This time next week, we’ll be in Chicago for The Future of Protein Production, which starts on 24 April 2024. But fear not, we’ll still bring you your favorite newsletter, possibly with some stories from the conference!

Focusing on this week, though, we were interested to read that KFC has announced a limited test of 'Beyond Fried Chicken' starting 27 August at a single location in Atlanta, Georgia, USA. While KFC hasn't revealed if the plant-based option uses the same batter as their traditional fried chicken, they emphasize that Beyond Fried Chicken delivers the "finger lickin' good" taste KFC is famous for. Delivering for chickens as well…

Elsewhere, EFISHient Protein, an Israeli food-tech company, has announced the successful completion of its tilapia cell line development.

And common sense at last prevails… for the moment at least. Just as we learned that France's highest administrative court, the Conseil d'État, suspended a government decree that would have prohibited using terms like 'steak' and 'sausage' for plant-based alternatives, news filtered in from South Africa that definitively ends a dispute over the labeling of plant-based meat alternatives. The Johannesburg High Court's ruling ensures these products can be marketed using terms like 'burger' and 'sausage' without fear of seizure.

And good news for my wife. Recent research by Flinders University in Australia has indicated that a healthy plant-based diet may lower the risk of obstructive sleep apnoea. People with OSA often snore loudly, their breathing starts and stops during the night, and they may wake up several times. Not only does this cause tiredness, but it can also increase the risk of high blood pressure, stroke, heart disease and Type 2 diabetes. And not to mention divorce!

Also in Australia, further research reveals that most plant-based beef produces more than 90% less greenhouse emissions than the real deal, but the results are mixed when it comes to nutritional value, a new study by researchers at Macquarie University in Australia has found.

As usual, there’s plenty more to read on our website, with stories uploaded daily, plus columnists, thought-leadership, deep dive articles and Innovation Insights. Check them out and let us know what you think!

🍗 KFC to test plant-based Beyond Fried Chicken in Atlanta, Georgia

🐟 EFISHient Protein announces successful development of Tilapia cell line

🍺 Singapore researchers develop method to extract useful proteins from beer-brewing leftovers

🧑‍🌾 More than 80% of the EU's farming subsidies support emissions-intensive animal products

🌱 Givaudan’s Plant Attitude Challenge invites startups to show how to decrease costs of an alt-protein recipe while ensuring a delicious consumer experience

💤 People who eat healthy, plant-based diets less likely to suffer with dangerous snoring

⛔ France's top court halts ban on 'meaty' names for plant-based foods

💓 Plant-based meat alternatives do not offer cardiometabolic health benefits over meat, study finds

🔍 Superbrewed Food sales motivate a search for a larger production site to produce its innovative Postbiotic Cultured Protein

🐮 Plant-based beef wins in the environmental stakes

Taking place next week, 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 over 20 exhibitors, 85 speakers and bring together more than 300 people.

Secure your seat today and network with hundreds of other participants already signed up to to attend the most talked-about event in the USA this year!

Sign up now to join this month’s free-to-attend webinar, in partnership with Elementar Americas!

This panel discussion will focus on the challenges faced in developing alternative proteins at a lab scale and highlight some of the must-have technologies to increase efficiency and speed up development. Speakers so far include Karthik Pandalaneni, Assistant Director, Plant Protein Innovation Center, Priera Panescu, Lead Scientist, Plant-Based Specialist at The Good Food Institute, Tyler Huggins, Chief Innovation Officer & Co-founder, Meati, Joseph Thomas, CEO, and Jessica Mannix, Application Chemist, both from Elementar Americas

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, a panel including Brian Sylvester of Perkins Coie, Kaitlin Grady from Clever Carnivore, Panchali Chakraborty of Givaudan, Nicki Briggs from Here/There, David Ziskind of Stantec, Eugene Wang from Sophie's BioNutrients, Arpad Csay of GEA Systems North America, and Kerry Rees of HGF Limited, focus on Alternative Protein’s Top 10 Challenges. Click the link below to access the episode now.🎙️💡

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