{"id":145734,"date":"2025-05-06T09:29:54","date_gmt":"2025-05-06T07:29:54","guid":{"rendered":"https:\/\/www.startupbusiness.it\/start-ups-in-ferment-the-biotech-revolution-changing-food-and-the-environment\/145734\/"},"modified":"2025-05-06T11:07:03","modified_gmt":"2025-05-06T09:07:03","slug":"start-ups-and-the-fermentation-2-0-the-biotech-revolution-changing-food-and-the-environment","status":"publish","type":"post","link":"https:\/\/www.startupbusiness.it\/en\/start-ups-and-the-fermentation-2-0-the-biotech-revolution-changing-food-and-the-environment\/145734\/","title":{"rendered":"Start-ups and the fermentation 2.0, the biotech revolution changing food and the environment"},"content":{"rendered":"\n<p>Who would have imagined that a process as ancient as fermentation would become one of the most vibrant areas of food and technological innovation today? Bread, wine, beer and cheese are just a few examples of how fermentation has shaped our diet for millennia. Today we have entered phase 2.0: a new generation of agritech and biotech start-ups is reinventing this ancient method, taking it far beyond traditional boundaries.  <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>What is the new fermentation?<\/strong><\/h2>\n\n<p>In a nutshell, fermentation 2.0 combines the most advanced technologies with traditional fermentation processes:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>biotechnology, <\/strong>engineered yeasts and bacteria to produce specific and innovative substances;<\/li>\n\n\n\n<li><strong>digital and automation,<\/strong> intelligent sensors and AI to monitor and optimise every step of the process;<\/li>\n\n\n\n<li><strong>sustainability,<\/strong> intelligent transformation of waste into useful resources, reducing waste and environmental impact.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Start-ups in turmoil, leading examples<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li><strong>Perfect Day (USA)<\/strong>: milk without cows? It is possible thanks to microbial fermentation. <\/li>\n\n\n\n<li><strong>The Every Company (USA):<\/strong> produces egg white protein without eggs, using only fermentation.<\/li>\n\n\n\n<li><strong>Geltor (USA):<\/strong> animal-free collagen and gelatin for cosmetics and food.<\/li>\n\n\n\n<li><strong>Mycorena (Sweden)<\/strong>: protein alternatives derived from fermented mushrooms for a more sustainable diet.<\/li>\n\n\n\n<li><strong>Yeastime (Italy): <\/strong>ultrasound-assisted fermentation to accelerate and improve food processes.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Not only taste, fermentation is good for your health<\/strong><\/h2>\n\n<p>In addition to food, biotech fermentation enables the production of bioactive peptides, small molecules with great benefits:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>regulate blood pressure and immune function;<\/li>\n\n\n\n<li>fight oxidative stress;<\/li>\n\n\n\n<li>are increasingly in demand in cosmetics to maintain healthy skin.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>The truffle, an unexpected example<\/strong><\/h2>\n\n<p>In truffle cultivation, fermentation is also crucial:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>helps mycorrhization, the symbiotic process between plants and truffles;<\/li>\n\n\n\n<li>agritech start-ups are exploring new techniques to make this delicate cultivation more reliable and stable.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Fermentation in the service of sustainability<\/strong><\/h2>\n\n<p>This new fermentation represents a breakthrough for the environment:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>less consumption of natural resources such as water and soil;<\/li>\n\n\n\n<li>reuse of agro-food waste to create new resources;<\/li>\n\n\n\n<li>circular economy, where every by-product is reintroduced into production cycles.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>The future is fermented (with precision)<\/strong><\/h2>\n\n<p>Precision fermentation makes it possible to produce specific molecules, from natural colours to biopolymers for new sustainable materials, opening up surprising scenarios in areas such as nutraceutics and cosmetics.<\/p>\n\n<h2 class=\"wp-block-heading\"><strong>In conclusion<\/strong><\/h2>\n\n<p>Fermentation 2.0 is not a passing fad, but a real revolution that links tradition and innovation, sustainability and taste. And with start-ups such as Yeastime, Italy too is playing a leading role in this journey towards a greener and tastier food future. <\/p>\n\n<p><em><em>Note to reader: the author is CEO of Beeco and works with investment funds active in agritech, which may have supported or will support some of the startups mentioned in the future.