Welcome to another blast of news content delivered straight to your inbox from the team at Protein Production Technology International!
Before we get into the latest from the industry, though, we were delighted to announce the first 14 members of our Advisory Board for The Future of Protein Production Amsterdam, taking place in the Netherlands on 23/24 October 2024. Anna Handschuh from Future Affairs, GFI Europe’s Alex Holst, Merck’s André Silva, Karsten Schellhas, Wageningen University & Research’s Stacy Pyett and the Green Queen herself, Sonalie Figueiras, have joined Meatable’s Daan Luining, Bright Green Partners’ Floor Buitelaar, Atova’s Hannah Lester, Ira van Eelen, dsm-firmenich’s Karim Kurmaly, VTT’s Nesli Sözer, Mosa Meat’s Robert E. Jones and Levana Shifman from the Modern Agriculture Foundation and they will be helping us to create an agenda to remember once again later in the year!
The first 50 speakers have already been revealed, tickets are being snapped up at the Super Early Bird rate, and the preliminary agenda will be announced at the end of June. Just five months to go! What are you waiting for? Click here to save a small fortune and secure your place today!
Loads of developments in cultivated meat this week, with a French food-tech revealing its plans for entering the UK market, an Israeli specialist unveiling a cultivated bluefin tuna prototype, and a US pioneer beginning retail sales of cell-cultivated chicken, allowing Singaporeans to take the product home to try it in the comfort of their own homes. And if they weren’t enough, a UK leader in cultivated meat has teamed up with a Finnish biotech enabler to push the boundaries of what is possible and shaping the future of food.
With Plant-Based 2.0 increasingly discussed, it was interesting to see an Austrian provider of salmon reveal its own 2.0, with a brand-new taste created from carefully selected ingredients such as microalgae oils, high-quality pea proteins, and sea salt. Meanwhile, a US producer has ushered in a new era of cold cuts with its Next-Gen Plant-Based Deli Slices, created with the meat-eater in mind.
Oh, and did we forget to mention the EU has just published draft guidance documents clarifying food hygiene regulations for cell-cultivated meat and edible insects, described by Atova’s Hannah Lester as an “incredibly important update”.
This past week has flown by, and judging by the number of stories hitting our newsdesk, things are clearly hotting up in the industry. We wonder what will unfold in the next seven days! Until next time, keep innovating!
Help is at hand
Plant-based, cell-cultivated and fermentation-enabled foods are receiving a high-tech boost in the digital age. Here, David W. Smith dives into how AI and machine learning are revolutionizing smart manufacturing in the alternative protein industry, making sustainable food production more efficient and delicious
How modern sensors improve bioprocess development in shake-flask experiments
With the ability to conduct multiple experiments at the same time, shake flasks are a researcher’s best friend when it comes to efficient and versatile microbial screening. Here, though, sbi’s Tiffany Fredette explains how they have come into the digital age
The Future of Protein Production Amsterdam is Europe's meeting place for accelerating the commercialization of alternative proteins. The conference and exhibition will showcase more than 40 exhibitors, over 100 speakers and bring together more than 400 people.
Secure your seat today at the ‘Super-Early Bird’ rate and save more than €500!
Sign up now to join our next free-to-attend webinar, in partnership with JBT
This panel discussion will delve deep into the topic of Scaling up without breaking the bank: CapEx-light strategies for alternative proteins. With a keen focus on providing valuable insights and practical solutions, this discussion aims to explore various approaches that can be adopted to expand production without incurring excessive capital expenditures. This panel will shed light on cost-effective methods that can drive growth and innovation. Join us as we uncover the secrets to scaling up sustainably and efficiently, all while keeping financial constraints in check.
Attendees will have the opportunity to hear from industry experts and interact through a Q&A session.
🎙️💡Listen to the latest episode now! In this show, Accelerating Alternative Protein Innovation in the Lab, industry experts Jessica Mannix, Application Chemist at Elementar, Joseph Thomas, CEO at Elementar, Priera Panescu, Lead scientist, Plant-based Specialist at The Good Food Institute, Karthik Pandalaneni, Executive Director at Plant Protein Innovation Center and Micheal Spinelli, Founder, NewEpoch discussed topics ranging from the development of protein alternatives, challenges in protein analysis, instruments and their various applications and technologies in protein innovations.🎙️💡
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