Starch Pros

September o1^st 2022

LG Chem and ADM to build two bioplastic facilities in Decatur, Illinois (USA).

LG Chem Ltd., the largest Korean chemical firm, has reportedly announced a partnership with the US-based food processing organization Archer Daniels Midland Co. (ADM) to build two manufacturing plants in Illinois, USA.

The production facilities will be manufacturing biodegradable plastics that are extensively used in food packaging applications.

In a press release, the South Korean chemical giant stated that the two companies would be constructing a plant to generate 75,000 tons of PLA or polylactic acid annually in Decatur under the two joint ventures.

The construction of a separate facility will take place in the same location to generate a feedstock for PLA, up to 150,000 tons of pure corn-based lactic acid.

The demand for PLA, a bioplastic created from natural materials like sugar cane and corn starch, is rising quickly as a substitute for plastics generated using fossil fuels. Lactic acid, its primary ingredient, is produced through the fermentation of corn starch. The 100% bio-based plastic takes several months to decompose naturally and can be used to make tableware or food containers.

As per reports, the company will release detailed information about the investment size and breakdown in H1 2023. The construction will begin in 2023 and is aimed to be completed in 2025.

Post the project’s completion, LG Chem will become the first Korean firm to establish a PLA factory.

According to Shin Hak-cheol, CEO of LG Chem, the strategic partnership is one of the sustainable growth initiatives that may directly contribute to alleviating environmental problems, including climate change and plastic waste.

The demand for biodegradable plastics has increased due to the continual efforts made by multinational corporations to go green.

As per LG Chem, the size of the global bioplastics industry, which is projected to be $10.2 billion this year, will increase to around $25.9 billion by 2026.

Source: https://investors.adm.com/news/news-details/2022/LG-Chem-and-ADM-Launch-Joint-Ventures-Announce-Intended-Location-for-U.S.-Production-of-Lactic-Acid-and-Polylactic-Acid-Production/default.aspx

Source: https://www.lgchem.com/company/information-center/press-release/news-detail-9095?lang=en_GLOBAL

August 31^st 2022

Drug release could be tailored by adapting the type of starch used and the tablet shape, highlighting the promise of 3D printing for future personalised drug delivery applications.

Researchers from UPV/EHU-University of the Basque Country, Spain, have successfully produced different types of starch-based pharmaceutical tablets using 3D printing.

The aim of the study, published in the International Journal of Pharmaceutics, was to produce 3D printed starch-based tablets for the tailored delivery of hydrophobic drugs. Hydrophobic drugs – those that poorly water soluble – account for some 40% of marketed drugs and the 60% of the drug candidates in research, the paper notes.

The researchers acknowledged that starch is widely used as an excipient in the pharmaceutical industry. However, they hypothesised that using starches from different botanical origin would lead to different drug release kinetics.

“We were able to prepare tablets based on three types of starch – two types of maize starch (normal and waxy) and one type of potato starch – with different geometries and loaded with a non-soluble drug,” noted Kizkitza González, author of the study and member of UPV/EHU’s Materials+Technologies Group.

First, the gelatinisation parameters of the three starches and the printability of their inks were analysed using differential scanning calorimetry (DSC) and rheological measurements.

The three types of starch displayed appropriate rheological properties, although in the case of potato starch the printing process turned out to be more laborious.

Second, the influence of the botanical origin on the morphology, mechanical properties and swelling capacity of the 3D-printed tablets was evaluated.

“We observed the importance of the botanic origin of the starch in practically all the properties, such as porous microstructure, the formation of a stable network or the release of the drug,” said González.

“In the case of normal maize starch, drug release is instantaneous and the drug is fully released within 10 minutes; in the case of waxy maize starch and potato starch, release is more continuous and can take up to six hours for full release,” she added.

The researchers were also able to demonstrate the importance of tablet geometry in drug release.

Finally, tablets combining different types of starch were printed, indicating how release can take place in two stages.

González explained: “For example, in the case of an infection, in an initial stage using normal maize starch, a medicine could be released immediately to alleviate pain, and in a subsequent stage, with either of the other two types of starch, an antibiotic could be released more continuously.”

González stressed that the work is only the first stage in a long process, but she maintains that “the starch-based 3D printed tablets they produced displayed promising properties for future personalised drug delivery applications”.

