Some key appointments have been making the headlines this week in the alternative proteins space but before that…
Did you hear that one of the UK’s oldest and most-respected high-end grocers has collaborated with a leading UK food-tech company to develop a new twist on an old British favourite? The humble scotch egg! Based on cells cultivated from an Aberdeen Angus cow, the 300-year-old delicacy has been taste-tested at an exclusive event in London!
Elsewhere, we have seen key appointments for three big players in the space, with a former Impossible senior exec moving to a London specialist involved in cultivating fats, a former Patagonia exec moving to a US maker of cutlets and steaks using fungi, and a former Ella’s Kitchen exec moving to the UK’s fastest-growing alt-meats maker. Everyone seems to be on the move at the moment!
As ever, loads of technology breakthroughs to report in the past seven days, including two UK companies winning funding for a project that aims to optimize, test and validate the scalability of hollow-fiber bioreactors to produce cultivated meat products. Meanwhile, a Danish precision fermentation specialist has announced it is granting ingredient manufacturers access to its technology platform, enabling the production of dairy proteins at a competitive cost.
And if ever you needed a reason why we chose Amsterdam as our home for The Future of Protein Production in Europe, the city has just advocated for a worldwide 'Plant-Based Treaty', setting an ambitious goal to transition the 'protein ratio' in its residents' diets from the current 40% plant-based to 60% by the year 2030.
So, why not read on to find out who made this week’s Top 4? And don’t forget, there’s plenty more to read on our website!
Professor Ramiro Alberio from PluriCells explains how, by harnessing the power of nature, its embryonic stem cells lines are a significant step forward for the cultivated meat industry as it looks to overcome the challenges of scale
Andy Shovel and his team at THIS have not pioneered the plant-based sector, but they’re certainly revolutionizing it. Nick Bradley discovers some of the secrets behind the company’s success
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.
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The clean label trend is prominent in plant-based foods due to the perception of their healthiness and sustainability. Addressing this challenge is complex as manufacturers balance consumer demands with technical requirements. Join us for a webinar in partnership with Angel Yeast on reformulating recipes, natural preservatives, and maintaining product quality without synthetic additives.
If you missed last month’s webinar, you can still catch up on-demand whenever it suits you.
Listen to the latest episode now! New episodes are released each month.
In the latest episode, we chat with Andy Shovel, Co-founder & CEO of THIS. Join us as Andy shares his journey from meat-based enterprise to plant-based food innovation. He discusses the challenges and triumphs faced by THIS, including balancing product quality and meeting consumer health expectations. Andy also reveals THIS's future plans, including global expansion and ongoing innovation in meat alternatives.
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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