Ayana Bio Latest News: Receives NIH Grant to Advance Neuroprotective Research Using Saffron

Processed foods have long been associated with negative health effects, primarily due to the presence of additives and preservatives. However, a recent survey conducted by Ayana Bio, a plant cell technology company, revealed that taste, ingredient quality, and convenience are the primary factors influencing Americans’ choices and willingness to pay more for processed foods. In fact, 74% of the surveyed participants stated that they would try an ultra-processed food if it offered health benefits such as improved sleep, immunity, or energy levels.

Ayana Bio and Wooree Green Science partner on cell-cultivated saffron

Processed foods have long been associated with negative health effects, primarily due to the presence of additives and preservatives. However, a recent survey conducted by Ayana Bio, a plant cell technology company, revealed that taste, ingredient quality, and convenience are the primary factors influencing Americans’ choices and willingness to pay more for processed foods. In fact, 74% of the surveyed participants stated that they would try an ultra-processed food if it offered health benefits such as improved sleep, immunity, or energy levels.

CAN ULTRA-PROCESSED FOODS BE MADE HEALTHIER WITHOUT COMPROMISING TASTE AND CONVENIENCE?

Processed foods have long been associated with negative health effects, primarily due to the presence of additives and preservatives. However, a recent survey conducted by Ayana Bio, a plant cell technology company, revealed that taste, ingredient quality, and convenience are the primary factors influencing Americans’ choices and willingness to pay more for processed foods. In fact, 74% of the surveyed participants stated that they would try an ultra-processed food if it offered health benefits such as improved sleep, immunity, or energy levels.

START-UP SPOTLIGHT: AYANA BIO

In this instalment of The Cell Base’s ‘Start-up spotlight,’ we speak to Weslee Glenn, head of innovation at Ayana Bio, a US-based plant cell technology company and producer of sustainable bioactives for consumer products.

THIS YEAR’S TOP 10 NEWS STORIES ON THE CELL BASE

Ayana Bio opens new laboratory to commercialise cultivated ingredients – July saw plant cell technology company Ayana Bio announce the opening of a new lab situated in Boston’s Seaport district in Massachusetts, US.

AYANA BIO INTRODUCES NEW PLANT CELL ADVANTAGE INGREDIENT PORTFOLIO

Ayana Bio, the innovative company revolutionizing the production of sustainable bioactives for consumer products, has launched its novel Plant Cell Advantage™ (PCA™) ingredient lineup. This newly introduced suite of ingredients highlights the Dog Rose PCA™, Hedge Nettle PCA™, and Sage PCA™ as the freshest additions to its repertoire of health and wellness ingredients derived from plant cells.

FOOD FORWARD: NOURISHING THE WORLD

Nourishing the World is a captivating and thought-provoking show dedicated to exploring the fascinating and ever-evolving world of food and its future. Each week, we delve into various aspects of the food industry, culinary trends, cutting-edge technologies, sustainable practices, and innovative solutions that are shaping the way we produce, consume, and interact with food.

AYANA BIO OPENS A NEW PLANT CELL-TO-PRODUCT LAB

Ayana Bio’s plant cell technology is a means to create plant materials without growing plants in the ground. As we reported previously, the plant cell cultivation technology starts by identifying the best plant cell lines—just like traditional plant breeding.

AYANA BIO OPENS BOSTON FACILITY

Ayana Bio has opened a new laboratory in Boston’s seaport district. The lab will serve as the company’s nucleus for formulating plant cell-cultivated production systems to formulate health, wellness and nutrition ingredients.

AYANA BIO OPENS NEW LAB FOR CACAO BIOACTIVES

Ayana Bio, the plant cell technology company, opened a new lab in Boston’s Seaport District. The new laboratory space supports the expansion of plant cell-cultivated ingredients into the dietary supplement, food & beverage, and sports nutrition markets.

THE ROLE OF INGREDIENTS IN THE FUTURE OF THE INDUSTRY

To understand how we can feed and nourish the planet and her people, Agatha Wong speaks with Frank Jaksch, CEO of Ayana Bio, to understand how ingredients play a crucial role in shaping the food and beverage industry. See p. 34-35 of the publication.

KEY TRENDS FOR 2023’S FOOD AND DRINK INDUSTRIES

With the last several years including a series of unprecedented events and challenges, Food Manufacture seeks the expertise of several food and drink leaders to find out what’s on the cards for 2023. Ayana Bio’s CEO, Frank Jaksch, on trends regarding health beneficial products.

AYANA BIO APPOINTED FRANK JAKSCH AS CEO

Ayana Bio, the plant cell technology company making sustainable bioactives for consumer products, today announced the appointment of Frank Jaksch as the company’s Chief Executive Officer.

ENGINEERING PLANT BIOACTIVE DIVERSITY

Iridoids can be found in thousands of bioactives from plants. But the ones most often found in nature make up only about a fourth of what is possible in theory. The work presented in this text–from the laboratory of Prof. Sarah O’Connor, Ayana Bio’s Chief Science Advisor–opens up the possibility of producing iridoids with geometries not often found in nature. These new molecules may have unique and interesting properties.

AYANA BIO’S CHIEF SCIENCE ADVISOR UNLOCKS ONE OF THE LONGEST-STANDING BIOCHEMICAL MYSTERIES IN PLANTS

Prof. Sarah O’Connor and her team uncovered enzymes that complete the bioactive pathways of strychnine, diaboline, and brucine–molecules whose biosynthesis has eluded the broader scientific community for over 200 years. Her team then expressed the enzymes they identified in Nicotiana benthamiana to reconstitute the pathways in a living system as a case study to show that complex phytochemicals can be produced from a biotech chassis.