From industrial-scale breakthroughs to ice cream powered by air proteins, this week’s headlines highlight just how fast the future of food is taking shape. Here's your weekly roundup of the most intriguing developments across the space…
All eyes were on Janesville this week as a major new site opened its doors to help speed up the journey from lab bench to large-scale production. Purpose-built to support fermentation and cell cultivation technologies, it signals serious intent to industrialize alternative protein.
Meanwhile in Singapore, a new kind of ice cream made waves at a major sports event – demonstrating how novel proteins can appeal to the mainstream when innovation meets clever marketing. Could dessert be the gateway to consumer acceptance?
Over in Amsterdam, regulatory heavyweights and scientific voices came together to tackle the future of food laws. From GRAS to global frameworks, there was plenty to chew on – especially when it comes to unlocking international market access.
Another group hoping to make that leap? A fresh batch of startups pitching their ideas at a recent incubator demo day. From egg alternatives to AI-powered flavor profiling, the energy and ambition on display was unmistakable.
And it seems consumers are more adaptable than we think. New research from the Netherlands suggests that swapping meat for plant-based versions doesn’t have to compromise nutrition – encouraging news for advocates of dietary transition.
Back to the lab: a new study explores how waste streams could power the next phase of cultivated meat scale-up. If circular systems can cut costs and increase output, could the sector’s biggest challenges also be its greatest opportunity?
At the policy level, the UK’s new food strategy offered a rare bright spot for alt proteins. With explicit support for innovation to drive economic growth, it’s a sign that political momentum might finally be shifting.
Looking ahead to The Future of Protein Production Amsterdam, two speaker exclusives stood out. One dives into how ocean-based biomass could shape the future of global nutrition. The other introduces a minimalist plant protein tech that claims to do more with less – elegant simplicity with big potential.
To stay ahead of the curve in the world of alternative protein production, you can follow us on LinkedIn for daily updates and breaking news and look on our website for loads more developments. In the meantime, we hope you have another amazing week!
The whole story
From a shared kitchen to a modular ingredient platform, The Mushroom Meat Company is quietly reshaping the future of food. CEO Kesha Stickland explains how fungi, foresight, and clean-label conviction are changing what’s on our plates
Why trust is the missing ingredient in the protein transition
Roquette’s Romain Joly is leading the charge on plant proteins, from pea and fava to future formats. Here, he explains why trust, functionality, and co-creation are key to driving the next wave of protein innovation
It’s back - bigger and better than ever before - so save the date today! The Future of Protein Production Amsterdam, set for October 29-30, 2025, at RAI Amsterdam, will bring together more than 1,000 delegates and +60 exhibitors to explore alternative protein technologies. With an agenda that includes +35 presentations, and eight panels dedicated to the cultivated meat, fermentation, and plant-based sectors, this event offers networking with industry leaders, entrepreneurs, and investors, along with a free-to-attend exhibition of cutting-edge solutions in scaling and commercialization. Preliminary Agenda and Early Bird Tickets are available now!
Join us on 30 July 2025 at 2pm London / 3pm Berlin / 9am New York City, for another free-to-attend webinar: Beyond the Farm: Biomass Food Systems for a Resource-Scarce Future in partnership with Arborea.
As land and water grow scarce, how can we feed the world without relying on soil or fresh water? In this high-level webinar, a fantastic panel of experts unpack how biomass-based systems – from microalgae to precision fermentation – are reshaping food production, and what it’ll take to scale them.
Panelists Confirmed:
Karim Kurmaly, Director Single Cell Protein, dsm-firmenich
Kaly Chatakondu, Global Commercial Director, Arborea
Roland Gouzy, R&I Manager, Alternative Proteins, Danone
Jean-Felipe Murphy, Alternative Protein & Scale-Up Manager, Bezos Centre for Sustainable Protein – Imperial College
Céline Schiff-Deb, Chief Scientific Officer, MISTA/Givaudan
Charles Pontvianne, Head of Corporate Finance, Planetary
What You’ll Learn:
• The role of microalgae and other closed-system biomass technologies
• How food brands and suppliers can future-proof their sourcing strategies
• What the path to mainstream adoption looks like by 2030 and beyond
Who should attend:
Food scientists \ R&D leads \ Product developers \ Sustainability experts \ Investors…
…and anyone exploring next-gen protein solutions!
💬 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! This week, Elliot Swartz, Senior Principal Scientist at the Good Food Institute, discusses key cost drivers and emerging opportunities in cultivated meat. He challenges outdated assumptions on media costs, revealing that amino acid prices are significantly lower than previously modeled. He also explores how companies are innovating in equipment design, scaling strategies, and bioprocess efficiency to cut capital expenses and improve performance.🎙️💡
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