In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. But in clinics and hospitals, botulinum toxin is perceived as a miracle treatment for wrinkled skin, droopy brows, migraines, and other cosmetic and medical issues. Researchers at the U.S. Department of Agriculture’s Agricultural Research Service (USDA ARS) have developed a technology that addresses the role of botulinum toxin in both realms. The research is published in the journal Toxins.
Botulinum toxin is produced by Clostridium botulinum, an anaerobic bacterium that can grow in inadequately preserved low-acid foods, such as canned spinach, mushrooms, seafood, and meats. If ingested via contaminated food, botulinum toxin causes blurred vision, slurred speech, drooping eyelids, difficulty swallowing, muscle weakness, and even death. Botulinum toxin is one of the deadliest toxins known to humans; however, when marketed as the drug Botox, it is the preferred treatment for facial aging and various medical conditions, including dystonia, migraines, overactive bladder, and forms of hyperhidrosis (excessive sweating). Before Botox can be distributed to pharmacies and prescribed to treat wrinkles, migraines, or any other medical disorder, its safety must be confirmed.
Scientists at the USDA ARS recently developed a technology to screen for botulinum toxin. The technology (monoclonal antibodies) has subsequently become part of new commercial assays to test the safety of Botox and other drugs containing botulinum toxin. In addition to serving as a factory screening test, the kit can be used by food safety agencies during a food poisoning incident to identify and track the strain back to its source. The new assays, manufactured by BioSentinel, are said to be faster and more precise than other test kits that detect botulinum toxin, and they do not require the use of animals.
France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.
The food business is “brutal,” says Nancy Preston, a U.S. Army veteran who decided in Iraq that she wanted to work in that business. After learning more about the barriers to entry including the incredible financial risk, little access to capital, and a high likelihood of failure, Preston and her husband decided that instead of opening their own café or food truck, they’d focus on helping simplify the process for other food entrepreneurs.
During 2019, venture capitalist firms invested $745 million in novel farming systems in 75 deals, an increase of 38% over 2018, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.
Hot new products include crunchy snacks made from seaweed, pre-mixed spices for easy Indian cooking, and a healthier version of microwave mac & cheese.
An update on alternative dairy product innovation.
New food and beverage products from around the globe
Scientists, entrepreneurs, and nongovernmental organizations are making strides in research and technology to reduce postharvest food losses while facing increasingly unstable climatic and economic conditions.
New food and beverage products from around the globe
Geltor has announced the closing of a $91.3 million Series B financing that will fuel the global expansion of its ingredients-as-a-service platform.
Gathered Foods, makers of Good Catch plant-based seafood, has announced the appointment of Christine Mei as CEO.
Joywell Foods, a food technology company developing a sweet protein portfolio, has announced the closing of a $6.9 million Series A financing round.
Oatly, maker of oatmilk, has received $200 million in equity led by Blackstone Growth.
As part of its focus on Turkey, the Middle East, and North Africa, Bunge Loders Croklaan (BLC), a leader in edible oils and fats, is expanding its worldwide innovation network with its first Creative Studio in the region.
