NEWS Alternative Proteins Magazine April 2025 77 Aerbio welcomes Kasper Madsen to its Advisory Board A pioneering biotechnology company, Aerbio welcomed Kasper Madsen, CEO of the Finnish international company Viking Malt, to its Advisory Board. Madsen has over 25 years of international experience as a senior executive and as non-executive, predominantly in process-intensive FMCG businesses. His career has seen him lead publicly listed, family-owned and private equity-owned businesses, with this leadership experience complemented by deep functional expertise spanning end-to-end supply chain operation, including procurement, production, logistics, ESG, quality management and project management. Aerbio states that his experience will be a crucial asset in its mission to bring Proton, the company’s low-carbon protein ingredient, to market. In addition to his supply chain expertise, Madsen brings a lifelong interest in fermentation, biochemistry and food science. Aerbio explains it represents an opportunity to combine these passions with helping the company in some of its key development areas in the coming years. Kasper Madsen says: “Aerbio has a bold mission to transform our food system and, with a passionate team and strong technical base, the foundations are laid. I look forward to helping the company in its next chapter, offering guidance on scaling operations, establishment of new capital projects and setting up the team to enable a transition from a developmental phase to an operational one. As a first step, I am particularly looking forward to providing counsel on site selection for commercial operations and helping the management team navigate technical, economical and political considerations in determining the best locations.” Read more>> Kasper Madsen • Greenhouse gas emissions (carbon footprint): Currently, 5.28 kg of CO2 equivalent (CO2 eq.) emissions are produced per kilogram of meat, which is less than most meats from conventional farming. The study predicts a gradual decrease to 3.29 kg CO2 eq. For comparison, producing 1 kg of beef generates between 20 and 100 kg of CO2 eq., depending on the type of farming (Ourworldindata, 2020). This value includes not only all necessary raw materials and energy, but also the impacts of producing all of the equipment needed for cultivation, as well as all of the other inputs. The comprehensive independent review of the study was conducted by Professor Jon McKechnie from the University of Nottingham, who specializes in cost-effective resource utilization strategies contributing to environmental sustainability goals. He confirmed that the study was conducted in accordance with established standards, with the key results presented transparently and adequately. Read more>>
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