In our first full week back in the office following The Future of Protein Production Chicago, we have been inundated with announcements to bring you. So many, in fact, that we can’t even list half of them here!
First up, though, a fun story: researchers have suggested that meat may not have been the primary source of protein for our Stone Age ancestors, as previously believed. Analysis of 15,000-year-old remains from Morocco reveal that plants, including acorns, pine nuts, and wild pulses, formed a big portion of the population's diet. Now there’s a conversation starter for those people who say we have always eaten meat!
Meanwhile, a new partnership is aiming to leverage AI to streamline and significantly improve the efficiency and scalability of the cultivated meat production process. By harnessing the power of AI, these two companies are working together to unlock the full potential of cellular agriculture and bring cultivated meat to the mainstream market even sooner.
Staying on the topic of AI, a Chilean plant-based food company is taking a unique approach to raising awareness about the endangered status of turtles by creating a turtle soup entirely from plant-based ingredients, using AI to replicate the taste and texture of the traditional dish.
In retail news, we were pleased to see a friend of the platform announce its plant-based chicken thighs being available UK-wide in Tesco, while another UK retailer, Waitrose, has announced the launch of 12 new PlantLiving products, specially crafted to meet evolving dietary preferences, flexitarian in particular!
Meat-free diets are obviously taking off in Germany. Production of plant-based meat substitutes in 2023 jumped 17% compared to the previous year, reaching roughly 121,600 tons. Destatis also reported a "significant" decline in German meat production during 2023, falling by 4% to 6.8 million tons, marking the seventh consecutive year of decrease since a peak of 8.25 million tons in 2016!
With The Future of Protein Production Chicago put to bed for a year, our attention now switches to The Future of Protein Production Amsterdam, which this year will be bigger and better, with +100 speakers, +40 exhibitors, and 500 delegates in attendance. You can secure your Super Early Bird ticket today and save €500. Click here to book your seat!
Dollars and sense
With clickbait headlines proclaiming the death of cultivated meat, and some vegan brands closing, Louise Davis speaks with 10 financial experts to assess the real situation with regard to the funding and development of the alternative proteins industry
Innovation Insight: Exploring how New Wave Biotech’s AI software aims to revolutionize bioprocess development
New Wave Biotech’s AI software acts as a virtual lab, simulating vast numbers of experiments to reduce development time and costs. The result? Cheaper, more accessible alternative proteins, and in doing so accelerating their journey to becoming a mainstream sustainable food source. CEO & Co-founder, Zoe Yu Tung Law, explains more
The Future of Protein Production Amsterdam is Europe's meeting place for accelerating the commercialization of alternative proteins. The conference and exhibition will showcase more than 40 exhibitors, over 100 speakers and bring together more than 400 people.
Secure your seat today at the ‘Super-Early Bird’ rate and save more than €500!
Sign up now to join our next free-to-attend webinar, in partnership with JBT
This panel discussion will delve deep into the topic of Scaling up without breaking the bank: CapEx-light strategies for alternative proteins. With a keen focus on providing valuable insights and practical solutions, this discussion aims to explore various approaches that can be adopted to expand production without incurring excessive capital expenditures. This panel will shed light on cost-effective methods that can drive growth and innovation. Join us as we uncover the secrets to scaling up sustainably and efficiently, all while keeping financial constraints in check.
Attendees will have the opportunity to hear from industry experts and interact through a Q&A session.
🎙️💡Listen to the latest episode now! In this show, we delve into the complex world of intellectual property related to alternative proteins, a rapidly expanding sector due to its innovative approaches to sustainable food production. We are joined by Dr Sara Holland and Andrew Tindall, IP experts from Potter Clarkson, who specialize in synthetic biology and alternative proteins, including cultivated meat.🎙️💡
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