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اکتبر 6, 2022

Tech breakthroughs will unlock ‘significant profitability’ for large-scale cell-cultured seafood

While many of the ‘first wave’ products in this nascent field are likely to be hybrid products combining cell-cultured chicken or beef and textured plant-based proteins to provide texture and lower costs, BlueNalu intends to launch with whole muscle Bluefin Tuna Toro, a high-value product that typically commands a premium price.The firm – which has a 38,000sq ft pilot facility and innovation center – is currently in a back and forth with the FDA as it goes through a pre-market consultation process.This could take up to 18 months, at which point it plans to test market products in the foodservice arena and secure commitments that will help secure financing for a 140,000sq ft facility featuring multiple 100,000-liter bioreactors that can produce up to six million pounds of premium seafood products annually, the firm told FoodNavigator-USA.“We anticipate that we will select the site location for this facility in 2024, break ground in 2025 and that the facility will be operational in 2027. Once this facility is complete and optimized, we plan to replicate this around the globe so we have regional production centers.”Tech breakthroughsThe firm – which is working with partner Nutreco on bringing down the cost of animal-free growth media – says two key factors have been key to its latest cost projections: achieving single cell suspension (which mean it can grow large numbers of muscle cells without microcarriers in suspension); and ‘lipid-loading’ technology (prompting muscle cells to store a customized level of fat so BlueNalu doesn’t have to grow muscle and fat cells separately), CTO Dr Lauran Madden told us.No scaffolding or secondary bioreactors are needed, and the harvested cells are put through a cold extrusion process to create whole-muscle type products with the same amino acid and fatty acid profiles of regular bluefin tuna.Single cell suspension with non GMO cell lines: ‘It’s like if I put like a single marble in a vortex versus a beach ball’So how does it work?In the single cell suspension process, explained Madden, “We have all non GMO cell lines that we’ve been able to transition from the adherence state to the single cell suspension state.”BlueNalu’s myoblast cells (undifferentiated cells capable of giving rise to muscle cells) are ‘transitioned’ from an adherent state (where they need to be attached to something to grow and divide) to a non-adherent state such that they can proliferate in a large bioreactor and float around in single cell suspension without needing microcarriers (to attach to), which add expense, reduce cell densities, and then may become part the final product formulation.As the cells are in single cell suspension, rather than free-floating aggregates of cells, they are less vulnerable to shear forces that can damage cells in larger bioreactors (where the contents need to be agitated to ensure the nutrients get to all the cells), she added.“As you scale up you can be forced to have higher agitation and higher shear to get the proper mass transfer of nutrients [to the cells throughout the entire reactor].“It’s like if I put like a single marble in a vortex versus a beach ball or 10 marbles held together by bubble gum, they’re going to experience different types of shear, so you’re going to have shear impacts that can break apart the aggregates, you’re going to have diffusion limitations, because diffusion can only go so far into an aggregate, and so you begin having these inherent limitations of mass transfer, shear effects that really limit some of the scalability.”Lipid-loading: ‘We’re able to transition the muscle cells to store fats’As for the lipid-loading, she explained: “So Bluefin Tuna Toro has a combination of muscle and fat, typically 20 to 40% fat, which provides a lot of that flavor and mouthfeel and texture. Rather than having multiple cell types, a separate muscle cell type, a separate fat cell type [grown in different bioreactors and combined at the end], we’re actually able to transition the muscle cells to store fats, which is not typical of muscle, but creates the same nutritional profile as you would get in a fat loaded fat cell.”To achieve that, she said, “We have patent-pending technology, but essentially, we’re able to control the process to really be able to understand how much fat is going to be in the cell, and to also control the composition of fat to target the correct nutritional profile, which also gives you that proper flavor profile.”Nutritional equivalency – beyond macrosShe added: “We are using muscle cells, and when they turn on the gene expression and protein expression, we’re able to get the same protein that you have in fish meat to achieve nutritional equivalency at a molecular level [so not just the same macros – grams of fat, protein etc, but matching amino acid profiles, fatty acid profiles etc]. “So far, we have developed hundreds of cell lines for eight different finfish species, and we have initiated projects to expand into other premium seafood categories.” External rendering of BlueNalu’s first large-scale facility with capability to produce up to six million pounds of premium seafood products annually. Image credit: BlueNaluTechno-economic analysisTo validate its commercialization pathway at its large-scale facility, BlueNalu commissioned a techno-economic analysis (TEA) performed in collaboration with a global engineering, procurement, and construction (EPC) firm and experts in bioprocess modeling, said co-founder, president and CEO Lou Cooperhouse.“This technology means we don’t have to blend; we’re developing a whole muscle high-value product that has the same nutritional and functional characteristics as conventional Bluefin tuna.”BlueNalu’s value proposition has attracted a number of strategic partners including multinational companies in Asia (Food & Life Companies, Mitsubishi Corporation, Pulmuone Corporation, Sumitomo Corporation, and Thai Union); Europe (Nomad Foods and Nutreco); and the U.S. (Griffith Foods and Rich Products), he added.Some construction could be debt-financedAsked about funding, he said: “We’ve raised $84.6m to date, and frankly what gets us very excited is our hope that we could get commitments on sales of a fair amount of the volume as we do market testing over the next few years. The goal is to get into the US but also other markets where per capita consumption of seafood is high and where our strategic partners can facilitate that and also where there’s regulatory approval.“So we feel not just that we can ideally sell a fair amount of the volume in advance of even construction occurring, but that this will also be very easily debt financed, because it is something that we’ll be able to demonstrate a very high level of demand for the time we put that shovel in the ground.”“Our projected 75% gross margin within the first year of production of our large-scale facility is unheard of in the food industry. This sets a very strong growth trajectory for the company, as we introduce additional products and establish new facilities around the globe.” Amir Feder, CFO, BlueNaluInterested in the future of meat?Check out our upcoming digital summit, Futureproofing the Food System (Nov 15-17), which will dedicated one of its six bite-sized sessions to The Future of Meat. REGISTER HERE (it’s free)!FIRESIDE CHAT: Cell-cultured (a.k.a. ‘cultivated’) meat: Foodtech fantasy or the future of meat?Dr Elliot Swartz, lead scientist, cultivated meat, The Good Food Institute and Elaine Watson, senior editor, FoodNavigator-USAGrowing meat from cells in bioreactors instead of living breathing animals should logically be more efficient, as resources are spent on growing only the cells that make up the meat product rather than keeping an animal alive. So is cultivated meat a no brainer, or does the technology face ‘intractable’ problems at food scale?PANEL: Meat 2.0: With weakening sales in the alt-meat segment prompting some serious soul-searching, what does the future hold for meat alternatives, how do the available options stack up, what will distinguish the winners from the losers in the category, and how do consumers feel about the next generation of meat?

