(IN BRIEF) Formo, a Berlin-based food tech company, has secured a €35 million loan from the European Investment Bank (EIB) to scale up its fermentation processes for producing dairy and egg alternatives. This brings the company’s total financing to over … Read the full press release
Posted in Banks, Business, Economy, Environment, Financial, Food & Beverage, Germany, Government, Industrial, Investment, Luxembourg, Management, News
Tagged Animal Welfare, animal-free, Austria, bioidentical milk proteins, blue cheese, caseins, dairy alternatives, egg alternatives, egg substitute, EIB, environmental impact, fermentation processes, food system resilience, food tech, Formo, Frischhain, Germany, Greek feta, health, INNOVATION, InvestEU, Koji mushrooms, Metro, micro-fermentation, Nicola Beer, partnership, protein-rich, Raffael Wohlgensinger, REWE, Series B funding, sustainability, sustainable consumption, sustainable food production, synthetic biotechnologies, white cheese, €135 million, €35 million loan
Chr. Hansen’s latest launch secures rich flavor, more flexibility and consistent quality for the cheesemaker Hoersholm, Denmark, 24-May-2018 — /EuropaWire/ — DVS® WHITE FLORA is the latest addition to Chr. Hansen’s white cheese starter culture range. The new product series consists … Read the full press release
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