓What do you think is the most important way research centers can prepare talent to meet the challenges of tomorrow? DTU - Technical University of Denmark Novo Nordisk Foundation

𝐖𝐡𝐚𝐭 𝐜𝐚𝐧 𝐰𝐞 𝐞𝐱𝐩𝐞𝐜𝐭 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐓𝐡𝐢𝐧𝐤 & 𝐃𝐨 𝐓𝐚𝐧𝐤 𝐢𝐧 𝐭𝐡𝐞 𝐜𝐨𝐦𝐢𝐧𝐠 𝐦𝐨𝐧𝐭𝐡𝐬? Sara De Pelsmaeker, Group Health & Well-being Director at Puratos and President of the Healthy Ageing Think & Do Tank, is rolling out several tangible milestones: ✅ Launching a communication strategy to raise awareness on healthy ageing and the critical need for change. ✅ Providing clear guidelines to help people create personalised nutrition plans that are easy to follow. ✅ Developing roadmaps for the food industry, addressing regulatory requirements, scientific evidence, and nutritional needs to design products that truly support healthy ageing. 𝐂𝐨𝐥𝐥𝐚𝐛𝐨𝐫𝐚𝐭𝐢𝐨𝐧 𝐢𝐬 𝐤𝐞𝐲. Scientists generate robust evidence on bioactive ingredients, while industry partners translate it into products that consumers can trust. By combining science, AI, and practical application, we are turning knowledge into action and helping people age healthier and more actively. 👉 Discover more: https://tuit.cat/h5lP1 #EITFood #HealthyAgeing #ThinkAndDoTank #FoodInnovation #Collaboration Partners:  EIT Food | EIT Food South | Carbery Group | DELTA FOODS SA | CSIC | Universidad CEU San Pablo | Danone | Matís Iceland | Cargill | IMDEA Nutrición | Lesaffre | Vitagora | Lund University | University of Reading | Inlife | INSA-UB as a part of Universitat de Barcelona | AZTI | Puratos | Roquette | Uniwersytet Warszawski | Università degli Studi di Torino | AIT Austrian Institute of Technology