Sunday, September 20, 2020

Bühler partners with Big Idea Ventures to bolster sustainable protein development

Bühler Group, the Swiss processing engineering company, has partnered with global venture capital fund, Big Idea Ventures, to accelerate the sustainable protein revolution.

Together the company aim to booster the success journey of promising start-ups creating great tasting alternatives to animal-derived protein products.

Big Idea Ventures recently launched the New Protein Fund which will invest in and accelerate up to 100 plant-based and cell-based companies globally.

The fund runs four accelerator programmes annually in New York and Singapore.

“Together we can support the growth of the new generation of leading plant-based companies in North America, Asia and ultimately, the planet,” said Andrew D. Ive, founder of Big Idea Ventures.

“Bühler and Big Idea Ventures will work together to build great companies responding to consumer demands for great tasting food that is good for them and good for the planet.”

Ian Roberts, CTO at Bühler Group, said: “There is an urgent need for wide-scale collaboration if we are to make an impact on the climate and nutrition challenges within the next decade. Academics, start-ups, and established companies need to come together to innovate and find more sustainable ways to produce food.

“This is why we are partnering with Big Idea Ventures: to accelerate the journey for promising start-ups, to reinforce partnerships and start-up ecosystems in Singapore and the US, and to do this with a clear focus on creating a more sustainable food supply for the future.”

Johannes Wick, CEO Grains and Food at Bühler Group, said: “This new partnership benefits from our global network of Food Application Centers across Europe, Asia, and the US.

“However, it is particularly timely, given that we are opening our Food Application Center in Minneapolis on June 19 and introducing new technologies, such as the Filtrex solution, specifically for this sector, and will open our joint innovation facility with Givaudan in Singapore later this year.”

The new Food Application Center in Minneapolis provides a platform for developing new ways to transform peas, beans, corn, pulses, oats, ancient grains, and many other crops into new food solutions such as flours, snacks, pasta, cereals, and a myriad of extruded products, including plant-based meat analogues.

The joint Givaudan Bühler innovation facility in Singapore focuses on sustainable protein-based products.

“We will be pleased to welcome Big Idea Ventures start-ups to benefit from our facilities and capabilities,” adds Roberts. “We are excited about this partnership and believe that we can advance our goals for a sustainable food system with Andrew and his team.”

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