Loads of stories unfolding this week, especially out of Israel, with one in particular standing out due to its historic significance.
We were thrilled that, following a rigorous review process by Israel’s Ministry of Health (MoH), the government agency issued regulatory approval for the world’s first cultivated beef steaks. That green light was the first ever for non-chicken cultivated meat anywhere in the world, and the first for cultivated meat of any kind in the Middle East! Just to think, one day such breakthroughs will be so common, they might not even make the news.
Remaining in Israel, we were equally happy to see a friend of ours unveil his company’s first prototype of cell-cultivated freshwater eel, successfully replicating the traditional Japanese unagi eel (Anguilla japonica) featuring the same tender, succulent texture and rich savory flavor as real eel.
And another Israeli food-tech has announced it has acquired and is operating its own industrial-scale precision fermentation production lines, focused on the production of dairy ingredients. This puts the company in a position to offer animal-free products at cost parity to traditional dairy!
Meanwhile, in Austria, another startup has presented, for the first time, a new 3D food printing process for industrial applications. Using a high-precision extrusion system, different ingredients can be combined with each other in any predefined structure, enabling the production of previously 'impossible' products.
If the first three weeks of January are indicative of how the rest of 2024 will pan out, we’re in for exciting times! Speaking of excitement, the Super Early Bird sale for tickets to The Future of Protein Production Chicago ends this Friday (26 January) and there’s under 40 of the initial 100 left. Once they’re gone, they’re gone, so make sure you get yours today and save +US$500 to join us at McCormick Place in Chicago on 24/25 April 2024. Get yours now here!
Read on to find out who made this week’s Top 4… and more…!
Joseph Thomas from Elementar Americas explains how plant-based food producers can benefit from in-house protein analysis using fast, reliable and easy-to-use nitrogen and protein analyzers
The world might be facing a crisis when it comes to feeding humans, but there is another pressing consumption concern with other inhabitants of this planet: domestic animals. John Challen assesses the state of the market
The Future of Protein Production Chicago is the meeting place for accelerating the commercialization of proteins in the Americas. The conference and exhibition will showcase more than 30 exhibitors and 75 speakers and bring together over 400 people.
Register now to take advantage of the Super-Early Bird discount. Tickets are limited, so secure your spot now at the best price.
Sign up now to join this month’s webinar.
The clean label trend is not specific to plant-based foods but has gained prominence in this category due to the perception that plant-based products are inherently healthier and more sustainable. Addressing the clean label challenge can be complex, as manufacturers need to balance consumer demands for simplicity with the technical requirements of creating palatable and shelf-stable plant-based products. Join us for this webinar as we investigate reformulating recipes, exploring natural preservatives, and finding innovative ways to maintain product quality and taste without relying on synthetic additives.
If you missed last month’s webinar, you can still catch up on-demand whenever it suits you.
Listen to the latest episode now! New episodes are released each month.
In the latest episode, we had the pleasure of chatting with Andy Shovel, Co-founder & CEO of THIS. Join us as Andy takes us on his incredible journey from running a meat-based enterprise to becoming a leader in plant-based food innovation. He gets candid about the challenges and triumphs faced by THIS, including finding the perfect balance between product quality and meeting consumer health expectations. Andy also spills the beans on THIS's exciting future plans, including careful global expansion and ongoing innovation in whole food-based meat alternatives.
Before we go, we'd like to invite you to be part of the conversation. What trends do you foresee? What breakthroughs excite you the most?
Drop us a line or tag us on social media to share your thoughts. Together, we can nourish ideas and cultivate innovation in the ever-evolving world of complementary protein production.
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