Welcome, June! In today's newsletter you'll be reading about lab-grown fur, how to keep cakes cool sustainably, agreements on #biofuels, collaborations on #biotech, and much more! Happy reading!
One week from today we will be meeting face to face in sunny Barcelona for World Bio Markets. Be sure to purchase your tickets if you haven't yet!
Feature Stories from our journalists and contributors
Startup’s no-kill cellular fur could be a fashion gamechanger
Fur has proven to be among the most difficult textiles to imitate synthetically. Now, Dutch company Geneus Biotech has grown the real thing. Under the brand name FUROIDTM, it has produced a 2cm by 2 cm swatch prototype of the world’s first lab-grown mink fur.
🥼 Scottish IBioIC and Discovery Park to Collaborate on Biotech
The goal is to create opportunities for organisations operating at both locations and to enable Discovery Park, which is known for its work on drug discovery and manufacture, to develop its focus on industrial biotechnology, which offers a green alternative to fossil fuels.
✈️ Neste and United Airlines sign SAF purchase agreement
United Airlines became the first US airline to make an international purchase agreement for sustainable aviation fuel. The agreement provides United the right to buy up to 160,000 tonnes (52.5 million gallons) of Neste MY SAF over the next three years to fuel flights at Amsterdam Airport Schiphol and potentially other airports.
Sun Chemical launched its FSR range of edible inkjet inks. It's suitable for food printing, as it has been developed using synthetic food dyes that conform to FDA and EU legislation,and suitable for pharmaceutical and nutraceutical markets.
🎂 Dutch Bakery’s E-Comm Finds Sustainable Way To Keep Cakes Cool
Taartenwinkel's cakes are kept at 2°C in the facility, they exit at 9 p.m. every evening, and most are delivered to their destination by 1 p.m. the following day, if not earlier. The system successfully maintains the temperature without breaking 7°C.
With roughly 1,000 wineries, Washington state is the second-largest producer of wine in the U.S. Wineries in the state are looking to transition to more sustainable packaging in order to reach a new generation of wine drinkers willing to forgo tradition and address environmental sustainability and supply chain issues.
