One of the clearest themes emerging in the protein sector right now is a shift toward more pragmatic, formulation-led innovation – particularly when it comes to improving taste, texture, cost and scalability. It’s also the focus of this Thursday’s high-demand webinar with Roquette, where we’ll be exploring how hybrid product design is being used to address these challenges in real-world applications.

Sign up for free here and grab one of the last remaining seats!

In other news, we start with advances in GLP-1-aligned food design, addressing one of the biggest formulation challenges as appetite, satiety, and nutrition expectations shift. As this space evolves, how might it begin to reshape everyday product development?

From there, attention turns to next-generation production, where early-stage funding is helping scale plant-based casein through crop-based systems, pointing to new pathways for alternative dairy ingredients.

The focus then shifts to portfolio expansion, with a move into greens-based supplements highlighting how protein is increasingly tied to broader wellness and functional nutrition trends.

Research and collaboration also take center stage, with new partnerships exploring healthy longevity and women’s health, alongside scientific breakthroughs improving vitamin levels in plant-based beverages and reducing saturated fat in vegan cheese.

As you read, consider which shifts will impact the market now – and which will shape what reaches shelves in the years ahead.

🧬 Meala is advancing GLP-1–aligned food design with a multifunctional ingredient approach balancing reduced portions with nutrition and satiety

🌱 Finally Foods raises pre-seed funding to scale plant-based casein production using potatoes as a crop-based input

🥬 Unilever has acquired Gruns to expand its US wellness portfolio, strengthening its position in greens-based nutritional supplements

🛒 REWE has rebranded its private-label vegan range as ‘Pflanzlich’ while expanding its plant-based offering with a new oat drink

🔬 Nestlé and NTU Singapore have launched a joint research partnership focused on healthy longevity and women’s health

🐝 DTU researchers have identified a bumblebee-derived bacterium that enhances vitamin B2 levels in soy-based drinks

🧀 Heriot-Watt researchers have developed a low-saturated-fat vegan cheese using oleogel technology to improve nutritional profiles

🐶🏭 Happy Plant Protein has deployed dry extrusion technology in Latvia’s first agriculture-based plant protein facility to support local production

🌊 BLUU and Cultivate at Scale have launched Europe’s first industrial platform for cell-cultured marine ingredients, reaching 1,000-liter bioreactor scale

This Autumn, The Future of Protein Production Amsterdam returns, taking place 4-5 November 2026 at RAI Amsterdam.- and this time it’s co-located with the Cultured Meat Symposium. Our flagship event will welcome 1,000 attendees, 100 speakers, and +65 exhibitors, all gathering under one roof to explore the breakthroughs shaping the next wave of alternative protein commercialization. From technical deep dives to strategic discussions, this is where the global industry meets. Reserve your place now to lock in the lowest rate. The first 50 speakers will be announced soon so keep an eye out on our website for more details!

🧬 The Hybrid Meat Advantage: Why Better Products Might Come from Blending – Not Replacing

👉 Save your seat here

Join us on Thursday, April 16, 2026 (2pm London / 3pm CET / 9am New York City) for a deep dive into why hybrid product design is emerging as one of the most practical and scalable approaches in next-generation food.

In partnership with Roquette, this free-to-attend webinar explores what happens when you stop treating plant and animal proteins as opposing categories and start combining them deliberately to enhance performance.

Join us to learn:

🧩 Why hybrid formulations are gaining traction as a scalable strategy for alternative protein innovation

🧪 How combining protein sources improves texture, structure and eating experience

🔬 What real-world product development reveals about balancing taste, cost and functionality

🧬 How formulation choices impact moisture retention, fat behavior and flavor delivery

🤝 Why hybrid approaches may offer a more commercially viable path than full replacement strategies

🏗️ What this shift means for manufacturers, retailers and brands navigating cost pressures and changing consumer expectations

Featuring: Caroline Cotto, Director of NECTAR at Food System Innovations, Marion Lefebvre, Application Scientist Savoury at Roquette, Marc Renauld, Customer Marketing Leader, Food & Nutrition at Roquette, Mylène Potier, Ingredients Director at GIRA - A Girag & Associates Company

🎙️💡 Listen to our latest episode now! In this episode of the PPTI Podcast, we are joined by Roee Nir (Forsea) to explore the future of cultivated seafood and the challenges shaping its path to market. The conversation dives into how companies are balancing technical innovation with consumer expectations, the importance of clear communication in building trust, and why storytelling plays a critical role in bringing complex food technologies to life. 🎙️🧪🐟

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