Welcome to this week's instalment of must-read stories from the world of alternative proteins. Once again, a nice blend of tech breakthroughs, intriguing research, and some major governmental developments that could be good news for the future of the industry!
First, though, it's free webinar week at The Future of Protein Production, so don't forget to sign up to this Wednesday's 'Unleashing the Nutritional Potential of Plant-Based Proteins', with guest speakers from Huel, Nutrition Integration and Ingredion. To join the discussion, sign up here...
Onto news, after months of speculation and industry concern, Italy has now officially withdrawn its Technical Regulation Information System notification, aimed to block the production of cultivated meat and animal feed in the country. Experts, though, suggest the withdrawal is a strategic move to avoid the EC rejecting the bill outright.
Elsewhere, researchers at Harvard have estimated that eating red meat could double your risk of diabetes. In fact, participants who ate the most red meat had a 62% higher risk of developing type 2 diabetes compared to those who ate the least. Italy's Minister of Agriculture Francesco Lollobrigida should take note!
As far as breakthroughs go, an Austrian company has presented the first plant-based cheese alternative made from rescued fruit seeds, now available Billa Plus stores across the country, while on the other side of the planet, an Australian company has unveiled a fat that cooks, smells and tastes just like traditional meat.
Meanwhile, a French food-tech has announced a major investment round of US$34.7 million to drive innovation plant-based chicken innovation and US growth.
Read on to find out more…
As usual, there's plenty more to explore on our website, so click away to find out what's been making our headlines this week.
The success of cultivated meat hinges on achieving two primary challenges: improving cell line performance and advancing growth media composition. Louise Davis meets the biotech experts striving to overcome the technical and manufacturing obstacles to reach these goals
Growth factors are the heart of cultivated meat, driving sustainability, flavor, and food security for a brighter, eco-conscious future. Dr Catherine Elton from Qkine discusses the company's innovations for the market, and the wider challenges for the sector
This is a free-to-attend webinar in partnership with Ingredion. Attendees will have the opportunity to hear from industry experts as well as interact through Q&A sessions.
Are you curious how the health and wellness trends are continuing to drive demand for plant-based proteins?
This webinar will discuss the categories driving this demand, from sports nutrition and meal replacements to healthy snacks. Consumers are becoming more conscious of the nutritional content of foods and the impact it has on their health.
We'll discuss some of the challenges of adding higher content of plant-based proteins. We'll discuss how ingredient innovations and formulation expertise can improve this to create the products our consumers expect and want...
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.
Would you like to feature in next week’s news? Email us at [email protected].