Ethan Brown, co-founder and CEO, Beyond Meat
Dr Lisa Dyson, founder and CEO, Air Protein
Dr Tyler Huggins, co-founder, Meati Foods
Abena Foli, head of regulatory affairs, Orbillion Bio
MODERATOR: Elaine Watson, senior editor, FoodNavigator-USA

جولای 31, 2022

‘Our RRP is premium but we represent great value’

UK farmer-owned organic dairy cooperative Omsco has launched its first branded range of Cheddar created specifically for the UK market.The Grass Roots Dairy Co. range aims to tap into a growing demand from consumers who care about the foods they eat; care about the animals that produce them; and care about the impact they have on the planet.Regenerative dairyThe cheese is made from milk produced by a farming system that is accredited to be free from the use of pesticides, herbicides, artificial fertilisers, GMOs and also, unusually for most UK dairy products, antibiotics. The free-range, grass-fed milk is produced by cows that graze on pastures for, on average, 235 days a year. Animal health, welfare and husbandry are critical issues for Omsco’s farmer-owners, the company stressed.Omsco said its organic dairy farmers are committed to producing milk in a way that ‘sustains and enhances the natural environment’, with regenerative practices and the use of natural fertilisers supporting soil health and biodiversity.“The brand has been in development for some 12 months working in close partnership with the Somerset-based cheesemaker Wyke Farms,” a spokesperson for the cooperative told DairyReporter.The Grass Roots Dairy Co. range is made in Somerset employing traditional recipes and techniques. While its sustainable credentials are further enhanced by the use of green energy derived from 100% renewable Solar power and biogas from an AD plant.A premium RRP for dairy with valuesThe Grass Roots Dairy Co. range will start appearing in specialist cheesemongers, delis, independent retailers, and farm shops later this month. It will also be available through selected wholesalers including specialist cheese and dairy suppliers such as The Cheese Merchant and Proper Good Dairy. The cooperative also plans to launch in direct-to-consumer, with plans to rollout direct to home box schemes and online.The Omsco spokesperson explained that this rollout strategy aims to allow Grass Roots Dairy Co. to reach its target consumer through market channels shoppers already demonstrate they are ‘committed to paying more for food that reflects their values,’.“Our focus for the brand is to sell it through on-line/box scheme/farm shop, high end delis and the independent sector so that we can engage with consumers who are willing to pay a premium for high quality, natural, sustainable and great tasting food… Our RRP is premium but we believe given its great taste and the values that it encompasses will be seen as representing great value.”The range will initially consist of Mild Organic Cheddar, 200g pre-pack with an RRP of £3.25; Mature Organic Cheddar, 200g pre-pack with an RRP of £3.50; and Extra Mature Organic Cheddar, 200g pre-pack with an RRP of £3.75.The launch comes at a time when dairy producers are facing considerable pressure from rising input prices and depressed consumer spending. But Omsco said this is all the more reason to launch a premium brand that communicates the value of the cooperative’s sustainability efforts.“As you rightly say the dairy sector is under significant pressure and we are therefore concentrating on adding value to our members’ milk and returning this to them. In line with this, a key focus for Omsco is on growing our organic cheese business not only in the US (where our Kingdom Cheese and British Organic Dairy Co. brands are establishing good traction), but also in the UK and the rest of the world. Hence the launch in the UK of the Grass Roots Dairy Co. brand.“In addition to adding value to Members’ milk, we also believe that the brand will give us the opportunity to showcase all that’s great about organic dairy.” .

