A closer look at The PRotein Brewery and the people behind it

Success doesn't happen overnight. It is the result of endurance and working with people who share the same vision. 

 

WHAT WE STAND FOR

There is a reason why we do what we do and how we do it. Every choice we make, we make with a purpose. Learn more about what drives us.

 

OUR DRIVERS

Providing more sustainable, healthy and affordable high-grade proteins by using only a fraction of available land and water using a biotic production process that delivers exponential yield.

Contributing to companies that produce protein-integrated foods, making them more competitive in the development of targeted products that cover multiple dietary needs, benefitting from our production-efficient and low-cost proteins, marked by versatility.

 

THE TEAM
MASTERS
IN BREWING PROTEINS

 A blend of experience, expertise and creativity. Get to know our brewers:

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SUPERVISORY BOARD members

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Bente Korsgaard Andersen

Independent Chair

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Jan den Ridder

BioscienZ Holding

Biense Visser

Seed Investors

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Thomas Grotkjaer

Novo Holdings

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Edouard Nuttin

Roquette Ventures

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Kim Odhner

Unovis Asset Management

Scientific Advisory board members

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Prof. Dr. Jack Pronk

Industrial Microbiology

TU Delft

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Prof. Dr. Ir. Hans van Trijp

Marketing and Consumer Behavior WUR

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Prof. Dr. Remco Boom

Food Process Engineering WUR

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Maha Tahiri

Ph.D. Human Nutrition Tufts University

 

OUR NETWORK

 

OUR JOURNEY SO FAR

Since 2010 BioscienZ B.V. has been paving the road for The Protein Brewery by developing proprietary technologies in the field of “Producing Food without Animals “ and “Growing Crops without Chemicals“. The Protein Brewery split off from BioscienZ in 2019. The agro- and industrial biotechnology projects remained within BioscienZ, while the production of food proteins by means of fermentation are continued within The Protein Brewery. All personnel and facilities were migrated to The Protein Brewery as well as our location in Breda. BioscienZ restarted its contract research activities with new staff in Ghent, Belgium.

 

Our different milestones so far:

 

2021

Launch of Fermotein™ from 2021 onwards as an ingredient for meat substitutes, processed meats, bread, protein bars, bakery products and more.

2020

Securing funding for Demo plant and Food Experience Centre

2019

2017

2014

Start development of propriety solutions, supported by winning various government support awards.

 

Building a reputation for world-leading fermentation technology expertise, including molecular biology, microbial production process and scaling up production.

Expanding development space with a second lab.

2010

As our fouding in 2010, we focused on contract research, consultancy and coordinating projects and started research in an external lab

OUR PIPELINE

We continue to make this world more sustainable and a healthy place to live for future generations. Therefore we continue to improve our existing products and develop new products.

1.  Making Fermotein™ even more healthy.

2. Developing other protein products that replace animal protein, e.g. egg-white.