Conceptual design and engineering of fermentation facilities
Fermentation expert & strategy consultant
John Hannon, PhD
Chemical Engineer & fermentation advisor
Over multiple projects, our client requested high-level plans and designs for two world-class facilities: a commercial-scale fermentation/bioreactor facility and a fermentation innovation and pilot facility. The intended fermentation products were biomass protein and precision fermentation ingredients. Results of the studies were to incorporate physical plans of the facilities and their infrastructure, conceptual design solutions, and strategic implementation plans defining solutions to establishing successful operational facilities that would meet the client’s business objectives.
In order to tackle the most technical aspects of these projects, we worked with a subcontracted engineering company who produced designs based on our input and guidance. We consulted with our industry expert network in order to select equipment and design a process that was world-leading in terms of novel food production and sustainability. We produced strategic implementation plans for the facilities based on our extensive in-house expertise in the alt protein and fermentation sectors.
Our final deliverable packages included facility layouts, equipment selection and process flows, staffing plans, landscaping of potential industry partners, design and construction timelines, and detailed business case modelling.
Join the alternative protein revolution and let our consultant team guide you towards success.
Plant-based meat manufacturing capacity and pathways for expansion
This study, co-authored with The Good Food Institute, offers a comprehensive analysis of global plant-based meat manufacturing and strategic recommendations for expanding capacity to meet future demand.
A corporate guide to alternative protein precision fermentation
This study summarizes the latest developments and opportunities in alternative protein precision fermentation for corporates. It showcases that partnerships are key to success, and highlights a broad spectrum of applications in alternative meat, dairy and egg proteins.