🚨 Our FREE webinar with Bühler this Thursday is almost full. The response has been incredible, with hundreds already registered to hear from Bühler, ADM, Vivici, Pow.bio and Fermentalg on one of the biggest challenges facing industrial biotechnology: how to turn great science into a profitable business. If you haven't secured your place yet, now's the time. Click below to register for FREE:
Aside from that webinar, there’s a common thread running through this week's stories. The science is still moving quickly, but the industry's biggest questions are becoming much more practical. Manufacturing capacity. Commercial scale. Better ingredients. And products that consumers actually want to buy.
That starts with a major investment in manufacturing, as one plant-based food producer brings production in-house to gain greater control over quality, flexibility and future growth. Elsewhere, one of Europe's largest microbial protein facilities shows how infrastructure is finally starting to catch up with the sector's ambitions.
Ingredient innovation also features heavily this week. We've got new advances in plant-based fat technology, a closer look at the growing appeal of minimally processed meat alternatives, and fresh evidence that nutrition is becoming a bigger driver of food innovation, from appetite-regulating fibers to changing consumer attitudes toward protein.
The science hasn't slowed down. But the conversation is changing. It's becoming much more about manufacturing, commercialization and getting products into consumers' hands.
