The protein industry is buzzing with collaboration and fresh ideas this week.
Big names and bold startups are coming together in new ways, with one major event connecting innovators ready to take their solutions global – could this be the push alternative proteins need to truly scale?
On the product front, fresh-sliced, plant-based deli meats are turning the heads of even devoted meat eaters, hinting that alternative charcuterie might finally be ready for the mainstream spotlight.
Speed is the name of the game in cultivated meat, with new ingredients helping cells multiply faster and others revealing breakthroughs to drive down costs in cultivated pork – critical steps toward affordability and adoption.
Elsewhere, a digital twin of a bird is being used to refine cell-cultivated products in ways we’ve never seen before. Meanwhile, fermentation is firmly in focus as experts delve into its growing role in shaping alternative proteins, and researchers are looking to the ocean, exploring seaweed’s potential to help scale sustainable meat and seafood.
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. In the meantime, we hope you have another amazing week!
The whole story
From a shared kitchen to a modular ingredient platform, The Mushroom Meat Company is quietly reshaping the future of food. CEO Kesha Stickland explains how fungi, foresight, and clean-label conviction are changing what’s on our plates
Why trust is the missing ingredient in the protein transition
Roquette’s Romain Joly is leading the charge on plant proteins, from pea and fava to future formats. Here, he explains why trust, functionality, and co-creation are key to driving the next wave of protein innovation
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 10 July 2025 at 2pm London / 3pm Berlin / 9am New York City, for another free-to-attend webinar from Protein Production Technology International: Patents on a Plate: Protecting Innovation in Alternative Proteins in partnership with Mathys & Squire.
Innovation in fermentation and alternative proteins is booming – but so are the challenges in protecting it. In this essential webinar, experts will share how to patent fermentation processes, novel ingredients, and cost-saving production methods amid a fast-evolving global IP landscape.
Learn what’s patentable (and what’s not), how to draft strong claims, and smart strategies to avoid pitfalls as you scale from R&D to market. Whether you’re working in biomass, precision fermentation, mycelium, or next-gen plant proteins, this session is your guide to safeguarding innovation.
Key Takeaways:
🔍 What can and can’t be patented in alt proteins today
🛡️ Protecting processes and bio-based ingredients without crossing IP lines
⚖️ Navigating public domain vs proprietary tech
🗂️ Filing strategies in key markets
🌐 Trends in global patent filings
📜 Regulatory shifts impacting IP protection
🚀 Why freedom-to-operate is crucial for market success
Who should attend:
Food scientists \ R&D leads \ Product developers \ Sustainability experts \ Investors…
…and anyone exploring next-gen protein solutions!
💬 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, we are joined by Emmy Nitert van Schijndel, Associate Director of Business Development at dsm-firmenich, who discusses clean label innovation in meat, fish, and cheese alternatives. She explains how shifting consumer expectations are driving demand for simpler, recognizable ingredients without compromising taste, texture, or nutrition. She also outlines the technical challenges of clean label formulation, particularly around texture, and how multifunctional ingredients can help simplify labels while enhancing product performance.🎙️💡
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