From global policy shifts to next-generation ingredients, this week’s stories reflect how rapidly the protein landscape is evolving – and how innovation is shaping what we eat and how we produce it.
We begin with a fresh identity and a new leader for a company redefining the future of plant-based dairy. A rebrand, a funding boost, and a seasoned CEO at the helm signal a confident step into its next growth phase.
In our latest exclusive, we take a look at how algae-derived proteins could soon be produced at scale through aseptic filling – a breakthrough that could help bring sustainable, ocean-based nutrition to everyday consumers.
Meanwhile, a sobering report reminds us of the global challenge still ahead: nearly half the world lacks access to a healthy diet. The call for urgent reform of our food systems is getting louder – but are governments ready to act?
Closer to home, new research suggests that rising meat prices may actually help strengthen the UK’s resilience – if the opportunity is seized to support alternative proteins and local innovation.
Over in Asia, the expansion of cell-based fat technology marks another milestone in the region’s drive toward premium, sustainable ingredients.
Looking ahead to The Future of Protein Production Amsterdam 2025, one of our speakers explores what ‘clean label’ really means today – and how the next generation of food developers are finding smarter ways to simplify without compromise.
And finally, in a sweet conclusion, new regulatory validation for a sugar-free protein platform could unlock wider adoption of healthier, better-tasting alternatives.
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.
Future catch
With fish stocks dwindling, ecosystems polluted, and demand climbing, a new wave of innovators is reimagining how we source seafood with clean, resilient, and scalable alternatives. Nick Bradley explores the companies working to build a sustainable future beyond the ocean
Fermentation’s flavor edge: How yeast proteins are redefining savory innovation
From clean taste to complete nutrition, yeast proteins are stepping into the spotlight, says Silvia Soragni of Lallemand Bio-Ingredients
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 +50 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. Final Agenda and Tickets are available now! Use ‘PPTI10’ to get an extra 10% discount!
This free webinar on Thursday 9th October 2025, in partnership with Sunbloom Proteins, dives into how functional proteins can unlock better dairy alternatives, sauces, dressings, and more.
🚀 Speakers include:
Caroline Cotto, Director of NECTAR, Food System Innovations
Roland Gouzy, R&I Manager, Alternative Proteins, Danone
Dr Adriana Molina Höppner, Head of Sales, Sunbloom Proteins
Javier Olivier, R&D & Application Manager, Sunbloom Proteins
Simone Abbatangelo, Technical Manager Food & Nutrition - Italy/Segment Expert Dairy - EMEA, IMCD Group
Nathalie Vehlow, Senior Technical Services Account Manager, Distribution, Tate & Lyle
💬 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, Benjamin Voiry, Head of Marketing for Plant Proteins at Roquette, discusses the company’s latest extensions to the Nutralys range. He highlights how customer feedback drives incremental innovation, why texture and functionality are critical for consumer acceptance, and how hybrid formats and new plant-forward applications are opening fresh opportunities in the evolving protein market.🎙️💡
Share your insights with +15,000 industry leaders!
Our weekly newsletter reaches more than 15,000 industry professionals, with engagement rates that consistently exceed industry standards.
Want to showcase your expertise to this growing community? Consider writing a guest article, Innovation Insight, or thought-leadership piece for our website and magazine.
📩 Interested? Email us at [email protected] and let’s discuss how we can feature your insights! 🚀
Do you enjoy PPTI News?
If you like our content, we think you will love these too…
