There’s plenty to get through this week, from efforts to improve the EU novel-food approval process to fresh funding for rice-based dairy alternatives and a US safety milestone for a fermentation-made milk protein.
We also look at research into improving the flavor of faba bean protein, how fermentation-made lactoferrin behaves during digestion, and whether giving a chicken a name changes children’s food choices.
Don’t forget that on Thursday, we’ll be joined by Mathys & Squire, Nourish Ingredients and Melt&Marble for The Changing Requirements in Fats – How to Make It Workable, with speakers from Nourish Ingredients and Melt&Marble.
We’ll discuss what manufacturers need from new fats and the IP questions developers face as they move toward production. It’s free to join, at 1:00pm London / 2:00pm Berlin / 8:00am New York.
Click here to register and be in with a chance to win that last free ticket to The Future of Protein Production Amsterdam on 4-5 November 2026.
