Nourish Ingredients

We've been chosen as one of the 23 at Cicada Innovations x Tech23- Australia's largest deep tech festival! This event is all about radical innovation making a real-world impact. We can't wait to join 22 other game-changers and share how we're shaking up ingredient supply chains with our potent animalic #fats. See you soon. 🌏 https://lnkd.in/gjD2D44X #CreateDelicious #PrecisionFermentation #FromNature #DeepTech #CxT23

How this scale up is using precision fermentation and delicious animalic fats to solve authenticity and supply-chain challenges 🍳 As the global population grows, animal agriculture will not be efficient enough to meet demand. Both plant-based and traditional food companies face bottlenecks around authenticity and ingredient supply. That’s where Nourish Ingredients comes in. The company has created some of the world's first animal-free fats derived from nature and scaled through fermentation. These potent lipids deliver an authentic animalic taste to alternative proteins and have the potential to reshape current ingredients in traditional food industries. Dispelling the assumption that these potent animalic fats are just for plant-based meat companies - they also offer value in many traditional food industries. Heading to the HackSummit from Australia, their CEO James Petrie will give a keynote on the Builders stage covering: 💡 the innovative solutions the company is taking to mitigate the costs of precision fermentation ⚖️ how they are exploring hybrid opportunities 🎯 their mission to create delicious animalic fats that have a home in the real world Get the full recap ahead of his keynote: https://lnkd.in/esPHWESx

In just a few weeks, we'll be in Lausanne, Switzerland, for HackSummit—Europe's largest gathering of #food and climate innovators, investors, and partners! 🌍 With Nourish Ingredients CEO James Petrie set to take the main stage. We can't wait to connect with industry experts on sustainable food production, regulations, and how we are using precision fermentation to #CreateDelicious fats. We'll be taking this as a prime opportunity to engage with leading companies and experts within the EU, and we look forward to connecting with you there! 📅 13-14 June #HackSummit #ClimateInnovation #SustainableFood #IndustryLeaders #NourishIngredients 

What makes our lipids so authentic, delicious and animalic? "Most alternative fats simply can't replicate the rich, authentic flavour of cooked meat. Rather than taking a plant-based approach, we analysed the most flavourful and potent animal fats found in meat in their uncooked state. We then identified where we could find these in nature without the animal. By fermenting only the most potent fats, we're able to scale at low inclusion and high impact rates." 🥩 🌱 Find out why Asia Food Journal believes the potential of #Tastilux to transform the alternative protein market is immense: https://lnkd.in/gnUFrAVW #CreateDelicious #FutureofFood #PrecisionFermentation 

The race is on to develop ‘designer’ fats for the next generation of food products. But will fats & oils produced by microbes in fermentation tanks ever be a cost-effective proposition? The answer, says Australian startup Nourish Ingredients, is that it depends. Attempting to produce a drop-in replacement for a commodity fat such as palm oil using microbial fermentation clearly makes no economic sense right now, says cofounder James Petrie. But if you can produce high-potency molecules that can be used at sub-1% inclusion rates to dramatically transform the flavor and cooking experience of a plant-based burger, for example, the equation is quite different. Nourish Ingredients’ first two ingredients are Tastilux, which can deliver an “authentic animal taste, aroma and natural cooking reactions” at very low inclusion rates in alt meat; and Creamilux, a lipid that “recreates the rich, creamy mouthfeel, taste and emulsification properties of dairy fat.” I caught up with Petrie at the SynBioBeta conference in San Jose to chew the proverbial fat… Watch the full interview here: https://lnkd.in/gh8MaZ-W #precisionfermentation #biomassfermentation #foodtech #syntheticbiology #microbialfermentation #biomanufacturing AgFunder

We are excited to share insights from our CEO, James Petrie, who recently took the stage at SynBioBeta. At Nourish Ingredients, we're pioneering animalic lipids that tackle the high costs of precision fermentation by focusing on high potency and low inclusion rates. 🌱💡 In an evolving industry, we prioritise developing #delicious products that have a home in the real-world and are commercially viable. Our lipids elevate #taste, flavour, and overall experience in dairy and alternative proteins. We've had an incredible time at the conference, connecting with like-minded companies focused on leveraging these technologies to drive industries forward. It's inspiring to see how these innovations are shaping the future; we're proud to be a part of this! #CreateDelicious #SynBioBeta #PrecisionFermentation #Innovation #Sustainability #NourishIngredients

Craving the inside story on our recent tastings? 🍽 Wonder no more - the verdict is in! #CreateDelicious and read more about our latest tasting at Future Food-Tech here: https://lnkd.in/gxMjrdyA #Tastilux #Creamilux #NourishIngredients #FutureofFood

💡Spotlight on #Creamilux: our highly potent, low-inclusion #dairy lipid 🥛 “Creamilux serves to create authentic dairy mouthfeel, taste, and full cream function”, James Petrie, CEO of Nourish Ingredients. Discover more about our creamiest innovation, thanks to Jonathan Seidman (he/him) at Future Alternative. https://lnkd.in/gSnfjdCv #CreateDelicious #NourishIngredients #Fat #PrecisionFermentation #FutureofFood 

Yesterday marked a milestone moment as Nurasa unveiled its groundbreaking Food Tech Innovation Centre (FTIC), where our Nourish Ingredients team proudly operates our #Singapore Product Development Centre. For the launch, we teamed up with CREMER Sustainable Foods to present a mouthwatering plant-based chicken satay skewer. Infused with #Tastilux, our signature meaty ingredient, we imparted an authentic meaty, juicy flavour and aroma, leaving guests wanting more! With the Deputy Prime Minister Heng Swee Keat in attendance. There is plenty of excitement about the food innovations emerging from the FTIC and much more to come from this event. 🍽 👏 📰 The Straits Times feature by Cheryl Tan: https://lnkd.in/gdrSZfhG

As our industry works to tackle some of our planet's biggest challenges and real-world industry bottlenecks, what are we focusing on? 🌏 🧈 One of the biggest barriers to tasty, climate-friendly food is #fat. By focusing on potency, we can counter the high cost of precision fermentation and develop lipids with the greatest impact on #taste, functionality, and consumer uptake. Creating #delicious products that have a home in the real world - join our CEO, James Petrie, at SynBioBeta for a spotlight talk diving into all the details. 🎤 Wednesday, 8 May, 11 am. #CreateDelicious #EarthDay #SynBioBeta #DeepTech