Source: https://www.europeanpharmaceuticalreview.com/news/174054/3d-printing-of-starch-based-tablets-for-personalised-drug-delivery/

August 21^st 2022

Perfect decomposition: This Goa startup’s alternative to plastic wrappers is made of corn starch.

A small shampoo sachet is, by definition, a single-use plastic. Usually torn and used within a month of its purchase, it is quickly discarded and often ends up choking landfills and polluting the nearby environment.

However, imagine if this sachet could instead decompose with no harm to the environment in just three months.

This is what is promised by LaFabrica Craft Pvt Ltd, a company based in Margao, Goa that designs ecofriendly products for common plastic packaging items. The company has recently developed fully biodegradable shampoo sachets and chutney packets using a natural biopolymer.

This is a material derived from organic substances such as corn and tapioca starch, seaweed and casein (a cow milk protein).

“We use corn and tapioca starch as this is easily available, along with some other additives to make a polymer called polybutylene adipate terephthalate or PBAT,” Sachin Gangadharan, a co-founder of the company, said.“From this, we have made a material called Phimer that degrades in 90 days, unlike other PBAT items in the market that can take twice as long,” he claimed.

LaFabrica has partnered with Phitons Bioengineering, a Bengaluru-based biotechnology company, to make Phimer. “Most biopolymers are imported from other countries and can be expensive. Hence, we wanted to offer a homegrown solution that is affordable,” Sonja Coates, co-founder and director of LaFabrica, said.

Plastic alternatives have increasingly gained focus in recent years, amid reduced use of the products made by the polluting material. These alternatives include bamboo, banana fibre, coconut husk and paper or cardboard.

LaFabrica has also designed such products, for instance, a paper beverage container that can be used for food delivery or takeaway orders. The container comes with a lid that interlocks on its own, eliminating the need for plastic tape to secure it.

“The container is lined with a thin biopolymer film made of polylactic acid or PLA that is derived from corn starch biopolymer and is widely available,” Gangadharan said. He has also made wallets that interlock in the same way. Both products are planned for launch soon.

An architect by training, Gangadharan’s first products were biodegradable paper carry bags and pouches. “I had always been curious about how a paper can be designed to help achieve better use. I started experimenting with and redesigning paper bags to enable them to carry more weight,” he said.

LaFabrica’s bags, which have been patented for their design, can carry up to 20 kg of weight. The company tries to keep prices competitive, Gangadharan said; for instance, the pouches are priced at Rs 2.2 each. Sumehr Gwalani, a Goa-based entrepreneur who runs a shrimp delivery startup, has been sourcing packing pouches from LaFabrica for more than a year. “The company was able to modify the order according to our needs. We found it to be completely biodegradable and our customers appreciate it,” he said. The company plans to keep experimenting with more products, Gangadharan said.

Source: https://www.lafabricacraft.com/

July 27^th 2022

Want to combine two fluids? Researchers have developed a path to optimize the stirrer form and velocity to provide the perfect end result.

Understanding how fluids combine is vital for purposes starting from the mixing of meals and cosmetics to the monitoring of plastic particles in Earth’s oceans. Using a supercomputer, Peter Schmid of the King Abdullah University of Science and Technology, Saudi Arabia, and Maximillian Eggl of the Johannes Gutenberg University Mainz, Germany, have now discovered a collection of stirrer shapes and stirring velocities to extra successfully combine two fluids. Videos of their simulations illustrate the best way adjustments in each components can drastically alter how homogeneous the system takes care of mixing.

In their simulations, Schmid and Eggl poured two liquids right into a cylindrical container. They then positioned into the container two round stirrers, which they moved for a set time on the similar fixed velocity in a round, clockwise path across the cylinder. This “control” simulation exhibits {a partially} blended system with giant areas the place the unique fluids stay unmixed.

The duo then adjusted the stirrers’ shapes to optimize the blending of the fluids. They discovered higher mixing—a extra homogeneous system as soon as stirring halted—when the stirrers had irregular shapes. The prime stirrer resembled a fairy’s star-shaped wand, whereas the opposite appeared like a pooper-scooper. These stirrers induced within the system extra vortices, which improved mixing.

Once Schmid and Eggl had finalized the shapes of their stirrers, they then adjusted the speed at which the stirrers moved. They discovered that the perfect mixing occurred if the highest stirrer traveled sooner than the underside one, with each shifting clockwise initially after which the underside one taking a small, counterclockwise leap on the finish.

