Fermify

Hello world, when we first embarked on developing an innovative process to produce dairy proteins without cows, we knew from the outset that our goal was to empower the existing industry to transform part of their production to animal-free solutions. Now, almost three years into developing our animal-free casein production system, we are extremely proud to see the dairy industry welcoming us with open arms and showing great openness towards the future of dairy. Recently, our founder Christoph Herwig spoke at the "5th International Conference: The Significance of Plant-Based and Cell-Based Alternatives for the Dairy Industry." Following this, Moproweb.de published a special edition focusing on plant-based milk alternatives. It's incredibly exciting to witness how forward-thinking the German dairy industry is! Find more information in the article below! WAY TO GO!!

We're #hiring a new Downstream Technician in Vienna, Vienna. Apply today or share this post with your network.

We have several exciting opportunities! Check out our career page here at Fermify https://lnkd.in/duQBkBt3

Hello, world! #PrecisionFermentation is not just a buzzword; it's a transformative technology that has been revolutionizing industries, including dairy, for decades. For instance, chymosin produced through recombinant technology has been a game changer for cheese production. However, there still seems to be uncertainty in the dairy and cheese industry about #when and #how to start utilizing precision fermentation. At Fermify, our primary focus is on developing an #economically viable bioprocess for producing #casein through precision fermentation. We believe precision fermentation-derived casein will be a significant game changer for the dairy industry, allowing us to replicate the functionalities of cow-derived proteins, such as stretchiness, emulsification properties, and meltiness. Our goal is to produce #casein at less than 10 EUR/kg by 2027. Fermify excel in process development. We are passionate about developing our #continuous bioprocess and #digitaltwin technology, which ensures a fully predictable process without relying on hope. Remarkably, we no longer need to take offline samples to monitor our process. It's an incredible advancement! In contrast, traditional dairy and cheese producers excel in product development and bringing consumer products to #retail. Here's what we've learned recently: #1 Acid-set Cheeses: #Mozzarella, #Feta and similar cheeses with precision fermentation are low hanging fruits because they require only one type of casein, without the need for micellar structures. #2 #Foamability: Using a specific single type of casein results in superior foamability compared to using all four caseins in micelles for foams. #3 #Stretchiness: Precision fermentation-derived Mozzarella achieves the same stretchiness without needing micelles. #4 #Regulation: Regulatory hurdles remain, but progress is being made. The first company has achieved Self GRAS status for recombinant casein in the #US, and more companies are following. In the #EU, the first dossiers for precision fermentation are currently under review, with more to come soon (spoiler!). Our first customers are now working with larger quantities of our casein, and we're thrilled to empower them to shape the #future of cheese. For those eager to get started, we are offering (very limited) #subscriptions to our in-house pilot plant, providing access to precision fermentation-derived casein over the next 12 months to develop first product lines. If you're interested, let us know! Let's change the future of cheese together!

Hello world, this week on June 6th, Fermify will be speaking at the Austrian Milchforum organized by Agrarmarkt Austria. Eva Sommer will be speaking about the Future of Cheese and how we can produce cheese and dairy products in a new way but still identical to cows derived proteins, by using a new technology called precision fermentation. Some individuals may have reservations about utilizing new technologies to produce traditional foods like cheese. They may question the necessity of such advancements. Currently, half of the world's habitable land is used for agriculture, with three-quarters dedicated to livestock. With the global population rapidly increasing and projected to reach 9.8 billion soon, the demand for animal-derived products is expected to remain high. While it is unlikely that a new planet will miraculously appear to meet our growing need for livestock, it is essential to remain open-minded about the future of food and explore how technology can enhance our food production processes to meet these demands sustainably.

Hello world, What a special day we had at Fermify. Another part of our own pilot plant arrived today. Our team had so much fun to transport this beautiful steel thingy into our facility. Very soon, the entire plant will be complete and we will start producing casein at kilo quantities every week. Yay! ♥️♥️ Anyone eager to try precision fermentation derived cheese?

Hello World, mostly when we speak about animal-free casein, it is all about cheeeesee!! We all love cheese and want a more sustainable alternative that provides the same emotional feeling as eating animal-derived counterparts. BUT, there is not only cheese that requires improvement. We wanted to figure out if we can also improve products such as cremes that require foam stability. The initial findings on the foam property suggested that recombinant beta-casein was superior compared to plant-based milk. Both in terms of foam ability and stability. Recombinant beta-casein is surface active and can lower the surface tension. It tends to accumulate at the air-water interface due to its amphiphilic nature. Also, thanks to its limited secondary structure and a higher number of proline residues, recombinant beta-casein has greater flexibility. All in all, this makes recombinant beta-casein an excellent candidate for the next-generation foaming agent for food applications. Are you ready?

We're #hiring a new Downstream Technician in Vienna, Vienna. Apply today or share this post with your network.

Hello world, dear Flavor Houses, The emerging technology developed in Fermify enables the production of beta-casein via precision fermentation. Fermify has developed internal research aims to unveil the relevance and the potential of beta-casein for food applications. The initial findings showed that this casein fraction has a huge potential for both bulk and functional ingredients. Beta-casein has shown a superior property as a foaming agent, as well as an emulsifier of oil in water emulsion. Moreover, in bulk ingredient-related research, beta-casein (i.e., along with fat, water, and salt) has shown its ability as the sole structuring agent for cheese curd production. Thus, it is proposed to have a (collaborative) project with a flavor house aimed at unveiling the behavior and potential mechanism of degradation of beta-casein during cheese ripening. Subsequently, its impact on the structure of the (ripened) cheese derived from this beta-casein. It is noted that the biochemical process during cheese ripening is complex. Other ingredients such as salts, proteolytic enzymes, and starter cultures will also play a key role in the degradation of beta-casein. Cheese ripening is also highly connected with cheese’s flavor development, either via the generating of free fatty acids, polypeptides, or amino acids. Thus, we also aim to investigate the flavor development and the resulting flavor components during the ripening of beta-casein-derived cheese. Who are the flavor houses in this world who would be interested in studying that together with Fermify? Givaudan Firmenich IFF Symrise AG Takasago International Corporation MANE Sensient Technologies Corporation PS: For all the non-scientists who made it until here and question why they are even reading this post, here is a quiz: Guess which one is our ß-casein?!

Hello world, we have some good news from Fermify: You can now officially order ß-casein samples on our website fermify.org. As you may know, we are not an ingredient company. We do not aim to build our own infrastructure to produce animal-free casein, any time now or later. Instead our customers will produce casein with our platform in-house. So. You may ask why we are doing it? Within the last 1.5 years, more than 50 dairies, cheese producers, food companies among others from all around the world have contacted us because they want to learn more about precision fermentation and see this new technology as the future of dairy. It is foremost important for us to support the industry and all stakeholders to learn as much as possible about animal-free dairy proteins, from technical education to their own functionality testing to help them developing their own products. But. There was no animal-free casein available AT ALL! For this reason, we have decided to do some CDMO activities to produce sample for everyone interested. Yes, it is expensive. Innovation always is! So. If you interested in trying our animal free casein, please order some. We will have samples at 50 g aliquot that is mainly to test the functionality such as stretchiness and melting properties. In summer, we will have 1-5 kg aliquots which will allow you to develop your first fully animal-free dairy or cheese product. https://lnkd.in/diAPZDth