Senara GmbH | LinkedIn (original) (raw)
Herstellung von Milchprodukten
Freiburg, Baden-Württemberg 895 Follower:innen
Senara is the first cell-cultured milk company in Europe: We preserve culinary tradition through innovation
Info
We want to make the world's milk supply sustainable with tasty, high-quality, well-tolerated and genuine milk, making the full variety of products accessible to all - now and in the future.
Branche
Herstellung von Milchprodukten
Größe
2–10 Beschäftigte
Hauptsitz
Freiburg, Baden-Württemberg
Art
Kapitalgesellschaft (AG, GmbH, UG etc.)
Gegründet
2022
Spezialgebiete
Novel Foods, Cultivated milk, Bioreaktor design und Process development
Orte
Beschäftigte von Senara GmbH
Updates
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895 Follower:innen
4 Std.
We're pitching at Slush 2024 - don’t miss it!🤩 #Slush -
895 Follower:innen
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Consumer acceptance of cell cultivated foods is not a given - suggested Dirk Bosma, EITs Head of Insight, at the recent NextBite event in #Rome. But history and data suggest there is great potential for success. What do I mean by this? Many foods we enjoy today—like beer, yogurt, and cheese—are already produced using bioreactors and fermentation processes. These methods have been trusted for centuries to create safe, delicious, and high-quality products. Similarly, cell-cultivated foods represent an evolution of these familiar processes, offering the same great taste and nutrition, but with added benefits for the planet and animal welfare. At Senara, our first-ever. 3ll-cultivated milk consumer acceptance study found promising results: Over 32% of respondents expressed a positive outlook on cell-cultivated dairy, while 58% were neutral, and only 9% negative—indicating a strong openness to learning more. This means that with the right messaging, transparency, and focus on taste, there is immense potential to build consumer trust and enthusiasm. People will embrace it, I have no doubt, when it is properly presented. They will choose it when they know it’s good for them, tastes great, and when they understand it’s better for animals, the planet, and future generations. And they will certainly adopt it when it becomes affordable and accessible. The key is showing them how this innovation fits seamlessly into the foods they already know and love.FoodNavigator EIT Food Flora Southey Nicholas Robinson Patricia Willems-Mawenu Matt Eastland Nina Javilak Future of Foods The Good Food Institute Europe Emma Clarkson 🌱 Edward Sliwinski FoodHack EIT Food North-East https://lnkd.in/e-F5SJBQ
Cultivated meat and precision fermentation – will consumers eat it? foodnavigator.com - Senara GmbH hat dies direkt geteilt
Host of 'Future-of-Foods interviews' / 👻 Writer, Communicator, and Journalist / Regulatory Consultant / Talks about Alt Protein and Cellular Agriculture
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🥛 🐄 The Future of Dairy Technology and science over the last 100 years has developed, "ever more inventive ways of milking a cow" But, are we now about to enter a new phase of dairy - milk without the cow? 🥛 🐄 Read my latest article for the The World of Food Ingredients. Missy Green https://lnkd.in/eAyHz7SZA new dairy future, kinder to animals, lower methane emissions, no land and river polution. And perhaps also, a better milk. Cop 28 called for a reduction in methane emissions as part of the netzero agenda whilst also stressing that livestock (the biggest cause of emissions) should be increased. ⛽ But there are alternatives - cellular agriculture and precision fermentation. Welcome to the Third Agricultural Revolution. 🇫🇷 I spoke to Svenja Dannewitz Prosseda from Senara GmbH producers of cultivated milk. There are always two sides to a story - listen to the recent Future of Foods podcast with Paul Wood AO to learn how the Global Methane Hub are investing huge amounts in researching solutions to methane emissions whilst #increasing livestock. https://lnkd.in/evyeejt6 #Subscribe to FoF #substack so you never miss an episode. Isabelle DECITRE of ID Capital Ashley Sweeting Joanne Larty Sascha Dutta (nee Taylor) Arianna Ferrari, PhD. Roman Kriz Matt Johnson Nick Jackowetz, PhD Grace Florsheim Krista Anna Belajevskova Sophie Minvielle Sophie Low Bethan Grylls Kim Berry Pam Marrone Emma Clarkson 🌱 -
895 Follower:innen
2 Wochen
🥳 𝗪𝗲 𝗵𝗮𝘃𝗲 𝗺𝗮𝗱𝗲 𝗶𝘁 𝘁𝗼 𝗦𝗹𝘂𝘀𝗵 𝗧𝗢𝗣 𝟮𝟬!!! 🥳 We are over the moon about these news we received today! Our team is incredibly proud to receive this recognition for our hard work and dedication, and we are excited for the chance for our amazing CEO Svenja Dannewitz Prosseda to pitch on the Slush stage on the 20th of November! ...and hopefully, move on to be in the TOP3! From 962 startups to TOP100 then to TOP50 and now TOP20... Let's do this! 😎#slush100 #slush20 #helsinki #futurefood - Senara GmbH hat dies direkt geteilt
