In our opinion, this has to be the best news week so far this year, with key funding announcements, product breakthroughs, new partnerships, and scaling successes dominating the headlines!
Before diving into those, though, we have another few Future of Protein Production Chicago speaker interviews for you, with Udi Lazimy from Lazimy Regenerative Impact Partners and Ryan Kromhout from Krohne in our interview chair (albeit not at the same time!).
With just 36 days to go until the conference kicks off on 24/25 April, we’re thrilled that tickets are being snapped up by delegates from all around the world. However, if you want to grab your seat at the reduced rate and save US$300, you only have until 29 March, so hurry while these final discounted tickets are still available. Click here to join us in Chicago!
To start this week, a friend of our platform featured in a recent issue of Protein Production Technology International has successfully scaled up the production process for its first product, a solid fat designed to replicate the properties of animal-derived fats for use in alternative meat products, to cubic meter bioreactor scale. Meanwhile, another friend, who pitched at our Amsterdam conference last October, has announced a successful pre-seed funding round of €1.1 million, led by one of Europe’s leading VC funds. We are beyond happy for both!
In other news, we were pleased to see the news of a US$60 million commitment to establish Bezos Centers for Sustainable Protein as part of the Bezos Earth Fund’s US$1 billion commitment to food transformation, which will target major technological barriers to reducing cost, increasing quality, and boosting nutritional benefit of alternative proteins by advancing science and technology.
And in Germany and Austria, there was a reminder that the people (and not politicians) will ultimately decide the fate of cultivated meat, with new research indicating nearly two-thirds of people believe consumers should have the choice to eat cultivated meat once it has been approved!
We’ll be back this time next week with another fresh batch of exciting developments from this dynamic sector. Until then, we wish you a happy, healthy and successful seven days!
Scaling up cultivated meat production – when the market is ready, and investment allows – will involve overcoming numerous commercial, biological and technical hurdles. Here, Frank Millard speaks with some experts who are looking to help bridge some of the gaps
Innovation Insight: How in-line sensors take small measurements for big steps in future protein production
Here, we explore the significance of sensor integration in the fermentation process by highlighting Hamilton’s contributions to process monitoring and control, process optimization, and process scaling
The Future of Protein Production Chicago is the meeting place for accelerating the commercialization of proteins in the Americas. The conference and exhibition will showcase over 20 exhibitors, 85 speakers and bring together over 300 people.
Register now to take advantage of the Early Bird discount. Tickets are limited, so secure your spot now at the best price!
Sign up now to join this month’s free-to-attend webinar!
The alternative protein industry faces multiple challenges, such as consumer expectations, cost, sustainability, regulations, and more. In this special webinar, a preview of sorts of The Future of Protein Production Chicago, nine experts will discuss how to overcome these challenges. Our star-studded lineup of guests includes Stantec’s David Ziskind, Sophie Bionutrients’ Eugene Wang, Perkins Coie’s Brian P. Sylvester, GEA’s Arpad Csay, Here/There’s Nicki Briggs, Clever Carnivore’s Kaitlin Grady, HGF’s Kerry Rees, and Givaudan’s Panchali Chakraborty.
Attendees will have the opportunity to hear from industry experts and interact through a Q&A session.
Listen to the latest episode now! In the latest episode, experts from around the globe gathered to discuss the transformative power of fermentation technology in creating sustainable alternative proteins. Key topics included the environmental benefits, scalability challenges, and the hurdles of regulatory approval, taste improvement, and cost reduction. The participants emphasized the critical role of ongoing research, collaboration, and innovation in harnessing fermentation technology to sustainably feed the future population.
And don’t forget, new episodes are released every month!
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