opens new factory to ramp up protein production

As investors become increasingly concerned about the disruption posed by supply chain issues to scaling, more startups are opting to take control of production processes. opens new factory to ramp up protein production

Berlin-based Foodtech will produce over 1000 tonnes of mycelium protein per year for alternative meat products thanks to a new factory in Dresden.

The first production run from the plant, which was formerly a brewery, is anticipated in 4-5 months. Outsourced manufacturing is a major factor in many companies’ failure to scale beyond the early stages; have kept this front of mind by centralising as much of the production process as possible. harnesses the power of non-GMO fungi to create nutritional and highly functional proteins through its proprietary fermentation process.  Although the LCA examined proteins in the alternative meat space, the fermentation process can be tailored to produce ingredients for a range of other applications, including seafood, confectionery, sauces and wellness.

Plans to expedite the sustainability of the company overall haven’t taken a backseat. To further reduce the emissions of its production, it will transition to renewable energy sources and improve energy efficiency in manufacturing and logistics, measures which will reduce existing CO2 emissions by a further 80%. 

Additionally, they plan to reduce its water consumption through sustainable water management. The company keeps a close eye on the carbon emissions released by producing the protein, which currently stand at 9.19kg per kg of protein compared to 99.11kg per kg of conventional beef, a 90.7% reduction.

Nosh has also announced the results of a Life Cycle Analysis (LCA) conducted by ClimatePoint, to confirm that its solutions offer meat-free alternatives with a truly clean label and a reduction in both carbon output and resource consumption.

Felipe Lino, co-founder and CTO, said: “The results of this study demonstrate that we can successfully produce food for people that minimises pollution and conserves vital resources. As our global population expands and environmental concerns escalate, prioritising sustainability in food production is paramount.”

CEO and co-founder Tim Fronzek commented: “We take great pride in our team's dedication that has enabled us to reach this point. However, we recognise that there’s always room for improvement and as we begin batch production in coming months we look forward to incorporating the findings of the LCA into our future work. Sustainability lies at the heart of our mission, and we remain committed to continuous improvement whenever opportunities arise.”

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