Fungal fermentation technology
The Protein Brewery is a young company developing technology for the production of food proteins based on fungal fermentation technology. These technologies include the isolation of new organisms from nature, characterizing these novel organisms and next to this has the competences to develop and scale up new processes to produce these proteins. The raw materials used are water efficient crops like sugar beet, potato and cassava.
Next to using natural organisms The Protein Brewery has the toolbox to engineer designer proteins and express proteins of interest in it’s proprietary fungal expression technologies bases on Fungi Generally Regarded as Safe. The proteins of interest may be of any source; either microbial, but also plant derived or animal derived.
Research and Development (R&D), Chemistry, Life Sciences, Bioprocessing, and Fermentation Technology. The company is now 15 Persons covering molecular biology and process technology as well as regulatory and QA services. Processes are developed based on fermentation; solid liquid separation and subsequent concentration of proteins, evt also drying and formulation.
The company also provides services to build novel food dossier for innovative enzymes and can assisit in tech transfer to toll production plants throughout the world. The company is now 15 Persons covering molecular biology and process technology as well as regulatory and QA services.
Plant protein technology development
- The development of new technology for the production of Single Cell Protein as human protein and fiber ingredient.
- The development of new technology for production of egg white proteins by fermentation.