Many of you are either returning from your vacations or embarking on a well-deserved break. But we don’t stop here at Protein Production Technology International, so if you’re at your desk or on your sun lounger, here’s another batch of fantastic developments from the alt protein sector!
More than one story generated a huge amount of interest last week, but the prize for the most hits on our website has to go to a news item that a French food-tech has submitted its dossier for its cultivated meat products in Europe! A first! Oh, and did we mention that the company in question has filed in four other regions, too?
It didn’t go unnoticed that, also on the topic of cultivated meat, a Netherlands-based pioneer held its first tasting of its famous beef burger - almost 11 years on since its prototype was unveiled in London.
Elsewhere, there was an interesting collaboration between a company involved in dairy-type lipid fats produced through precision fermentation and a dairy giant. The first collaboration will explore dairy applications across a range of dairy categories, including cheese, cream, butter and more, and the next will be non-dairy categories such as bakery that traditionally rely on dairy lipids.
And finally, we were overjoyed to hear that a friend of the platform has achieved a huge milestone in the alt protein industry by securing self-affirmed Generally Recognized as Safe (GRAS) status for its innovative fish-free seafood products. This regulatory green light marks a significant step forward for the company and the broader movement towards sustainable and ethical food production.
We’ll be back next week with more news from the industry, but don’t forget to keep checking our LinkedIn page for regular and breaking updates as we receive them. Have a happy week!
The next generation
Is the current buzzword ‘Plant-Based 3.0’ a useful concept in explaining the evolution of this part of the alternative proteins sector? Louise Davis speaks with seven experts to explore the substance behind the trend and discover the next frontier for plant-based products
Sustainable yeast protein takes center stage in the future of food
Ernesto Cevallos Coppel & Gabriel Fuertes explain how Mexico’s PROTEO is developing a revolutionary protein source from yeast, offering a sustainable and nutritious solution to feed the growing global population
The Future of Protein Production Amsterdam is Europe's meeting place for accelerating the commercialization of alternative proteins. The conference and exhibition will showcase more than 40 exhibitors, over 100 speakers and bring together more than 400 people.
Secure your seat today at the ‘Early Bird’ rate and save more than US€300!
Sign up now to join this month’s free-to-attend webinar, in partnership with Ginkgo Bioworks!
Fermentation R&D holds immense promise for addressing global challenges, but securing funding in today’s complex economic environment is a significant hurdle. This webinar will explore the multifaceted landscape of financing options available to fuel fermentation innovation.
We will delve into traditional funding avenues such as grants, venture capital, and government incentives, as well as emerging alternatives like crowdfunding and impact investing. Additionally, we will discuss the crucial role of philanthropy in supporting high-risk, high-reward research projects.
Speakers include Sharyn Murray, CFA, Senior Manager, Investor Engagement & Financing, The Good Food Institute, Andrew D Ive, Founder/Managing General Partner, Big Idea Ventures, Erin Rees Clayton, Senior Scientific Research Advisor, The Good Food Institute, Arttu Luukanen, Senior Vice President, Space & Defence, Solar Foods and Wendy Goodson, Vice President, Business Development (Government) at Ginkgo Bioworks, Inc
Attendees will have the opportunity to hear from industry experts and interact through a Q&A session.
🎙️💡Listen to the latest episode now! In this episode, George Peppou, CEO & founder of Australia’s Vow, shares his journey into the cultivated meat industry. He discusses the challenges faced in launching Vow, such as finding lab space and establishing a supply chain suited for food rather than pharmaceuticals. He also addresses misconceptions about lab-grown meat and highlights their strategies for cost reduction and regulatory compliance. Listen in to learn more about the future of cultivated meat and Vow's innovative journey.🎙️💡
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