Here’s your latest instalment of the Protein Production Technology International newsletter! And despite being in the midst of the vacation season, there’s still plenty of developments to bring to your attention!
First up this week, there was the announcement that the world's first cell feed production facility has opened Netherlands, aiming to provide cost-effective, sustainable nutrients for the growing cell-cultured meat industry.
Meanwhile, a Swedish company has secured €2.76 million in EU grants to develop sustainable, plant-based fats. Using fermentation, they create alternatives to animal fats for meat and dairy products.
An interesting collaboration has seen one company’s expertise in amino acids combined with another’s AI-powered protein discovery, with the aim to develop natural, low-calorie sweet proteins, which are expected to be sweeter, healthier, and more sustainable than traditional sweeteners such as sugar and high-fructose corn syrup.
A further partnership is looking to fast-track plant-based bioproduct development and commercialization, combining manufacturing expertise and biomanufacturing infrastructure for accelerated market entry.
And we were intrigued to hear that another company is developing new, sustainable food colorings using fermentation technology. The process offers improved functionality and year-round production, expanding the range of plant-based color options available for food and beverage manufacturers.
We’ll return next week with more news from the industry, but don’t forget to keep checking our LinkedIn page for regular and breaking updates as we receive them. We hope you enjoy your week, whatever you’re doing!
The next generation
Is the current buzzword ‘Plant-Based 3.0’ a useful concept in explaining the evolution of this part of the alternative proteins sector? Louise Davis speaks with seven experts to explore the substance behind the trend and discover the next frontier for plant-based products
Sustainable yeast protein takes center stage in the future of food
Ernesto Cevallos Coppel & Gabriel Fuertes explain how Mexico’s PROTEO is developing a revolutionary protein source from yeast, offering a sustainable and nutritious solution to feed the growing global population
The Future of Protein Production Amsterdam is Europe's meeting place for accelerating the commercialization of alternative proteins. The conference and exhibition will showcase more than 40 exhibitors, over 100 speakers and bring together more than 400 people.
Secure your seat today at the ‘Early Bird’ rate and save more than €300!
Join us for an in-depth webinar exploring how advanced lab equipment from Xylem/C. Gerhardt can propel your business forward. Discover how precise fat, fiber, and protein analysis is the key to creating high-quality, nutritious, and irresistible plant-based, insect, and fermentation-derived protein products.
Our experts will delve into:
Overcoming Analytical Challenges: Master the complexities of analyzing alternative proteins compared to traditional food sources.
Uncovering Nutritional Insights: Gain a deep understanding of protein types (crude vs. true) and the significance of chitin analysis.
Accelerating Product Development: Optimize your formulation, streamline processes, and ensure product safety and compliance with automated lab equipment.
Expanding Your Product Range: Explore the potential of plant-based dairy alternatives and develop new methods for emerging protein sources like fungi, algae, and insects.
Attendees will have the opportunity to hear from industry experts and interact through a Q&A session.
🎙️💡Listen to the latest episode now! In this special episode of the Protein Production Technology International podcast, host Nick Bradley interviews Mohammad El Hajj, CEO of Bright Biotech, a UK-based molecular farming startup. Bright Biotech focuses on reducing the cost of producing cultivated meat using chloroplast genetic systems for high-yield protein production. Listen in to learn more about Bright Biotech's innovative approach and its potential impact on the cultivated meat sector.🎙️💡
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