Regardless of the shenanigans ongoing in the USA, cultivated meat continues to gain momentum with another regulatory milestone – this time in Australia and New Zealand, where a novel quail ingredient has been approved for sale. While Singapore has already cleared several cultivated products, this marks the first such approval under the joint FSANZ authority. Could this signal a broader shift across the region’s regulatory landscape?
Meanwhile, a landmark report explores the evolving role of precision fermentation, highlighting both its enormous potential and the critical food safety considerations that must be addressed as products edge closer to market. Are regulators ready for the pace of innovation?
In Northern Europe, a major funding agreement is helping kickstart construction of a new pea protein plant, with the goal of strengthening local supply chains and meeting rising demand.
Across the Atlantic, a data-driven report reveals a compelling economic case for a plant-based shift in the USA, suggesting the transition could support job creation and contribute billions to the economy.
High above our heads, an intriguing experiment aboard the International Space Station has shown that miso fermented in microgravity takes on a nuttier flavor. Could orbital R&D help reimagine how we approach food innovation back on Earth?
Down on the ground, a molecular farming startup has finalized plans for a pilot-scale facility to extract proteins directly from plants – a sign of how this once-niche approach is becoming more commercially viable.
In fungi news, a mycelium-derived ingredient has been granted self-affirmed GRAS status in the USA, alongside the launch of a new high-protein snack brand looking to capitalize on its nutritional and environmental appeal.
And finally, while the plant-based dairy category continues to grow, a recent report highlights how taste and availability still shape consumer behavior. Are manufacturers doing enough to overcome these barriers?
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!
Join us for an another free-to-attend webinar session, this time sponsored by Xylem Lab Solutions and Gerhardt Analytical Systems, as we put analytics in action to unravel some of the most complex challenges in alternative protein production: how to accurately measure, standardize, and optimize nutritional and functional profiles across emerging protein sources. Whether you're working with plant-based, microbial, algal, cell-cultivated, or precision fermentation proteins, the journey from lab bench to label claim is far from straightforward.
In this expert-led panel, we'll dive into:
✅ Why traditional protein measurement methods may fall short for next-gen ingredients
✅ The growing demand for robust, reproducible analytics in regulatory submissions and quality assurance
✅ How analytical tools can unlock consistency, safety, and functionality at scale
With insights from leading scientists and technical specialists, this is your chance to get practical guidance, hear case studies, and ask the questions that matter.
🔍 Key takeaways:
✅ Learn how to select the right analytical tools for your protein type
✅ Understand how analytics impact product development, compliance, and go-to-market speed
✅ Discover what’s next in automation
Previous webinars have filled up fast – and this one is no exception. Reserve your seat now to avoid missing out!
💬 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, in Springboarding from feed to food: What does it take?, experts from across the alternative protein sector explore the challenges and opportunities of transitioning from feed-grade to food-grade production. Industry leaders share insights on optimizing fermentation and downstream processing, navigating complex regulatory landscapes, and attracting strategic investment to scale production.🎙️💡
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