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New Wave Endo Surgery
“Steps.”  New Wave Endo

“Steps.” New Wave Endo

New Wave Endo-Surgery Inc. has just received the 2019 Innovation of the Year award from the Society of Laparoendoscopic Surgeons (SLS) for the M-Close Kit. The Innovation of the Year award recognizes this device as one of the most innovative products in minimally invasive surgery. The product was developed on Dr. Manoj Patel’s vision to improve the care of patients through more reliable and less painful surgical devices. 

Co-founded by Alexander Gomez in 2014, New Wave Endo-Surgery Inc. is a company that develops and manufactures laparoscopic and robotic surgical devices. These devices are invented to improve the outcome of a patient undergoing surgery by reducing the amount of pain felt and operative time spent. They are also designed to be cost-efficient.

Click here to read more about 2019 SLS Award

Click here to read more about the M-Close Kit

Green Jeans?!


Synthetic biology has made an impact for decades helping pharmaceutical, energy, and agricultural companies who use genetic engineering to make custom and difficult-to-build molecules.

A new, custom designed bacteria are poised to make a huge environmental impact on how one of the most popular pieces of clothing, blue jeans, are made. It is estimated that about four billion denim jeans are made each year. In order to meet the world’s ever growing demand for blue denim, clothing and material companies use over 50,000 tons of indigo blue dye each year, in a process that requires the use of toxic chemicals such as formaldehyde and hydrogen cyanide.

From an environmental and health perspective this is alarming, as much of the harmful waste product ends up in rivers, streams and large bodies of water.

Synthetic biologists are now using a common lab strain of Escherichia coli (E. coli), a bacteria found in the gut of humans, as a chemical factor for the production of indigo dye. The bacteria can be used to produce a compound called indoxyl, to which a sugar molecule is added, turning it into indicant. This can be stored and changed into indigo directly on the cloth when dyeing, by adding an enzyme to the mix.

Microorganisms such as e. coli can be genetically modified for a number of purposes. Upstream is regularly engaged in the licensing of such materials for commercial use and production.

Click here to read more about researchers at University of California, Berkeley engineering bacteria to produce the indigo dye.

The Impossible Burger
“Menus of Change Annual Report.”  Culinary Institute of America,  2014

“Menus of Change Annual Report.” Culinary Institute of America, 2014

If you have ever tasted an Impossible Burger you will only need one juicy bite to know why it is called "impossible;" the ingredients include water, natural flavors and a mixture of plant-based proteins, yet the flavor satisfies even the most die-hard meat eater.

“Impossible Burger.”  Supermarket News

“Impossible Burger.” Supermarket News

The founders and scientists behind Impossible Foods Inc. and its innovative technology have long been committed to sustainability and developing products with a much smaller environmental footprint than meat from animals. The company discovered a scalable, affordable way to make meat-like proteins without animals using genetically modified yeast and fermentation to produce a heme protein naturally found in plants.

The company owns more than 100 patents and applications, including one issued in July 2017 , "U.S. Patent No. 10,172,380, which addresses "a method for imparting a meat like flavor (e.g. beef-like, chicken like, pork-like, lamb-like, turkey-like, duck-like, deer-like, or bison-like) to a food product."

Read more about Impossible Foods Inc. here.
Patent is available here.

Daily Distillery Introduces Vodkow
“Vodkow Bottle".”  Vodkow

“Vodkow Bottle".” Vodkow

Vodkow – vodka from a cow

The Dairy Distillery, in Almonte, Ontario, has brought together artisanal distilling techniques with cutting edge science to develop Vodkow, vodka made from cow’s milk. 

Omid McDonald, founder of Dairy Distillery, learned about unwanted milk permeate – the leftover from milk after the fats and proteins are taken out to make popular dairy products such as ice cream, cheese and butter, and worked with the University of Ottawa to find a yeast that can consume lactose and produce alcohol.

McDonald hopes that “more people will start making use of this lactose, which is currently being wasted. So we will see it as a positive thing if other people also started working with milk-based spirits.”

Click here to read more about Dairy Distillery.