It’s been a big week for future food, with regulatory breakthroughs, funding boosts and forward-looking forecasts all signaling real momentum in the alternative protein space.
A landmark milestone for cell-cultivated meat leads the week, as Australia gives the green light to a cultivated quail product – the first ever approved in the country. It’s a regulatory first that could ripple across the wider Asia-Pacific region. Will others soon follow?
There’s also fresh momentum in whole-cut plant-based meat, with a €10 million funding boost set to fast-track scale-up and product expansion. The focus? Texture, structure, and making plants behave more like muscle.
In the seafood aisle, a new collaboration is reeling in a first fish alternative – melding marbled plant-based formats with marine-inspired innovation. Could this be the surf to go with the turf?
Zooming out, there’s a strong message from the COP30 declaration: shifting toward plant-based diets isn’t just desirable – it’s essential. But how do we move from policy proposal to public adoption?
Meanwhile, one high-profile investment is turning heads in the cultivated fat space, betting on a future where fat enhances not just food, but a range of industries.
On the safety side, a new partnership between a global health body and a top university signals a fresh commitment to future-proofing novel food regulation. Standards are shifting – are systems keeping pace?
Planning ahead? The Regulating the Future of Food conference returns to Amsterdam this October, promising essential insight into emerging governance challenges.
And finally, a new tech forecast suggests innovation in cultivated meat could soon outpace conventional livestock production. The pace is accelerating – who’s keeping 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!
The whole story
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Why trust is the missing ingredient in the protein transition
Roquette’s Romain Joly is leading the charge on plant proteins, from pea and fava to future formats. Here, he explains why trust, functionality, and co-creation are key to driving the next wave of protein 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 Early Bird Tickets are available now!
Join us on tomorrow, 25 June 2025 at 2pm London / 3pm Berlin / 9am New York City, for another free-to-attend webinar from Protein Production Technology International: Microorganisms Unleashed: The Future of Alternative Proteins Starts in the Fermenter – in partnership with Angel Yeast.
🎙️ Speakers include:
🎤 Robyn Eijlander, Program Manager Cell Ag & Science Innovation Manager, NIZO
💡 Dr Florian Viton, SVP, Global Head of Strategic Innovation, CJ Foods
🧪 Spencer Nie, Senior Engineer of Yeast Protein Research Institute, Angel Yeast
⚙️ Sunil Sukumaran, Chief Technology Officer, Perfect Day, Inc
🔬 Adam Leman, Lead Scientist, Fermentation, The Good Food Institute
🌍 Winston Sun, Global Product Manager, Angel Yeast Europe
What you’ll learn:
🧪 How microbial proteins compare to other alt-proteins
⚙️ Different approaches to scalable fermentation
🍔 Key applications in meat, dairy, snacks & more
📈 What’s driving investment in microbial tech
🚧 Scaling challenges – and how to solve them
🌱 Why microbes align with clean-label, sustainable trends
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 are joined by Ali Osman, Diana Oliveira, Harry Barraza from PfX Biotech, Amy Williams from The Good Food Institute, Annick Verween from biotope by VIB, David Laubner from Sennos, and Filipa Soares from Cell4Food to explore how systems thinking is shaping the future of nutrition. The discussion focuses on aligning innovation, sustainability, and functionality across the food value chain. With insights from biotech founders, researchers, and policy experts, the panel examines the role of collaboration, data integration, and cross-functional strategies in advancing alternative proteins.🎙️💡
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