Finally, the duo had the pc concurrently modify stirrer form and velocity. Doing that, they discovered that the perfect stirrers had smoother edges and fewer excessive shapes. The star-shaped wand was rounded right into a canine-tooth-like form, whereas the pooper-scooper was remodeled right into a stubby tadpole. For the stirrer movement, the 2 stirrers now not moved in the identical route. Rather, the highest stirrer moved counterclockwise and the underside clockwise, with the 2 showing to pinch the interface between the 2 fluids. At the top of the simulations, the stirrers jiggled forwards and backwards, an motion that created extra vortices, making mixing extra environment friendly.

While Schmid and Eggl acknowledge that the majority industries wouldn’t implement such irregular stirrer shapes or stirring strategies, they hope that their findings may shift how individuals take into consideration the blending of fluids.

Source: https://journals.aps.org/prfluids/abstract/10.1103/PhysRevFluids.7.073904

July 29^th 2022

Diet with resistant starch reduces cancer risk in Lynch syndrome.

A trial spanning more than 20 years and almost 1,000 participants worldwide has found an important result – people with a condition that gives them a higher chance of developing certain cancers can reduce the risk of some of those cancers by more than 60 percent, simply by adding more resistant starch to their diets.

In fact, the results were so compelling when it came to cutting the risk of upper gastrointestinal (GI) cancers specifically that the researchers are now looking to replicate them to ensure they’re not missing anything.

“We found that resistant starch reduces a range of cancers by over 60 percent. The effect was most obvious in the upper part of the gut,” says lead researcher and nutritionist John Mathers from Newcastle University in the UK.

Upper GI cancers include esophageal, gastric, and pancreatic cancers.

“The results are exciting, but the magnitude of the protective effect in the upper GI tract was unexpected, so further research is required to replicate these findings,” adds one of the researchers, Tim Bishop, a genetic epidemiologist from the University of Leeds.

Resistant starch is a type of starch that passes through the small intestine and then ferments in the large intestine, where it feeds beneficial gut bacteria. It can be bought as a fiber-like supplement, and is naturally in a range of foods, including slightly green bananas, oats, cooked and cooled pasta and rice, peas, and beans.

The double-blind trial was carried out between 1999 and 2005 and involved a group of 918 people with a condition known as Lynch syndrome. Lynch syndrome is one of the most common genetic predispositions to cancer that we know of, with around one in 300 people estimated to carry an associated gene.

Those who’ve inherited Lynch syndrome genes have a significantly increased risk of developing colorectal cancer, as well as gastric, endometrial, ovarian, pancreatic, prostate, urinary tract, kidney, bile duct, small bowel, and brain cancers.

To figure out how they could reduce this risk, participants were randomly assigned to one of two groups, with 463 unknowingly given a daily 30 gram dose of resistant starch in powdered form for two years – roughly the equivalent of eating a not-quite-ripe banana daily.

Another 455 people with Lynch syndrome took a daily placebo that looked like powdered starch but didn’t contain active ingredients.

The two groups were then followed up 10 years later. The results of this follow-up are what the researchers have just published.

In the follow-up period, there had only been 5 new cases of upper gastrointestinal (GI) cancers among the 463 people who’d taken the resistant starch. This is in comparison with 21 cases of upper GI cancer among the 455 people in the placebo group – a pretty remarkable reduction.

“This is important as cancers of the upper GI tract are difficult to diagnose and often are not caught early on,” says Mathers.

However, there was one area where the resistant starch didn’t make much difference – in the rate of bowel cancers.

Further work is needed to figure out exactly what’s going on here, but the team has some ideas.

“We think that resistant starch may reduce cancer development by changing the bacterial metabolism of bile acids and to reduce those types of bile acids that can damage our DNA and eventually cause cancer,” says Mathers.

“However, this needs further research.”

To be clear, this trial was carried out on people already genetically predisposed to developing cancer and doesn’t necessarily apply to the broader public. But there could be a lot to learn by better understanding how resistive starch can help protect against cancer.

The original trial was called the CAPP2 study, and the team are now carrying out a follow-up called CaPP3, involving more than 1,800 people with Lynch syndrome.

While it may sound concerning that the rate of colorectal cancers didn’t seem affected by the resistive starch, don’t worry, the study had good news on that front, too.

The original trial also looked at whether taking aspirin daily could reduce cancer risk. Back in 2020, the team published results showing that aspirin reduced the risk of large bowel cancers in Lynch syndrome patients by 50 percent.

