With a plethora of stories this past week, there’s no question as to who was the big cheese among our headline-makers this week!
First, though, the first of our Future of Protein Production speaker interviews has just been published. This week, we got to meet BlueNalu’s Lou Cooperhouse, who emphasizes the importance of open innovation and collaboration while protecting intellectual property.
A late entry to our newsdesk this week involved a relatively new player in the dairy-free market, which has secured significant funding. With a revolutionary approach using fermentation techniques, they're poised to disrupt the global cheese industry, offering a sustainable alternative that's both delicious and environmentally friendly. Watch out, traditional dairy!
Meanwhile, a Swiss food-tech company has invested in a new production facility in Germany to meet growing demand for its plant-based meat. The state-of-the-art facility, using fermentation technology, will be one of the most modern in Europe.
A Finnish food-tech company has also successfully listed on Nasdaq First North Growth Market Finland. The company in question plans to use the listing to expand globally, scale production, and develop new products.
Another innovator, this one specializing in creating designer fats, has successfully scaled up its production process, paving the way for commercialization. Designed to replicate animal-derived fats, potential applications in a variety of industries including food and personal care.
And on the other side of the Atlantic, in a major legal victory, a plant-based food giant has acquired its rival's key technology, solidifying its dominance in the market. The acquisition, resulting from a long-running legal battle, grants access to valuable patents and expertise in a crucial ingredient for plant-based meat alternatives.
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!
Masters at work
Winning in the world of alternative proteins hinges on smart marketing. Speaking with five expert marketeers, Amity Reed examines how to build trust with transparency, addresses taste concerns, and investigates how producers can forge an emotional connection with consumers
Tiny but mighty: how yeast is revolutionizing food and nutrition
Packed with protein and health benefits, yeast has emerged as one of the most sustainable solutions to the global protein shortage. Here, Dr Weizhe (Winston) Sun explores how Angel Yeast is harnessing this potential to create innovative food and nutritional products
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 40 exhibitors, over 100 speakers and bringing together more than 450 people.
You can register right now for this month’s free-to-attend Protein Production Technology International webinar, taking place Wednesday 25 September 2024 at 3pm CEST/9am EDT, Accurate inline blending from first batch in pilot scale all the way to full-blown large-scale production, in partnership with KROHNE Food & Beverage.
In this fireside chat with Ryan Kromhout, Global Industry Division Manager Food & Beverage at KROHNE, we will delve into the challenges of producing plant-based meat and fish analogs, focusing on cost, efficiency, and texture. KROHNE, a leader in process measurement, offers a solution: real-time, inline weighing of plant-based slurries. This enables continuous production, eliminates process interruptions, and tightens production tolerances. By optimizing production, producers can reduce costs and ensure consistent product quality.
Attendees will have the opportunity to hear from Ryan and interact through a Q&A session.
🎙️💡Listen to the latest episode now! In this special episode of the Protein Production Technology International podcast, host Nick Bradley interviews Ali Osman, CEO & Founder of PFx Biotech, which focuses on producing human milk proteins to improve infant nutrition and address cow's milk protein allergies. Ali discusses the broader applications of these proteins beyond infant formula, their potential in various dietary needs, and the company's achievements in scalability, cost-effectiveness, and maintaining protein functionality. Listen in to learn more about PFx Biotech’s innovative work and Ali’s vision for the future of food technology.🎙️💡
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