Food and beverage
Food and beverage
Advancing food and beverage
Bioprocessing techniques contribute to the food and beverage industry in various ways. They produce a range of ingredients like enzymes, flavors, and vitamins, enhancing product quality. Fermentation, a key process, creates items like yogurt and beer, enriching flavor and texture. Biotechnological methods also yield nutraceuticals, functional foods, and alternative protein sources, addressing health and sustainability concerns. Enzyme production improves processing efficiency and product quality across various applications.
Food and beverage industry challenges
Scale up
Transitioning from small-scale to large-scale bioproduction while maintaining consistency and efficiency presents challenges in terms of equipment scalability, process optimization, and resource management.
Regulatory compliance
Meeting strict regulatory requirements and navigating complex compliance standards poses a significant challenge for food and beverage production, requiring meticulous documentation and adherence to quality control protocols.
Contamination control
Ensuring the purity of bioproduction processes and minimizing the risk of microbial contamination is a critical challenge, as any deviations can compromise product quality and safety, leading to potential recalls and reputational damage.
Scale up
Transitioning from small-scale to large-scale bioproduction while maintaining consistency and efficiency presents challenges in terms of equipment scalability, process optimization, and resource management.
Regulatory compliance
Meeting strict regulatory requirements and navigating complex compliance standards poses a significant challenge for food and beverage production, requiring meticulous documentation and adherence to quality control protocols.
Contamination control
Ensuring the purity of bioproduction processes and minimizing the risk of microbial contamination is a critical challenge, as any deviations can compromise product quality and safety, leading to potential recalls and reputational damage.
Boosting protein yield from babassu: a novel approach to SCP production
This study done by BioinFood, achieved a 50% increase in biomass and a 15% yield improvement by converting babassu flour into single-cell protein through fed-batch yeast cultivation using the INFORS HT Multifors bench-top bioreactor with eve® software and the Minitron incubator shaker. With optimized process parameters and continuous feeding, the resulting protein-rich biomass was successfully used in plant-based burger prototypes, demonstrating a promising path for upcycling agricultural byproducts into functional food ingredients.
Food and beverage product offerings
INFORS HT delivers specialized solutions for the food and beverage industry, including advanced bioreactors, incubator shakers, and bioprocess software. Our products enable precision in process control monitoring, supporting contamination control and regulatory compliance. This translates to enhanced product quality and operational efficiency, empowering food and beverage manufacturers to meet industry standards with confidence.
Incubator shakers
Elevate your bioproduction processes in the food and beverage industry with INFORS HT's advanced incubator shakers. Engineered to meet stringent regulatory standards, our shakers offer precise temperature control, minimizing contamination risks. Scale up seamlessly and achieve consistent, reproducible results, ensuring compliance and maintaining product quality.
Bioreactors
INFORS HT bioreactors are engineered to meet the regulatory demands of the food and beverage industry, offering automated data logging to streamline compliance efforts. With seamless scalability and advanced control systems, our bioreactors optimize production while minimizing the risk of microbial contamination, ensuring product quality and safety.
Bioprocess platform software
Explore how the eve® bioprocess platform software by INFORS HT tackles the food and beverage industry's challenges. Seamlessly integrating advanced monitoring and control functionalities, our software delivers real-time assessment of vital culture parameters. With online sensors and intelligent automation, optimize growth conditions, supporting regulatory compliance and process efficiency in bioproduction.
A guide for biotech beginners
Download this eBook for basic concepts, recipes, and strategies for bioprocesses involving cell culture and microorganisms.
Related articles
See allResearchers from the Chair of Nutrition and Immunology, ZIEL - Institute for Food and Health, and the Data Science in Systems Biology group at the Technical University of Munich (Germany) investigated how diet influences the development of the infant gut microbiome during the first year of life. While age was found to be the primary driver of microbiota assembly, formula composition influenced metabolite profiles and the development of bacterial circadian rhythms. Using the INFORS HT Multifors 2 bioreactor as an ex vivo gut chemostat model, the team confirmed that rhythmic behavior in dominant gut bacteria can be maintained under controlled laboratory conditions, providing new insights into the relationship between nutrition, microbiome development, and circadian biology.
This study done by BiOinFood, achieved a 50% increase in biomass and a 15% yield improvement by converting babassu flour into single-cell protein through fed-batch yeast cultivation using the INFORS HT Multifors bench-top bioreactor with eve software and the Minitron incubator shaker. With optimized process parameters and continuous feeding, the resulting protein-rich biomass was successfully used in plant-based burger prototypes, demonstrating a promising path for upcycling agricultural byproducts into functional food ingredients.
Researchers from Adamo Foods and the University of Nottingham investigated how nutritional manipulation of fermentation media, specifically the addition of iron (Fe III) and Vitamin B12, impacts the yield, texture, and nutritional profile of fungal mycelium grown for alternative meat applications. Using the INFORS HT Techfors-S pilot bioreactor, the team scaled up production from shake flasks and observed significant increases in bioaccumulation of iron and B12, with up to 97% terephthalic acid yield sustained across multiple cycles. Sensory testing of biomass processed into steaks also revealed changes in texture and flavor, highlighting the importance of bioreactor-based media optimization for developing high-quality, reproducible mycelium-based products.
Researchers from the Chair of Nutrition and Immunology, ZIEL - Institute for Food and Health, and the Data Science in Systems Biology group at the Technical University of Munich (Germany) investigated how diet influences the development of the infant gut microbiome during the first year of life. While age was found to be the primary driver of microbiota assembly, formula composition influenced metabolite profiles and the development of bacterial circadian rhythms. Using the INFORS HT Multifors 2 bioreactor as an ex vivo gut chemostat model, the team confirmed that rhythmic behavior in dominant gut bacteria can be maintained under controlled laboratory conditions, providing new insights into the relationship between nutrition, microbiome development, and circadian biology.
This study done by BiOinFood, achieved a 50% increase in biomass and a 15% yield improvement by converting babassu flour into single-cell protein through fed-batch yeast cultivation using the INFORS HT Multifors bench-top bioreactor with eve software and the Minitron incubator shaker. With optimized process parameters and continuous feeding, the resulting protein-rich biomass was successfully used in plant-based burger prototypes, demonstrating a promising path for upcycling agricultural byproducts into functional food ingredients.
Researchers from Adamo Foods and the University of Nottingham investigated how nutritional manipulation of fermentation media, specifically the addition of iron (Fe III) and Vitamin B12, impacts the yield, texture, and nutritional profile of fungal mycelium grown for alternative meat applications. Using the INFORS HT Techfors-S pilot bioreactor, the team scaled up production from shake flasks and observed significant increases in bioaccumulation of iron and B12, with up to 97% terephthalic acid yield sustained across multiple cycles. Sensory testing of biomass processed into steaks also revealed changes in texture and flavor, highlighting the importance of bioreactor-based media optimization for developing high-quality, reproducible mycelium-based products.