Dartmouth, NS-based Smallfood Inc. uses microalgae and a proprietary biomass fermentation process to produce food ingredients that are abundant in high-quality protein and rich in brain-boosting omega-3 DHA. According to the company, its ingredients are ideally suited for brands seeking to bring innovative, nutritious, animal-free foods to market. The process also delivers a consistent, high-quality product and ensures supply chain reliability. The company received $98,932 in funding for a project to assess the shelf-life stability of a novel protein and DHA-rich food ingredient that could be used by the alternative seafood industry.
We spoke with Smallfood’s director of Research and Development Gulten Izmirlioglu to learn more about the company and its plans.
Q: What is your company’s mission?
A: To nourish a sustainable plane. Our global population is estimated to grow to 10 billion people by 2050 – as such, one of the biggest challenges we will face over the next generation is feeding everyone. The majority of protein production systems are highly inefficient and livestock production is quickly becoming the largest contributor to global warming, outranking all forms of transportation. Seafood consumption is at an all-time high, driven by the global demand by health-conscious consumers for protein and omega-3 rich diets. And increasing demand for plant-based proteins is causing global problems that include deforestation, soil erosion, and loss of biodiversity. At Smallfood, our quest for a sustainable solution to the world’s massive food production challenge resulted in the discovery of something “small” with very “big” potential. Microbes are the world’s most energy-efficient production systems so we set out in search of a microbe that could produce abundant protein and DHA, with the highest nutritional quality, while conserving the Earth’s precious resources. And after 10 years and over 20,000 unique microorganisms discovered, Smallfood unearthed unique microalgae that could produce wholesome food ingredients that are abundant in high-quality protein and rich in brain-boosting omega-3 DHA. Biomass fermentation is the ultimate sustainable solution given its minimal land, water, and energy requirements compared to traditional protein sources. The unparalleled productivity of our process results in a production time of just seven days vs. seven to nine months for plant-based proteins, and years for beef protein. Our process also delivers a consistent, high-quality product and ensures supply chain reliability. Ingredients produced through fermentation aren’t subject to the fluctuations in quality and supply we sometimes see with plant-sourced ingredients.
Q: Why did you apply for this funding and how will you use it?
A: Smallfood will commercialize its first product, algal powder, as a protein and DHA source for the alternative seafood industry in early 2024. Prior to commercialization, however, stability of the dried algal biomass needs to be evaluated. High lipid content of the algal biomass, particularly long chain omega-3 polyunsaturated fatty acids (DHA) are susceptible to oxidation. Therefore, storage stability of Smallfood’s microalgal whole cell needs to be assessed for its stability. In order to perform this study, we applied to CFIN’s Innovation Booster program. This funding will allow Smallfood to undertake the study in a timely manner and keep our commercialization plan on schedule.
Q: What excites you most about working in this area of the food industry?
A: As a Turkish-Canadian, food always played a key role in my childhood. Food was the way of caring for your loved ones. Later on, I also realized the importance of self-sufficiency and sustainability in food production. Now, my work allows me to help Canada become a self-sufficient and sustainable producer of food ingredients and merges my two cultures together. That is why I am very excited and proud of my work.
Q: Why is collaboration so important for accelerating innovation in the food industry? Is it difficult to find good collaborating partners, and what would make the process easier?
A: An interdisciplinary collaboration is vital for food innovation that must bring experts from various backgrounds. Based on my experience, finding the right partners might be a challenge for innovators, especially who are new in the space. Having a platform for food innovators could really help with that.
Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds.
A: Innovation in the food industry requires extensive resources for a food product. Developing a process may take years with a well-qualified team of researchers before becoming profitable. Therefore, public funding is key for the food industry, especially for start-ups, since the majority of investors are looking for companies where they can commercialize quickly.
Q: Looking ahead, what’s on the horizon for your company?
A: In the next 12 to 18 months, Smallfood will be commercializing its biomass product while building capacity. Our target is to build a pilot scale fermentation plant (1,500 L to 7,500 L) in the next year and continue increasing the fermentation capacity to 500 million liters in the next five years. In addition to building capacity, we will diversify our product line, from algal biomass powder to premium protein and DHA products.
Q: What are your passions or hobbies outside of work?
A: I am passionate about the environment. As a mother of two young boys, I feel responsible for the damage we have done to the Earth. While we all try very hard to provide a good life for our children, we mostly overlook the most precious inheritance that every living organism needs for a better life, a healthy planet. Although I know it is not enough, I try my best both professionally and personally to decrease the damage we do to the Earth.
Q: If you had to pick one person to make you a meal, who would you choose?
A: I would choose Dana McCauley. As a researcher, I would love to talk with Dana about her work while enjoying her food.
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