As our LinkedIn page teeters on the edge of 15,000 followers, it's amazing to see such a high level of engagement with the stories being published. This week was a classic with three stories in particular dominating the clicks!
This winner by a country mile, though, was the announcement of a significant milestone from a Californian cultivated meat company that came out of stealth earlier in the year. The company's new state-of-the-art pilot plant has the capacity to produce up to 400 tons of product a year via 15,000-liter bioreactors. And this is just the start!
Elsewhere, a new association dedicated to alternative seafood companies has been unveiled, with 34 member companies already spanning 14 countries around the world. With more than three billion people around the world eating seafood as their primary source of protein, we think it's great that such an exciting area of alt proteins gets its own body to have a voice in the conversation about ocean preservation and restoration.
Meanwhile, there were big announcements from a cultivated meat player from South Africa, and an Israeli food-tech that specializes in chickpea isolate. The latter could be looking forward to having a slice of the US$19.2 billion plant-based protein market that is predicted to exist by 2028. Whoever said plant-based is dead, take note...
Read on to find out more…
Don't forget, these are just a few of this week's highlights – there's loads more online. We'll bring you another selection of fabulous developments next week!
Alternative fats are a potential gamechanger to revolutionize the meatless industry. As David W. Smith learns from eight players in the field, they not only offer a guilt-free indulgence but also contribute to sustainability by reducing the reliance on animal agriculture
Jacob Crowe from Hamilton Process Analytics explains how – by utilizing the company's advanced sensor technologies – companies can optimize their media preparation process, ensuring consistent and efficient production of high-quality cultivated meats
The field of novel foods is an exciting market but moving from lab to industrial scale can be challenging. A particular challenge novel foods producers face is the sheer number of ingredients required when compared to conventional proteins, such as binders, stabilizers and other ingredients that affect texture and taste yet are necessary to make plant-based proteins taste like meat.
Automation not only increases the scalability and affordability of these novel foods but also enhances food safety and quality control. Additionally, it reduces the reliance on human labor in potentially hazardous conditions. As the global population continues to grow and environmental concerns intensify, the importance of automation in the production of novel foods cannot be overstated.
It represents a transformative force in revolutionizing the food industry, making sustainable and ethical food choices more accessible to consumers. Join our webinar to find out how automation solutions are playing a role in helping the novel foods industry reduce its cost structure to a point that allows for closer price parity, and therefore greater consumer adoption, to animal protein.
This is a free-to-attend webinar in partnership with Hamilton. Attendees will have the opportunity to hear from industry experts as well as interact through Q&A sessions.
The Future of Protein Production Chicago is the meeting place for accelerating the commercialization of proteins in the Americas. The conference and exhibition will showcase more than 30 exhibitors and 75 speakers and bring together over 400 people.
Register now to take advantage of the Super-Early Bird discount. Tickets are limited, so secure your spot now at the best price.
Sign up now to join this month’s webinar.
If you missed last month’s webinar, you can still catch up on-demand whenever it suits you.
Before we go, we'd like to invite you to be part of the conversation. What trends do you foresee? What breakthroughs excite you the most?
Drop us a line or tag us on social media to share your thoughts. Together, we can nourish ideas and cultivate innovation in the ever-evolving world of complementary protein production.
Would you like to feature in next week’s news? Email us at [email protected].
