Articles and blogposts on biotechnology

Common grass could become a new contribution to the energy transition – and a new source of income for Swedish farmers. Lantmännen is well on its way to successfully extracting protein for pigs and poultry from forage crops.  "This could generate profitability for our farmers and make production more sustainable. And we will become less dependent on products produced far away. We are killing several birds with one stone," says Pär-Johan Lööf, R&D Manager Agri at Lantmännen. 

Fermentation is more than just trendy kombucha and kimchi – the ancient preservation method is being used to develop alternative protein sources. But how does it work? And what are the challenges?

Innovative foods can make a difference to both the climate and health - but only if they are actually chosen and eaten. In a facility where new ingredients are processed into products such as sausages, mince and burgers, researchers are using advanced analytical methods and a taste-testing panel to pave the way for success at consumer level.

It's a downward spiral that needs to be broken: climate change is affecting the availability of food resources, while the world's population is growing. Our eating habits contribute to new greenhouse gas emissions that fuel climate change. Does the solution lie in alternative foods?

In a short period of time, AI has gained a foothold in both business and the public sector. But it is perhaps in medicine and healthcare that AI's ability to interpret large amounts of data will have the most transformative impact – and could save lives.

What role do Swedish innovation companies play in global change? An important one, according to several studies. RISE's Henrik Bagewitz and Leif Lyckebäck, who have met hundreds of innovative small companies, explain the key factors that increase the chances of success.

Berries are a natural part of a healthy and sustainable diet. However, more well-designed studies are needed to better understand if and how bilberries and lingonberries contribute to specific health effects and, if so, for food companies to be able to communicate about these effects.

The interest in plant-based meat-like products, known as meat analogs, is high and growing. However, there are some nutritional challenges with today's meat analogs, such as an often high content of the antinutrient phytate that makes iron less available to the body. Fermentation is an interesting possibility to reduce the phytic acid content.

They want to save the oceans with vegan seafood. However, when the Swedish company Hooked Foods AB decided to develop a salmon-like product, they ran into problems. That was until they turned to RISE for their equipment, expert knowledge and independent advice. 

The Swiss biotech company Juvabis is developing a new substance, EBL-1003, as part of the ENABLE project. The substance could be used to treat patients with illnesses caused by multi-resistant bacteria.

At RISE, over 3,000 colleagues work together for a more sustainable and competitive business community and society. One of them is Gunnar Westin, Group Manager for Biotechnology at RISE in Örnsköldsvik. The unit works on new processes to refine raw materials and side streams from forestry – and to ensure that they also make it to the market.

Is it possible to make new bones in the human body, without bone grafting or bone donation? The answer is yes – when combining nanotechnology, 3D printing, and stem cells, completely new methods can be developed. 

In the biotechnology part of the Bioeconomy Arena, which brings together RISE infrastructure and capabilities in the field of bioeconomy, the entire biotechnology process is made available to businesses, entrepreneurs and academia. A food-grade infrastructure allows companies, entrepreneurs and academia to meet and work together on solutions to maximise the use of circular bio-resources and develop products of value in different industries.

With stakeholders from the food industry, researchers from RISE, Chalmers and Uppsala University will accelerate the transition to a more sustainable food system in Sweden. FINEST is one of four multi-million investments at the Swedish Center for Food Research and Innovation funded by Formas.