This week’s Protein Production Technology International newsletter brings you a curated list of the 12 most-read stories of 2024, based on clicks and social media engagement. From groundbreaking innovations to regulatory milestones, these stories highlight the trends that shaped the future of protein production.
Could a new era for sustainable seafood be upon us? A pioneering collaboration introduced the first cultured eel, celebrated in a Japanese fine dining setting. Meanwhile, a beloved British classic got a sustainable twist as luxury dining embraced cultivated innovation—tempted to try a reimagined Scotch egg?
Regulatory progress also made waves, with the first-ever approval of bacterial biomass protein in the USA sparking global momentum. And on the culinary innovation front, a newly launched extrusion hub promised to take plant-based textures to the next level.
In alternative dairy, one startup achieved a significant breakthrough with government approval for its pilot plant, paving the way for cow-free milk. Meanwhile, the UK doubled down on its commitment to alternative proteins by investing in a national innovation center poised to catalyze further progress.
Precision fermentation took the spotlight as a record-sized fermenter validated new bioprocessing technology, signaling exciting possibilities for large-scale protein production. Inventiveness was on full display as one company unveiled an entirely new food inspired by quail—proof that food tech is limited only by imagination.
Algae stepped into the spotlight with the launch of a protein ingredient backed by new funding. Could this superfood signal the future of sustainable ingredients? And regulatory wins continued as another company secured a food manufacturing license in Singapore, positioning itself to reshape global markets.
Biotech and agriculture joined forces with the unveiling of an edible innovation that transforms potatoes into protein biofactories. And rounding out the year’s highlights, a multimillion-euro investment into cutting-edge technology aimed to keep the USA at the forefront of alternative protein advancements.
These stories not only reflect industry innovation but also set the tone for what’s to come in 2025. Which of these breakthroughs will have the biggest impact? Dive in to find out and don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope 2025 is happy, healthy and successful for you all!
Why providing food-sector manufacturers greater options is enabling them to embrace the snowballing demand for non-dairy products
Ivor Lyons & Carla De Urrutia at ALT Dairy explain how they spotted a market niche just waiting to be filled by their UHT, bulk-packed, alternative dairy options
Efficiency meets innovation: How ENOUGH’S Abunda mycoprotein is reshaping meat and dairy alternatives
Michael Kilkie & Jim Laird reveal the role that ENOUGH’s mycoprotein product can play in the future of sustainable food systems
The Future of Protein Production Chicago, set for April 29–30, 2025, at McCormick Place, will bring together more than 400 delegates and +30 exhibitors to explore alternative protein technologies. With an agenda that includes +30 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 exhibitions of cutting-edge solutions in scaling and commercialization. Super-Early Bird Passes are available until 17 January 2025. Click below to view the first 35 speakers already confirmed!
Join us on Thursday, 30 January 2025 (2pm London/3pm Berlin/9am NYC) for another free-to-attend webinar, From Molecule to Market: Exploring the Journey from Discovery to Commercialization, sponsored by Beckman Coulter Life Sciences. Discover how to accelerate the journey from scientific discovery to commercial success in this insightful webinar. Focused on the critical role of workflow solutions at the R&D scale, this session will explore how to optimize processes for protein production, from molecular engineering to pilot-scale development.
Learn how integrated tools, advanced technologies, and data-driven approaches can enhance efficiency, improve scalability, and reduce time-to-market. Featuring practical case studies and expert insights, this webinar is an essential guide for researchers and innovators looking to streamline their workflows and drive impactful outcomes in protein production.
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! In this In this episode, we speak with Daniel Kennedy, Director of Platform and Business Development, and Akshay Arora, Director of Innovation Protein Fortification, from Ingredion. The discussion revolves around the company's role in the plant-based protein sector and the opportunities for innovation in snacks, beverages, and traditional meal replacements. Sustainability is key for Ingredion, and they focus on using pulses like peas, fava beans, and lentils to develop protein-rich ingredients with a low carbon footprint. They highlight innovations like their Ultra Performance portfolio, which minimizes water and energy use in production. The duo also discusses Ingredion's comprehensive consumer insights tools, Atlas, and their focus on taste, texture, nutrition, and affordability when developing ingredients for their customers. 🎙️💡
Check out the latest Tomorrow’s Bites podcast to hear stories of people improving the world with food. Today, many people eat too much, obesity is increasing, mental health is worsening, and our food choices greatly affect the environment.
Listen now for straightforward talks with food experts to inspire you and help you learn more about the field. We cover the newest developments, challenges, and opportunities in food science, industry, and related areas.
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