This week, we lead with a significant legal development that could shape how plant-based meat is marketed across Europe. A recent ruling offers clarity on the use of terms like ‘chicken’ and ‘meat’ in food labeling – raising interesting questions about how language and regulation intersect in the alternative protein space.
Elsewhere, a new addition to the pet food market is shaking things up with a cultivated ingredient debuting in dog treats across Europe. Could this mark the start of a shift in how we feed our four-legged companions?
Across the Channel, a growing partnership is gaining momentum following regulatory headway and strong consumer curiosity around cultivated seafood. Is this the next category set for takeoff?
Meanwhile, researchers in Norway have turned to the sea in a bid to culture meat more sustainably – using kelp as a foundation. Could this marine-based approach offer scalability for future food systems?
Marketing matters too, as new data shows consumers are more drawn to familiar terms like ‘meat-free’ than detailed ingredient breakdowns when considering plant-based options. Are we overcomplicating our messaging?
On the innovation front, a new shake designed for active lifestyles aims to blend high protein with low environmental impact – keeping nutrition front and center while avoiding traditional resource-heavy production.
And finally, scientists in South Korea have developed a self-healing hydrogel to replicate the marbled texture of meat – bringing us closer to creating complex, structured cuts without animals.
Thanks for reading – and, as always, we hope these insights help spark ideas, collaborations, and conversations across our community. 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. In the meantime, we hope you have another amazing week!
Form follows function
Louise Davis meets the food-tech specialists who are working to advance the fortification and functionality of plant-based proteins in a bid to meet rising consumer demands for better nutrition and versatility
Innovation and sustainability in food: Building a resilient, net-zero future
CPI’s Kris Wadrop explores the practicalities, potential, and pitfalls of building a resilient, sustainable food system – from scaling to navigating regulatory challenges and leveraging AI for innovation
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 +60 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. Preliminary Agenda and Super Early Bird Tickets are available now!
🎙️💡 Listen to the latest episode now! This week, Adam Tarshis, CEO of Mozza Foods, discusses how the company is using molecular farming to produce real dairy proteins – without the need for cows. By engineering soybeans to produce casein, Mozza Foods aims to deliver animal-free dairy ingredients with the same taste and functionality as traditional dairy, but with far lower environmental impact.🎙️💡
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