Another week has flown by in the world of alternative proteins and it’s been a bit of a roller-coaster this past seven days, with some good news, some bad news, and some news of the non-sensical variety.
So let’s start with the non-sensical. Lobbyists in France have finally got their way, with the government issuing a decree last week banning meaty terms on vegetarian products, suggesting they should be reserved for meat alone. The decision is in response to a long-standing complaint by the meat industry that terms such as 'vegetarian ham' or 'vegan sausage' were confusing for consumers. You’d have to be an idiot du village to be confused, surely?
There was a much more positive development in the forward-thinking country of Switzerland, where a Zurich-based food-tech company raised CHF 5 million to develop cell lines for cocoa and coffee, a more sustainable alternative to the conventionally produced versions that are tremendously resource-intensive.
Another forward-thinking country is Germany, so we were pleased to report on a collaboration between a mycelium specialist and a South Korean food manufacturer. Such partnerships are important steps toward a more sustainable and innovative food industry.
And let’s not forget about the health benefits for swapping out or at least reducing our meat intake. A study by researchers in the UK has found that substituting meat for Quorn could help to lower bad cholesterol at a rate comparable to what might be expected from more wholesale dietary changes.
Meanwhile, researchers in Denmark have not only succeeded in using blue-green algae as a surrogate mother for a new protein – they have even coaxed the microalgae to produce 'meat fiber-like' protein strands!
You see, not all countries in Europe are afraid to embrace alternatives. With nearly a quarter of France’s emissions stemming from food production and a staggering 80% of agriculture emissions attributed to raising livestock, you’d think Monsieur Attal and his friends would appreciate the need for cutting meat consumption in order for France to achieve its climate objectives and improve the health of its citizens. Obviously not.
And with 7.5 weeks until The Future of Protein Production Chicago, we’re getting to know the +75 speakers who will be on the agenda. Next up in the spotlight are Janet Helm, Founder of Food at the Helm Consultancy and Zoe Yu Tung Law, CEO & Co-founder of New Wave Biotech. Get your tickets for the conference here…
We’ll be back again next week with another fresh batch of breakthroughs and developments… Until then, here’s to a successful week for you all!
Having spoken with experts wielding the scissors to cut through the complexity of regulations, Louise Davis learns how companies bringing novel foods to market can best navigate the challenging compliance landscape
Willy Verstraete and Myrsini Sakarika, a Professor and a researcher, both from the Centre for Microbial Ecology and Technology, reflect on the significant advances in the field of sustainable proteins
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 30 exhibitors and 75 speakers and bring together over 400 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 sector faces several significant challenges, including but not limited to consumer expectations, cost and scalability, sustainability concerns, the regulatory landscape, lobbyists, consumer perception and acceptance, reduced funding, and more. Plant-based alternatives often struggle to replicate the taste, texture, and aroma of animal products, which can limit consumer appeal. Newer technologies like cultivated meat are often expensive and require significant investment to scale production efficiently. Plant-based options can require intensive processing and may not always have the lowest environmental footprint. Additionally, ensuring the sustainability of novel technologies throughout their life cycle is crucial. Establishing clear and efficient regulations is vital to ensure food safety and consumer trust while fostering innovation, while building trust and transparency through clear labeling and communication is essential. In this webinar, we will be joined by nine experts who will reveal how we can overcome these challenges.
This is a free-to-attend webinar. Attendees will have the opportunity to hear from industry experts as well as interact through Q&A sessions.
Listen to the latest episode now! New episodes are released each month. In the latest episode, we had the pleasure of chatting with Sue Garfitt, CEO of The Protein Brewery. With her extensive experience in the food industry, Sue takes us on a fascinating journey through the innovative strides behind their pioneering product, ‘Fermotein’, produced via fungal biomass fermentation. We explore the challenges of scaling production, the ever-evolving global regulations, and gain invaluable insights into how The Protein Brewery is carving out its unique stance in the competitive alternative protein market.
Click here to listen to this and all of our podcasts!
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