If you’re keeping an eye on how alternative proteins are scaling globally, this week brings a fascinating development. One company specializing in cultivated fat has announced a major partnership to expand into Asia – marking a pivotal moment in how cell-based ingredients move from lab to plate across borders.
Elsewhere, a new CEO appointment signals fresh leadership for a fermentation pioneer entering its commercial phase. What does this mean for the future of protein made from thin air?
In precision fermentation, the launch of a functional dairy protein range – billed as a world-first – is turning heads. The question now: will functionality help close the gap between analog and animal?
Leadership changes are also underway at a well-known equipment manufacturer, with a new management team set to steer operations into the next chapter.
Meanwhile, researchers in Latin America are unlocking the potential of dairy waste by using microbial communities to convert it into sustainable protein. Could waste streams become the protein inputs of tomorrow?
On the innovation front, a producer of animal-free fats has strengthened its scale-up strategy with two key hires – one a CTO with industrial biotech chops, the other a product developer from a fellow alt-protein player.
Looking at cultivated seafood, new research suggests a lower allergenic potential compared to conventional fish. Could this become a safer option for consumers with sensitivities?
Finally, as cultivated meat edges toward commercialization, concerns over food sovereignty are emerging. How do we balance innovation with national food autonomy?
Thanks for reading – and as always, stay curious. 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. In the meantime, we hope you have another amazing week!
Form follows function
Louise Davis meets the food-tech specialists who are working to advance the fortification and functionality of plant-based proteins in a bid to meet rising consumer demands for better nutrition and versatility
Innovation and sustainability in food: Building a resilient, net-zero future
CPI’s Kris Wadrop explores the practicalities, potential, and pitfalls of building a resilient, sustainable food system – from scaling to navigating regulatory challenges and leveraging AI for innovation
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 are available now!
Join us for an another free-to-attend webinar session, this time sponsored by Xylem Lab Solutions and Gerhardt Analytical Systems, as we put analytics in action to unravel one of the most complex challenges in alternative protein production: how to accurately measure, standardize, and optimize nutritional and functional profiles across emerging protein sources. Whether you're working with plant-based, microbial, algal, cell-cultivated, or precision fermentation proteins, the journey from lab bench to label claim is far from straightforward.
In this expert-led panel, we'll dive into:
✅ Why traditional protein measurement methods often fall short for next-gen ingredients
✅ The growing demand for robust, reproducible analytics in regulatory submissions and quality assurance
✅ How analytical tools can unlock consistency, safety, and functionality at scale
✅ The future of real-time, in-line monitoring for dynamic bioprocesses
With insights from leading scientists and technical specialists, this is your chance to get practical guidance, hear case studies, and ask the questions that matter.
🔍 Key takeaways:
✅ Learn how to select the right analytical tools for your protein type
✅ Understand how analytics impact product development, compliance, and go-to-market speed
✅ Discover what’s next in automated and AI-driven protein analysis
Previous webinars have filled up fast – and this one is no exception. Reserve your seat now to avoid missing out!
💬 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, in Springboarding from feed to food: What does it take?, experts from across the alternative protein sector explore the challenges and opportunities of transitioning from feed-grade to food-grade production. Industry leaders share insights on optimizing fermentation and downstream processing, navigating complex regulatory landscapes, and attracting strategic investment to scale production.🎙️💡
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