A cocktail of collaborations and tech breakthroughs dominate our most-read and engaged-with stories this past seven days via our website and LinkedIn.
First up, there was news from a CDMO in Singapore that not one – but four – companies have been unveiled as strategic partners to help build the future of food in the island country through microbial precision fermentation.
Another story out of Israel saw a food-tech specialist reveal a milestone for cultivated meat, with claims that the costs of its in-house growth media for bovine cell cultivation in suspension have been reduced by 75% from prices just two years ago.
Meanwhile, NEOM, the exciting new urban area planned by Saudi Arabia to be built in its northwestern Tabuk Province, has announced an MoU with a leader in cultivated seafood, including the establishment of an incubation and food innovation ecosystem in the Kingdom.
And finally, showcasing the potential of Canada’s full plant-based value chain, companies from across the sector have partnered to develop new AI technology that is expected to improve the quality of Canada’s protein crops and ingredients.
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 must-read stories 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].