<\/em><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fermentation 2.0 is proposed as an effective method to improve the quality of what we eat with a positive impact on health<\/p>\n","protected":false},"author":125,"featured_media":145732,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1346],"tags":[1375,1825,1331,1136],"companies":[],"journalist":[2517],"class_list":["post-145734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-must-read","tag-agritech-en","tag-food-tech-en","tag-innovation-en","tag-startup-en-2","journalist-marco-dangelo-en"],"featured_sizes_urls":{"thumbnail":{"src":"https:\/\/www.startupbusiness.it\/wp-content\/uploads\/2025\/05\/man-working-in-brewery-and-taking-notes-of-the-bee-2025-04-01-13-23-24-utc.webp","width":150,"height":100,"crop":false,"srcset":false,"alt":"fermentazione startup"},"large":{"src":"https:\/\/www.startupbusiness.it\/wp-content\/uploads\/2025\/05\/man-working-in-brewery-and-taking-notes-of-the-bee-2025-04-01-13-23-24-utc.webp","width":1024,"height":682,"crop":false,"srcset":false,"alt":"fermentazione startup"},"2048x2048":{"src":"https:\/\/www.startupbusiness.it\/wp-content\/uploads\/2025\/05\/man-working-in-brewery-and-taking-notes-of-the-bee-2025-04-01-13-23-24-utc.webp","width":1280,"height":852,"crop":false,"srcset":false,"alt":"fermentazione startup"}},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Start-ups and the fermentation 2.0, the biotech revolution changing food and the environment<\/title>\n<meta name=\"description\" content=\"Fermentation 2.0 is proposed as an effective method to improve the quality of what we eat with a positive impact on health\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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Co-fondatore di Designtech, l\u2019hub di innovazione che avvicina il mondo del design con quello della tecnologia. Advisor di Austrian Business Agency, Emil Banca, Fondazione Symbola, Fondazione Quadrans. Partecipa regolarmente a incontri, convegni, conferenze dedicate all\u2019ecosistema dell\u2019innovazione. E\u2019 stato co-organizzatore degli Italian Innovation Day and Series che si sono svolti dal dal 2016 al 2020 nelle citt\u00e0 di Tokyo in Giappone, Melbourne, Adelaide, Perth, Canberra in Australia e Singapore e co-organizzatore dell\u2019Italy India Innovation Day di AIICP 2021 e 2022. Ha curato il volume \u2018L\u2019innovazione che non ti aspetti. Contesti e visioni per l\u2019impresa\u2019 , l\u2019edizione italiana di \u2018La startup digitale, guida pratica step by step\u2019 e ha scritto la prefazione all\u2019edizione italiana de \u2018La quarta era\u2019 di Byron Reese, ed \u00e8 co-autore di \u2018Cosa e Dove: strategie digitali di ricerca del lavoro\u2019, tutti editi da FrancoAngeli. 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giornalista, fondatore e direttore di Startupbusiness, il primo magazine sull\u2019ecosistema startup e innovazione italiano. Co-fondatore di Designtech, l\u2019hub di innovazione che avvicina il mondo del design con quello della tecnologia. Advisor di Austrian Business Agency, Emil Banca, Fondazione Symbola, Fondazione Quadrans. Partecipa regolarmente a incontri, convegni, conferenze dedicate all\u2019ecosistema dell\u2019innovazione. E\u2019 stato co-organizzatore degli Italian Innovation Day and Series che si sono svolti dal dal 2016 al 2020 nelle citt\u00e0 di Tokyo in Giappone, Melbourne, Adelaide, Perth, Canberra in Australia e Singapore e co-organizzatore dell\u2019Italy India Innovation Day di AIICP 2021 e 2022. Ha curato il volume \u2018L\u2019innovazione che non ti aspetti. Contesti e visioni per l\u2019impresa\u2019 , l\u2019edizione italiana di \u2018La startup digitale, guida pratica step by step\u2019 e ha scritto la prefazione all\u2019edizione italiana de \u2018La quarta era\u2019 di Byron Reese, ed \u00e8 co-autore di \u2018Cosa e Dove: strategie digitali di ricerca del lavoro\u2019, tutti editi da FrancoAngeli. In passato \u00e8 stato curatore di StartupDigest Italy, coordinatore scientifico del Forum per la Ricerca della Provincia Autonoma di Trento, board member di TechChill Milano advisor di di ScaleIT , ha collaborato con Il Sole 24 Ore \u00e8 stato direttore di Innov\u2019azione, bimestrale edito da Apsti, ha collaborato con Corriere Innovazione ed \u00e8 stato presidente del comitato di selezione del Premio Marzotto e advisor di Cetif-Universit\u00e0 Cattolica Milano.","sameAs":["https:\/\/www.abirascid.com\/","https:\/\/www.linkedin.com\/in\/emilabirascid","https:\/\/x.com\/emilabirascid"],"url":"https:\/\/www.startupbusiness.it\/en\/author\/emil-abirascid\/"}]}},"author_name":"Emil Abirascid","categories_names":["Must Read"],"_links":{"self":[{"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/posts\/145734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/users\/125"}],"replies":[{"embeddable":true,"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/comments?post=145734"}],"version-history":[{"count":3,"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/posts\/145734\/revisions"}],"predecessor-version":[{"id":145741,"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/posts\/145734\/revisions\/145741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/media\/145732"}],"wp:attachment":[{"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/media?parent=145734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/categories?post=145734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/tags?post=145734"},{"taxonomy":"companies","embeddable":true,"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/companies?post=145734"},{"taxonomy":"journalist","embeddable":true,"href":"https:\/\/www.startupbusiness.it\/en\/wp-json\/wp\/v2\/journalist?post=145734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}