جولای 20, 2022

The “only AI-powered 24/7 mental health solution” raises $20M

One in eight people in the world have a mental health disorder, according to the World Health Organization, but high treatment costs and a shortage of healthcare professionals make it difficult for people to seek help.
Wysa, a company founded in 2015 that provides AI-driven mental health support through an app, is trying to circumvent the traditional mental health landscape entirely by giving consumers the power to access support directly at any time of the day, said Ramakant Vempati, cofounder of Wysa.
Last week, the company, located in Boston, London and Bengaluru, India, secured $20 million in series B funding from HealthQuad and British International Investment. Including this investment, Wysa has raised a total of $29.4 million. Other investors in the company are W Health Ventures, Kae Capital, pi Ventures and Google Assistant Investments.
The money will be used to help expand Wysa’s reach in the U.S., United Kingdom and India across enterprises, payers and providers, and grow its workforce, Vempati said. It will also use the funding to conduct additional clinical trials. In May, it gained Breakthrough Device Designation by the Food and Drug Administration for patients 18 years and older with a diagnosis of chronic musculoskeletal pain, depression and anxiety. Wysa is now working to receive full FDA approval as a prescription digital therapeutic, meaning something physicians can subscribe for treatment.
The Wysa app is an AI-driven chatbot that provides cognitive behavioral health therapy 24/7. Users do not need a username or login, which Vempati claimed provides privacy and reduces stigma for people seeking mental health care. The app asks users open-ended questions to prompt them to respond with how they’re feeling. Then it guides them through techniques, created by clinicians, to reframe negative thoughts or build new behaviors.
“While Wysa has over a 100 natural language understanding AI models through which it listens, the prompts it provides are not AI — they come from a clinician-approved rule engine that allows it to respond intelligently, appropriately, while maintaining clinical safety,” Vempati said.
The app started with four AI models: an ability to classify sentiment, emotion, SOS and objection (when users feel they’re not being fully understood). Through an analysis of conversations by clinicians and designers, new models were created, eventually reaching over 100 models in the past six years. Wysa’s AI evolved through co-design between clinicians, users and designers, Vempati said.
“For example, a large number of users objected to reframing negative thoughts about a cheating partner,” Vempati said. “This led us to create a new model to detect that the user was talking about a relationship with trust issues, and took a different path to motivating them to follow the therapeutic pathway.”
He claimed that because the app is built on data from 4.5 million users from 65 countries, a diverse population with different life experiences can use it and benefit from it. That diversity is also reflected in Wysa’s team members that include licensed therapists from all over the world who speak different languages, he said.
Free and premium versions of the product are offered. The free version involves the AI companion and an initial set of tools users can use to improve their mental health, while the premium version provides an entire toolset and unlimited coaching. There are three options for the premium version, which allows users to directly talk to a therapist: 12 therapy sessions over a quarter cost $144.99; four sessions each month cost $79.99 or one session each week costs $29.99.
While the company allows consumers to use its services directly, the products are also meant for employers, public health agencies and payers/providers.
Wysa’s main competitors are employee mental health benefit services like Spring Health, mental health apps like Talkspace and AI-powered chatbots like Woebot. But Vempati said Wysa differentiates itself from competitors by offering support 24/7.
“Some competitors are focused on employee health benefit packages that include traditional health or mental health apps but these are not available 24/7 and often are not enough to help people through a difficult period,” Vempati said. “Wysa is the only AI-powered 24/7 mental health solution providing users with the guidance and tools they need to maintain their mental health and prevent deterioration, empowering users to take a proactive approach toward their own mental health.”
Vempati claimed Wysa addresses health inequity by providing free mental health access that users can receive at any time of the day. He said that 95% of its consumers who access it directly — meaning not through employers, public health agencies or payers/providers — use the free version of the app. Not requiring a login, diagnoses or insurance also removes barriers to seeking care through the app, Vempati said.
For those who can’t access the app via smartphone, Wysa is available on the internet for its enterprise and public health partners. Vempati said the company added features for visually impaired consumers, and participated in an Apple accelerator program to implement the features. Wysa is also working with AWS, a subsidiary of Amazon, to add in voice features. Lastly, it received funding from Google Assistant Fund to expand its voice features.
“The intent in building Wysa is to make such social determinants of health irrelevant — to ensure ‘permission-free’ mental health access, where anyone with a smartphone is able to get high quality, early stage, support; anytime and anywhere,” Vempati said. “It’s our hope that the free version of Wysa will one day be available in every language so anyone with access to a computer or smartphone has the opportunity to improve their mental health.”
Photo: SIphotography, Getty Images