We are a biotech based startup focused on the development of plant-based food by using proteins produced by plant cell suspension culture. We work on identifying the proteins that define the color, flavor and aroma in meat and dairy animal foods. Then we develop carrot cell clones able to express myoglobin, AlphaS1- and Kappa casein in high titles. This carrot cell clones are cultured in biorreactors to produce the proteins in high concentration. Finally the proteins are purified a applyed for the formulation of the most delicius plant based food.
ERGO’s proteins know-how & technology can help co-create with and for food producer partner a unique & differentiated range of plant-based products that look & taste like meat and dairy products.
Despite the great advances in the last decade in technology applied to the development of plant-based meat and dairy foods, there are still unresolved challenges. These challenges are related to both the organoleptic and nutritional properties. Re...
We are a biotech based startup focused on the development of plant-based food by using proteins produced by plant cell suspension culture. We work on identifying the proteins that define the color, flavor and aroma in meat and dairy animal foods. Then we develop carrot cell clones able to express myoglobin, AlphaS1- and Kappa casein in high titles. This carrot cell clones are cultured in biorreactors to produce the proteins in high concentration. Finally the proteins are purified a applyed for the formulation of the most delicius plant based food.
ERGO’s proteins know-how & technology can help co-create with and for food producer partner a unique & differentiated range of plant-based products that look & taste like meat and dairy products.
Despite the great advances in the last decade in technology applied to the development of plant-based meat and dairy foods, there are still unresolved challenges. These challenges are related to both the organoleptic and nutritional properties. Regarding organoleptic properties, most of the products on the market seek flavor and color development by using chemical precursors and plant extracts, respectively. Regarding nutritional properties, most plant-based meats do not provide heme iron (higher intestinal absorption) and none of the plant-based dairy products contain casein (responsible for intestinal calcium absorption). Ergo developed a platform to produce the proteins myoglobin and caseins alphaS1 and Kappa as found in foods of animal origin. Resolving the aforementioned limitations.
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Employees

Alejandro Barbarini
Admin
Alejandro Barbarini CEO MSci in Biotechnology, Entrepreneur and Dreamer in the same proportion