Dr. Steven van der Hoek

TFTAK

bio

Presentation:
Considerations in commercializing precision fermentation products in food & agriculture

Key Points:
• Short overview of the historical DNA technologies leading to the recent rise in precision fermentation with examples of food ingredients
• Choosing precision fermentation compared to chemical synthesis or extraction – from ‘simple’ citric acid to ‘difficult’ leghemoglobin
• Focus on high value products or markets before pushing to commodity – ergothioneine (my PhD work) & casein examples
• Ensuring your product works well in food applications – protein sweeteners and TFTAK’s experience in our collaborative project with the Tallinn Technical University
• The valley of death (scaling, manufacturing, regulatory affairs), learnings from recent failures & current activities to overcome this.