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Food & Agriculture

The Food and Agriculture market has already benefiting from Biotech inventions over the last 30 years. Today, 85% of all crops on the fields are already genetically optimized. However, the standardization and modularization of Synthetic Biology will allow far more advances in this market than ever before.

Allergen free peanuts

Aranex Biotech just started with the mission to create allergen free peanuts.

Apples not becoming brown

The world’s first http://www.thestar.com/life/food_wine/2015/02/13/united-states-oks-canadian-grown-non-browning-gmo-apples.html GM apples that don’t turn brown when cut or bruised have just been approved for consumption http://www.nytimes.com/2015/02/14/business/gmo-apples-are-approved-for-growing-in-us.html?_r=2 by the US government. These apples have been created with the consumer in mind since brown or bruised fruit is unappealing. However, Okanagan also points out http://www.okspecialtyfrui

Beer with caffeine

The 2012 Igem Team form the TU Munich created a new form of yeast, that, additionally to it's regular use in beer brewing, is able to also produce caffeine. Thus, when you switch on the light while brewing beer, the yeast adds caffeine. As an additional feature, you can change the type of light and the yeast starts producing "Radler", a beer with less alcohol and additional lemon taste.

Color-changing flowers for your balcony

When you receive the petunias, they will be white. Plant them everywhere you would plant a normal petunia. Water them once with a dilute ethanol solution (leftover beer will work) and they'll bloom red in 24 hours. Flowers turn from white to red in 24 hours - and then stay red. If you want to have white flowers again, just water with regular H0².

Edible food packaging

WikiPearl was inspired by the idea whether it was possible to design food and beverage packaging like nature designs fruits and vegetables "packaging", like skin. In result, a plastic-free food and beverage packaging technology was developed.

Egg whites from yeast

Clara Foods is making egg white from yeast instead of chickens. This technology is hoped to significantly reduce the cost and time spent raising chickens, procuring eggs and separating the egg whites. The process side-steps diseases associated with egg production such as Avian flu and salmonella.

Food safety diagnostic system

Sample6 is the fastest pathogen detection for different viruses and diseases that occur in plants that we eat, for example salmonella.

Milk from yeast

It takes about 1,000 liters of water http://waterfootprint.org/en/water-footprint/product-water-footprint/water-footprint-crop-and-animal-products/ to produce one liter of milk. Muufri is bioengineering yeast to produce all ingredients of regular cow milk. They substitute lactose with nearly indistinguishable plant sugars, and culture yeast to release casein, a protein found in animal milk. If they will be successful, their process might be used to replace milk and a produce wide range of dairy

Producing Vanillin with Yeast

Evola has developed a method of making vanillin by yeast fermentation - using yeast as a platform to produce compounds. This new technology allows production of vanillin instead of using petrochemicals. The product can be potentially be used in a wide variety of food and other products. The development of vanillin was successfully completed during 2014 and production started at International Flavors & Fragrances Inc. (IFF; New York, USA), a global creator of flavours and fragrances.

Salmon grows double as fast

As the first genetically engineered animal, a new salmon fish just received it's FDA approval and can now be sold in the US. A new gene from an eel-like fish was inserted and now the salmon grows as double as fast while even eating less. The fish will only be grown in closed, land-based aqua farms. Already today, half of the world wide fish is not captured from nature anymore but grown in aqua farms.

Sugar without calories

Stevia is a natural sweetener and sugar substitute usually extracted from a plant. It does not contain any calories. However, the chemical process to extract it from plants creates some bitter tastes. With synthetic biology engineering, a swiss biotech company managed to rebuild the metabolic pathways in yeast without any bitter tastes.

What do you think?

About the authors

View full profile Jérôme Lutz from Berlin & Munich, Germany

I like to share the great things I discover daily while researching and working in the field of Synthetic Biology.

When I talk to people about it, they often refer to Science Fiction. However, when I send them links to this wiki and they read through those pages, they start understanding that this is real and it's happening right now.

View full profile Phillip Nowotny
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