CASES
SPOT Innovation has worked on the following cases:
Non-dairy cheese
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Casein made by precision fermentation
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Development of a scaleble process
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Cost of Goods projections
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Registration strategy
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Strain selection
Process development of Canola protein Isolate
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Development of extraction technology that delivered a protein isolate equivalent to whey protein.
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Process and product development
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Assessment of product functionality and applications
Application development of TVPs and meat alternatives
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Production of TVPs (Textured Vegetable Protein)
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Testing functionality
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Formulation
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Sensoric evaluation
Fermentative protein as egg protein replacement
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Scouting different proteins as egg replacement
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Testing functionality
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Cost projections of manufacturing process
Scale up of Canola Protein Isolate technology
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Scale up of the Canola Isolate technology
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Designing and building a pilot plant to test the process
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Support to full scale design and engineering
Development of a novel technology to produce a protein hydrolysate from rice bran
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Rice bran is a side stream of rice processing, it contains a relative high protein content.
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Technology was developed to isolate the protein from the rice bran.
Development of plant based milk and dairy alternatives
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Fortification of plant based milk with protein
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Plant based yoghurts
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Plant based cream cheese
Development of Functional Food Ingredients (Fabuless)
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Develepment of a dry emulsion of the weight management product
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Efficacy studies
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Capacity expansion
Start-up of a novel full-scale fermentation based antibiotcs plant
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Fermentative production of cephalosporin from sugar
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The largest example of white biotech in Europe at that time
Taste and color improvement of protein hydrolysates
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Development of a full scale hydrolysate process
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Improvement of the color and taste by installation of a improvement step
Development of technology to remove Arsenic from rice bran
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Arsenic levels in rice are often too high
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A technology was developed to remove the arsenic content to acceptable levels
