Welcome to this week’s newsletter, where we explore key developments shaping the future of sustainable protein production.
Before that, though, have you signed up for this Thursday’s free-to-attend webinar, sponsored by Unibio? We have just 40 seats left so register here to secure your slot. We proud to have expert speakers from Superbrewed Food, Bühler, Atova Regulatory Consulting and MISTA alongside Unibio to discuss strategies to pivot from feed to food.
In the latest news, the precision fermentation space continues to attract investor interest, with a recent €32.5 million Series A funding round highlighting confidence in dairy protein alternatives. As scaling becomes the next big challenge, will strategic partnerships and technological breakthroughs keep pace with demand?
Meanwhile, collaborations aimed at scaling sustainable protein manufacturing are gaining momentum. One recent partnership promises to leverage cutting-edge bioreactor design and process automation. Could such alliances finally unlock commercial viability for large-scale alternative protein production?
In another strategic move, a major poultry producer is teaming up with a biotech startup focused on fungi-based protein solutions. This cross-sector collaboration shows how traditional players are adapting to evolving protein landscapes—how far will such partnerships take us?
Turning attention to confectionery, investors are backing innovative approaches to cocoa alternatives, seeking solutions that reduce reliance on traditional cocoa production. With sustainability pressures mounting, might these alternatives reshape how we think about indulgence?
Stay tuned as we continue to follow these stories and more, keeping you informed on the trends redefining the protein landscape and don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope you have another amazing week!
How Liberation Labs’ state-of-the-art facility will bridge the fermentation gap
Liberation Labs, led by Co-founder & CEO, Mark Warner, is expanding precision fermentation capacity to meet the growing demand for alt proteins. With its new facility, the company aims to revolutionize sustainable food production
How Marlow Ingredients is leading the way to a sustainable protein revolution
From its origins in the 1960s to its current B2B ventures, Marlow Foods, through its Quorn brand, has accelerated the protein transition with innovative, eco-friendly solutions for a future-focused food industry. Stephanie Jochems, Managing Director of B2B division, Marlow Ingredients, reveals how its new partnership approach could turbo-boost the shift
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 will be available soon, so watch this space!
Shifting alternative proteins from animal feed to human food presents unique challenges—from regulatory approvals and sensory expectations to production scalability and consumer acceptance. This webinar brings together industry experts to explore what it takes to make this transition successfully, covering key considerations in formulation, safety, and market positioning. Whether you're an ingredient developer, food manufacturer, or investor, join us to gain valuable insights into unlocking new opportunities in alternative proteins.
In this webinar, Springboarding from feed to food: What does it take?, on Thursday 27th February 2025, sponsored by Unibio, we will bring together industry leaders, technical experts, and entrepreneurs to provide insights into overcoming technical hurdles, adapting to food-grade standards, and building consumer trust in a rapidly evolving market.
Speakers include
Eleni Ntokou, NPD, Sustainability, & Regulatory Affairs Director, Unibio
Thierry Duvanel, Director of Innovation, Bühler Group
Bryan Tracy, Co-founder & CEO, Superbrewed Food
Olivier Hartz, Chief Commercial Officer, Unibio
Hannah Lester, CEO & Principal Consultant, Atova Regulatory Consulting
Céline Schiff-Deb, Chief Scientific Officer, MISTA by Givaudan
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, Chris Saenz, Segment Development Manager of Biomanufacturing at Beckman Coulter Life Sciences, shares how the company supports innovators in the sector by streamlining workflows and optimizing processes for faster R&D in sustainable food production. Chris also discusses the company’s strategic growth through in-house development and acquisitions, along with the importance of close collaboration with scientists to meet the evolving needs of the market. 🎙️💡
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