Welcome to this week’s Protein Production Technology International newsletter!
First up this week, a major milestone for cultivated meat has been reached, with the submission of the first EU market authorization for cultivated beef fat. This development signals the industry’s growing maturity and readiness for mainstream acceptance.
Meanwhile, a newly launched center is focused on transforming global food systems by driving advancements in sustainable protein. Could this collaborative initiative help address food security and environmental challenges worldwide?
A new label has been introduced to spotlight efforts in carbon footprint reduction. With its first accreditation already awarded, this certification could set a new standard for transparency in the food industry.
A research consortium is delving into the functional potential of fiber-rich microorganisms, aiming to uncover their health benefits and applications in functional foods. This work could reshape the role of microbes in our diets.
The potential of microalgae as a high-protein food source is being tested in space, advancing knowledge on sustainable protein production in extreme environments and paving the way for innovations in food security.
Researchers have developed a method to transform bread waste into nutritious food products using fungal fermentation. This breakthrough addresses food waste challenges and offers a scalable solution to improve sustainability.
And finally, a UK-based expert network has been established to support the commercialization of novel foods. By fostering collaboration between industry and academia, this initiative is set to accelerate product development and regulatory compliance.
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!
Join us on Thursday, 30 January 2025 (2pm London/3pm Berlin/9am NYC) for another free-to-attend webinar, From Molecule to Market: Exploring the Journey from Discovery to Commercialization, sponsored by Beckman Coulter Life Sciences. Discover how to accelerate the journey from scientific discovery to commercial success in this insightful webinar. Focused on the critical role of workflow solutions at the R&D scale, this session will explore how to optimize processes for protein production, from molecular engineering to pilot-scale development.
👥 Our panelists will include:
Mihir Pershad, Founder & CEO of Umami Bioworks, who will share insights into developing cultivated seafood and scaling innovative protein products
Simo Ellilä, CEO & Co-founder of Enifer, who will discuss sustainable protein solutions such as PEKILO and its role in the future of food
Kartheek Anekella, PhD, Global Marketing Manager for Food and Alternative Protein at Pall Corporation, who will provide expertise on overcoming technical and operational challenges in protein production
Brian Jacobson, Associate Director of Strategic Operations at the University of Illinois Urbana-Champaign, who will bring his experience in bridging academic research and industry applications
Chris Saenz, Segment Development Manager for Biomanufacturing in North America at Beckman Coulter Life Sciences, who will highlight advancements in biomanufacturing technology and tools
Adam Leman Ph.D., Lead Scientist for Fermentation at The Good Food Institute, who will focus on CDMOs and how to balance product functionality and production volume during scaleup
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 Charlotte Hughes, Marketing Scientific Content Writer at Hamilton Process Analytics. She explains how Hamilton’s advanced sensors and real-time monitoring tools optimize key parameters like pH, dissolved oxygen, and carbon dioxide in cultivated meat production, helping ensure consistent and high-quality yields. Charlotte emphasizes the importance of data integration and transparency in scaling production processes, as well as addressing regulatory and consumer trust challenges. She also highlights potential collaboration across alternative protein sectors, particularly in fortifying cultivated meats with precision fermentation-derived nutrients. 🎙️💡
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