BioBrew’s process relies on the ancient technology of fermentation. For centuries and across cultures, we used microbes to convert sugars into different products we all know and love like cheeses, beer, kimchi and breads. We are now ready to move beyond those traditional bio-products. Today we are using our understanding of biological evolution, ancient microbes and novel technologies to create new bio-products that aim to be better for the planet and better for our nutrition.
Our process begins with yeast and other microbes of choice. We use microbes that have for centuries showed their ability to be biological factories of goodness.
We use those existing lineages of microbes as a base and help them to go through an accelerated evolution. We precisely engineer them for a particular purpose and output. What used to take hundreds of years, we can now achieve in only a few years.
In a manner similar to the beer-brewing process, this yeast is placed in a large fermentation vessel and fed with energy-rich sugar to jump-start the fermentation process.
In the case of BioBrew, our output of the fermentation process is food proteins. BioBrew ingredients aim to be as nutritious and functional as their plant- or animal-based alternatives.
The BioBrew platform is configured with a primary target of precision food proteins, based on size separation of the products by filtration. The configuration has direct technical applicability to a range of additional bio-products including materials, oils, enzymes, cellular media components and agricultural biologics.
The platform will initially target yeast, bacteria, and algae that produce bio-products purified by size separation DSP technologies. This represents a broad range of the leading food protein technologies by precision fermentation. While filamentous fungi can be hosted on the platform, its classification as a spore former requires separation from other processes.