It’s here: the Q3 2026 edition of PPTI has landed!
Our biggest issue of the year so far is out now. The 148-page Q3 2026 edition of Protein Production Technology International brings together some of the most interesting people, technologies and ideas shaping protein production as the sector heads into the final stretch of the year.
And there’s plenty to get into right here
Leading the issue is our latest Protein Pioneer, Ofek Ron, Co-founder & CEO of Oshi, whose route to market has been anything but conventional. He talks candidly about the company’s journey from Israel to the USA, why Oshi walked away from 3D printing, what he has learned about building a food-tech company, and the push to take its plant-based salmon and whitefish into mainstream US retail.
Scale-up runs right through this edition. We speak with Bühler, Pow.bio, ADM, Vivici and Fermentalg about what changes when fermentation moves from pilot to commercial production, while RISE, BlueSens, CREMER/FermBase, EKATO, Proxcys, Cibus Nexum, Xylem/C. Gerhardt and Thermo Fisher Scientific bring different perspectives on bioprocessing, measurement, equipment, downstream processing and the decisions that can determine whether a process survives outside the lab.
Fats get a serious examination, too. AAK, Savor, The Good Food Institute and UMass Amherst look at one of alternative protein’s most stubborn technical challenges: reproducing the sensory and functional role of animal fat while dealing with the realities of processing, cost and industrial scale.
There’s plenty on cultivated meat as well. Vow, Aleph Farms, BeneMeat, ProFuse, Cultimate, Meatly, McMaster University, Stanford University and others feature as we look at the technologies, economics and manufacturing decisions influencing the sector’s next phase.
And with The Future of Protein Production Amsterdam returning to RAI Amsterdam on November 4-5, we’ve devoted part of this issue to the conversations we expect to dominate the event. Food security, manufacturing, regulation, investment, consumer trust and the economics of protein production all come under scrutiny as more than 1,000 people prepare to join us in Amsterdam.
Our columnists are back too, including Gemma Chapman, Andrew Tindall, Tony Hunter, Suzi Gerber, Hannah Lester, Andrew D. Ive and David Ziskind, with opinions on everything from consumer trust and foodservice to commercialization and the practical realities of building this industry.
What we particularly like about this edition is that it doesn’t pretend the difficult questions have disappeared. Quite the opposite.
This is an industry getting much more serious about what works, what scales, what customers will buy and what the numbers actually look like. Across fermentation, plant-based food, cultivated meat, fats, process technology and manufacturing, Q3 reflects that shift.
And at 148 pages, there should be enough in there to keep you busy for a while.
The Q3 2026 edition of Protein Production Technology International is available now.
And if you’re not already receiving PPTI, subscribe free to make sure the Q4 2026 edition lands in your inbox in December.
Download our media kit today to find out how you can be featured in the Q4 2026 edition, out on 16 December 2026!
THE HARD WAY
Five and a half years after starting Oshi believing better plant-based fish could change what people eat, Ofek Ron talks to Nick Bradley about wrong assumptions, expensive lessons and a more grounded definition of success
“Since we started the company until this day, I’m thinking to myself, most of the chances are we’ll fail. The reason I’m still here is because there is a chance we will not”
THE FAT QUESTION
Protein gets the headlines, but fat can make or break the eating experience. Nick Bradley speaks with experts from AAK, Savor, The Good Food Institute and UMass Amherst about vegetable oils, structuring, precision fermentation, cultivated fat and carbon-derived technologies, and asks whether the answer lies in one breakthrough or a smarter combination of them all
“If we can mix and match a little bit and create that diversity in the supply chains, they will become much more resilient and less unstable”
GOOD ENOUGH
When is a fermentation process ready to leave the lab, and when does further optimization simply delay commercialization? Lloyd Fuller speaks with Bühler, Pow.bio, ADM, Vivici and Fermentalg about pilot plants, process economics, manufacturing choices, customer demand and knowing when a process is good enough to scale
“It’s not about scaling for the sake of scaling. It’s about making sure each new stage generates information that’s valuable enough to justify the capital you’re investing to get there”
Would you like to be featured in the next issue?
Download the 2027 Media Kit to learn more about the editorial, video and other available multi-media opportunities.
