Before we get onto this week’s top stories, there’s still time to register for tomorrow’s free-to-attend webinar from Protein Production Technology International, this month in partnership with JBT: ‘Unlocking growth: Smart investments for developing and processing alternative proteins’. And remember, if you can’t attend live, watch it on demand by registering here
There’s one story this week that we simply had to cover. With Florida's impending ban on cultivated meat set to take effect on 1 July 2024, one of the cultivated meat companies driving the industry forward is hosting a one-night-only pop-up to celebrate the future of food and the importance of food freedom this Thursday. "People should have the right to choose what goes on their plates," said the company’s CEO & Founder. Quite right, too! A thumbs-up and an up yours to Ron De Santis!
Elsewhere, there was a US$10 million injection for an Israeli biotech, which offers a cutting-edge technology platform to produce cultivated food with what it claims is unmatched, cost-efficient scalability. There was also US$30 million in funding coming the way of Imperial College London, courtesy of the Bezos Earth Fund, to establish Imperial’s Bezos Centre for Sustainable Protein in the UK.
Staying in the UK, a quarter pounder made with the help of AI on a Yorkshire industrial estate has officially been crowned ‘Britain’s greenest burger’. Made with vertically farmed oyster mushrooms, the Hooba burger is developed using one of the most unique and eco-friendly production processes in the food industry.
And we were pleased to see that a Future of Protein Production Amsterdam exhibitor has debuted an egg replacer ingredient for plant-based burgers: cracking the code to removing animal-derived texturizers and additives from burgers and impart a meaty bite.
Meanwhile, a leader in agricultural commodities processing, is taking root in the burgeoning plant-based protein market has announced the expansion of its protein portfolio with the introduction of pea and faba bean protein concentrate. They are Non-GMO Project Verified, boast a neutral color, and come in a finely textured form, facilitating optimal blending and ensuring consistent product quality.
There’s much more online, and don’t forget to follow our LinkedIn group page for the stories as they go live…
Help is at hand
Plant-based, cell-cultivated and fermentation-enabled foods are receiving a high-tech boost in the digital age. Here, David W. Smith dives into how AI and machine learning are revolutionizing smart manufacturing in the alternative protein industry, making sustainable food production more efficient and delicious
How modern sensors improve bioprocess development in shake-flask experiments
With the ability to conduct multiple experiments at the same time, shake flasks are a researcher’s best friend when it comes to efficient and versatile microbial screening. Here, though, sbi’s Tiffany Fredette explains how they have come into the digital age
The Future of Protein Production Amsterdam is Europe's meeting place for accelerating the commercialization of alternative proteins. The conference and exhibition will showcase more than 40 exhibitors, over 100 speakers and bring together more than 400 people.
The preliminary agenda is out now. Book now to get the ‘Super-Early Bird’ rate and save more than €500!
The I International Cell Ag Brazil Conference & I NAPI Alternative Proteins Meeting aims to bring together key stakeholders involved in the emerging alternative proteins industry to discuss how to accelerate cellular agriculture in Brazil and Latin America.
Sign up now to join our next free-to-attend webinar in partnership with JBT
Join this panel of experts for a dynamic webinar titled 'Unlocking Growth: Smart Investments for Developing and Processing Alternative Proteins'. You will find out what's needed to help scale and define process requirements, you will discover how to design a system to maximize flexibility for future expansion or R&D efforts, how to balance initial capital investment with long-term operational costs, plus you'll hear about must-have various technologies that will help you achieve your goals without breaking the bank.
Attendees will have the opportunity to hear from industry experts and interact through a Q&A session.
🎙️💡Listen to the latest episode now! In this show, Accelerating Alternative Protein Innovation in the Lab, industry experts Jessica Mannix, Application Chemist at Elementar, Joseph Thomas, CEO at Elementar, Priera Panescu, Lead scientist, Plant-based Specialist at The Good Food Institute, Karthik Pandalaneni, Executive Director at Plant Protein Innovation Center and Micheal Spinelli, Founder, NewEpoch discussed topics ranging from the development of protein alternatives, challenges in protein analysis, instruments and their various applications and technologies in protein innovations.🎙️💡
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