Fermentation for Alternative Proteins
Traditional protein production methods cannot meet the future living needs of human beings in terms of quantity, quality and sustainable supply. It is urgent to build a sustainable high-quality protein supply model. The so-called alternative protein is a general term, which can be divided into microbial protein, cellular protein, insect protein and plant protein according to different raw materials.
With the rapid growth of the global alternative protein market, alternative proteins cultivated by microbial fermentation are rapidly growing in technology and scale with the advantages of less resource consumption, high efficiency, environmental protection and sustainability, and comprehensive nutrition. The commonly used technical routes include plant protein formulation, microbial fermentation and cell culture. The core technology is fermentation.
As an expert in the field of fermentation, BOC Sciences can obtain rich organic matter through fermentation, and provide customers with the core raw materials of bacterial protein and derivative components (such as flavors, enzymes and fats) to replace proteins.
Our Capabilities
Based on the biodiversity of microbial species and utilizing strong biosynthetic capabilities, we provide innovative solutions for fermentation alternative proteins.
Target Selection and Design
We can achieve precision fermentation for any target that customers are interested in, including proteins, lipids, flavor compounds, flavors, enzymes, growth factors, pigments, etc., so that they can be efficiently synthesized under specific processing conditions, thereby greatly reducing costs.
Strain Development
We have complete strain preservation equipment and professional preservation technology to ensure the authenticity, safety and traceability of strain resources. We can provide exclusive preservation services, and provide technologies such as freeze-drying of strains and construction of strain banks. We are equipped with a microbial phenotype identification and analysis system, which can provide systematic microbial phenotype research, and can also provide data support for flavor research of fermented foods.
Raw Material Optimization
We use waste or by-products from food processing as raw materials for fermentation. By adopting globally recognized standards and developing novel protein characterization techniques, we have greater flexibility to utilize a variety of unconventional raw materials, including high molecular weight proteins, amino acids, small peptides, simple sugars, fibers and starches.
Bioprocess Design
We fully consider the fermentation scale, cost and sustainability, adopt a new type of bioreactor, and increase production capacity by adding parallel small-volume production units instead of increasing unit volume, thereby reducing the technical risks and capital costs associated with scale-up.
Application Fields
- Artificial meat
- Artificial seafood
- Functional raw materials
- Milk substitutes
- Vegan cheese and more
What are the advantages of producing alternative proteins by fermentation?
Food shortage has always been a major problem facing the world. With the rapid growth of the global alternative protein market, the alternative protein cultivated by microbial fermentation has set off a new trend of healthy diet with the advantages of less resource consumption, high efficiency, environmental protection and sustainability, and comprehensive nutrition.
The business of BOC Sciences involves the entire fermentation industry chain. We can achieve rapid culture of strains and accurate identification of metabolites. We are good at the directional preparation of strains and substrates by means of synthetic biology, which is more precise. In particular, we prepare fermentation products in different ways, purify and polymerize them to form fermented proteins that can be used as raw materials.
If you are interested in our fermentation services for alternative proteins, please contact us today.
Services
- Fermentation CDMO Service
- Fermentation Process Optimization
- Strain Development Service
- Fermentation for Special Small Molecules
- Fermentation Products
- Fermentation in Pharmaceuticals
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Fermentation in Human Nutrition
- Cellular Agriculture and Fermentation
- Fermentation for Alternative Proteins
- Fermentation for Amino Acids
- Fermentation for Cultivated Meat
- Fermentation for Dairy Alternatives
- Fermentation for Dietary Supplements
- Fermentation for Flavors
- Fermentation for Living Probiotics
- Fermentation for Natural Hydrocolloids
- Fermentation for Polyols
- Fermentation for Sweeteners
- Fermentation for Vitamins
- Fermentation in Animal Health
- Fermentation in Agriculture
- Fermentation in Industry
- GRAS Services
- Capabilities & Facilities
- GMP
- Environment, Health & Safety
