It’s not the big story this week, but pretty important: the Early Bird discount for tickets to The Future of Protein Production Chicago ends this coming Friday (29 March), so if you want to save US$300, secure your place today to avoid disappointment. Click here to meet us in Illinois on 24/25 April!
On the topic of our conference next month, we were pleased to see a few of our exhibitors and speakers cropping up in the headlines this past seven days. One has announced a major partnership in the production of lactoferrin: by harnessing precision fermentation, they aim to enhance supply capacities to meet the increasing global demand. Another, a CDMO service provider based in Singapore, has celebrated yet more new customers to its Fermentation Joint Lab, which has been created to enable and empower dynamic food innovators from around the world to realize their ambitions.
The story with the most hits on our website this week was undoubtedly a huge milestone in the production of cultivated meat from a Netherlands-based specialist. The company is now able to transform pluripotent stem cells into high-quality fat and muscle tissue in a record four days, down from eight days, a faster process than any in the industry.
And there were two investment announcements from companies 10,000 miles apart that caught our eye: a NZ$2.5 million raise for a company that uses the seeds or ‘pulses’ of a legume to create a range of allergen free, great tasting dairy alternatives; and the other a €1 million seed funding round for a startup offering a healthier and more sustainable alternative to traditional solid fats such as butter, palm oil and coconut oil.
Meanwhile, we celebrated the collaboration between two companies that would otherwise be seen as competitors: the partnership will look to combine development efforts across strain engineering, bioprocessing and the large-scale production of caseins to bring precision fermentation caseins to the mass market.
There’s plenty more to dive into on our website, so we hope you enjoy what has been another cracking week in alternative proteins. We’ll be back at the same time in seven days with another batch of breakthroughs!
Scaling up cultivated meat production – when the market is ready, and investment allows – will involve overcoming numerous commercial, biological and technical hurdles. Here, Frank Millard speaks with some experts who are looking to help bridge some of the gaps
Innovation Insight: How in-line sensors take small measurements for big steps in future protein production
Here, we explore the significance of sensor integration in the fermentation process by highlighting Hamilton’s contributions to process monitoring and control, process optimization, and process scaling
Taking place in under a month’s time, 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.
The Early Bird discount ends Friday, March 29th. Tickets are limited, so secure your spot today at the best price!
Sign up now to join this month’s free-to-attend webinar!
The alternative protein industry faces multiple challenges, such as consumer expectations, cost, sustainability, regulations, and more. In this special webinar, a preview of sorts of The Future of Protein Production Chicago, nine experts will discuss how to overcome these challenges. Our star-studded lineup of guests includes Stantec’s David Ziskind, Sophie Bionutrients’ Eugene Wang, Perkins Coie’s Brian P. Sylvester, GEA’s Arpad Csay, Here/There’s Nicki Briggs, Clever Carnivore’s Kaitlin Grady, HGF’s Kerry Rees, and Givaudan’s Panchali Chakraborty.
Attendees will have the opportunity to hear from industry experts and interact through a Q&A session.
Listen to the latest episode now! In our latest podcast, experts from around the globe gathered to discuss the transformative power of fermentation technology in creating sustainable alternative proteins. Key topics included the environmental benefits, scalability challenges, and the hurdles of regulatory approval, taste improvement, and cost reduction. The participants emphasized the critical role of ongoing research, collaboration, and innovation in harnessing fermentation technology to sustainably feed the future population.
And don’t forget, new episodes are released every month!
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