As the dust settles from last week's highly successful Future of Protein Production Amsterdam conference, we’re excited to bring you more innovative developments from the world of protein production. And don’t forget to register for this Wednesday’s free-to-attend PPTI webinar on precision fermentation, with another star-studded cast. Click here to attend live or watch on-demand!
On the news front, first a recent collaboration aims to transform cultivated pork production, focusing on efficiency and sustainability, with support from a pivotal grant. This partnership might just redefine pork production without relying on traditional farming—could it be the future of sustainable meat?
In Singapore, a tasting event last week introduced a fresh take on cultivated chicken, combining cutting-edge technology with local culinary heritage. This unique approach could bring familiar flavors into the future of food innovation.
Despite current economic challenges, Europe’s plant-based market shows strong resilience, with consumer interest remaining steady. This enduring momentum suggests that plant-based foods may be more than a passing trend—could it reshape Europe’s food landscape for the long haul?
Meanwhile, the alternative protein sector in the USA faces an uneven playing field, competing with traditional livestock, which receives US$72 billion in subsidies. Could rethinking these subsidies catalyze a shift towards more sustainable food systems?
On the pet food front, a new partnership is looking to introduce sustainable cultivated meat, blending innovation with eco-friendly feeding solutions. This initiative could be the beginning of a greener approach to feeding pets.
Finally, a new study reveals that shifting to plant-based catering on campuses could cut costs by 30% and reduce CO₂ emissions by an impressive 84%. Could plant-based dining reshape the future of sustainable campus meals?
And don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope you have another fantastic week!
Nutritional beast
The dietary profile of alternative proteins has long been the topic of much debate and some controversy. Louise Davis hears from the new breed of producers that are finessing their offerings to compete against animal proteins and clean up their own categories in a bid to make plant-based proteins as nourishing as possible without compromisingtaste or performance
Advancing pea protein production with sustainable practices and air fractionation technology
Cyril Francart, CEO of FlavaPulse, is leading the company’s innovative approach to pea protein production. As he explains, with a focus on sustainability and air fractionation technology, new standards are being set for quality and functionality in plant-based ingredients
In this panel discussion sponsored by Hamilton Process Analytics, we have a fantastic panel of experts including Francisco M. Codoñer, CEO of Scaleup Bio, Adam Leman, Lead Scientist, Fermentation at The Good Food Institute, Klaus Kienle, Co-founder & Head of Bioprocessing at Food Brewer, Charlotte Hughes, Scientific Content Writer at Hamilton Process Analytics, Anastasia Krivoruchko, Co-Founder & CEO at Melt&Marble, and Arik Ryvkin, CEO & Founder of DairyX. As the food industry shifts toward more sustainable, scalable, and efficient production methods, precision fermentation is emerging as a cornerstone for producing alternative proteins, enzymes, and other high-value ingredients. Ensuring the consistent quality and safety of these products is essential, and PAT plays a critical role in achieving this.
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 episode, we speak with Stephanie Jochems, Managing Director of Marlow Ingredients, a UK-based company specializing in producing mycoprotein, the key ingredient in the well-known meat-free brand Quorn. The discussion highlights the versatility and sustainability of mycoprotein, which offers high nutritional value with a complete amino acid profile and fiber content while being low in saturated fat and cholesterol. She also explains Marlow Ingredients' approach to working with B2B customers and the company's readiness to scale up production to meet growing demand.🎙️💡
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