Welcome back – we’ve rounded up another fascinating mix of stories from across the world of sustainable protein. From cost breakthroughs to flavor fixes and fermentation frontiers, there’s no shortage of innovation to explore this week…
We're kicking off with a significant development for the plant-based sector in Europe. A new pea protein ingredient has just hit the market, formulated to improve taste, texture, and emulsification across a variety of plant-based products. It could be a game-changer for clean-label formulation – will it set a new benchmark?
Staying with clean-label innovation, a major step forward in mycelium protein has just landed in Sweden. A pioneering facility has opened its doors, setting the stage for a new generation of fermented foods that are both sustainable and scalable.
Meanwhile, the pet food space is seeing serious disruption. A cultivated protein startup has reached cost and production milestones that suggest premium-quality alt-protein for pets might soon be a mainstream option.
Speaking of cultivated success, production costs continue to fall. A recent analysis from a European food-tech company has hit a notable price-per-kilo target – how long before we see these products lining the shelves?
On the emissions front, a fresh carbon analysis from a pet nutrition company reports a dramatic reduction – 12 times lower than beef byproducts. It's a powerful case for switching up what we feed our furry companions.
Turning to legumes, researchers are tackling one of the lingering issues in faba bean products: taste. Could a better flavour profile finally unlock the full potential of this promising protein source?
In Australia, scientists are blending proteins and carbs to develop dairy alternatives that stretch, melt, and nourish – without the cow. A compelling step forward for the plant-based cheese conundrum.
And finally, mycoprotein production is expanding beyond Europe, with a new project harnessing corn ethanol side-streams in Brazil. It’s an inventive use of existing infrastructure – might this be the model for future global scale-up?
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!
Microbes to meals
Sustainable, scalable, and resource-efficient, microbial proteins could transform the way we produce food. But, asks Lloyd Fuller, can they overcome adoption challenges and reach the mainstream? Here, we speak with a panel of industry leaders who weigh in on whether they’re ready to serve
The role of filtration and bioprocessing in alternative proteins
Here we discover how Donaldson and its subsidiary, Solaris Biotech, are providing advanced solutions that ensure regulatory compliance, process efficiency, and product integrity in fermentation-based production, in doing so supporting the seamless scaleup of alternative proteins
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 Super 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: Yeast Unleashed: The Future of Alternative Proteins Starts in the Fermenter – in partnership with Angel Yeast.
Yeast is moving from background player to protein powerhouse – nutritionally dense, highly functional, and packed with clean-label appeal. Join our expert panel as we explore how innovations in yeast fermentation are reshaping alt-protein production.
What you’ll learn:
🧬 How yeast compares to other alt proteins
⚙️ Advances in fermentation efficiency
🍔 Applications in meat, dairy, snacks & more
📈 Market drivers & scale-up challenges
🌿 Why yeast fits the clean, sustainable brief
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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