Food Raw Material Development
The food industry faces resource scarcity, environmental degradation, and consumer demand for eco-friendly products. CD BioSustainable integrates bioprocessing, metabolic engineering, and circular economy concepts to address functional performance and ecological sustainability.
Our core services: raw material improvement (e.g., plant proteins, functional fibers) and development of new food raw materials (microbial proteins, upgraded agricultural by-products, low-carbon alternatives).
Fig 1. Development of Raw Materials Specification in Food Industry (Syed M.H., 2012)
Technical Features
- Multidisciplinary Integration: The integration of omics (genomics, proteomics) and Process Engineering for seamless optimization of processes.
- Customization: Solutions are designed with client specifications in terms of scalability and regulatory requirements.
- Resource Efficiency: The agro-industrial byproducts (e.g. fruit pomace, spent grains) are utilized as feedstocks, thereby preventing waste.
- Circular Design: Closed-loop systems are used to capture water, nutrients and energy during production processes.
Technology Classification
- Raw Material Improvement:
Nutritional biofortification (e.g. legumes enriched with iron).
Functional bioengineering (e.g. starch retrogradation modification to improve texture).
- Novel Raw Material Development:
Mycoprotein produced from filamentous fungi.
Antioxidant extracts obtained from coffee husks.
- Hybrid Systems:
Symbiotic plants and microbial co-cultures for nutrient synthesis.
Application Areas
- Plant based Foods: Improved emulsifying and protein isolating plant (pea and algae).
- Functional Beverages: Upcycled prebiotic fibers from citrus peels.
- Alternative Proteins: Cultured fat scaffolds using edible fungal matrices.
- Bakery & Confectionery: Sweeteners with low glycemic index produced via enzymatic conversion of agricultural by-products.
Environmental Benefits
- Carbon footprint: Substituting animal proteins with legumes eliminates as much as 60% GHG when compared.
- Water usage: The utilization of closed loop bioreactors reduces water consumption by 45-70%.
- Land efficiency: The use of microbial platforms can increase yields of “soy” protein by more than ten times per hectare of land compared to soy cultivation.
Our Services
We provide a wide range of food raw material development services to help our customers achieve better, faster and greener production of food raw materials. The specific services we can provide are as follows:
Company Service Advantages
- Multi disciplinary Approach: People from molecular biology, food science, and environmental engineering.
- Comprehensive Services: Discovery of the gene to manufacture at the commercial scale.
- Accounting and Reporting: Instances of carbon saving, water reuse, and biodiversity with no ultraism.
- Innovation with Market Alignment: Partnerships for strategy and tactics co-innovation.
Contact Us
Contact us today and learn about the future of the food industry.
How to Place an Order
Reference
- Syed M.H., Mohammad A.A., et al. "Development of Raw Materials Specification in Food Industry: An overall idea to ensure food safety and its quality in food manufacturing company" Agricultural Sciences 2012, 9:736.
Our products and services are for research use only and cannot be used for
any clinical purposes.
