The alternative protein sector never moves in a straight line – and this week was a reminder of just how complex the path to scale can be.

We start with a sobering story. A once high-profile cultivated meat player shut its doors despite regulatory progress and hundreds of millions in backing, raising hard questions about capital intensity, timelines, and what it really takes to survive commercialization.

Still, the broader picture is far from bleak. In China, cultivated pork reached a 2,000-liter pilot milestone, showing how steady engineering progress can quietly reshape what scale looks like in different markets.

That theme continued in fermentation, where industrial systems were switched on to upcycle brewer’s yeast into functional egg alternatives – a practical example of circularity meeting commercial readiness.

Elsewhere, protein made from air took another step toward scale as plans advanced for a second factory, underscoring how infrastructure decisions increasingly signal confidence, not speculation.

Closer to market, leaf protein moved from concept to application through real-world baking trials, testing how novel ingredients perform where it matters most – in everyday food products.

At the policy level, one US state laid out an ambitious roadmap to become a global hub for alternative proteins and biomanufacturing, highlighting how public-sector strategy is starting to match private-sector momentum.

And rounding things out, Latin America welcomed its first large-scale mycelium fermentation facility, a reminder that scale-up stories are no longer confined to a handful of regions.

As ever, the signal lies in the mix. Setbacks matter – but so does the quiet, cumulative progress happening across technologies, geographies, and supply chains.

Enjoy reading, and as always, let us know which developments you think will have the biggest impact next.

🐷 Joes Future Food brings cultivated pork to 2,000-liter scale in China pilot plant milestone

🥚 Yeastup switches on industrial-scale production to turn brewer’s yeast into egg alternatives

🚨 Believer Meats collapses despite major regulatory wins and US$390 million in funding

☀️ Solar Foods selects Lappeenranta for Factory 02 as Solein scale-up plans advance

⚖️ EU plant-based labeling fight intensifies as talks collapse and consumption continues to surge

🌱 Leaft Foods teams up with Foodstuffs South Island to put leaf protein to the test in baking

🏛️ Illinois lays out bid to lead alternative proteins and biomanufacturing with landmark state roadmap

🍄 Typcal opens Latin America’s first large-scale mycelium fermentation plant after US$2 million raise

We’re back next year – and this time we’re heading to the USA. The Future of Protein Production Chicago, co-located with the Cultured Meat Symposium, will take place 24-25 February 2026 and is set to bring together 500 attendees, 100 speakers, and +40 exhibitors. Expect two days packed with insights across cultivated meat, fermentation, plant-based innovation, and scale-up solutions – plus unbeatable networking with industry leaders, investors, and innovators. Book your tickets today to secure the best rate.

Then in the autumn, we return to Europe for The Future of Protein Production Amsterdam, taking place 4-5 November 2026. This flagship event will welcome 1,000 attendees, 100 speakers, and +60 exhibitors, all gathering under one roof to explore the breakthroughs shaping the next wave of alternative protein commercialization. From technical deep dives to strategic discussions, this is where the global industry meets. Reserve your place now to lock in the lowest rate.

🎙️💡 Listen to the latest episode now! This week, we speak with Sebastian Rakers, Co-founder & CEO of Bluu Seafood, who shares his journey from marine biologist to cultivated seafood pioneer. He discusses the company’s mission to make high-quality fish proteins such as salmon and trout the new normal – and its exploration of premium products like cultivated caviar.🎙️💡

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