25.686 Follower:innen
3 Wochen
Milch und Muskeln machten das Rennen: Gestern Abend, am 22. Oktober 2024, wurde zum ersten Mal der Wittenstein Biointelligenz Preis verliehen. Bekommen haben ihn ➡️ die Unternehmerin Svenja Dannewitz Prosseda. Sie und ihr Team vom Freiburger Start-up Senara GmbH produzieren produziert »echte« Milch ohne Kühe. ➡️ die Forscherin Miriam Filippi. Sie hat an der ETH Zürich ein Prinzip entwickelt, mit dem künstliches Skelettmuskelgewebe über In-vitro-Assemblierung und maschinelles Lernen zur funktionellen Reifung gebracht wird. Der Wittenstein #Biointelligenz Preis zeichnet jährlich neuartige Ansätze oder Lösungen aus den Bereichen Biotechnologie und Informationstechnik aus. Das Preisgeld stiftet die Wittenstein Stiftung. Mehr erfahren: https://s.fhg.de/rmc9Die Jury setzt sich zusammen aus: Thomas Bauernhansl (Institutsleiter des Fraunhofer IPA), Benedikt Hofmann (Chief Generating Officer der Wittenstein SE), Barbara Lieder (Leiterin des Fachgebiets Humanernährung und Diätetik an der Universität Hohenheim) und, Adrian Thoma (Managing Director von Gründermotor) und Olaf Koch (Partner der ZINTINUS GmbH) - Senara GmbH hat dies direkt geteilt
2.073 Follower:innen
3 Wochen
It is time to introduce the second batch of #startups pitching at the Futures of #Food through #Biotechnology and #Bioprocessing, side event at Slush to literally get some butter on its bread! 🍞 Melt&Marble is a Swedish company producing designer fats through precision #fermentation. Their products are more sustainable alternatives to animal fats in foods. Fats form a group of essential ingredients providing taste and texture to food products and thus they are a highly important component in the sustainable transformation of the entire sector. Pitching on stage the Chief Business Officer, Thomas Cresswell! 🥛 Senara GmbH is on a mission to change the #dairy industry. They are cultivating dairy cells in a bioreactor with the aim to produce a true milk-like ingredient comparable to animal milk in its functional qualities, nutritional values, and taste. If you are keen to learn more, come hear the CEO & CSO of the company, Svenja Dannewitz Prosseda, pitch! If you are looking to learn more of the latest trends in #foodtech, come hear the 10 startups of the EIT Food Accelerator Network #Helsinki programme pitch and sign up to the event via this link https://lnkd.in/dRtsbYRWRegistration for the event is free of charge and does not require a ticket to #Slush. To learn more about the startups, take a look at their blog posts on the Food & Beyond platform. Links in the comments. 📅 Date: Wednesday, November 20, 2024 | 16:45-18:30 📍 Location: Messukeskus, Helsinki (#SlushPartner Side Event Venue, Room 6) #Slush2024 #ImprovingFoodTogether - Senara GmbH hat dies direkt geteilt
571 Follower:innen
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🎥 Auch wir blicken noch einmal auf die Verleihung des 1. Wittenstein Biointelligenz Preises zurück und stellen in aller Kürze die Projekte „Echte Milch ohne Kühe“ und „Bioinspirierte künstliche Muskelgewebe“ unserer beiden Gewinnerinnen vor. Svenja Dannewitz Prosseda, Gründerin und CEO des 2022 in Freiburg gegründeten Biotech-Startups Senara GmbH, gewann in der Kategorie Unternehmen 20.000 Euro für ihren innovativen Ansatz zur nachhaltigen Lebensmittelproduktion. Dieser besteht darin, Brustzellen aus Kuhmilch zu isolieren, sie im eigens entwickelten Bioreaktor zu vermehren und nachhaltige, kostengünstige, nährstoffreiche Vollmilch aus Säugetierzellen herzustellen. Soft-Robotik Forscherin Miriam Filippi von der ETH Zürich gewann mit ihrem Prinzip zur Entwicklung von bioinspirierten künstlichen Muskelgewebe 5.000 Euro in der Kategorie Einzelpersonen. Im Mittelpunkt ihrer Forschung steht vor allem die intelligente und nachhaltige Biofabrikation, d.h. die computergestützte Prozessoptimierung und Automatisierung zur Herstellung von künstlichem Gewebe mit menschlichen Eigenschaften. Der Wittenstein Biointelligenz Preis zeichnet jährlich neuartige Ansätze oder Lösungen aus den Bereichen Bio-, Informations- und Produktionstechnologie aus. Fraunhofer IPA Thomas Bauernhansl Universität Hohenheim Universität Stuttgart Kompetenzzentrum Biointelligenz e.V. Benedikt Hofmann Dr. Sascha von Berchem WITTENSTEIN group #Biointelligenz #Preisverleihung #WittensteinStiftung
wittenstein biointelligenz preis I verleihung 2024
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