Swings and roundabouts once again this past week in the world of alternative proteins, with lots of good news... but some bad!
While one European country has pledged significant funding to make protein diversification a top priority – Herzlichen Glückwunsch Deutschland! – another has, not unexpectedly, adopted some draconian measures and gone backwards by some considerable distance. But is Italy’s cultivated meat ban simply a strategic move ahead of EU elections?
In other news, we were pleased to see announcements from two innovative companies in two fantastically progressive countries, with a Dutch cultivated meat leader cutting the ribbon on its new facility in Leiden to scale cultivated pork, while a Swiss technology giant has opened a new Application & Training Centre in Uzwil to foster in a new era of product and process development in plant-based F&B.
Meanwhile, a California company unveiled a precision-fermented ice cream to great acclaim, and across the Atlantic in Portugal, a pilot plant for biomass fermentation was opened, described as a transformative moment in the journey towards addressing the challenge of feeding a growing population while minimizing environmental impact.
Read on to find out more…
As usual, there's plenty more to read on our website, with more news being uploaded daily. Let's hope no other EU countries join Italy in the next seven days!
Alternative fats are a potential gamechanger to revolutionize the meatless industry. As David W. Smith learns from eight players in the field, they not only offer a guilt-free indulgence but also contribute to sustainability by reducing the reliance on animal agriculture
Jacob Crowe from Hamilton Process Analytics explains how – by utilizing the company's advanced sensor technologies – companies can optimize their media preparation process, ensuring consistent and efficient production of high-quality cultivated meats
The field of novel foods is an exciting market but moving from lab to industrial scale can be challenging. A particular challenge novel foods producers face is the sheer number of ingredients required when compared to conventional proteins, such as binders, stabilizers and other ingredients that affect texture and taste yet are necessary to make plant-based proteins taste like meat.
Automation not only increases the scalability and affordability of these novel foods but also enhances food safety and quality control. Additionally, it reduces the reliance on human labor in potentially hazardous conditions. As the global population continues to grow and environmental concerns intensify, the importance of automation in the production of novel foods cannot be overstated.
It represents a transformative force in revolutionizing the food industry, making sustainable and ethical food choices more accessible to consumers. Join our webinar to find out how automation solutions are playing a role in helping the novel foods industry reduce its cost structure to a point that allows for closer price parity, and therefore greater consumer adoption, to animal protein.
This is a free-to-attend webinar in partnership with Hamilton. Attendees will have the opportunity to hear from industry experts as well as interact through Q&A sessions.
The Future of Protein Production Chicago is the meeting place for accelerating the commercialization of proteins in the Americas. The conference and exhibition will showcase more than 30 exhibitors and 75 speakers and bring together over 400 people.
Register now to take advantage of the Super-Early Bird discount. Tickets are limited, so secure your spot now at the best price.
Sign up now to join this month’s webinar.
If you missed last month’s webinar, you can still catch up on-demand whenever it suits you.
Before we go, we'd like to invite you to be part of the conversation. What trends do you foresee? What breakthroughs excite you the most?
Drop us a line or tag us on social media to share your thoughts. Together, we can nourish ideas and cultivate innovation in the ever-evolving world of complementary protein production.
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