Moolec Science CEO Gastón Paladini Innovates with Soybean-Pork Protein Approval from USDA

2024-04-22 22:07:39

Gastón Paladini, CEO and co-founder of Moolec Science

The United States Department of Agriculture (USDA) approved an Argentine development that allows a soybean seed to produce pork protein. The biotechnological project carries the Piggy Sooy brand and the approval, according to market sources, could trigger its production process by 2025, first in Argentina and then in the United States.

The Piggy Sooy project was promoted by Moolec Science, a molecular agriculture company that is part of the Bioceres ecosystem and has been listed on Nasdaq since 2023, the stock market for the most important technology companies in the world. Moolec produced significantly high quantities of pork proteins in soybean cultivation and the US government’s decision “marks an unprecedented milestone in biotechnology with the first approval of its kind,” the company explained.

The project that managed to produce up to 26.6% of total soluble pork protein in the seeds, 4 times more than initially projected, which allowed it to receive the green light from the Animal and Plant Health Inspection Service (APHIS). ) from the USDA.

The company has been working to insert pork genes into soybeans and beef genes into seeds to create hybrid plant-animal proteins that can replace real meat in sausages and hamburgers, while still satisfying the palates of consumers. meat. While the USDA Animal and Plant Health Inspection Service said pork-infused soybeans do not pose an increased pest risk and therefore do not need further regulation, it also added that other agencies, including the Food and Drug Administration (FDA) can subject these seeds to requirements before giving them full authorization, as reported Bloomberg.

After the announcement was made, Moolec’s stock skyrocketed. Before markets opened today, it grew 127 percent. After the close of operations on the Nasdaq, The stock recorded a meteoric rise of 78%achieving a value of USD 2.47 compared to USD 1.40 at its close on Friday.

The particular story of Moolec begins as a spin-off from Bioceres, the biotechnology company based in Rosario listed on the Nasdaq, with a business focus that is as disruptive as it is innovative: use genetically modified plants to transform them into animal protein.

The CEO and co-founder of Moolec is Gaston Paladini, whose last name is more than linked to the business world. The entrepreneur is the fourth generation of the family dedicated to the production of sausages for almost a century. With his knowledge of the traditional meat industry, having been director of the Paladini Group, he began to explore the alternative protein ecosystem. And so he founded Moolec, dedicated to molecular agriculture. Paladini has an MBA from the IAE of the Austral University and a Bachelor’s degree in Advertising from the University of Palermo. Before working in the family business, he worked as a publicist in renowned agencies, such as Craverolanis or Agulla & Baccetti.

“Our plant biology team is writing the history of food science and I couldn’t be more proud of them” (Gastón Paladini)

At the official presentation of Piggy Sooy, held in June last year, Paladini said: “Piggy Sooy represents tangible and visual proof that Moolec technology has the capacity to achieve rsignificant yields in plants to produce meat proteins. With this innovative achievement, Moolec consolidates itself as a category creator and pioneer in molecular agriculture for the food industry. “Our plant biology team is writing the history of food science and I couldn’t be more proud of them.”

In addition to the Piggy Sooy project, Moolec had so far created two products: chymosin, which is a protein used in cheese making, and the nutritional oil gamma-linoleic acid. It is underway to create a broader product portfolio aimed at fulfilling what the company considers its mission: “Improving taste, nutrition and access to alternative proteins while building a more sustainable and equitable global food system” .

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