1 Contract Development and Manufacturing Organizations (CDMOs) specializing in fermentation and biomolecule production face complex contamination risks that can jeopardize batch integrity, regulatory compliance, and product efficacy. While spore-forming bacteria (sporocidal challenges) are a well-known concern, contamination threats extend far beyond spores. These risks, if left unmanaged, can result in costly recalls, compromised therapeutic potency, […]
Tag: Precision Fermentation
What Carbon Sources Cut COGS in Large-Scale Precision-Fermentation Heme?
1 Molasses, Glycerol, or Corn-Starch Hydrolysate? A Carbon-Cost ShowdownBy Biopharma Bytes The race to produce sustainable, animal-free heme at industrial scale is intensifying. From startups like Motif FoodWorks and Impossible Foods to stealth-mode synbio ventures, everyone is betting on precision fermentation to replicate the savory magic of meat without the cow. But one thing remains […]
Koji-Based Protein: The Future of Meat
1 Introduction: A New Dawn for Meatless Innovation Imagine a savory steak or a smoky slice of bacon crafted not from animals, but from mold. Sounds unappetizing? Think again. Thanks to recent advancements in fermentation technology, koji-based meat alternatives are emerging as a game-changing force in the alternative protein industry. What was once an ancient […]
Latest Updates in Biotech Investing and Market Dynamics (2025)
The biotech industry is experiencing a dynamic rebound, with investors refocusing on innovation after a period of cautious optimism. Despite macroeconomic challenges in recent years, 2024 saw the sector regain momentum in both venture funding and public offerings, especially across the United States and Europe. “The industry rebounded from broader economic challenges… The focus has […]
Fermentation-Driven Innovation in Alternative Proteins, Novel Foods, and Antibodies
Introduction and Scientific History Fermentation is a process in which microorganisms like yeast, bacteria, or fungi convert sugars into other compounds – a technique humans have harnessed for thousands of years. In fact, the history of fermentation in food stretches back to ancient civilizations. Evidence suggests that by around 5,000 B.C.E., Sumerians and Egyptians were […]
