Fermentation — Precision companies in Europe
82 entries — page 4 of 4
- The Cultured Hub
Switzerland — Kemptthal
Alt-protein — Cultivated meat scaffolds / Fermentation — Precision
Kemptthal Migros-Bühler-Givaudan cellular-ag pilot facility.
- UCC APC Microbiome
Ireland — Cork
Fermentation — Precision / Ingredients — Cultures
University College Cork APC Microbiome research institute.
- University of Debrecen
Hungary — Debrecen
Fermentation — Precision / Dairy — Cheese / Meat & seafood — Charcuterie
University of Debrecen Food Science Institute.
- University of Reading Food Production Hub
United Kingdom — Reading
Fermentation — Precision / Drying — Spray drying
Reading Berkshire University Food Production & Innovation Hub.
- Uniwersytet Przyrodniczy Wroclaw
Poland — Wroclaw
Fermentation — Precision
Wrocław University of Environmental and Life Sciences food bioengineering pilot.
- Vivici BV
Netherlands — Leiden
Fermentation — Precision / Alt-protein — Precision-fermentation proteins (BLG, casein, lactoferrin, ovalbumin, heme) / Dairy — Whey ingredients (WPC, WPI, hydrolysates)
Spin-out of dsm-firmenich and Fonterra producing Vivitein BLG (β-lactoglobulin) and lactoferrin via microbial precision fermentation, with self-affirmed GRAS in the US and EU regulatory in progress.
- VSCHT Praha
Czech Republic — Prague
Fermentation — Precision / Drying — Spray drying / Ingredients — Vitamins
University of Chemistry and Technology Praha pilot food technology, fermentation and ingredient development.
- VTT Technical Research Centre
Finland — Espoo
Fermentation — Precision / Drying — Spray drying / Extrusion — Twin-screw
VTT Finnish national research centre across Espoo and Tampere offering food bioprocessing and alt-protein pilot capabilities.
- VUP Praha
Czech Republic — Prague
Fermentation — Precision / Ingredients — Vitamins
Výzkumný ústav potravinářský Praha (VÚP) food research institute.
- ZHAW Waedenswil
Switzerland — Wadenswil
Fermentation — Precision / Beverages — Wine
Wädenswil ZHAW Institute of Food and Beverage Innovation.
Browse by sector
- Fermentation — Precision (82)
- Drying — Spray drying (26)
- Fermentation — Biomass (14)
- Alt-protein — Cultivated meat scaffolds (11)
- Ingredients — Vitamins (11)
- Ingredients — Cultures (9)
- Alt-protein — Mycoprotein (6)
- Extrusion — Twin-screw (4)
- Alt-protein — Precision-fermentation proteins (BLG, casein, lactoferrin, ovalbumin, heme) (4)
- Ingredients — Flavors (4)
- Drying — Freeze drying / lyophilization (3)
- Thermal — Pasteurization (3)
- Oils & fats — Specialty fats (3)
- Dairy — Plant-based cheese (3)
- Ingredients — Enzymes (3)
- Dairy — Cheese (3)
- Fermentation — Lactic acid bacteria (3)
- Supplements — Capsules (3)
- Encapsulation — Microencapsulation (2)
- Meat & seafood — Fish processing (2)
- Separation — Protein extraction (2)
- Dairy — Plant-based drinks (2)
- Meat & seafood — Plant-based meat analogues (2)
- Meat & seafood — Charcuterie (2)