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:
SUPERVISORY BOARD members
Bente Korsgaard Andersen
Independent Chair
Jan den Ridder
BioscienZ Holding
Biense Visser
Seed Investors
Thomas Grotkjaer
Novo Holdings
Edouard Nuttin
Roquette Ventures
Kim Odhner
Unovis Asset Management
Scientific Advisory board members
Prof. Dr. Jack Pronk
Industrial Microbiology
TU Delft
Prof. Dr. Ir. Hans van Trijp
Marketing and Consumer Behavior WUR
Prof. Dr. Remco Boom
Food Process Engineering WUR
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.