Can you believe it’s only four weeks until we open the doors of the second Future of Protein Production Amsterdam, taking place in the Netherlands on 23/24 October?
If our sold-out exhibition area and record delegates are anything to go by, this is already set to be the must-attend alt proteins event of 2024. If you want to come along with a whopping 20% off the ticket price, use our exclusive reader code ‘PPTI20’ on the booking page here. More than 450 people and +40 exhibitors are confirmed to attend so do join us in the Netherlands on 23/24 October for another amazing conference.
And don’t forget you can join another free-to-attend webinar this Wednesday, 25 September at 3pm (CEST)/9am (EDT) featuring Ryan Kromhout from KROHNE Food & Beverage. Sign up here to learn how to scale your blending processes seamlessly without sacrificing accuracy or efficiency, est practices for maintaining product consistency across different production stages, and the latest technologies and innovations in inline blending for protein production.
First up in our news this week, a Dutch cultivated meat company has secured €7.6 million in Innovation Credit to scale its production of cultivated pork. This funding, combined with previous investments, will help fast-track research, development, and regulatory approval, aiming to launch sustainable, animal-free meat products to the market soon.
Also, a pioneering mycoprotein production plant will begin operation in 2026, utilizing food production side streams for sustainable protein production. The plant is expected to produce three million kilos of mycoprotein annually, supporting a circular economy approach to reduce emissions.
In other news, a major Italian meat producer is closing its traditional business to fully embrace plant-based proteins. This bold pivot targets the growing demand for sustainable food and aligns with climate-conscious goals, marking a transformative step in the food industry's shift to plant-based production.
Significantly, the UK's Food Standards Agency has announced reforms to streamline the approval process for novel foods, such as cultivated meat and precision fermentation products. These changes, effective next year, aim to reduce approval times while maintaining strict safety standards, boosting innovation in sustainable food technologies.
Don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope you have another fantastic week!
Life in the lab
Driven by demand for sustainable food, alternative proteins are booming. But lab research is key, unlocking tastier plant-based options and even cultivated meat. Here, Lloyd Fuller explores the science and technologies behind the future of food, from optimizing protein compositions to harnessing the power of AI
Building a new ecosystem and unlocking tomorrow’s food and drink experiences
Alexandre Bastos, Head of Front End Innovation, Givaudan Taste & Wellbeing, explains how – by harnessing its own exclusive research data along with new technologies and the power of AI – the company is imagining a future of food that offers healthy and satisfying options for consumers while staying within planetary boundaries
The Future of Protein Production Amsterdam is Europe's meeting place for accelerating the commercialization of alternative proteins. This year’s conference and exhibition is bigger and better, showcasing more than 40 exhibitors, over 100 speakers and bringing together more than 450 people.
You can register right now for this month’s free-to-attend Protein Production Technology International webinar, taking place Wednesday 25 September 2024 at 3pm CEST/9am EDT, Accurate inline blending from first batch in pilot scale all the way to full-blown large-scale production, in partnership with KROHNE Food & Beverage.
In this fireside chat with Ryan Kromhout, Global Industry Division Manager Food & Beverage at KROHNE, we will delve into the challenges of producing plant-based meat and fish analogs, focusing on cost, efficiency, and texture. KROHNE, a leader in process measurement, offers a solution: real-time, inline weighing of plant-based slurries. This enables continuous production, eliminates process interruptions, and tightens production tolerances. By optimizing production, producers can reduce costs and ensure consistent product quality.
Attendees will have the opportunity to hear from Ryan and interact through a Q&A session.
🎙️💡Listen to the latest episode now! In this episode, we explore the vital role of precision analysis in advancing alternative proteins. Sponsored by Xylem and C. Gerhardt GmbH, Decoding Alternative Proteins: The Power of Precision Analysis, focuses on how advanced lab equipment is transforming protein content and quality assessment for plant-based, insect, and fermentation-derived proteins.
Expert speakers, including Patrick Sudwischer from IFF Braunschweig, Zoe Wang from AGT Foods Canada, Michelle Kuzio from Xylem Laboratory Solutions, Lukas Zibula from C. Gerhardt GmbH, and Dr. Ismail Acir from the University of Bonn, discuss the challenges and solutions in nutritional profiling, accurate protein determination, and regulatory compliance.🎙️💡
Our weekly newsletter reaches over 10,000 industry leaders, with engagement rates that consistently outperform the norm.
Want to share your insights with this growing community? Consider writing a guest article, an Innovation Insight, or a thought-leadership piece for our website/magazine.
If you’re interested, then email us at [email protected]
