As we reach the halfway point of 2025, the momentum in next-gen protein just keeps building – and this week's stories prove it. From major industry events to clever upcycling and strategic collaborations, here’s what’s been making headlines…
But first: mark your calendar: Europe’s leading event for sustainable proteins, The Future of Protein Production Amsterdam, is back this October, with its most comprehensive program to date. Are you planning to be there? If ‘yes’, use the discount code ‘PPTI10’ to get an extra 10% off the Super Early Bird rate… available until 27 June…!
Meanwhile, in Germany, a major plant-based producer has just opened a state-of-the-art facility that will double its production capacity – and significantly reduce its carbon footprint along the way. A sign of scaling done right?
Meanwhile, fresh insights from a landmark public tasting are shedding light on how consumers really feel about cell-cultivated meat. Spoiler: the findings might surprise you.
And in fermentation, a startup harnessing food waste to create natural flavour enhancers has secured €4 million in funding to scale production. Could circularity and taste innovation finally go hand in hand?
In leadership news, the plant-based sector’s main European trade association has named a new president – bringing both experience and a fresh perspective from the CPG world.
Also this week, a cultivated food bioprocessing specialist has teamed up with a global equipment player to tackle one of the sector’s toughest challenges: scale-up. Will this be the collaboration that unlocks new efficiencies?
And finally, a newly opened food tech centre in the Netherlands aims to speed up commercialisation for fermentation-derived foods – with a focus on reducing time-to-market for innovators.
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 and look on our website for loads more developments. In the meantime, we hope you have another amazing week!
The whole story
From a shared kitchen to a modular ingredient platform, The Mushroom Meat Company is quietly reshaping the future of food. CEO Kesha Stickland explains how fungi, foresight, and clean-label conviction are changing what’s on our plates
Why trust is the missing ingredient in the protein transition
Roquette’s Romain Joly is leading the charge on plant proteins, from pea and fava to future formats. Here, he explains why trust, functionality, and co-creation are key to driving the next wave of protein 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 Early Bird Tickets are available now!
Join us on 25 June 2025 at 2pm London / 3pm Berlin / 9am New York City for another free-to-attend webinar from Protein Production Technology International: Microorganisms Unleashed: The Future of Alternative Proteins Starts in the Fermenter – in partnership with Angel Yeast.
🎙️ Speakers include:
🎤 Robyn Eijlander, Program Manager Cell Ag & Science Innovation Manager, NIZO
💡 Dr Florian Viton, SVP, Global Head of Strategic Innovation, CJ Foods
🧪 Spencer Nie, Senior Engineer of Yeast Protein Research Institute, Angel Yeast
⚙️ Sunil Sukumaran, Chief Technology Officer, Perfect Day, Inc
🔬 Adam Leman, Lead Scientist, Fermentation, The Good Food Institute
🌍 Winston Sun, Global Product Manager, Angel Yeast Europe
What you’ll learn:
🧪 How microbial proteins compare to other alt-proteins
⚙️ Different approaches to scalable fermentation
🍔 Key applications in meat, dairy, snacks & more
📈 What’s driving investment in microbial tech
🚧 Scaling challenges – and how to solve them
🌱 Why microbes align with clean-label, sustainable trends
Who should attend:
Food scientists \ R&D leads \ Product developers \ Sustainability experts \ Investors…
…and anyone exploring next-gen protein solutions!
💬 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, we sit down with Meir Wachs, Founder of Kyomei, about how molecular farming can turn leafy greens into high-value protein ingredients. Meir shares how plants can act as biofactories, producing multiple functional proteins sustainably – though challenges like regulation and scaling remain. He sees this tech as a potential game-changer for the future of food and farming.🎙️💡
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