Welcome to this week’s Protein Production Technology International newsletter.
Not wishing to blow our own trumpet, but our big news this week is that the Q1 2025 edition of our magazine has been published! Issue 10, hot off the press. Click here to read the issue for free and let us know what you’d like to see in the Q2 edition!
Elsewhere in the industry, regulators are tightening food safety oversight. A recent directive aims to close a long-standing regulatory gap, potentially affecting how food ingredients, including alternative proteins, are approved. What impact could this have on future product development?
As food safety regulations evolve, another framework is taking shape. A new regulatory program is set to streamline the approval process for a fast-growing food technology, shaping the future of its commercialization. How might this influence industry adoption?
While regulation is changing, consumer awareness remains a challenge. A recent survey highlights widespread misconceptions about protein sources, revealing gaps in public understanding. What does this mean for the alternative protein sector’s messaging and market positioning?
Market education is crucial, but so is infrastructure. A new biomanufacturing facility has been established to scale precision fermentation, supporting commercial production. As the industry matures, is capacity keeping pace with demand?
At the same time, dietary habits are under scrutiny. Climate advisors are urging a shift in consumption patterns to meet net-zero targets, adding another layer of complexity to the protein transition. How will this shape future food choices?
Meanwhile, research warns that rising temperatures could significantly impact global food security. As pressures on traditional agriculture grow, will alternative proteins play a larger role in ensuring a stable food supply?
We hope you enjoy this week’s insights and, as always, 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. In the meantime, we hope you have another amazing week!
Molecular harvest
As molecular farming gains momentum, plants are emerging as powerful biofactories for producing animal proteins, enzymes, and growth factors. With scalability, cost-efficiency, and sustainability at its core, Amity Reed discovers a future of food that’s rapidly taking shape
Cellular gains
Jeff ‘Trip’ Tripician, a veteran of traditional meat and big ag, now champions a food revolution. Here, he unveils how Meatable’s leap in cell based technology, fueled by strategic collaborations, is set to redefine protein production, promising a future of sustainable abundance
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 Super Early Bird Tickets will be available soon, so watch this space!
As demand for plant-based and hybrid products grows, manufacturers face increasing pressure to achieve precise blending and measurement while minimizing production tolerances. This webinar, sponsored by KROHNE Food & Beverage, will explore how inline blending and real-time measurement technologies can enhance efficiency, reduce waste, and ensure consistent product quality.
Ryan Kromhout and guests will discuss best practices, challenges, and technological advancements that enable manufacturers to optimize formulations, maintain tight tolerances, and scale production efficiently. Attendees will gain valuable insights into how modern blending solutions contribute to cost savings, sustainability, and improved product performance.
Key Takeaways:
✅ How inline blending and real-time measurement improve consistency and efficiency
✅ Strategies to reduce ingredient variability and meet tight production tolerances
✅ The role of automation and process control in scaling up plant-based and hybrid production
✅ Practical case studies showcasing successful implementation in food manufacturing
Don’t miss this opportunity to gain actionable strategies for bridging the gap between R&D and commercialization.
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, Kerry Rees, Partner & Patent Attorney at HGF, leads a discussion on the strategic importance of Intellectual Property (IP) in the food technology sector alongside Eran Noah from NOAH IP, Kasia Gil from ICOS Capital, Severin Eder from Catchfree, and Paul Shapiro from The Better Meat Co.. The conversation highlights how a robust IP strategy can help companies protect innovations, gain a competitive edge, and attract investors.🎙️💡
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