‘Proudly genetically modified…’ Moolec ‘molecular farming’ co gears up to launch meat proteins from GM crops in late 2024, early 2025

The firm – which has staff in the US, Argentina, the UK, and the Netherlands, and is initially targeting the North American market – has the capability to express a variety of animal proteins in plants, from egg albumin in wheat, to whey in oats.

Its first products – a nutritional oil containing gamma-linolenic acid (GLA), and chymosin (an enzyme used in cheese-making that was historically sourced from calf rennet and is now routinely made via genetically engineered microbes in fermentation tanks) – are produced by genetically engineered safflower plants, said co-founder and CEO Gaston Paladini.

“We have the chymosin and GLA from safflower already and we are in the scale up stage with these two products, so they will probably hit the market at the end of 2023, beginning of 2024.”

‘There are plenty of different proteins and molecules in meat that nobody has explored yet’

Next, Moolechis targeting the meat alternatives market with ingredients from yellow pea and soy crops that have been modified to produce bovine and porcine proteins in addition to regular plant protein, Paladini told FoodNavigator-USA.

“We are focusing on meat proteins, proteins from the blood and the muscles of animals that can improve taste, nutrition, flavor, coloring, the organoleptic properties and texture of meat alternatives. We are planning to launch these meat products at the end of 2024, beginning of 2025.”

Asked whether he was talking about meaty-tasting proteins such as myoglobin​​, which Motif FoodWorks is expressing in a genetically engineered strain of yeast, he said: “There are plenty of different proteins and molecules in meat that nobody has explored yet.


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