Revolutionizing Bread Preservation: BioBlends’ Innovative Approach

Bread is a staple food item worldwide, but its short shelf life often leads to disappointment for consumers and producers alike. Mold growth is a major issue, and while chemical preservatives can extend freshness, many consumers prefer cleaner labels. The question arises: how can bakers extend the shelf life of bread without sacrificing taste or texture?

Argentina-based BioBlends, one of the innovative startups joining Big Idea Ventures’ Global Food Innovation Fund II portfolio, aims to tackle this challenge with their unique solution—gas-based bio-preservatives.

How BioBlends Works

BioBlends has developed volatile organic compounds (VOCs) produced by bacteria, which are effective in combating mold. According to the company, these compounds can be transported in liquid form, targeting specific fungal contaminants and naturally occurring microbes.

In initial trials within the bakery sector, where they are working with a leading industrial producer, BioBlends has demonstrated significant improvements in the microbiological performance of baked goods. The results show that their solution can be easily integrated into existing production processes without requiring capital expenditure or operational changes, while also maintaining the flavor, aroma, and texture of the products.

A Word from the Founder

AgFunderNews (AFN) interviewed co-founder and CEO Sebastián Zaera (SZ) to learn more about this innovative technology.

Origins of BioBlends

SZ: “We’re nearing our first anniversary and our team consists of a mix of academic and business backgrounds. We noticed a significant lack of innovation in food preservation, particularly in the bakery sector, prompting us to develop our minimum viable product (MVP) focusing on this area.”

Natural Microbes, Not Genetic Modification

AFN: Are you genetically engineering microbes for your VOCs?

SZ: “No, we use natural microbes isolated from agricultural environments in northern Argentina. While genetic modification could be an option in the future, it’s currently not part of our process.”

Capturing and Transporting VOCs

AFN: How do you capture the VOCs from fermentation?

SZ: “VOCs reach equilibrium between liquid and gas phases; thus, we can purify them directly from the fermentation medium. This simplifies logistics since transporting liquids is far more manageable than gases.”

Innovation and Delivery Systems

AFN: What makes your approach different? Aren’t some VOCs already used in food preservation?

SZ: “While some VOCs are already known in the industry, we focus on novel compounds and combinations that enhance preservation without affecting product ingredients. We’re exploring controlled delivery methods for our VOCs, ensuring they don’t have to be listed on packaging.”

Potential for Shelf-Life Extension

AFN: What shelf-life extensions have you achieved?

SZ: “In controlled lab environments, we’ve extended shelf life up to 55 days. We’re committed to balancing longevity with product quality, ensuring that freshness and moisture are retained.”

Commercial Progress and Future Plans

AFN: What’s the status of your commercial efforts?

SZ: “We’ve signed our first letter of intent with a top global bread manufacturer and are engaged with several other companies in different food sectors. Our goal now is to turn initial interest into paid pilots and contracts.”

BioBlends is set to target markets in the USA, Argentina, and eventually Europe, working on defining regulatory pathways. Funding so far has come from GRIDX, Big Idea Ventures, and small grants, with plans to seek additional investment rounds for scaling operations.

The Future of Food Preservation

With growing consumer demand for cleaner labels and innovative food preservation solutions, BioBlends is positioning itself at the forefront of the industry. Their unique approach using natural microbes offers not only a way to extend shelf life but also the potential to meet consumer expectations for healthier, preservative-free options.

Further Reading

• Chinova Bioworks rides MAHA wave, expands global footprint as more firms spurn synthetic preservatives
• Bountica harnesses ‘nutritional immunity’ to disrupt food preservatives market
• Could plant cell culture pave the way for the next generation of antioxidants and antimicrobials?
• BioDefense seeks to disrupt seafood market with ‘tasteless, odorless, and invisible’ coating that can boost shelf life 2-3x