Have you noticed how we only bring you good news? That’s by no means any form of censorship – it’s just that you can read the doom and gloom elsewhere! And boy has it been a great week for feel-good stories in the world of alternative proteins…
As to what to bring you first, though, we’ll gauge it by clicks to stories on our website, which in the past seven days shows a clear winner: a new €18 million (US$20 million) technology hub for alternative proteins is being built in the US state of Wisconsin to pilot microbial, cell-based and plant-based foods, as well as promote the training of biotechnology specialists.
Up next we have one of the biggest food companies in the world acknowledging the world needs more protein, and putting its money where its mouth is by investing further into a UK-based mycoprotein specialist based in the Netherlands.
Meanwhile, in the alternative dairy field, the world's first casein protein made without any animal inputs has been self-affirmed as Generally Recognized as Safe (GRAS) following a recent review by an independent panel of qualified scientific and toxicology experts. A fermentation dairy company has also obtained vegan certification – the first ever to receive the Certified Vegan logo in the 24 years it's been administered.
And we did chuckle at the letter sent by PETA’s Ingrid Newkirk to US Senators Mike Rounds and Jon Tester, whose recently introduced School Lunch Integrity Act of 2024 seeks to pre-emptively ban cultivated meat products from being served in school lunches. “PETA urges these lawmakers to work for their constituents who are beset with meat-related health issues rather than for special interests who put profits over planetary protection, human health, and the prevention of cruelty to animals.” Well said Ingrid!
It’s been a cracking week for news, and there’s more where that came from on our website, so click on any of the links below to feel good about some of the amazing breakthroughs and developments in this even more amazing sector!
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!
Fermentation, our familiar friend from bread and beer, is fermenting a new wave in food: sustainable, protein-packed alternatives! The exciting world of fermentation-enabled food proteins offers a diverse range of ingredient options, both for the microbes themselves (yeast, algae, fungi, etc) and the nutrients they feed on (sugars, lipids, starches, etc). As we will discuss in this webinar, challenges remain. Cost and regulation are hurdles to overcome. But the potential is undeniable. Fermentation-enabled proteins are poised to transform our food system, offering a sustainable, efficient, and delicious path to a protein-secure future.
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 chat with Andy Shovel, Co-founder & CEO of THIS. Join us as Andy discusses the challenges and triumphs faced by THIS, including balancing product quality and meeting consumer health expectations.
Before we go, we'd like to invite you to be part of the conversation. What trends do you foresee? What breakthroughs excite you the most?
Drop us a line or tag us on social media to share your thoughts. Together, we can nourish ideas and cultivate innovation in the ever-evolving world of complementary protein production.
Would you like to feature in next week’s news? Email us at [email protected].
