This week’s edition takes us from urgent warnings about the global food system to new frontiers in technology and leadership shaping the protein space. Let’s dive in…
A new report warns that the way people in the UK eat is fueling biodiversity loss worldwide, linking high meat and dairy consumption to extinction risk. Could shifting diets at home make the biggest difference abroad?
In leadership news, a well-known environmental expert has been appointed to head one of the sector’s most influential organizations, bringing decades of experience in forests, climate, and sustainability to the alternative protein movement.
On the innovation side, one start-up is finding ways to unlock animal-free dairy proteins through precision technology, offering a path to sustainable and scalable ingredients without relying on the cow.
Meanwhile, another team is focused on seafood, advancing cell-based methods to recreate the taste and texture of fish without the environmental pressures of industrial aquaculture.
We also take a closer look at mycoprotein, where researchers and product developers are working to enhance its sensory qualities. Could better taste and texture be the key to unlocking wider adoption?
In boardroom developments, a veteran of agricultural biotechnology has joined a fast-growing alternative protein company, bringing deep expertise to support strategy and scale-up.
And finally, a legal analysis explores the uneven global regulatory landscape for cultivated meat, highlighting both barriers and opportunities as the sector works toward commercialization.
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.
Multiple organisms
Louise Davis reports on 10 pioneering companies that are driving the next wave of fungi-based food innovation – with consumer satisfaction guaranteed!
Engineering precision: How inline blending is supercharging the hybrid protein revolution
Inline blending is reshaping how hybrid proteins are best produced, says KROHNE’s Ryan Kromhout, with real-time precision process control helping scale with consistency, control, and consumer trust
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!
Join us on 28 August 2025 at 1pm London / 2pm Berlin / 8am New York City, for another free-to-attend webinar: From Tech to Table: Making Plant Protein Work for Real Food and Real Consumers in partnership with Happy Plant Protein.
Plant protein is evolving fast – but are we making it too complicated? Join us for a practical look at the next wave of plant-based innovation, where the focus is shifting to taste, cost, and simplicity. From streamlined processing to functional ingredients that don’t overpromise, we’ll explore what it really takes to make great food, at scale.
📌 What we’ll cover:
✅ Why fewer processing steps can mean better sustainability, trust & margins
✅ What manufacturers actually want from next-gen proteins
✅ Can less-refined ingredients still deliver on taste and nutrition?
✅ What consumers expect – and how not to overengineer it
🔍 Speakers include:
✅ Jari Karlsson, CEO & Co-founder, Happy Plant Protein
✅ Emilia Nordlund, Research Manager, Industrial Biotechnology & Food, VTT
✅ Lukas Frei, Head of Market Segment Proteins & Ingredients, Bühler AG
✅ Pekka Lehtinen, CTO & Co-Founder, Happy Plant Protein
✅ Lisa Zychowski, Head of Formulations & Strategic Procurement, Planted
💬 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, Nityan Lal, Managing Partner at Icos Capital, shares investor insights into building scalable, sustainable food tech ventures. He explains how scale-up stage companies must show both strong growth and a clear path to profitability, with a particular emphasis on real market traction. Nityan highlights the importance of cost competitiveness in the protein sector, cautioning against premature scale-up and emphasizing the need for committed customers over interest alone.🎙️💡
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