It’s been quite the week for the future of protein – from landmark regulatory milestones to out-of-this-world innovation.
We start with a major step forward for cell-cultivated meat, as one company receives the all-clear to begin large-scale production and sales in the USA. Could this be the signal the sector’s been waiting for?
Meanwhile, another player has literally set its sights on the stars, partnering with the space industry to test how its novel protein performs beyond Earth’s atmosphere.
Back on the ground, a new multibillion-euro fund aims to supercharge Europe’s most promising scale-ups – a welcome boost for food tech ventures hungry for growth.
In nutrition science, a fresh review has sparked debate by suggesting that some ultra-processed plant foods may actually outperform unprocessed animal products on key health markers. Food for thought, indeed.
And from Oxford, new research paints a striking picture of how shifting to plant-based diets could reshape global farming – and save nearly a trillion dollars a year.
Finally, consolidation continues in the cultivated meat space, with two innovators joining forces to accelerate the rollout of next-generation red meat worldwide..
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.
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🧫 Ensuring Safe Scale-Up: Redefining Food Safety for the Next Generation of Protein
As alternative proteins race toward commercialization, food safety remains the defining challenge. From new cell lines to precision-fermented fats, innovation is reshaping what food can be – and how safety must be managed, validated, and communicated.
Join our expert panel on 13 November 2025, sponsored by Merck, as scientists, regulators, and manufacturers unpack the evolving safety landscape for alternative proteins.
You’ll learn:
🧪 How food safety must evolve alongside innovation
⚠️ Common safety pitfalls and how to avoid them
🏥 Lessons from biopharma and traditional food safety models
🔍 Practical steps to build scalable, transparent safety systems
Whether you’re a founder, scientist, or policymaker, this session will help you balance innovation with responsibility – ensuring that sustainable food is also safe food.
💬 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, Dr Sirli Rosenvald, Director of Food Science at TFTAK, discusses the evolving role of fermentation in sustainable food innovation. The chat provides insight into how scientific research is being translated into practical solutions that support sustainability and innovation in food production.🎙️💡
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