“Patients with Lynch syndrome are high risk as they are more likely to develop cancers, so finding that aspirin can reduce the risk of large bowel cancers and resistant starch other cancers by half is vitally important,” says Newcastle University geneticist Sir John Burns who ran the trial with Mathers.

“Based on our trial, NICE [the UK’s National Institute for Health and Care Excellence] now recommend Aspirin for people at high genetic risk of cancer, the benefits are clear – aspirin and resistant starch work.”

Source: https://aacrjournals.org/cancerpreventionresearch/article/doi/10.1158/1940-6207.CAPR-22-0044/707189/Cancer-Prevention-with-Resistant-Starch-in-Lynch

July 18^th 2022

GPC unveils Fybrin: High-fiber resistant starch with vast reformulation capabilities.

Grain Processing Corporation (GPC) has introduced Fybrin, a corn-based resistant starch, low on calories, that can be used in formulations to achieve high fiber claims. Fybrin can be applied in pasta, tortillas, pizzas and even beverages.

The company unveiled its product in the US, with plans to launch internationally in the near future.

“Our company is very focused on fiber and growing into that area, just with the many health benefits of fiber, anything from gut health to calorie reduction. Fiber covers many of those health points,” states Kelly Belknap, business development manager.

“There’s just an overall increased recognition between the role that fiber plays in overall health, from anything from satiety to weight management, to immunity. With COVID-19 we’ve all been researching how to boost our immune systems.”

GPC’s Fybrin has 85% to 90% fiber and 54 calories per 100 g. In comparison, according to GPC, a typical starch would be around 400 calories.

Nine out of ten women and 97% of men do not meet the recommended intake of dietary fiber, according to the business. A similar finding than the one of Tate & Lyle that flagged that only 9% of UK adults met the daily recommended fiber intake.

90% of women and 97% of men do not meet the recommended intake of dietary fiber, according to GPC.

Source: https://www.grainprocessing.com/news-insights/fiber-rich-comfort-foods-on-display-at-ift

July 12^th 2022

Pea starch helps Lamb Weston reduce supply chain snags, trim food waste.

Alternative ingredient usage has helped food and beverage companies maintain production levels in a time of frequent supply shocks. The global supply of wheat, which starch is often made of, has been tight due to Russia’s invasion of Ukraine and extreme weather.

Starch was among the inputs for which Lamb Weston executives have reported significant cost inflation for in the past three quarters, according to earnings calls. It was “particularly challenging” to obtain earlier this year, General Mills Group President of North America Retail Jon Nudi said on a March earnings call. This led the company to adjust product formulations — as many as 20 times in some cases — to keep shelves stocked.

Replacing traditional ingredients can also benefit sustainability goals. Lamb Weston’s supplier’s pea starch is Upcycled Certified, per its ESG report. Upcycled products create products out of food that otherwise would have been wasted and contributed to greenhouse gas emissions, according to the Upcycled Food Association. The U.S. Department of Agriculture estimates 30% to 40% of the country’s food supply is wasted.

For a product to be Upcycled Certified by the association, it must have 10% or more upcycled ingredients by weight or meet a threshold for tonnage diverted by sales tier.

“We are able to help eliminate food waste by using this starch as a value-added ingredient,” Lamb Weston President and CEO Tom Werner said in the report.

How much pea starch Lamb Weston is using versus traditional starches and how much food waste it has avoided through the alternative is unclear. The company did not respond to a request for comment. However, cutting supply chain food waste is a high priority for Lamb Weston. Its 2030 goals include reducing food waste from the production process by 50%, versus a 2020 baseline.

Lamb Weston has used other upcycling methods to further reduce its food waste. The company uses potato pieces too short to be fries in other items like hash brown patties. Other potato byproducts are “refined into a specialized starch” for coatings and batters, the ESG report says.

Source: https://news.lambweston.com/newsroom-home/default.aspx

June 24^th 2022

Starch-based fibers enhance protection and reduce spoilage.

Aiming to produce environmentally friendly alternatives to plastic food wrap and containers, a Rutgers scientist has developed a biodegradable, plant-based coating that can be sprayed on foods, guarding against pathogenic and spoilage microorganisms and transportation damage.

The scalable process could potentially reduce the adverse environmental impact of plastic food packaging as well as protect human health.

