Food Fermentation Europe (FFE), the industry association pushing for a faster regulatory system for fermented foods and ingredients in Europe, has welcomed Swiss biotech start-up Cultivated Biosciences as its newest member.
The Horgen-based start-up develops a fat ingredient by transforming yeast into a “yeast cream” through biomass fermentation. The ingredient has a neutral taste, is GMO-, lactose- and allergen-free and can be used as a clean-label emulsifier and stabilizer in milk alternatives, yogurt, ice cream, cream cheese and desserts. The ingredient cannot be used in hard cheeses or whipped cream, as it does not have the right fat profile, we were told.
“There is a demand for a texture comparable to dairy and cleaner labels for healthier products, both of which are currently barriers to the consumption of alternatives,” a spokesman for the Swiss biotech company said.
Other FFE members include Better Dairy, Bon Vivant, Formo, ImaginDairy, MicroHarvest, Onego Bio, Standing Ovation, Those Vegan Cowboys and Vivici.
Cultivated Biosciences is currently in the proof-of-concept stage and aims to commercialise its “yeast cream” ingredient next year, so talks with European regulators have yet to begin.
Thomas Turner, CEO and co-founder of FFE, said: “Regulatory and policy frameworks have a major impact on innovation. We are impressed with the work FFE is doing and are excited to be working with them to develop better policies for the future of food production in Europe.”
Jevan Nagaraja, chairman of FFE, added: “We are pleased to welcome our second member in biomass fermentation, Cultivated Biosciences. We are excited to continue growing and supporting the EU in becoming a global leader in fermented foods.”
As reported in our sister publication FoodNavigator-Europe, manufacturers of precision fermentation-derived dairy products have begun submitting novel food applications for pre-market approval in the EU, but none have yet been approved. Barriers such as the lengthy dossier required by EFSA and the cumbersome timeframes it typically takes for regulators to assess each application continue to hinder innovation in Europe's non-animal dairy sector.
