Plenty to unpack in this week’s edition, starting with a deep dive into how leading players are working to keep alternative proteins safe. From clearer frameworks to new tools and closer collaboration, it raises an important question: are we finally moving toward a more consistent global approach?
We stay on the regulatory theme with major updates to the novel food application process. The changes are wide ranging, and if you’re planning a submission in the next two years, it may be worth taking a closer look.
Shifting into consumer trends, a new dairy launch taps into the fast-growing appetite for GLP-1-friendly snacks. It’s another sign of how quickly mainstream categories are adapting to evolving nutritional expectations.
A fresh analysis of US foodservice data shows plant-based options gaining ground in several key channels, even after last year’s sales dip. Where might this lead as operators rethink their menus?
On the tools side, a new LCA model built specifically for biotech aims to bring sustainability thinking into process design much earlier. For developers trying to avoid costly redesigns later, this could prove highly valuable.
Innovation in plant-based cheese continues too, with a new sliced range delivering greater elasticity and higher protein. Could this help bridge the gap between consumer expectations and current formulations?
We also explore a formulation-focused partnership using yeast to create richer, creamier textures for global food brands. If you’re working on next-gen dairy alternatives or indulgent applications, this might spark ideas.
A new call from global advocates also urges the finance community to back the protein transition, using COP30 as a platform to push for stronger investment standards. Will this be the momentum needed to shift capital at scale?
And finally, a scientific breakthrough in naturally immortal bovine cells could open new avenues for cultivated beef research. It’s early days, but the implications for long-term cell line stability are significant.
You can follow us on LinkedIn for daily updates and breaking news and look on our website for loads more developments.
Future catch
With fish stocks dwindling, ecosystems polluted, and demand climbing, a new wave of innovators is reimagining how we source seafood with clean, resilient, and scalable alternatives. Nick Bradley explores the companies working to build a sustainable future beyond the ocean
Fermentation’s flavor edge: How yeast proteins are redefining savory innovation
From clean taste to complete nutrition, yeast proteins are stepping into the spotlight, says Silvia Soragni of Lallemand Bio-Ingredients
We’re back next year – and this time we’re heading to the USA. The Future of Protein Production Chicago, co-located with the Cultured Meat Symposium, will take place 24-25 February 2026 and is set to bring together 500 attendees, 100 speakers, and +40 exhibitors. Expect two days packed with insights across cultivated meat, fermentation, plant-based innovation, and scale-up solutions – plus unbeatable networking with industry leaders, investors, and innovators. Book your tickets today to secure the best rate.
Then in the autumn, we return to Europe for The Future of Protein Production Amsterdam, taking place 4-5 November 2026. This flagship event will welcome 1,000 attendees, 100 speakers, and +60 exhibitors, all gathering under one roof to explore the breakthroughs shaping the next wave of alternative protein commercialization. From technical deep dives to strategic discussions, this is where the global industry meets. Reserve your place now to lock in the lowest rate.
🧫 Your IP Roadmap: Safeguarding Ideas, Scaling Smart, and Attracting Investment
This must-attend webinar will give you the tools to navigate intellectual property (IP) with confidence – and show you what investors really want to see before they back your breakthrough.
Whether you’re developing a novel ingredient, scaling up a new process, or building strategic partnerships, understanding how to safeguard your technology could make the difference between attracting capital or being left behind.
Join us to learn:
🧠 Strategic IP protection: How to identify and secure your most valuable inventions – from patents to trade secrets and everything in between
📈 Scalability considerations: How your IP strategy should evolve as your company grows and moves from R&D to commercial production
🤝 Collaboration & partnerships: How to protect your IP when working with external partners, investors, or manufacturers
💼 What investors look for: Insights into how strong IP foundations can unlock funding opportunities and long-term growth
Hear from Kerry Rees and Andrew Tindall, patent attorneys at HGF Limited, Andrew D. Ive from Big Idea Ventures and other industry experts, as they share practical advice and real-world examples of how IP has shaped the success of companies across the alt-protein sector.
💬 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, Floor Buitelaar from Bright Green Partners introduces the launch of a new expert network designed to make food tech insights more accessible across the industry. Built over five years and now spanning thousands of specialists in more than 60 countries, the network connects startups, investors, and corporates with the right expertise at the right time.🎙️💡
Share your insights with +15,000 industry leaders!
Our weekly newsletter reaches more than 15,000 industry professionals, with engagement rates that consistently exceed industry standards.
Want to showcase your expertise to this growing community? Consider writing a guest article, Innovation Insight, or thought-leadership piece for our website and magazine.
📩 Interested? Email us at [email protected] and let’s discuss how we can feature your insights! 🚀
Do you enjoy PPTI News?
If you like our content, we think you will love these too…
