Melt&Marble, a manufacturer of precision-fermented fats, has announced the appointment of two key leaders to bolster its operational and product development capabilities as the company prepares for commercial production.
The company has appointed Tue Hodal as its first chief technology officer. Hodal brings over 25 years of extensive experience in the biotech and pharmaceutical sectors, having held senior roles at prominent firms including Chr. Hansen, Novo Nordisk and Lundbeck.
Most recently, Hodal served as CTO at Bacthera, a company specialising in bacterial biotherapeutics. In his new role at Melt&Marble, Hodal will focus on optimising bioprocesses and downstream operations to facilitate large-scale, economically sustainable production of precision-fermented fats.
Alongside Hodal, Dr Paulo Teixeira, formerly the chief innovation officer at Mycorena, has joined as product manager. Teixeira is recognised for his expertise in launching fermentation-based products and will oversee Melt&Marble's product development initiatives. Teixeira's academic background includes a PhD in Bioengineering from Chalmers University of Technology, equipping him with the technical and business acumen necessary to drive innovation within the company.
Melt&Marble’s precision fermentation technology is designed to engineer yeast metabolism to produce tailored fats that meet specific functional and compositional requirements across various applications, including food and personal care products.
The company aims to address the pressing need for sustainable alternatives to traditional animal-based fats, which are often associated with significant environmental impacts.
Melt&Marble has a proven technology that positions us at the forefront of creating the next generation of alternative food and cosmetics products," said Hodal. "Reducing the carbon footprint of our food systems is an urgent priority, and our scalable technology is key to achieving that goal.”
Teixeira echoed this sentiment, highlighting the importance of overcoming challenges related to taste and mouthfeel in the alternative meat sector. “Sustainability is my top priority,” he added. “Our goal is to provide innovative solutions that not only meet consumer demands but also contribute to a more sustainable food system.”
In September 2024, Melt&Marble demonstrated the viability of its production process at a scale of tens of thousands of litres and is targeting expansion to produce tonnes of fat per batch in 2025. The company recently secured €2.76 million in grants from the European Union, which will support its scaling efforts and ongoing research and development.
Melt&Marble has also formed a partnership with Finnish food giant Valio to explore the development of next-generation plant-based products. This collaboration aims to deliver sustainable alternatives that align with evolving consumer preferences.
