Welcome to this week’s Protein Production Technology International newsletter, where we explore the latest breakthroughs, market shifts, and regulatory updates shaping the future of protein production.
First up, though, for the first time in Europe, a cultivated pet food product has hit the shelves, marking a significant milestone for cellular agriculture. Could this be a stepping stone to broader consumer acceptance of cultivated foods?
Meanwhile, regulatory progress continues, with a novel food submission opening new market opportunities for a cultivated meat company in Switzerland. In the EU, a nutrient-rich aquatic plant has gained approval, expanding the toolbox for sustainable protein sources.
The momentum behind plant-based innovation also remains strong, with a new lamb alternative hitting the market, enhancing the diversity of whole-cut offerings. Research into seaweed’s nutritional potential suggests it could play a greater role in future diets, adding another dimension to sustainable food solutions.
Beyond the science, economic impact is in focus. A new report highlights how one country’s alternative protein sector could contribute billions, reinforcing the industry’s strategic importance. Meanwhile, government investment in another key market underscores a long-term commitment to reshaping the protein landscape.
Consumer attitudes also tell an intriguing story—survey data from Asia reveals strong interest in a cultured seafood delicacy, suggesting that demand for alternative proteins is far from a Western phenomenon.
With regulatory advancements, scientific breakthroughs, and shifting consumer preferences shaping the path ahead, the future of protein production is evolving rapidly. So, where will the next breakthrough come from?
Scroll down to find more about these developments and don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope you have another incredible week!
How Liberation Labs’ state-of-the-art facility will bridge the fermentation gap
Liberation Labs, led by Co-founder & CEO, Mark Warner, is expanding precision fermentation capacity to meet the growing demand for alt proteins. With its new facility, the company aims to revolutionize sustainable food production
How Marlow Ingredients is leading the way to a sustainable protein revolution
From its origins in the 1960s to its current B2B ventures, Marlow Foods, through its Quorn brand, has accelerated the protein transition with innovative, eco-friendly solutions for a future-focused food industry. Stephanie Jochems, Managing Director of B2B division, Marlow Ingredients, reveals how its new partnership approach could turbo-boost the shift
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 will be available soon, so watch this space!
Shifting alternative proteins from animal feed to human food presents unique challenges—from regulatory approvals and sensory expectations to production scalability and consumer acceptance. This webinar brings together industry experts to explore what it takes to make this transition successfully, covering key considerations in formulation, safety, and market positioning. Whether you're an ingredient developer, food manufacturer, or investor, join us to gain valuable insights into unlocking new opportunities in alternative proteins.
In this webinar, Springboarding from feed to food: What does it take?, on Thursday 27th February 2025, sponsored by Unibio, we will bring together industry leaders, technical experts, and entrepreneurs to provide insights into overcoming technical hurdles, adapting to food-grade standards, and building consumer trust in a rapidly evolving market.
Speakers confirmed include
Eleni Ntokou, NPD, Sustainability, & Regulatory Affairs Director, Unibio
Thierry Duvanel, Director of Innovation, Bühler Group
Bryan Tracy, Co-founder & CEO, Superbrewed Food
Olivier Hartz, Chief Commercial Officer, Unibio
Hannah Lester, CEO & Principal Consultant, Atova Regulatory Consulting
Céline Schiff-Deb, Chief Scientific Officer, MISTA by Givaudan
Don’t miss this opportunity to gain actionable strategies for bridging the gap between R&D and commercialization.
Attendees will have the opportunity to hear from a panel of experts and interact through a Q&A session.
🎙️💡 Listen to the latest episode now! In this In this episode, we speak with Elvedin Ramani, Product Manager for Alternative Proteins at Holac Maschinenbau, who discusses the critical role precision cutting technology plays in producing high-quality alternative protein products. He explains how Holac’s cutting machines are designed to process a wide range of plant-based ingredients—such as soy, pea, beans, and lentils—into various textures and sizes, ensuring an appealing final product. Ramani highlights the versatility of Holac’s machines, which can handle everything from small-scale R&D batches to industrial-scale production, processing up to two tons per hour. 🎙️💡
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