ChangingBio

Changing Bio is a Shanghai-based biotechnology company developing sustainable dairy alternatives using fermentation technology. Founded in 2017 by CEO Luo Bin, the company focuses on creating microbial proteins that serve as one-to-one replacements for conventional dairy ingredients. The firm utilizes both biomass and precision fermentation to produce its proteins.

The company's flagship product is a microbial protein ingredient named Kluvy™, derived from a yeast strain discovered in Shangri-La on the Qinghai-Tibet Plateau. This ingredient has received regulatory approval from the China Food and Drug Administration (CFDA) as a food ingredient. Changing Bio uses Kluvy™ to create a professional product line called ChangingPRO, which includes items like whipped cream, cream cheese, and parmesan powder. These products are designed to mimic the taste and texture of their dairy counterparts and are initially targeted at the bakery industry. The business model currently focuses on a business-to-business (B2B) approach, supplying ingredients to food manufacturers rather than selling directly to consumers.

Changing Bio has established two R&D centers and is constructing a 9,000-square-meter manufacturing facility to scale up production. The company's processes are significantly more sustainable than traditional dairy farming, estimating a 99% reduction in land and water use and a 94% reduction in greenhouse gas emissions. In 2022, the company secured a $22 million Series A funding round, which was the largest for a food tech company in China at the time. Investors include Bits x Bites, Eight Roads, Hillhouse Capital, and Sherpa Healthcare Partners.

Keywords: microbial protein, precision fermentation, biomass fermentation, dairy alternatives, sustainable ingredients, food technology, Kluvy, alternative protein, synthetic biology, B2B ingredients, mycoprotein, food science, sustainable food, bakery ingredients, China food tech, yeast protein, CFDA approved