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Welcome to this week’s Protein Production Technology International newsletter!
This edition brings together the latest developments, controversies, and opportunities shaping the future of food. But we begin with a vision of luxury redefined. Could sustainably cultivated alternatives become the future of premium foods? A Southeast Asian company is making waves with its innovative approach to high-end delicacies.
Regulatory challenges remain in the spotlight, with a retrospective on the influence of recent US food policies and how they’ve shaped the industry. What lessons can we carry forward as global markets grapple with evolving standards?
Meanwhile, calls for systemic change grow louder as a landmark study highlights the urgent need to reform traditional agriculture to curb emissions. Are we doing enough to safeguard the planet?
The debate extends into UK government policies, with new campaigns challenging how public funds support meat and dairy promotions. Should these resources shift toward plant-based initiatives instead?
Innovation continues to thrive in unexpected places. From yeast-based proteins scaling up to meet global demand to advancements in animal-free production technologies, how are companies rising to the sustainability challenge?
A thoughtful study from the USA questions how cellular agriculture might impact farmers, workers, and rural communities. As the technology advances, can it balance innovation with social equity?
Finally, we spotlight a company that’s doubling down on its commitment to R&D, unveiling cutting-edge facilities and filing patents.
Scroll down to find more about these developments and don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope you have another incredible week!
How Liberation Labs’ state-of-the-art facility will bridge the fermentation gap
Liberation Labs, led by Co-founder & CEO, Mark Warner, is expanding precision fermentation capacity to meet the growing demand for alt proteins. With its new facility, the company aims to revolutionize sustainable food production
How Marlow Ingredients is leading the way to a sustainable protein revolution
From its origins in the 1960s to its current B2B ventures, Marlow Foods, through its Quorn brand, has accelerated the protein transition with innovative, eco-friendly solutions for a future-focused food industry. Stephanie Jochems, Managing Director of B2B division, Marlow Ingredients, reveals how its new partnership approach could turbo-boost the shift
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It’s back - bigger and better than ever before - so save the date today! The Future of Protein Production Amsterdam, set for October 29-30, 2025, at RAI Amsterdam, will bring together more than 1,000 delegates and +60 exhibitors to explore alternative protein technologies. With an agenda that includes +35 presentations and eight panels dedicated to the cultivated meat, fermentation, and plant-based sectors, this event offers networking with industry leaders, entrepreneurs, and investors, along with a free-to-attend exhibition of cutting-edge solutions in scaling and commercialization. Preliminary Agenda and Super Early Bird Tickets will be available soon, so watch this space!
Join us on Thursday, 30 January 2025 (2pm London/3pm Berlin/9am NYC) for another free-to-attend webinar, From Molecule to Market: Exploring the Journey from Discovery to Commercialization, sponsored by Beckman Coulter Life Sciences. Discover how to accelerate the journey from scientific discovery to commercial success in this insightful webinar. Focused on the critical role of workflow solutions at the R&D scale, this session will explore how to optimize processes for protein production, from molecular engineering to pilot-scale development.
Learn how integrated tools, advanced technologies, and data-driven approaches can enhance efficiency, improve scalability, and reduce time-to-market. Featuring practical case studies and expert insights, this webinar is an essential guide for researchers and innovators looking to streamline their workflows and drive impactful outcomes in protein production.
Don’t miss this opportunity to gain actionable strategies for bridging the gap between R&D and commercialization.
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! In this In this episode, we speak with Daniel Kennedy, Director of Platform and Business Development, and Akshay Arora, Director of Innovation Protein Fortification, from Ingredion. The discussion revolves around the company's role in the plant-based protein sector and the opportunities for innovation in snacks, beverages, and traditional meal replacements. Sustainability is key for Ingredion, and they focus on using pulses like peas, fava beans, and lentils to develop protein-rich ingredients with a low carbon footprint. They highlight innovations like their Ultra Performance portfolio, which minimizes water and energy use in production. The duo also discusses Ingredion's comprehensive consumer insights tools, Atlas, and their focus on taste, texture, nutrition, and affordability when developing ingredients for their customers. 🎙️💡
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