Innovations
At a time when the demand for sustainable and healthy foods is growing steadily, researchers and companies are faced with the challenge of developing innovative solutions that appeal to the palate without harming the environment.
At Hydrosol, scientists and technologists are hard at work on product innovations that let customers make an impact on the market, upgrade their offerings, or even enter new markets.
Cellular Agriculture
Modern agriculture and the associated agri-food system leave an enormous ecological footprint. The unsustainability of the system is to a great extent caused by livestock farming for the production of meat and dairy products. Given the expected global increase in consumption of these nutrient-rich products due to rising affluence and population growth, it is imperative to explore new ways to create a sustainable food system.
Cellular agriculture is a breakthrough innovation that could fundamentally change the agri-food system. By producing products like meat and milk through biotechnological processes instead of animal husbandry, cellular agriculture decouples the production of animal products from the number of animals. Therefore, compared to conventional production methods, this approach has the potential to leave a significantly smaller environmental footprint and feed the world’s growing population.
However, for cellular agriculture to contribute to the achievement of sustainable development, it requires acceptance and legitimacy in society. A key point in achieving this is to develop products that are as close as possible in texture and taste to the classic animal product.
This is where Hydrosol comes in.
“Cellular agriculture offers unprecedented opportunities. Although there are challenges in developing these future technologies, such as scaling and consumer acceptance – if these are overcome, these technologies can make an important contribution to sustainably feeding the world’s growing population.”
Katharina Burdorf, Ambassador Cellular Agriculture, Team Lead Product Management PhD Candidate with focus on acceptance of cultured meat.
Our expertise in meat texturing is also beneficial for the development of (hybrid) cultured meat products. It ensures that the end product has the desired taste and texture, which increases consumer acceptance. Our prototyping and refinement capabilities help manufacturers to perfect their cultured meat offerings, even if they do not have their own in-house food scientists.
We serve as a cooperation partner, providing extensive product know-how and the necessary pilot plants, as well as first-class raw materials for this industry of the future.
If you produce precision-fermented ingredients and are looking for the support of a solid partner, we offer a variety of collaboration opportunities. For instance, with our years of experience in purchasing and using raw materials, we can help you to clearly define the functional properties that the raw materials must have. To this end, Hydrosol’s technologists also carry out application tests with innovative ingredients like these at the Stern-Technology Center and create joint application formulations.
Cellular and Acellular Products
Cellular agriculture encompasses two distinct types of products: cellular and acellular.
Approaches in cellular farming offer unique ways to produce animal-based products, providing alternatives that address sustainability, animal welfare, and ethical concerns.
Acellular Process
The acellular production process revolves around manipulating genes or DNA. For example, microorganisms such as yeasts are encoded with a DNA sequence for a desired ingredient and thus serve as host cells. These modified microorganisms contain the genetic instructions to produce the specific ingredient, such as a dairy protein. They are then cultivated in a bioreactor, provided with essential nutrients and the ideal conditions for growth and protein production.
Once enough protein has been produced, the microorganisms are separated and the protein purified. The resulting purified protein can be used in the production of regular dairy products or dairy alternatives. These proteins are considered vegan-friendly but possess similar properties and advantages to traditional dairy proteins. The process is already well-established and widely used, as seen with the production of insulin using similar methods.
Cellular Process
In contrast, cellular products involve taking animal cells, such as stem cells, through a biopsy process. These cells are placed in a bioreactor, where they are provided with nutrients like vitamins, minerals, and amino acids and other components under ideal conditions. The cells then multiply and differentiate into muscle cells or fat cells. Over time, they change their shape and, in the case of muscle cells, eventually resemble muscle fibers that can be harvested. However, it is important to note that the resulting product is more akin to minced meat with a higher water content rather than a traditional steak.
The process of producing cellular products is more complex and intricate compared to acellular products. A major challenge is to achieve the desired meaty texture, which in most cases involves a necessary combination with other ingredients such as plant-based proteins.
New Opportunities
Hybrid Plant-Based Cultivated Meat
Imagine mixing cultured meat, in the media often termed “lab-grown meat,” with plant-based proteins. These hybrid products would offer the best of both worlds – the taste, texture, and familiarity of traditional meat, with the added benefits of sustainability and reduced environmental impact.
This innovation could mark a significant turning point in global efforts to combat climate change and meet the growing demand for ethical and sustainable food options, shaping a more promising and aware future of food consumption. Many companies working on cultivated meat will initially release hybrid plant protein/cultivated meat products.
