We're away in Barcelona at the Regulating the Future of Food Conference for a few days and all of the below happens! We should leave the confines of our offices more often...!
We heard on the grapevine at Plant-Based World Expo in London that a certain producer of plant-based meat had scored a huge retail deal, and a week later we had confirmation. If its products are good enough for Michelin-starred chefs, they're certainly good enough for the cook-at-home consumer!
Elsewhere, we received the fantastic news that a friend of the platform has achieved a huge milestone by attaining the first-ever self-affirmed GRAS status for its precision fermentation-derived lactoferrin, aka 'pink gold', paving the way for commercialization in the USA. In Finland, there was equally good news for an innovator making proteins out of thin air, with an oversubscribed €8 million raise.
Disappointing, though, was the shocking research revealing that 18 billion animals a year die, without ever making it to consumers' plates. But could this be an important first push toward positive action?
Read on to find out more…
As usual, there's more to read on our website, with stories being uploaded daily. If you want to make next week's newsletter, do drop us a line...
Alternative fats are a potential gamechanger to revolutionize the meatless industry. As David W. Smith learns from eight players in the field, they not only offer a guilt-free indulgence but also contribute to sustainability by reducing the reliance on animal agriculture
Jacob Crowe from Hamilton Process Analytics explains how – by utilizing the company's advanced sensor technologies – companies can optimize their media preparation process, ensuring consistent and efficient production of high-quality cultivated meats
The field of novel foods is an exciting market but moving from lab to industrial scale can be challenging. A particular challenge novel foods producers face is the sheer number of ingredients required when compared to conventional proteins, such as binders, stabilizers and other ingredients that affect texture and taste yet are necessary to make plant-based proteins taste like meat.
Automation not only increases the scalability and affordability of these novel foods but also enhances food safety and quality control. Additionally, it reduces the reliance on human labor in potentially hazardous conditions. As the global population continues to grow and environmental concerns intensify, the importance of automation in the production of novel foods cannot be overstated.
It represents a transformative force in revolutionizing the food industry, making sustainable and ethical food choices more accessible to consumers. Join our webinar to find out how automation solutions are playing a role in helping the novel foods industry reduce its cost structure to a point that allows for closer price parity, and therefore greater consumer adoption, to animal protein.
This is a free-to-attend webinar in partnership with Hamilton. Attendees will have the opportunity to hear from industry experts as well as interact through Q&A sessions.
Sign up now to join this month’s webinar.
If you missed last month’s webinar, you can still catch up on-demand whenever it suits you.
Before we go, we'd like to invite you to be part of the conversation. What trends do you foresee? What breakthroughs excite you the most?
Drop us a line or tag us on social media to share your thoughts. Together, we can nourish ideas and cultivate innovation in the ever-evolving world of complementary protein production.
Would you like to feature in next week’s news? Email us at [email protected].
