News 5 de May de 2025 • 2 min read

APRIL HIGHLIGHTS: RECOGNITION, INNOVATION, AND THE FUTURE OF SUSTAINABLE FOOD

APRIL HIGHLIGHTS: RECOGNITION, INNOVATION, AND THE FUTURE OF SUSTAINABLE FOOD

🌱 April was a great month for Luyef Biotechnologies, and we’re proud to share some key milestones that reinforce our mission to transform food systems through science and sustainability:

🔹 Recognized by CORFO | Chilean Economic Development Agency as one of Chile’s 30 most impactful innovation initiatives: We were selected by CORFO in their national publication “InnovaciĂłn que Impacta”, which highlights innovation projects that have shaped the past decade. Our recognition comes from a project led by one of our senior scientists, Dr. Mauricio Sebastian Valdivia Delgado, focused on developing sustainable solutions for recombinant protein production. By leveraging food industry byproducts as a carbon source, we’re creating a circular, scalable platform for sustainable bioproduction. This project has strengthened our technical capabilities, IP strategy, and global partnerships.

🔹 Showcasing high-tech innovation with CORFO and AFIDE: During the “Día de la Innovación: Alta Tecnología al Mercado”, our CTO Dr. Jose Duguet, Ph.D. presented Luyef’s approach to developing world-changing technology. Organized by CORFO | Chilean Economic Development Agency as part of the World Creativity and Innovation Day, the event gathered key actors from Chile’s R&D&I ecosystem to explore financing and market expansion for high-tech ventures.

🔹 Driving the conversation at “El Ingrediente que Falta”: In La Serena, one of Chile’s most iconic coastal cities, our CEO, Dr. Kris Blanchard, PhD joined a powerful gathering of chefs, scientists, and entrepreneurs to discuss the future of food. He shared Luyef’s vision on how cellular agriculture is essential for building sustainable, animal-free food systems rooted in cultural relevance and scientific innovation.

🔹 Selected for “GustoInnova 2025”: We’re thrilled to join “GustoInnova, a mentorship program led by INACAP and Transforma Alimentos. Over the next 3 months, we’ll work alongside chefs and gastronomy students at INACAP’s Culinary Innovation Center to refine formulations, improve sensory profiles, and explore product innovation. This is a fantastic opportunity to continue advancing technologies like our TAMEE.

🙌 Thanks to everyone who makes this journey possible.

Luyef

Luyef

Author

Exequiel Fernández 3685 Oficina 232,
Macul, Santiago de Chile,
Chile

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