This week, we have a selection of breakthroughs for you, from patent successes and partnerships to new investments and ingredients.
Before that, though, we have another few Future of Protein Production Chicago speaker interviews for you, with Shannon Theobald from Foodtech Advising and Susana Soares from the University of Porto answering the questions this week. With around six weeks to go until the conference kicks off on 24/25 April, we’re pleased to see amazing feedback about the final agenda announced last week. Click here to secure your place in Chicago and to network with hundreds of other industry experts.
Just by coincidence, two investment stories revolve around yeast. A Swiss biotech food startup developing a yeast cream has announced the successful closing of its US$5 million seed funding round, while there was a whopping €15 million for a German startup that is developing a highly functional, plant-based, and non-novel food protein ingredient made from upcycled brewer’s yeast.
Certainly, the story that generated the highest interest the past week was a provider of high-quality, sustainable nutrition products receiving that all-important no-questions letter from the US FDA regarding its determination of the GRAS status of its transformational Postbiotic Cultured Protein. More than 10,000 impressions on our LinkedIn page, which was a record that week!
A gene-editing story caught the eye and involved two companies looking to develop novel field pea varieties devoid of undesirable attributes such as beany smells and indigestibility and enhance climate resilience for global cultivation.
We wonder what stories will unfold in the next seven days. Look for the newsletter next week to find out!
Having spoken with experts wielding the scissors to cut through the complexity of regulations, Louise Davis learns how companies bringing novel foods to market can best navigate the challenging compliance landscape
Willy Verstraete and Myrsini Sakarika, a Professor and a researcher, both from the Centre for Microbial Ecology and Technology, reflect on the significant advances in the field of sustainable proteins
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 over 20 exhibitors, 85 speakers and bring together over 300 people.
Register now to take advantage of the Early Bird discount. Tickets are limited, so secure your spot now at the best price!
Sign up now to join this month’s free-to-attend webinar!
The alternative protein industry faces multiple challenges, such as consumer expectations, cost, sustainability, regulation, and more. Plant-based alternatives have difficulty replicating animal products' taste, texture, and aroma, limiting their appeal. Cultivated meat is expensive, and plant-based options often require intensive processing and may not have the lowest environmental footprint. Clear regulations and communication are crucial for food safety and consumer trust. Nine experts will discuss how to overcome these challenges in an upcoming webinar.
Attendees will have the opportunity to hear from industry experts and interact through a Q&A session.
Listen to the latest episode now! New episodes are released each month. In the latest episode, we had the pleasure of chatting with Sue Garfitt, CEO of The Protein Brewery. Her experience in the food industry takes us on a journey through The Protein Brewery's product, 'Fermotein,' produced via fungal biomass fermentation. We explore scaling challenges and evolving global regulations and gain insights into their unique stance in the alternative protein market.
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