Another week, another great batch of stories for you! As ever, we’re diving into the latest developments shaping the future of sustainable protein – and there’s plenty to get your teeth into…
We begin with a significant regulatory milestone: a precision-fermented dairy protein has just received the FDA’s green light for use in the USA, marking a major step forward for the next-gen functional ingredients space. Could this be the moment that opens the floodgates for more alt-dairy innovation?
Meanwhile, one of the most ambitious players in the fermentation field has announced a 100-fold scale-up of its flagship product, signaling a move from pilot to commercial production. The company is now preparing to deliver this novel protein from air at industrial volumes.
On the fungi front, new funding is set to accelerate the scale-up of a mycoprotein that promises high yield and sustainability – so what’s next for biomass fermentation?
From our plates to our pets: a fascinating new study suggests that a shift to vegan pet food could dramatically reduce global emissions and feed millions. But is it nutritionally viable in the long run?
Elsewhere, a new European coalition has been formed to tackle the twin challenges of food innovation and sustainability. Could this be the framework the industry needs to coordinate real progress?
Texture remains a sticking point for many plant-based foods, but a new methylcellulose-free solution aims to change that. With clean-label credentials and thermal stability, it could offer manufacturers a valuable new tool.
Also making headlines: a cultivated seafood collaboration aims to bring cell-cultivated tuna to Japanese tables, combining regional know-how with cultivated expertise. Can this approach finally crack the seafood scale-up challenge?
And finally, a spotlight on the darker side of digital influence – how self-styled diet gurus on social media are spreading misleading nutritional claims to millions. What does this mean for science-based food innovation?
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!
Microbes to meals
Sustainable, scalable, and resource-efficient, microbial proteins could transform the way we produce food. But, asks Lloyd Fuller, can they overcome adoption challenges and reach the mainstream? Here, we speak with a panel of industry leaders who weigh in on whether they’re ready to serve
The role of filtration and bioprocessing in alternative proteins
Here we discover how Donaldson and its subsidiary, Solaris Biotech, are providing advanced solutions that ensure regulatory compliance, process efficiency, and product integrity in fermentation-based production, in doing so supporting the seamless scaleup of alternative proteins
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 are available now!
Join us for yet another free-to-attend webinar on Thursday 29 May 2025. In today’s food landscape, innovation means more than replacing ingredients – it means rethinking nutrition at its core. Join Protein Production Technology International this week for an essential panel discussion exploring how a systems-based approach can help food-tech companies create more sustainable, nutrient-dense, and consumer-aligned products. And remember, even if you can't attend live, you can register now to watch the session on playback!
🎤 Speakers include
Annick Verween – Head of biotope by VIB
Jared Resnick – Founder & CEO, Sennos
Filipa Soares – Chief Technology Officer, Cell4Food
Amy Williams – Digital Communications Manager & Nutrition Lead, The Good Food Institute Europe
Ali Osman – Founder & CEO, PFx Biotech, Lda
Diana Oliveira – Co-founder & Head of R&D, PfX Biotech
Harry Barraza – Co-founder, PfX Biotech
Don’t miss this opportunity to rethink what better nutrition can look like – not in parts, but as a whole.
💬 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, Sam Van De Velde, Co-founder & CEO of Fishway, shares his unconventional journey from finance to the cultivated seafood sector. He explains Fishway’s focus on producing high-quality cell biomass rather than structured products, emphasizing energy efficiency, simple bioreactor design, and robust fish cell lines with impressive doubling capabilities. He also touches on regulatory challenges, the need for collaboration across the sector, and the importance of balancing cost, sustainability, and health benefits to ensure cultivated seafood becomes a viable and accessible alternative in the future.🎙️💡
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