With just one week to go until The Future of Protein Production Amsterdam opens it doors in the Netherlands on 23/24 October, this is probably your last chance to grab a ticket and join more than 450 confirmed participants and +45 exhibitors. Click here to take part in Europe’s leading event for accelerating and commercializing alt proteins. And use the code ‘PPTI20’ for an extra 20% off!
As for major news this week, we couldn’t really ignore the short-sightedness of a Florida judge, who has upheld a state law restricting cell-cultivated meat sales, challenging federal oversight. Could this decision set the stage for states limiting access to new food tech? What’s next for the industry?
At least other countries seem to be embracing this transformative food technology. Expanding into the UK, a leading cultivated seafood innovator aims to tackle overfishing with lab-grown alternatives. With seafood imports under strain, could this approach offer a sustainable solution to the UK’s seafood dilemma?
Meanwhile, Japanese researchers at the University of Tokyo have made strides in creating cell-cultivated meat that mimics real beef, targeting sustainability amid rising global meat demand. Could Japan lead the way in cultivating a new meat industry?
An exciting collaboration announced in the past week brings new plant-based ravioli options to the UK market, featuring familiar flavors in vegan form. With growing demand for meat-free meals, could these innovative pastas become a household favorite?
On a similar theme, we were intrigued to hear about a Swedish project has developed a new grain treatment to boost mineral absorption in plant-based diets, enhancing nutrients like iron and zinc in whole grains. Could this innovation help bridge the nutritional gap for plant-based eaters?
At the Future of Protein Production Amsterdam conference, Susanne Wiegel, Nutreco’s Investment Manager, will discuss how its new facility will support the scale-up of cell-cultured proteins. In this interview, she discusses how this unique approach redefine how startups in cellular agriculture commercialize their products.
Don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope you have another fantastic week!
Nutritional beast
The dietary profile of alternative proteins has long been the topic of much debate and some controversy. Louise Davis hears from the new breed of producers that are finessing their offerings to compete against animal proteins and clean up their own categories in a bid to make plant-based proteins as nourishing as possible without compromisingtaste or performance
Advancing pea protein production with sustainable practices and air fractionation technology
Cyril Francart, CEO of FlavaPulse, is leading the company’s innovative approach to pea protein production. As he explains, with a focus on sustainability and air fractionation technology, new standards are being set for quality and functionality in plant-based ingredients
The Future of Protein Production Amsterdam is Europe's meeting place for accelerating the commercialization of alternative proteins. This year’s conference and exhibition is bigger and better, showcasing more than 45 exhibitors, over 100 speakers and bringing together more than 450 people. Book your ticket today and use the code, ‘PPTI20’ for an extra 20% off the delegate pass!
In this panel discussion sponsored by Hamilton Process Analytics, we have a fantastic panel of experts including Francisco M. Codoñer, CEO of Scaleup Bio, Adam Leman, Lead Scientist, Fermentation at The Good Food Institute, Klaus Kienle, Co-founder & Head of Bioprocessing at Food Brewer, Charlotte Hughes, Scientific Content Writer at Hamilton Process Analytics, Anastasia Krivoruchko, Co-Founder & CEO at Melt&Marble, and Arik Ryvkin, CEO & Founder of DairyX. As the food industry shifts toward more sustainable, scalable, and efficient production methods, precision fermentation is emerging as a cornerstone for producing alternative proteins, enzymes, and other high-value ingredients. Ensuring the consistent quality and safety of these products is essential, and PAT plays a critical role in achieving this.
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! In this episode, we catch up with Ryan Kromhout from KROHNE Food & Beverage, who discusses innovative solutions for improving the production of plant-based meat and fish analogs. The episode explores a new methodology for real-time, inline blending of plant-based slurries, allowing for continuous production without interruptions. This process helps producers scale from pilot to large-scale operations, increasing efficiency while maintaining texture quality. Additionally, the episode covers how this approach tightens production tolerances and reduces costs, particularly when dealing with challenging ingredients like fibers and solids. It's a must-listen for professionals seeking to optimize plant-based analog production.🎙️💡
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