Technological validation of custom-made yeast for the bakery yeast industry

• Grant number: 22/13691-0
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: April 01, 2023
• End date: March 31, 2024
• Field of knowledge: Biological Sciences - Genetics - Molecular Genetics and Genetics of Microorganisms
• Agreement: SEBRAE-SP
• Principal Investigator: Gleidson Silva Teixeira
• Grantee: Gleidson Silva Teixeira
• Company: Bioinfood Soluções em Biotecnologia Ltda
• CNAE: Pesquisa e desenvolvimento experimental em ciências físicas e naturais
• City: Campinas
• Associated researchers: Alexandre Ruffini ; Maria Augusta de Carvalho Silvello
• Associated scholarship(s): 23/05778-1 - Technological validation of baker's yeast in relevant and operational environments., BP.TT

Abstract

The project presented for this PIPE FAPESP Sebrae StartUp-Empresa call for proposals consists of the technical validation of custom-made yeast for the baking yeast industry. The MVP (Minimum Viable Product) promotes the reduction of operational costs and allows the industry to offer a better quality baker's yeast in several aspects. The validation of the prototype will take place with the Yeast Industry called BioX. It is motivated by the opportunity to become more competitive in the national and international markets, expanding its participation in the higher volume segment - yeasts for the bakery. The solution was developed in the context of the PIPE-FAPESP Program (Phase 2), in which robust results in small-scale tests were obtained. In this proposal, the technology will be tested outside the laboratory environment, in order to demonstrate its technical and commercial viability. Considering intrinsic challenges to the scaling of biotechnological processes, added to the particularities of the yeast industry and from the partner company, the solution requires tests in relevant and operational environments for the validation of fundamental requirements, both the process and of its application in the bakery products, including yield, fermentative activity, stability, among others. At the end of the project, the partner company plans to replace the current product with the validated solution, with consequent commercialization and revenue sharing. For BIOinFOOD, this validation represents an opportunity to scale its business model, consolidating its yeast market performance. (AU)