“We knew we needed to get rid of the petroleum-based food packaging that is out there and replace it with something more sustainable, biodegradable and nontoxic,” said Philip Demokritou, director of the Nanoscience and Advanced Materials Research Center, and the Henry Rutgers Chair in Nanoscience and Environmental Bioengineering at the Rutgers School of Public Health and Environmental and Occupational Health Sciences Institute. “And we asked ourselves at the same time, ‘Can we design food packaging with a functionality to extend shelf life and reduce food waste while enhancing food safety?’’’

Demokritou added, “And what we have come up with is a scalable technology, which enables us to turn biopolymers, which can be derived as part of a circular economy from food waste, into smart fibers that can wrap food directly. This is part of new generation, ‘smart’ and ‘green’ food packaging.”

The research was conducted in concert with scientists at Harvard University and funded by the Harvard-Nanyang Technological University/Singapore Sustainable Nanotechnology Initiative.

Their article, published in the science journal Nature Food, describes the new kind of packaging technology using the polysaccharide/biopolymer-based fibers. Like the webs cast by the Marvel comic book character Spider-Man, the stringy material can be spun from a heating device that resembles a hair dryer and “shrink-wrapped” over foods of various shapes and sizes, such as an avocado or a sirloin steak. The resulting material that encases food products is sturdy enough to protect bruising and contains antimicrobial agents to fight spoilage and pathogenic microorganisms such as E. coli and listeria.

The research paper includes a description of the technology called focused rotary jet spinning, a process by which the biopolymer is produced, and quantitative assessments showing the coating extended the shelf life of avocados by 50 percent. The coating can be rinsed off with water and degrades in soil within three days, according to the study.

The new packaging is targeted at addressing a serious environmental issue: the proliferation of petroleum-based plastic products in the waste stream. Efforts to curb the use of plastic, such as legislation in states like New Jersey to eliminate plastic shopping bag distribution at grocery stores, can help, Demokritou said. But he wanted to do more.

“I’m not against plastics,” Demokritou said. “I’m against petroleum-based plastics that we keep throwing out there because only a tiny portion of them can be recycled. Over the past 50 to 60 years, during the Age of Plastic, we’ve placed 6 billion metric tons of plastic waste into our environment. They are out there degrading slowly. And these tiny fragments are making it into the water we drink, the food we eat and the air we breathe.”

Rising evidence from Demokritou’s research team and others point to potential health implications.

The paper describes how the new fibers encapsulating the food are laced with naturally occurring antimicrobial ingredients – thyme oil, citric acid and nisin. Researchers in the Demokritou research team can program such smart materials to act as sensors, activating and destroying bacterial strains to ensure food will arrive untainted. This will address growing concern over food-borne illnesses as well as lower the incidence of food spoilage, Demokritou said.

Source: https://www.rutgers.edu/news/rutgers-scientist-develops-antimicrobial-plant-based-food-wrap-designed-replace-plastic

June 24^th 2022

Meade Farm showcases new starch-friendly potato varieties to World Potato Congress delegates.

Viewing new starch-friendly potato varieties and learning more about the Meade Farm starch operation were top of the agenda for the recent visit of World Potato Congress (WPC) delegates.

After three days of ground-breaking research presentations and industry networking in Dublin, close to 100 of the 1,000 delegates from the 11th WPC journeyed to Meade Farm in Lobinstown, Navan, Co. Meath on June 2, to see sustainability in action.

The delegates, from over 20 countries, were particularly interested in the innovative measures by the family farm business to more fully utilise their raw materials.

Meade’s 2020 investment in a state-of-the-art potato-starch extraction facility has created a new market which can aid the long-term sustainability of Ireland’s potato crops.

While the extraction operation at Meade Farm derives much of its sustainability credentials from the utilisation of surplus and Class II potato stocks, growing specific starch-friendly varieties can reduce carbon emissions and can serve as a back-up should surplus/Class II stocks become depleted.

Varieties with a higher dry matter content produce more starch and therefore, less tonnage goes through the system, requiring less energy.

Meade Farm is currently trialling the Ardeche variety which has over 25% dry matter and is high yielding.

This blight-resistant variety is also an option for organic growing, so might be an option for diversification into that market. Although not a starch variety, the processing variety, Palace, has a high dry matter content of 23% and a higher yield with a lower nitrogen application than most varieties currently used.

“Higher yields and less nitrogen use all add up for greater sustainability in our starch extraction and overall,” said Robert Devlin, general manager, Meade Farm.

