Food & Beverage Asia October/November 2022

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36 ON THE TABLE is our repository of validated, reusable genetic parts, chassis strains - and our accumulated knowledge of how to use them - in other words, data and knowledge accumulated from each project provides a learn cycle for the next generation of projects. Engineering biology is complicated. We need a holistic, systems mindset to get it right, especially when no one approach is likely to be sufficient. We have an extraordinary group of scientists and engineers with specialised skills dedicated to creating solutions for our customers. When Ginkgo develops a solution to a specific problem, we parallelly learn from the thousands of experiments run in the process of strain development. Deepening our understanding of bottlenecks within strain metabolism and process requirements enables us to improve our methods or to pivot strategy. Each round of product development therefore opens up a solution space for similar products, providing Ginkgo with a vantage point for rapidly navigating to a distinct solution for each customer. throughput screening technology and strain development expertise, Ginkgo scientists work closely with customers to support scale-up of fermentations and sample generation. From prototype development to commercial strain development including process optimisation, Ginkgo's approach to organism engineering and fermentations, provides a launch pad for customers who are looking to formulate and develop new foods in the alternative food space. As the alternative protein industry grows with more companies entering the market, what are the challenges that you think companies might face in terms of product differentiation? More crucially, how might biotechnology, or other forms of food tech and science, continue to deliver novel products to consumers? Srikrishnan: Alternative proteins offer a tremendous opportunity to provide differentiated product offerings. Creative solutions resulting from novel proteins, texturising ingredients, lipids, fatty acids and combinations thereof can provide a plethora of possibilities within the formulation, application and taste profile of foods. synthetic biology can be a great way to explore novel ingredient discovery and/or functionality improvements in a single ingredient that can in combination with creative formulation provide a range of distinct solutions to the alternative protein industry. The cautionary note here would be to look carefully into not just the differentiated taste profile but also the economics of the solution being developed, as true competition is not within the alternative food production, but with their meat or dairy-based counterparts and a time-tested taste/cost footprint. When demand is high, collaborations between synthetic biology, cellular agriculture and plant-based ingredients may be an exciting opportunity to develop new formulations of flavours, textures and taste profiles. FBA What were the approaches the Ginkgo team took to creating a solution for ingredients in the alternative protein space? Srikrishnan: Ginkgo has developed unique expression systems that can produce proteins at high levels and are capable of fermentation to high cell densities for production. In addition to high Let us take the tomato as an example here: there are several varieties of tomatoes, several ways to treat and formulate them. Ultimately, these combinations lend different flavour profiles to a range of products. Although a key ingredient is the same, several competing brands exist in the market that each utilise the tomato to their own preference. Drawing parallels, FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER <strong>2022</strong>
ON THE TABLE 37 Not a small fry: Belgian potatoes take centre stage Despite fuelling challenges from climate change and the global supply chain, Belgium has emerged as a significant player in the potato production sector, bringing its cultivation and culinary expertise to the rest of the word By Agatha Wong Beloved around the world, the humble fry can be found across various dishes, be it a side to the main course or a mid-day snack. And while some may refer to it as the French fry, the term is in fact a misnomer. It was said that American soldiers christened the slices of fried potatoes as such after discovering it in Belgium, which considers French one of its three official languages. Since then, Belgium has gone on to become a significant player in potato exports, being the top global exporter of potatoes in 2021 at 53.7% of its total shares. While the pandemic has made an understandable dent in its performance, demand for the root vegetable remains strong. This is in lieu of competition from countries such as Canada and the US, whose potato production is centred slightly more on meeting domestic demand. “Belgian potatoes have a natural and wellmonitored cultivation process, with highquality, certified seeds which make their flesh tasty and give it a natural yellowish colour, removing the need to add dyes for the goldenyellow colour,” shared Hartwig Moyaert, project coordinator at Flanders’ Agricultural Marketing Board (VLAM). “From raw product to processing, packaging and transport, the Belgian potato chain takes optimal care of its potatoes and fries, backed by the most exacting procedures and quality standards.” The origin of these potatoes can be traced quite literally to its roots: Belgium is situated in the heart of Europe’s potato cultivation,
Page 1: OCTOBER / NOVEMBER 2022 www.foodbev
Page 5 and 6: CONTENTS 3 37 40 37 Not a small fry
Page 7 and 8: NEWS 5 Biobetter lands US$10m fundi
Page 9 and 10: NEWS 7 ofi drives climate action in
Page 11 and 12: NEWS 9 AAK signs green loan of SEK5
Page 13 and 14: MARKET INSIGHTS 11 Egypt was not ma
Page 15 and 16: MARKET INSIGHTS 13 Californian farm
Page 17 and 18: BITING ISSUES 15 Evonik uses epigen
Page 19 and 20: BITING ISSUES 17 Cellavent harnesse
Page 21 and 22: BITING ISSUES 19 NGS’ Healthy Hei
Page 23 and 24: INGREDIENTS 21 risk losing 30-50% o
Page 25 and 26: INGREDIENTS 23 of roles beyond its
Page 27 and 28: INGREDIENTS 25 SHAPING THE FUTURE O
Page 29 and 30: INGREDIENTS 27 We need to urgently
Page 31 and 32: INGREDIENTS 29 What we didn't know
Page 33 and 34: INGREDIENTS 31 Consumers do not kno
Page 35 and 36: ON THE TABLE 33 FHA - Food & Bevera
Page 37: ON THE TABLE 35 There are four prim
Page 41 and 42: The pilot focuses on research in in
Page 43 and 44: PROCESSING AND PACKAGING 41 water n
Page 45 and 46: ACCUMULATION Industrial solutions f
Page 47 and 48: PROCESSING AND PACKAGING 45 Syntego
Page 49 and 50: PROCESSING AND PACKAGING 47 New bre
Page 51 and 52: PROCESSING AND PACKAGING 49 quickly
Page 53 and 54: PROCESSING AND PACKAGING 51 food tr
Page 55 and 56: FIRST LOOKS 53 Kosme Barifill Canto
Page 57 and 58: FIRST LOOKS 55 SÜDPACK delivers Do
Page 59 and 60: FIRST LOOKS 57 Pellenc ST introduce
Page 61 and 62: FIRST LOOKS 59 JBT’s PLF internat
Page 63 and 64: SHOW REVIEW 61 FHA-Food & Beverage
Page 65 and 66: EVENTS CALENDAR OCTOBER 5 - 7 Fi As

Food & Beverage Asia October/November 2022

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