From scientific research to commercial reality
plantCarb Timeline
The story of plantCarb began in 2012 where two scientists, Kim Hebelstrup and Andreas Blennow, published surprising data on a crop with >95% amylose. After another 6 years of research, plantCarb was incorporated. In 2022, the first product left R&D for commercial multiplication.
Research phase
- Assoc. Prof. Kim H. Hebelstrup, PhD, Aarhus University, Dept. of Agro-Ecology and Prof. Andreas Blennow, University of Copenhagen, Dept. of Plant and Environmental Sciences derived world-first extreme-high amylose crop, a barley genetically altered by GM method to reach ≥95% amylose and <5% amylopectin (2012)
- Demonstration of superior properties of using amylose-starch as feedstock to biodegradable bioplastic (2016)
- In-vitro demonstration of substantial potential as resistant starch in human nutrition (2018)
Incorporation and pre-seed phase
- November 2017-June 2018: Building a business case of ingredients and feedstocks based on high-amylose and extreme-hígh amylose. Planning R&D to reach to non-GM high-amylose and extreme-high amylose crops
- July 2018: Incorporation of PlantCarb ApS by Kim Hebelstrup, Andreas Blennow, and Jan Mousing
- October 2019 - soft funding, Innovation Fund Denmark (InnoBooster, DKK 1-5M, Grand Solutions, DKK 11,7M)
- August 2020 - securing Business Angel investment (DKK and loan from DK Vaekstfonden (DKK 2.0M)
Crop development phase
- 2019-2022: Development of non-GMO barley variant library with plants exhibiting genetic composition coding for high amylose. Based on search in a large existing pool of barley variants of the ”Sebastian” variety – a modern spring barley variant
- 2019-2022: In-house development of a proprietary non-GMO barley variant library with plants exhibiting genetic composition coding for high amylose. Based on an ancient (bronze age) barley variant of the ”naked” group, having excellent baking / food properties, good yield and robust on the field, thus with organic growth potential
- October 2022. plantCarb Lean Baking Flour ready. Of the ”naked” group ready. Grown in 3 generations. Amylose ~100% up conmpared to wild type. Good yield. Sown for multiplication.
- 2020-2023: In-house development of a proprietary barley variant library with plants exhibiting genetic composition coding for high amylose using Modern Breeding Technology (CRISPR/Cas9). This technology is globally and gradually being included in the non-GMO domain, e.g., in the USA. Based on a traditional whisky malt barley
Crop multiplication phase
- October 2023: plantCarb Lean Baking Flour Plus (amylose 200% up compared wild type) moves from R&D to upscale
- October 2023: plantCarb Compostable Bioplastic Feedstock (amylose up to 400% up or >95% of total starch), based on a traditional whisky malt barley moves from R&D to upscale
- Harvest 2024: ~50 tons kernel of plantCarb Lean Baking Flour Plus
- Harvest 2025: ~1,100 tons kernel of plantCarb Lean Baking Flour, plantCarb Lean Baking Flour Plus, and plantCarb Compostable Bioplastic Feedstock
Creation of Business Units
- B2B business units on plantCarb Lean Baking Flour and plantCarb Compostable Bioplastic Feedstock