Food & Beverage

Biotechnology for cellular agriculture and food and beverage quality control and safety testing

Biotechnology research tools to streamline production and the quality control and safety testing of food and beverage products

From customized work cells for cellular agriculture to quality and safety testing, the Molecular Devices team has developed industry leading technologies to help scale up beer, wine, plant-based protein, and cell cultured meat for the food and beverage industry

Food and beverage manufacturing can prove challenging from both a regulatory, quality, and efficiency perspective. According to Food Safety News article, ‘More looking back at 2021 recalls,” FDA-regulated firms, which include food and cosmetic companies, reported 427 recalls by the end of 2021. There were an additional 47 USDA recalls in 2021 totaling 15,501,273 pounds in recalled food.*

Similar to biologics, food products must undergo extensive regulatory oversight to ensure consumer safety and sustainable manufacturing practices. Our systems and support team have helped food and beverage groups across diverse business sectors by automating the manual processes that can slow down manufacturing and help ensure the quality, authenticity and safety.

Learn more about technologies and techniques

Learn how our systems can help streamline and scale your beer, wine and food production and other food quality and safety testing using industry-standard approved methods

  • Cell Cultured Meat

    Cell Cultured Meat

    Cell cultured meat is a product of cellular agriculture that uses biopsied animal cells to grow sustainable, humane meat as an alternative to the traditional farming industry. Because cell cultured meat is made with mammalian cells, many of the processes in developing and scaling a cell cultured meat product will mirror those in in biologics production, specifically cell line development.

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    Cellular Agriculture

    Cellular Agriculture

    Cellular agriculture is the process of utilizing synthetic biology, cell line development, and protein engineering techniques to produce products that are traditionally harvested via farming, most notably proteins and fats for food products.

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  • Precision Fermentation

    Precision Fermentation

    Cellular agriculture allows us to produce genuine animal proteins through microbial precision fermentation. Using synthetic biology techniques like strain engineering, scientists can engineer microbial cells as cellular factories for various organic molecules, most commonly proteins. In the food supply chain, precision fermentation is used to create everything from plant-based proteins from yeast cells to dairy- and animal-free whey protein from fungal strains.

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    Quality Control & Safety Testing

    Quality Control & Safety Testing

    To ensure quality, authenticity and safety, manufacturers of foods and beverages need to perform a wide range of tests on their products. Many of these tests are based around ELISA, which are used in areas as diverse as checking for the presence of bacterial endotoxins, mycotoxins, various allergens, growth promoter hormones and antibiotics, and for meat species identification. Other absorbance tests can also be used to quantify levels of substances within foods – such as sugars, phenols, and acids.

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Microplate analysis technologies for food and beverage quality testing

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