Another week, another set of developments shaping the future of food. From global-scale partnerships and facility upgrades to fresh insights on nutrition and product innovation, there’s plenty happening across the alternative protein space.
We start with a major step forward for natural colorants, as a biotech innovator partners with a global food leader to bring fermentation-derived pigments to scale – a move that could expand access to vibrant, sustainable alternatives.
Cross-border collaboration is also in focus, with a new Denmark-USA initiative bringing together biotech expertise and advanced processing technologies to support more sustainable food production on both sides of the Atlantic.
Meanwhile, down under, a pilot facility upgrade is set to strengthen Queensland’s role as a biomanufacturing hub for the Asia-Pacific region, with expanded capacity to help accelerate the development of next-generation food solutions.
On the ingredient front, a producer of animal-free fats is establishing a European hub to serve growing global demand, underscoring the central role of fats in creating better taste, texture, and functionality for plant-based products.
Nutrition is under the microscope too, with a timely study identifying five key gaps in current dietary guidelines – insights that could inform policy as COP30 approaches and sustainability moves further up the agenda.
Product innovation continues apace, with a refreshed plant-based tuna launching into the market, promising improved taste and texture to help drive consumer adoption of fish-free alternatives.
And looking ahead, we sit down with an engineering leader who will speak at FPP Amsterdam, exploring how to build smarter facilities for novel proteins – even while the industry is still very much in flight.
To stay ahead of the curve in the world of alternative protein production, you can follow us on LinkedIn for daily updates and breaking news and look on our website for loads more developments.
Future catch
With fish stocks dwindling, ecosystems polluted, and demand climbing, a new wave of innovators is reimagining how we source seafood with clean, resilient, and scalable alternatives. Nick Bradley explores the companies working to build a sustainable future beyond the ocean
Fermentation’s flavor edge: How yeast proteins are redefining savory innovation
From clean taste to complete nutrition, yeast proteins are stepping into the spotlight, says Silvia Soragni of Lallemand Bio-Ingredients
It’s back - bigger and better than ever before - so save the date today! The Future of Protein Production Amsterdam, set for October 29-30, 2025, at RAI Amsterdam, will bring together more than 1,000 delegates and +60 exhibitors to explore alternative protein technologies. With an agenda that includes +35 presentations, and eight panels dedicated to the cultivated meat, fermentation, and plant-based sectors, this event offers networking with industry leaders, entrepreneurs, and investors, along with a free-to-attend exhibition of cutting-edge solutions in scaling and commercialization. Preliminary Agenda and Early Bird Tickets are available now!
Plant proteins aren’t just about nutrition anymore – they’re redefining texture, taste, and stability in next-gen foods. This free webinar on Thursday 9th October 2025, in partnership with Sunbloom Proteins, dives into how functional proteins can unlock better dairy alternatives, sauces, dressings, and more.
💡 What you’ll learn:
What makes a plant protein functional – and why it matters
The rise of new sources, with sunflower protein as a case study
How to tackle off-taste, syneresis, and mouthfeel challenges
Practical formulation tips for real-world applications
Insights on regulation, sustainability, and supply chain factors
🚀 Key takeaways:
Functionality first: picking proteins for performance, not just nutrition
Beyond soy and pea: why diversity matters in protein sourcing
Sunflower protein potential: label-friendly, versatile, and scalable
Tech meets taste: better processing, better products
💬 Attendees will have the opportunity to hear from a panel of experts and interact through a Q&A session.
🎙️💡 Listen to the latest episode now! This week, Steen Ooi and Andrew Sayles of Livestock Labs discuss how their company is developing engineered, production-ready cell lines to accelerate cultivated meat commercialization. They envision a future where cultivated meat companies rely on specialized suppliers instead of building everything in-house, enabling faster innovation, lower barriers to entry, and more reliable production platforms.🎙️💡
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