A lot’s been happening this week – new milestones in dairy-free innovation, major funding wins, breakthroughs in biomanufacturing, and even a few big questions about where global food-tech leadership really lies.
This week, we lead with a story from Israel, where a new kind of milk is hitting the shelves – completely free from cows but promising all the taste and nutrition of the real thing.
While some regions push ahead, others may be losing momentum. A new report out of Brussels warns that Europe’s innovators are starting to scale their ideas elsewhere. Could a lack of supportive frameworks be holding the continent back?
Innovation certainly isn’t slowing in Asia, where Singapore is investing more than US$30 million to boost R&D in future foods and food safety, and a major yeast producer has opened a huge new facility to meet growing demand for sustainable protein ingredients.
In the USA, one pioneering player in precision fermentation just raised another US$55 million to expand the reach of its egg proteins, while a breakthrough in continuous biomanufacturing could reshape how fermentation-based products are made at scale.
Meanwhile, a French-Australian venture has secured fresh funding to transform side streams into nutritious bakery ingredients, showing how upcycling and sustainability can go hand in hand. And finally, a new report from Oxford is calling for more nuance – and less polarization – in the conversation around alternative proteins. A timely reminder that innovation isn’t just about science, but also about balance.
To stay ahead of the curve in the world of alternative protein production, you can follow us on LinkedIn for daily updates and breaking news and look on our website for loads more developments.
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From clean taste to complete nutrition, yeast proteins are stepping into the spotlight, says Silvia Soragni of Lallemand Bio-Ingredients
🧫 Ensuring Safe Scale-Up: Redefining Food Safety for the Next Generation of Protein
As alternative proteins race toward commercialization, food safety remains the defining challenge. From new cell lines to precision-fermented fats, innovation is reshaping what food can be – and how safety must be managed, validated, and communicated.
Join our expert panel on 13 November 2025, sponsored by Merck, as scientists, regulators, and manufacturers unpack the evolving safety landscape for alternative proteins.
🎤 Speakers Include:
Sam Santiago, Global Product Manager Innovation F&B IPLCM, Merck
Ida Aabrandt Søndergaard, Head of Global Regulatory Affairs, Solar Foods
Seth Roberts, Senior Policy Manager, The Good Food Institute Europe
Naya McCartney, Regulatory Safety Scientist, Vow
Sarah (Sally) Powell-Price, Regulatory Affairs SME – Life Science & Public Health, MilliporeSigma
💡You’ll learn:
🧪 How food safety must evolve alongside innovation
⚠️ Common safety pitfalls and how to avoid them
🏥 Lessons from biopharma and traditional food safety models
🔍 Practical steps to build scalable, transparent safety systems
Whether you’re a founder, scientist, or policymaker, this session will help you balance innovation with responsibility – ensuring that sustainable food is also safe food.
💬 Attendees will have the opportunity to hear from a panel of experts and interact through a Q&A session.
🎙️💡 Listen to the latest episode now! This week, Randi Wahlsten, CEO & Co-founder of MATR Foods, discusses the company’s mission to bring “food love” back to plant-based eating through simplicity and clean-label design. She explains why MATR's products rely on just five core ingredients potatoes, red beets, oats, lupins, and split peas combined with fungi fermentation to naturally create meaty textures and umami flavors without protein isolates or heavy processing.🎙️💡
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