With just over two weeks until The Future of Protein Production Amsterdam opens it doors for the second time in the Netherlands on 23/24 October, this week we have caught up with three more speakers from the +100-strong lineup: Jens Tuider from Proveg International, Mathilde do Chi from Forward Food Law and Owen Ensor from Meatly.
More than 450 people are already confirmed to attend, plus we have a sold-out exhibition of 45 expert companies. Click here to take part in Europe’s leading event for accelerating and commercializing alt proteins. And use the code ‘PPTI20’ for an extra 20% off!
As for major developments this week, there’s only one place to start: The UK’s £1.6 million investment in a ‘sandbox’ aims to fast-track cultivated meat approvals, significantly reducing the current regulatory timeline. With a push for sustainable protein innovation, this initiative could revolutionize food technology and safety. Will this sandbox be the key to unlocking the future of cultivated meat?
A French startup has just secured €25 million to expand its plant-based pork range across Europe, with major moves planned for the UK and France. With the recent ruling allowing plant-based brands to label their products with familiar terms like ‘bacon’ and ‘ham’, is this the push that will make plant-based pork mainstream?
In tech news, the world’s largest 3D-printed plant-based salmon production facility has been announced, revolutionizing the way we produce sustainable seafood. This Austrian startup is bringing healthier, eco-friendly salmon alternatives to European markets. Could this cutting-edge approach change the future of food production?
And the EU has ruled in favor of allowing plant-based products to keep using terms like ‘burger’ and ‘steak’, citing consumer transparency and choice as top priorities. This decision is a significant win for plant-based companies, ensuring they can label products with familiar terms that help consumers make informed choices. How will this decision impact the future of food labeling across Europe?
Lastly, a new ‘hyper-fermentation’ plant in Mackay, Australia, will significantly boost production capacity for bioproducts across food, nutrition, and biofuels, and has received backing from the Queensland government. Will this facility set a new standard for biomanufacturing?
Don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope you have another fantastic week!
Nutritional beast
The dietary profile of alternative proteins has long been the topic of much debate and some controversy. Louise Davis hears from the new breed of producers that are finessing their offerings to compete against animal proteins and clean up their own categories in a bid to make plant-based proteins as nourishing as possible without compromisingtaste or performance
Advancing pea protein production with sustainable practices and air fractionation technology
Cyril Francart, CEO of FlavaPulse, is leading the company’s innovative approach to pea protein production. As he explains, with a focus on sustainability and air fractionation technology, new standards are being set for quality and functionality in plant-based ingredients
The Future of Protein Production Amsterdam is Europe's meeting place for accelerating the commercialization of alternative proteins. This year’s conference and exhibition is bigger and better, showcasing more than 45 exhibitors, over 100 speakers and bringing together more than 450 people. Book your ticket today and use the code, ‘PPTI20’ for an extra 20% off the delegate pass!
In this panel discussion sponsored by Hamilton Process Analytics, we’ll explore how Process Analytical Technology (PAT) is transforming the future of food through precision fermentation. As the food industry shifts toward more sustainable, scalable, and efficient production methods, precision fermentation is emerging as a cornerstone for producing alternative proteins, enzymes, and other high-value ingredients. Ensuring the consistent quality and safety of these products is essential, and PAT plays a critical role in achieving this.
Key Takeaways:
Learn how PAT is shaping the future of food by optimizing precision fermentation processes;
Explore analytical techniques like spectroscopy and sensor technologies used to monitor product quality in real-time;
Understand how real-time insights enable improvements in product yield, consistency, and scalability;
Discover real-world examples of PAT’s role in producing high-quality alternative proteins and food ingredients.
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! In this episode, we speak with Mark Warner, CEO at Liberation Labs, which is expanding precision fermentation to meet rising alt protein demand. Its new biomanufacturing facility in Richmond, Indiana, designed for precision fermentation, aims to overcome existing infrastructure challenges and produce bio-based ingredients at commercial scale. With a capacity of 600,000 liters, it’s set to expand to four million liters, with plans for global facilities. Liberation Labs’ flexible production model, rapid turnaround times, and high recovery yield offer a cost-effective advantage. The company anticipates doubling or tripling the industry’s capacity over the next decade, addressing food and non-food applications.🎙️💡
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