미래의 대안 단백질 더 나은 맛, 낮은 비용, 그리고 혼합 창조물 🍔🌱🧪
이스라엘 식품 기술 스타트업 및 인디 바이오 졸업생 '이그레디오미' - 저렴한 가격으로 개선된 맛의 라보그로운 단백질 생성을 시작
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Ingrediome aims to fix the taste issue of lab-grown protein | ENBLE
Are you tired of bland, expensive plant-based meats that just don’t hit the spot? Well, worry no more! Ingrediome, an Israeli food tech startup, is here to revolutionize the alternative protein industry. With their groundbreaking approach, they promise lab-grown proteins that not only taste better but are also significantly cheaper to produce. And the best part? They’re incorporating both animal and plant-based ingredients to create “hybrid meat, dairy, and eggs.” Get ready for a protein-packed future that challenges traditional notions of food! 🚀
Conquering the Taste Challenge: Texture is the Culprit 👅
One of the biggest hurdles in the alternative protein space has been replicating the taste and texture of traditional meat. Many have pointed fingers at the absence of fat as the main cause of the taste problem. However, Ingrediome’s co-founders, Aviel Even and Michael Kaholi, believe it’s actually the texture that’s the real culprit. According to them, texture is the result of how fats, proteins, and water are combined. And they have a clever solution up their sleeves!
Ingrediome aims to address the texture issue by developing recombinant animal matrix proteins made from… wait for it… carbon dioxide! 🌬️ By manipulating these proteins to produce in larger quantities, they can create alternative meat and seafood that more closely mimics the real thing. Talk about turning carbon emissions into deliciousness! This innovative approach allows them to create clean-label products that faithfully replicate how actual meat cooks. So, your taste buds won’t even know the difference! 😋🥩
From Genes to Delicious Delights: The Fascinating Production Process 🧬🔬
So, how exactly does Ingrediome create these mind-blowing proteins? It all begins with copying the genes responsible for making a range of animal proteins. They then teach microorganisms, using carbon dioxide from the air and sunlight, how to produce these proteins. To facilitate this process, Ingrediome utilizes photobioreactors located on the roof of their office. It’s like a science fiction movie happening right before our eyes! 🌱🌞
The magic lies in their use of microorganisms that feed on CO2 and sunlight. By harnessing these tiny creatures in the photobioreactors, Ingrediome can scale their lab-grown meat operation more affordably. This is a game-changer in an industry where production costs have held many alternative-protein startups back. In fact, Ingrediome claims that their production method is up to 10 times less expensive than precision fermentation, another popular method for producing cultivated meat. Who knew nature’s elements could be the secret ingredients to a sustainable and affordable protein revolution? 🌍💸
The Road Ahead: Contracts, Funding, and Regulatory Milestones ✍️💰📑
As an early-stage startup, Ingrediome still has some milestones to conquer before we all get to sink our teeth into their creations. However, they have wasted no time in making significant progress. They have already engineered four out of the five target proteins and cultivated two of them to a whopping 100 liters. They’ve also successfully created prototypes of their meat ingredients. It’s clear that Ingrediome is firing on all cylinders! 💪🔬
The company has even secured an 18-month collaboration with a European ingredient company and a joint R&D agreement with an Israeli deli company. Additionally, they have a letter of intent for a commercial partnership with another company. With such key alliances in place, Ingrediome is well on its way to making a powerful impact on the alternative protein market.
To support their ambitious plans, Ingrediome has secured $2.46 million in funding from notable investors including SOSV, Siddhi Capital, Meach Cove Capital, Beyond Impact, and Alumni Ventures and Genesis Consortium. These investments will go towards engineering the fifth protein and scaling their bacteria production to a massive 1,000 liters. The future looks promising and delicious! 🌱💼💰
The Regulatory Stamp of Approval: From GRAS to Meat Production 🏢📜🥩
Ingrediome’s next step involves obtaining the “generally recognized as safe” (GRAS) designation from the U.S. Food and Drug Administration. This designation is essential for any company producing substances for food. By seeking regulatory approval, Ingrediome aims to ensure the safety and integrity of their products. It’s all about maintaining the highest standards in the lab-grown meat revolution! 👩🔬🧪🛡️
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미래를 내다보며, 2025년 말이나 2026년 초에는 연간 수천 킬로그램의 실험실에서 생산된 고기를 생산할 수 있을 것으로 추정됩니다. 가능성은 무한합니다! Ingrediome의 더 나은 맛, 낮은 비용, 지속 가능한 단백질 옵션을 위한 끊임없는 노력은 우리 접시와 행성의 미래를 형성하고 있습니다.
Q&A: 무엇을 더 알고 싶으신가요? 🤔❓
Q: 이러한 하이브리드 단백질을 전통적인 고기 대신 실제로 대체할 수 있나요?
절대로 가능합니다! Ingrediome의 미션은 전통적인 고기의 맛, 질감 및 영양가를 복제하는 실험실에서 생산된 단백질을 만드는 것입니다. 맛이나 포만감을 희생할 필요가 없을 것입니다. 그러니 자유롭게 즐겨보세요!
Q: 하이브리드 단백질은 전통적인 고기보다 더 지속 가능한가요?
확실합니다! 식물성 재료와 동물성 단백질을 결합하고 원료로서 이산화탄소와 햇빛을 활용함으로써, Ingrediome은 보다 지속 가능한 단백질 미래를 제시하고 있습니다. 당신의 미각과 환경을 위한 양립 가능한 상황입니다! 🌿🌎
Q: 실험실에서 생산된 단백질은 어떤 다른 응용 분야가 있나요?
실험실에서 생산된 단백질은 식품 산업 뿐만 아니라 약물, 화장품 및 생체 재료와 같은 다양한 분야를 혁신할 수 있는 잠재력을 가지고 있습니다. 이 혁신적인 단백질에 대한 가능성은 무한합니다! 🌌💡
참고 자료
이 흥미로운 소식을 친구들과 공유하는 것을 잊지 마세요! Ingrediome의 혁신적인 발명품에 대해 이야기를 퍼뜨려서 맛, 지속 가능성 및 가격이 함께 가는 미래를 형성해보죠. 함께하면 더 나은 세상을 만들어갈 수 있습니다! 🌍🌱💪
면책사항: 이 기사는 정보 제공 목적으로 작성된 것으로 의학적 또는 전문적인 조언으로 간주되지 않습니다.
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