Welcome to this week’s Protein Production Technology International newsletter, where we bring you the latest from the evolving world of sustainable proteins.
First up, there’s just a few seats left for this Thursday’s webinar on hybrid foods, sponsored by KROHNE Food & Beverage, ‘Inline Blending & Measurement: Achieving Ultra-Low Tolerances in Plant-Based & Hybrid Production’. Join us free of charge on 27 March 2025 at 2pm London/3pm Berlin/10am New York City by clicking here
In news, we start with a significant shift in the plant-based landscape, as a major player prepares to pass the reins of a well-known meat-free brand to a fellow innovator. Is this a sign of strategic refocusing – or just the beginning of something new?
Meanwhile, a key partnership is taking shape in South America, where one of the region’s largest meat producers is exploring the future of fermentation through a new letter of intent. Could this be a tipping point for alt-protein collaboration in traditional markets?
On the ingredient side, a novel butter made without animals or plants is now available for chefs and food manufacturers. Produced directly from carbon, this innovation raises big questions about what food production could look like a decade from now.
If you're on the hunt for the next big thing in cheese alternatives, there's a fresh opportunity on the table. A new startup competition promises retail exposure to the winning idea – but only if it can crack the taste and texture puzzle!
Elsewhere, one microalgae innovator has extended its seed round to US$25 million through a warrant exercise, offering a glimpse into investor confidence and the increasing demand for versatile, functional protein inputs.
And finally, there’s regulatory progress in the pet food space. A cell-based ingredient has just cleared a key hurdle in Europe, opening doors for more ethical, stable, and traceable pet nutrition. Will consumers follow where the science leads?
Plenty to dive into – enjoy the read, and let us know which developments you're keeping an eye on. As always, 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. In the meantime, we hope you have another amazing week!
Form follows function
Louise Davis meets the food-tech specialists who are working to advance the fortification and functionality of plant-based proteins in a bid to meet rising consumer demands for better nutrition and versatility
Innovation and sustainability in food: Building a resilient, net-zero future
CPI’s Kris Wadrop explores the practicalities, potential, and pitfalls of building a resilient, sustainable food system – from scaling to navigating regulatory challenges and leveraging AI for 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 Super Early Bird Tickets are available now!
As demand for plant-based and hybrid products grows, manufacturers face increasing pressure to achieve precise blending and measurement while minimizing production tolerances. This webinar, sponsored by KROHNE Food & Beverage, will explore how inline blending and real-time measurement technologies can enhance efficiency, reduce waste, and ensure consistent product quality.
Ryan Kromhout and guests will discuss best practices, challenges, and technological advancements that enable manufacturers to optimize formulations, maintain tight tolerances, and scale production efficiently. Attendees will gain valuable insights into how modern blending solutions contribute to cost savings, sustainability, and improved product performance.
Key Takeaways:
✅ How inline blending and real-time measurement improve consistency and efficiency
✅ Strategies to reduce ingredient variability and meet tight production tolerances
✅ The role of automation and process control in scaling up plant-based and hybrid production
✅ Practical case studies showcasing successful implementation in food manufacturing
Don’t miss this opportunity to gain actionable strategies for bridging the gap between R&D and commercialization.
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, Katrien Verbrugge and Dominik Michel discuss how their companies, Solaris Biotech and Donaldson, collaborate to support sustainable food production through advanced bioprocessing and filtration technologies. Together, their combined expertise in bioprocessing equipment and contamination control helps companies in the alternative protein sector scale up safely, efficiently, and sustainably, driving innovation in the future of food manufacturing.🎙️💡
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