“We look forward to testing out these varieties in the field and in the extraction process. All going well, they will be part of our planting schedule next March.”

Since commissioning the starch extraction facility in 2020, 3,500t of potato starch have been sold to manufacturers in Ireland, the UK and other export markets.

Its popularity as a certified gluten-free ingredient for thickening sauces, soups and stews, gluten-free baking and for crispy, light frying have earned it the food service product of the year in the Irish Quality Food Awards.

The world starch market grew by 9% year-on-year for the last six years due to its increased use in alternatives in plastic packaging, meat-free and sugar-free foodstuffs. The potato starch market has grown by 11% since last year.

For companies that are sustainability conscious, Meade potato starch boasts impressive sustainability credentials. The use of surplus potato stocks ticks the box of one of the top-three most actionable ways to stop climate change by preventing food waste.

The incorporation of a wind turbine and solar panels, as well as other renewable energy systems, to power the extraction plant also ticks many sustainability boxes.

“Added to those significant benefits are the carbon emissions saved by using a local producer versus starch shipped from Northern Europe or the US,” said Eleanor Meade, business operations manager.

“The case for using our potato starch really adds up, especially for manufacturers who are keen to show their commitment to reducing carbon emissions.”

It takes a potato one hour and a journey through approximately 300m of machinery before it is turned into starch. It can take up to 8t of potatoes to make 1t of starch, depending on the dry matter content, variety and time of the year.

Along the way, the potato undergoes 22 stages before it is turned into pure food-grade starch.

The various processes include washing; de-stoning; grading; rasping; sieving; de-sanding; hydro-cycloning; vacuuming; drying; cooling; vibrating; and bagging.

Meade potato starch is currently sold to manufacturers and food service clients in 25kg bag in tonne pallets and to retailers in 250g retail packs. It is currently stocked in Evergreen Health Food Stores and in its online shop. Other retail listings will soon be announced.

Source: https://www.agriland.ie/farming-news/meade-farm-showcases-new-starch-friendly-potato-varieties/

June 22^nd 2022

5th EU Starch Value Chain, 27-28 Sep, 2022 – Rotterdam, The Netherlands.

At this conference following topics are being presented (with named presenter, position and company name):

EU starch industry outlook for 2023 – Staying resilient and competitive in challenging times
Jamie Fortescue, Managing Director
Starch Europe

Update and results on the Crispr short chain amylopectin potato project
Mathias Samuelsson, Head of Sales and Development
Lyckeby Starch AB

Generating wheat material with a low acrylamide-forming potential using CRISPR/Cas9
Prof. Nigel Halford, Principal Research Scientist
Rothamsted Research

Soluble dextrin fibre – new functional carbohydrates from potato starch
Prof. Dr. Janusz Kapusniak, Vice President
European Polysaccharide Network of Excellence

Update on Omnia’s new starch and maltodextrine plan
Koen Homburg, Commercial & Technical Director
Omnia Europe

Circular economy in sweeteners refining with Closed-Loop IEX
Peter van Iperen, Food Process Director
SUEZ Water Technologies and Solutions

Extraction of starch from mung bean & applications
Andre Heilemann, Director R&D
Emsland-Stärke Gmbh

Natural clean label thickener with high fiber content
Aleksandra Wielguszewska, Business Development Manager
Lutkala

Germinated bean to increase potential of fava beans & its food applications
Marjut Lamminaho, Innovation & Food
Sprau® / Viking Malt Oy

The plant protein revolution: Does it all add up? A hard look at the economics of carbohydrate and protein crops
Mr. Simon Bentley, Managing Director
Commoditia Ltd

Protein combinations for a tailored approach to texturates for meat & fish alternatives
Dr. Kerstin Burseg Head of Research & Product Development
GoodMills Innovation GmbH

Sustainable production of protein concentrates for dairy applications
Janis Garancs, Managing Director
Aloja Starkelsen SIA

The promising future for fava ingredients
Gijs van Elst, Chief Innovation Officer
Meelunie B.V.

Leveraging fermentation to develop clean label healthy fat for plant based dairy
Tomas Turner, CEO & Co-Founder
Cultivated Biosciences

Converting low-value ag byproducts into high-value alternative meats
Mr. Paul Shapiro, CEO & Co-founder
The Better Meat Co.

Source: https://www.cmtevents.com/eventschedule.aspx?ev=220927&