MOA Foodtech CEO on Biomanufacturing: Sustainability isn’t enough. we have to lower costs

By Agroempresario.com

Spanish startup MOA Foodtech is revolutionizing the biomanufacturing industry by leveraging food and agricultural byproducts, aiming to create a more sustainable and cost-efficient fermentation process. Founded by Dr. Susana Sánchez, José María Elorza, and Bosco Emparanza, the company utilizes yeast strains that thrive on byproducts such as distillers' grains and crop residues, turning these materials into functional and nutritional ingredients for various food applications.

"Fermentation will be one of the biggest pillars of the food industry in the coming years," says Emparanza, emphasizing the potential of fermentation to reshape the food sector. MOA Foodtech's approach offers numerous benefits: reducing waste, providing cost-effective feedstocks, and improving product quality without relying on expensive purified sugars like dextrose.

The company uses AI-powered tools, such as their Albatross platform, to optimize the fermentation process, ensuring higher efficiency and reduced costs. By analyzing the microbial behavior and adjusting the culture medium in real time, MOA Foodtech can significantly shorten development times and scale up production.

Their first product, a yeast-based ingredient, boasts an impressive nutritional profile with 40% protein and 35% fiber. MOA Foodtech also focuses on improving plant-based meat analogs and pet food, collaborating with major industry players like Bühler, ADM, and Givaudan to enhance flavor, texture, and nutritional content.

With plans to scale up production in Spain, MOA Foodtech is proving that sustainability alone is not enough. Their mission is to lower costs while contributing to a cleaner, more efficient food system.