Another busy week across the future food landscape, and we’re kicking things off with a genuine milestone!
Europe has just seen its first fungal biomass novel food clear the regulatory hurdle, opening the door to a new class of high-protein, low-impact ingredients. It’s a moment that could reshape how formulators think about functionality and sustainability.
Staying with big strategic shifts, another story looks at how a major food-tech supplier has strengthened its role in bioprocessing by acquiring a specialist bioreactor developer. It’s a move that hints at deeper integration between equipment and emerging New Food applications – could this help unlock more reliable scale-up across the sector?
From there, we turn to the ingredient front, where a new fermentation-made egg alternative has arrived just in time for manufacturers grappling with fluctuating egg prices and supply. The launch aims to offer stability without compromising on taste or performance. A sign of where precision fermentation is gaining the most traction?
Meanwhile, down in Australia, regulators have accepted an application for a novel dairy-identical protein. It marks a national first and signals growing momentum around animal-free dairy as countries refine their frameworks for reviewing these products.
In the broader bioinnovation space, we also cover a newly announced funding plan designed to accelerate work in next-gen materials and cell-based applications. The ambition spans everything from leather alternatives to medical and food uses, highlighting how interconnected these technology platforms are becoming.
On the sustainable fats and oils side, fresh public funding has been awarded to a project scaling sunflower-based ingredients developed using side streams from existing agri-food processes. It’s an approach that blends circularity with nutritional innovation – something we’re seeing more of across Europe.
And finally, a fun one for the pet sector: a new vegetarian snack for cats, built on fermented protein and designed to be both nutritious and hypoallergenic. It’s another reminder that alternative proteins aren’t just transforming human diets.
Enjoy reading, and as always, let us know which developments you think will have the biggest impact next.
Future catch
With fish stocks dwindling, ecosystems polluted, and demand climbing, a new wave of innovators is reimagining how we source seafood with clean, resilient, and scalable alternatives. Nick Bradley explores the companies working to build a sustainable future beyond the ocean
Fermentation’s flavor edge: How yeast proteins are redefining savory innovation
From clean taste to complete nutrition, yeast proteins are stepping into the spotlight, says Silvia Soragni of Lallemand Bio-Ingredients
We’re back next year – and this time we’re heading to the USA. The Future of Protein Production Chicago, co-located with the Cultured Meat Symposium, will take place 24-25 February 2026 and is set to bring together 500 attendees, 100 speakers, and +40 exhibitors. Expect two days packed with insights across cultivated meat, fermentation, plant-based innovation, and scale-up solutions – plus unbeatable networking with industry leaders, investors, and innovators. Book your tickets today to secure the best rate.
Then in the autumn, we return to Europe for The Future of Protein Production Amsterdam, taking place 4-5 November 2026. This flagship event will welcome 1,000 attendees, 100 speakers, and +60 exhibitors, all gathering under one roof to explore the breakthroughs shaping the next wave of alternative protein commercialization. From technical deep dives to strategic discussions, this is where the global industry meets. Reserve your place now to lock in the lowest rate.
🧫 From Strain to Scale-Up: How to Secure Scaling Up With a Biofoundry
If you’re looking to accelerate development, de-risk scale-up, or simply understand how next-generation biomanufacturing is really being built, this webinar on 11 December 2025 (2pm London/3pm Berlin/9am New York City) for you. Today’s most successful teams aren’t relying on trial-and-error – they’re using automation, miniaturization, and standardized biofoundry workflows to move faster and more confidently from concept to commercialization.
Whether you’re engineering a new strain, optimizing culture conditions, or preparing for industrial production, knowing how to harness a modern biofoundry can help you scale smarter, reduce costs, and dramatically speed up iteration cycles.
Join us to learn:
⚙️ Workflow optimization: How automation and miniaturization streamline every stage of biomanufacturing
🚀 Accelerated development: Why automated, miniaturized platforms offer faster turnaround, higher throughput, and smaller footprints
🧪 Next-gen tools: A look at the latest user-friendly equipment making advanced automation more accessible than ever
You’ll hear from leaders shaping the future of biomanufacturing – including Olivier Galy from Toulouse White Biotechnology and Maria Savino from Beckman Coulter Life Sciences – as they share practical strategies, real-world case insights, and the technologies enabling more efficient, resilient, and scalable workflows across the sector.
🎙️💡 Listen to the latest episode now! This week, Simo Ellilä, CEO of Enifer, discusses the company’s latest milestone – achieving self-affirmed GRAS status for its Pekilo mycoprotein in the USA. He explains how this regulatory step opens the door to early market entry and pilot partnerships while laying the groundwork for full FDA approval. Simo highlights Pekilo’s distinctive shelf-stable format, its versatility across applications from dairy alternatives to breakfast cereals, and its neutral taste profile that helps solve one of the biggest challenges in plant proteins: off-flavors.🎙️💡
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