We have a bit of everything for you this week – new products, new partnerships, new funding, new reports, and even an intriguing acquisition of one of the real success stories in the plant-based sector.
First up, though, we’re in Israel first, where a friend of the platform has hosted the first official tasting of its cultured freshwater eel at the chic Tel-Aviv restaurant 'a' and welcomed an intimate gathering of 40 guests. The food tech’s patent-protected method involves creating the ideal environment for fish cells to spontaneously assemble themselves into three-dimensional tissue structures with their natural composition of fat, muscle and connective tissue, the result being that it bypasses the scaffolding stage and dramatically reduces the dependence on costly growth factors.
Meanwhile, a US biotech company specializing in developing animal-free ingredients that contain functions just like animal-based protein has succeeded in creating yet another innovation that would enhance the cultivation process of yeast protein, which is an essential part of their alternative casein protein production process.
With crowded product categories and a downturn in investment funding over the past two years, industry leaders have cited consolidation – uniting brands to leverage collective strengths – as critical to the growth and success of the plant-based food sector. This makes the news that one of the major players in the plant-based sector has joined one of the major FMCGs in food all the more interesting. Is this a sign of things to come?
And finally, news from one of the big boys in ingredients: a new fava bean isolate has been developed to broaden the spectrum of alternative protein options available to food manufacturers and meet demand for sustainable, nutritious, and indulgent plant-based foods. Its neutral taste and light color make it the perfect base for creating palate-pleasing products, giving manufacturers endless possibilities for flavor development, without compromising aesthetics.
Don’t forget to follow our LinkedIn group page for the stories as they go live. We’ve grown to 3,300 followers in a matter of months so it’s a great way to have news fed direct into your feeds…. We’ll be back next week!
Help is at hand
Plant-based, cell-cultivated and fermentation-enabled foods are receiving a high-tech boost in the digital age. Here, David W. Smith dives into how AI and machine learning are revolutionizing smart manufacturing in the alternative protein industry, making sustainable food production more efficient and delicious
How modern sensors improve bioprocess development in shake-flask experiments
With the ability to conduct multiple experiments at the same time, shake flasks are a researcher’s best friend when it comes to efficient and versatile microbial screening. Here, though, sbi’s Tiffany Fredette explains how they have come into the digital age
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.
The preliminary agenda is out now, and you can still secure your seat today at the ‘Super-Early Bird’ rate to save more than €500!
Sign up now to join our next free-to-attend webinar, in partnership with JBT
Join this panel of experts for a dynamic webinar titled 'Unlocking Growth: Smart Investments for Developing and Processing Alternative Proteins'. This session is tailored to guide attendees through the strategic partnership opportunities with JBT Corporation, utilizing its Customer Innovation Centers for cutting-edge R&D in alternative proteins. You will learn how collaborating with JBT can empower your venture with the right equipment and expertise to expand production capacities in dairy, plant-based, and cell-cultured proteins. During the webinar, we will discuss how JBT's innovative solutions and state-of-the-art facilities can accelerate your growth and innovation, ensuring sustainable and efficient scaling of operations. We will also explore how its Customer Innovation Centers serve as a hub for pioneering development and processing methods that drive the future of alternative proteins.
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 show, Accelerating Alternative Protein Innovation in the Lab, industry experts Jessica Mannix, Application Chemist at Elementar, Joseph Thomas, CEO at Elementar, Priera Panescu, Lead scientist, Plant-based Specialist at The Good Food Institute, Karthik Pandalaneni, Executive Director at Plant Protein Innovation Center and Micheal Spinelli, Founder, NewEpoch discussed topics ranging from the development of protein alternatives, challenges in protein analysis, instruments and their various applications and technologies in protein innovations.🎙️💡
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