A little bit different this week… With just two weeks to go until The Future of Protein Production Amsterdam (29-30 October at RAI Amsterdam), we’re putting the spotlight on the biggest industry gathering for alt proteins of the year.
Click here to register for the conference or the free-to-attend exhibition!
More than 1,000 professionals from over 40 countries will come together to connect, collaborate, and shape the future of sustainable protein. Whether you’re in R&D, investment, manufacturing, or retail, this is where conversations turn into partnerships and ideas turn into impact.
You’ll be networking with attendees from Just Eat, Royal Avebe, Novonesis, Rabobank, Cargill, the European Commission, Nestlé, Danone, FAIRR Initiative, Getinge, Lallemand Bio-Ingredients, Capgemini, Tetra Pak, ADM, Unilever, Siemens, The Good Food Institute, Nutreco, Hochland, REWE, Lidl, ABN Amro, Pall Corporation, OHLY, Vivici, IKEA, Wacker Biotech, Big Idea Ventures, Thai Union, Givaudan, Roquette, Bayer Crop Science, and many more.
With over 100 speakers and a free-to-attend exhibition, the conference will dive into the big questions defining the sector – from culinary innovation and scale-up to investment, partnerships, and policy.
This week’s three speaker interviews offer a glimpse of the expertise you can expect in Amsterdam, while elsewhere Verley’s milestone FDA ‘No Questions’ letter and Naturalis People’s fifth anniversary as a key leadership partner (and proud networking sponsor at the event) remind us how fast this industry is moving.
Haven’t secured your place yet? There’s still time to register for The Future of Protein Production Amsterdam and join the people driving the protein revolution. Click here to register for the conference or secure your free exhibition pass here. And don’t forget the ‘PPTI10’ code to get a 10% discount on your conference pass.
To stay ahead of the curve in the world of alternative protein production, you can follow us on LinkedIn for daily updates and breaking news and look on our website for loads more developments.
Future catch
With fish stocks dwindling, ecosystems polluted, and demand climbing, a new wave of innovators is reimagining how we source seafood with clean, resilient, and scalable alternatives. Nick Bradley explores the companies working to build a sustainable future beyond the ocean
Fermentation’s flavor edge: How yeast proteins are redefining savory innovation
From clean taste to complete nutrition, yeast proteins are stepping into the spotlight, says Silvia Soragni of Lallemand Bio-Ingredients
🥛 Lallemand Bio-Ingredients introduces Engevita HiPRO Beyond to redefine protein in dairy alternatives
It’s back - bigger and better than ever before - so save the date today! The Future of Protein Production Amsterdam, set for October 29-30, 2025, at RAI Amsterdam, will bring together more than 1,000 delegates and +50 exhibitors to explore alternative protein technologies. With an agenda that includes +35 presentations, and eight panels dedicated to the cultivated meat, fermentation, and plant-based sectors, this event offers networking with industry leaders, entrepreneurs, and investors, along with a free-to-attend exhibition of cutting-edge solutions in scaling and commercialization. Final Agenda and Tickets are available now! Use ‘PPTI10’ to get an extra 10% discount!
From plant-based to precision-fermented proteins, downstream processing is one of the biggest levers for improving cost, consistency, and sustainability.
Join Pall Corporation and industry partners on Thursday 23 October 2025 as we explore how advances in separation and purification technologies are transforming large-scale production of functional protein ingredients – from optimizing recovery and purity to cutting water and energy use.
Why attend?
• Discover how advanced downstream solutions are boosting efficiency and functionality in protein production
• Learn strategies to reduce CapEx and OpEx through smarter process design
• Explore the growing role of ceramic membrane and purification technologies in sustainable, high-yield operations
• Gain real-world insights from companies scaling alternative protein production
You’ll come away with:
• A clear understanding of downstream innovation fundamentals
• Practical tools to overcome process bottlenecks and balance cost, quality, and sustainability
• Case studies showing measurable improvements in yield, consistency, and ROI
💬 Attendees will have the opportunity to hear from a panel of experts and interact through a Q&A session.
🎙️💡 Listen to the latest episode now! This week, Bianca Lê, Head of Special Projects & External Affairs at Mission Barns, shares how the company is redefining the future of cultivated meat by focusing on fat as the foundation of flavor, juiciness, and texture. She explains why pork fat, in particular, is critical for authentic eating experiences and how Mission Barns has developed cultivated fat systems that replicate the functionality of animal fat across applications like meatballs, bacon, and salami.🎙️💡
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