Adam Leman Ph.D.
@adamleman.bsky.social
GFI Fermentation Scientist, Cycling, PB Burritos. Opinions are my own.
Reposted by Adam Leman Ph.D.
🚨 New report drop!
Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out.
Here are the top takeaways from our latest analysis 👇
Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out.
Here are the top takeaways from our latest analysis 👇
June 24, 2025 at 2:00 PM
🚨 New report drop!
Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out.
Here are the top takeaways from our latest analysis 👇
Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out.
Here are the top takeaways from our latest analysis 👇
Reposted by Adam Leman Ph.D.
GFI’s regulatory attorney Mackenzie Battle shares her thoughts on the new advice from the Dietary Guidelines Advisory Committee:
“GFI applauds ‘Eat Healthy Your Way,’ the new and more inclusive dietary pattern recommendation from the Dietary Guidelines Advisory Committee....
“GFI applauds ‘Eat Healthy Your Way,’ the new and more inclusive dietary pattern recommendation from the Dietary Guidelines Advisory Committee....
December 12, 2024 at 4:53 PM
GFI’s regulatory attorney Mackenzie Battle shares her thoughts on the new advice from the Dietary Guidelines Advisory Committee:
“GFI applauds ‘Eat Healthy Your Way,’ the new and more inclusive dietary pattern recommendation from the Dietary Guidelines Advisory Committee....
“GFI applauds ‘Eat Healthy Your Way,’ the new and more inclusive dietary pattern recommendation from the Dietary Guidelines Advisory Committee....
Really looking forward to this seminar next week. How do we expand our repertoire of microbial protein sources? Dr. Shahin Ali from ATCC will tell us about their emerging work in food and #alternativeproteins.
As global protein demand rises, microbes offer sustainable solutions! 🦠🌐 Join @goodfoodinst.bsky.social and Shahin Ali, Ph.D., of ATCC on December 19 to learn how expanding microbial diversity in #alternativeproteins can transform taste, texture, and nutrition.
Register: zoom.us/webinar/regi...
Register: zoom.us/webinar/regi...
December 9, 2024 at 1:48 PM
Really looking forward to this seminar next week. How do we expand our repertoire of microbial protein sources? Dr. Shahin Ali from ATCC will tell us about their emerging work in food and #alternativeproteins.
Reposted by Adam Leman Ph.D.
🌱You may have heard that plant-based meat is more sustainable than its conventional counterparts… but how much more? And why?
✨GFI’s ISO-certified comparative LCA of plant- and animal-based meats, the most comprehensive LCA of plant-based meat to date, has the answers.
gfi.org/resource/pla...
✨GFI’s ISO-certified comparative LCA of plant- and animal-based meats, the most comprehensive LCA of plant-based meat to date, has the answers.
gfi.org/resource/pla...
Plant-based meat life cycle assessment for food system sustainability - The Good Food Institute
This life cycle assessment by GFI and EarthShift Global compares the environmental impacts of animal-based meat to plant-based meat made with different methods and ingredients.
gfi.org
December 8, 2024 at 7:44 PM
🌱You may have heard that plant-based meat is more sustainable than its conventional counterparts… but how much more? And why?
✨GFI’s ISO-certified comparative LCA of plant- and animal-based meats, the most comprehensive LCA of plant-based meat to date, has the answers.
gfi.org/resource/pla...
✨GFI’s ISO-certified comparative LCA of plant- and animal-based meats, the most comprehensive LCA of plant-based meat to date, has the answers.
gfi.org/resource/pla...
Reposted by Adam Leman Ph.D.
Congrats to our 2024 research grant program cohort, who will explore how starting materials ranging from crops, sidestreams, microbes, and micro/macro algae can support cellular nutrition for #cultivatedmeat production.
gfi.org/blog/buildin...
gfi.org/blog/buildin...
November 27, 2024 at 2:03 PM
Congrats to our 2024 research grant program cohort, who will explore how starting materials ranging from crops, sidestreams, microbes, and micro/macro algae can support cellular nutrition for #cultivatedmeat production.
gfi.org/blog/buildin...
gfi.org/blog/buildin...
Very glad to be a taste tester for my wife's colleague and their vegan treats projects. Note that a dozen became 11 before the cupcakes even made it home!
November 27, 2024 at 3:59 PM
Very glad to be a taste tester for my wife's colleague and their vegan treats projects. Note that a dozen became 11 before the cupcakes even made it home!
Dreaming big after hearing talks this week about scaling biomass production from CH4, which makes CO2, which can be used as a feedstock, and finally acetate production from CO2 to feed yet other microbial fermentations. Colocating all of this surely would drop costs and increase biomanf. efficiency.
November 22, 2024 at 4:38 PM
Dreaming big after hearing talks this week about scaling biomass production from CH4, which makes CO2, which can be used as a feedstock, and finally acetate production from CO2 to feed yet other microbial fermentations. Colocating all of this surely would drop costs and increase biomanf. efficiency.
Wrapping up at the MISTA biomass fermentation symposium. Loved the wide range of topics on cost, sustainability, taste, and food application opportunities.
November 20, 2024 at 1:13 AM
Wrapping up at the MISTA biomass fermentation symposium. Loved the wide range of topics on cost, sustainability, taste, and food application opportunities.
Melanoidins are high molecular weight polymers of carbohydrates and amino acids that are generally unavailable as feedstocks or useful carbon. New work shows that some Aspergillus sp. degrade them and can grown on these compounds. www.sciencedirect.com/science/arti...
Upcycling of melanoidin-rich Chinese distilled spent grain through solid-state fermentation by Aspergillus awamori
This study investigated the upcycling of distilled spent grain (DSG), a melanoidin-rich by-product of the Chinese liquor industry, via fungal solid-st…
www.sciencedirect.com
November 18, 2024 at 2:14 AM
Melanoidins are high molecular weight polymers of carbohydrates and amino acids that are generally unavailable as feedstocks or useful carbon. New work shows that some Aspergillus sp. degrade them and can grown on these compounds. www.sciencedirect.com/science/arti...
It's been a long time! I want to use this space mostly to observe. However, I am excited about work in the fermentation biomanufacturing and fermentation-derived food space, so watch for sporadic posts and links to papers and news I find interesting.
November 18, 2024 at 2:14 AM
It's been a long time! I want to use this space mostly to observe. However, I am excited about work in the fermentation biomanufacturing and fermentation-derived food space, so watch for sporadic posts and links to papers and news I find interesting.