Sperri, a Halifax-based company, is at the forefront of disrupting the food and beverage industry, driven by the philosophy that food is medicine. 

The new facility, which will have a fermentation capacity of 600,000 liters with a fully dedicated downstream process (DSP), will be located in the Midwest Industrial Park in Richmond, Ind. Commercial production is expected by the end of 2024.

Cacao contains biologically active compounds that support healthy digestion, cardiovascular health, cognition and immunity while reducing risk of inflammation and diabetes.

Liberation Labs is commercializing precision fermentation with a global network of purpose built, international manufacturing facilities that enable the next wave of biotechnology advancements to produce alternative protein at scale.

The Master Services Agreement consists of research and development and scale-up phases, with Willow generating revenues from both research fees and milestone payments. If successful, and the partnership proceeds to commercialization, both parties anticipate entering into a license agreement to share in the economics of the delivered product. 

Innovation in the alternative proteins space could experience accelerated growth as a result of a recently introduced executive order from President Joe Biden.

Sensegen, southern California’s new taste, smell, and beauty business, entered the ingredient market as a 100% biotechnology-based solution provider serving these markets. Emerging as The Science of Good Sense™, Sensegen’s brand launch marks an 18-month incubation previously under the name Blue California Flavors and Fragrances.

The company reached agreement to acquire the leading biotechnology innovation company, c-LEcta while also confirming that it has acquired the Mexican based enzyme manufacture, Enmex. 

DIC Corporation announced a joint research development agreement with California-based biotech startup Debut Biotechnology, Inc., further enhancing DIC efforts to develop natural pigments for food colorants and cosmetics.