From certifications and policy calls to scientific breakthroughs and new business ventures, this week’s updates span the full spectrum of sustainable protein. Whether it’s companies proving their values, researchers unlocking hidden potential, or innovators scaling the next big idea, there’s plenty shaping the future of food right now.
Sustainability takes center stage this week, as one plant-based pioneer celebrates earning B Corp status with a commitment to keeping the planet front and center.
Meanwhile in Australia, the case for urgent action on plant protein is being made louder than ever – could faster moves unlock new opportunities for growth and resilience?
On the innovation front, we spotlight a novel yeast protein turning waste streams into valuable nutrition, showing just how quickly the boundaries of food science are shifting.
It’s also been a big week for the people behind the scenes: a new platform is connecting the industry with thousands of vetted experts, while a fresh spin-out is taking scalable protein manufacturing to the next stage.
Looking ahead to Amsterdam, one of our exclusive speakers shares why diversification in protein production may be the overlooked lever in tackling climate change – an insight well worth reflecting on.
Elsewhere, the headlines have been buzzing around one major brand’s financial health, with reassurances that a turnaround is on track. In contrast, another company has gained US clearance for its animal-free fat, opening doors for richer, more authentic alternatives.
And finally, a century-old challenge in unlocking Rubisco protein at scale has been cracked – could this long-elusive plant powerhouse now find its rightful place in the protein toolbox?
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, Romain Joly, Global Head of Proteins at Roquette, discusses how the company is advancing sustainable plant-based nutrition. He explores the growing consumer interest in hybrid protein solutions, performance nutrition, and emerging dietary needs like GLP-1-driven diets. Romain also outlines challenges around sourcing and scaling organic and fava proteins, emphasizing the importance of scientific validation and local supply chain resilience. 🎙️💡
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