So, let’s dive into this fascinating new venture from the heart of Spain, where MOA Foodtech, a spirited startup in the biomass fermentation realm, is stirring up a perfectly sustainable storm. They’re like the cool kid on the block who just snagged a €2.3 million ($2.4 million) grant from the European Innovation Council accelerator program. But wait, there’s more! They’re also looking at a sweet €12.5 million ($13 million) promise from the EIC Fund’s blended finance scheme. All this comes with a condition, though—private investors need to jump in and co-invest.
Startups in Biomass Fermentation:
This all started back in the strange times of late 2020, set against the backdrop of the pandemic era’s uncertainty. It was then that Bosco Emparanza, alongside Dr. Susana Sánchez and José María Elorza, decided to cook up something special. They put together an enterprise on a mission to feed self-GRAS yeast strains. Why yeast? Well, they lap up those food side streams, from distillers’ grains to crop residues, adding nutrition and functionality all around.
The Art of Ingredient Alchemy:
MOA Foodtech isn’t your ordinary startup. They’re weaving biotechnology with AI to transform agricultural waste into high-value ingredients. Consider it smart recycling—it’s all about turning leftover scraps into gold. They’ve built a platform brimming with over 300 microbial strains, though yeast currently takes the spotlight. And in a world where GMO concerns linger, sticking to yeast keeps regulatory hassles at bay, especially in the US where yeast is no stranger.
- Ingredients They Love:
- Plant-based foods
- Meat industry collaborations
- Bakery products
- Snacks
- Creams and soups
- Pet food
Why the Excitement?
According to Emparanza, “We combine the byproducts with microbes to give us the most efficient fermentation process.” Think about it with the flavor of New York pizzazz—AI chops the process time from six months to a mere two weeks. It’s like they hit the fast-forward button, courtesy of Albatross, their ace AI tool.
Imagine whipping up a yeast ingredient with 50% protein and 35% fiber—talk about a nutritional profile that dreams are made of! Their second ingredient, thanks to new downstream processes, flaunts serious gelling and emulsifying prowess. And there’s no need for precision fermentation or GMOs, which is a win-win in today’s eco-conscious market.
AI Meets Fermentation: The Albatross Tool
When chatting at MISTA’s recent biomass fermentation growth hack in San Francisco, Emparanza shared that sustainability isn’t the only goal. Cost-lowering measures are just as critical. Albatross sequences the microbes’ genomes and builds metabolic models—they’re talking genome whispers over here, folks. It feels like a scene straight out of a sci-fi movie, accelerated by AI, promising innovation at a dizzying pace.
The Road Ahead and Partnerships:
MOA’s strategy includes striking up partnerships where providers churn out over 100,000 tons of byproducts annually. By setting up close to these sources, they’re championing efficiency and sustainability. It’s all about ensuring the supply chain hums smoothly—a bit like knowing all the best subway routes to navigate the city.
Already pushing to scale production to 100,000 liters in Spain, the future is bright. Expect to find their first product hitting commercial markets by Q2. Confidence is running high in securing matched funding, as Emparanza mentioned during a chat with AgFunderNews.
If you’re keen on catching the vibe and innovations, here’s Emparanza dropping knowledge at MISTA’s gathering in San Francisco. Keep your eyes on MOA Foodtech, as they’re truly the ones stirring up the next big, sustainable scoop in the fermentation space.
