Protein Production Technology International

📢 We're over the moon to let you know that the Q4 2024 edition of Protein Production Technology International is now online and FREE to read. 🙏 But before you dive in, can you really help us and the companies featured in this latest issue by reposting this post to your own networks? It takes two clicks to spread the word for us and for them! https://hubs.ly/Q02RPRdV0 So, what will you find in this final issue of 2024 - which also happens to be our biggest to date, at 150 pages? As usual, we have expert columnists, including Andrew D. Ive from Big Idea Ventures, Hannah Lester from ATOVA Regulatory Consulting, SL, David Ziskind, PE, PMP, from Mach Global Advisors, Kerry Rees at HGF Limited, Gemma Tadman at ProVeg International, Laine Clark at The Good Food Institute and now also the amazing Anna Handschuh from Future Affairs Consulting. We have Innovation Insights from FlavaPulse, Ingredion Incorporated, Alt Dairy, ENOUGH, Liberation Labs, RelSus and Marlow Ingredients. Plus, as part of our preview of The Future of Protein Production Amsterdam on 23/24 October, we caught up with some of our +45 exhibitors, including Erika Georget at ERIDIA, Elvedin Ramani at holac Maschinenbau GmbH, Winston Sun at Angel yeast, Ryan Kromhout at KROHNE Food & Beverage, Krista Scholz at Elementar Americas, Charlotte Hughes at Hamilton Process Analytics, Tim Elbert at Ziemann Holvrieka, and Chris Saenz at Beckman Coulter Life Sciences. We have detailed profiles of AQUA Cultured Foods and Brittany Chibe, TissenBioFarm and Paul Shapiro at The Better Meat Co.. But that's not all - we have another four major features on #algae, #nutrition, #specialization in cultivated meat, and funding in fermentation. As we have more than 45 original interviews in this edition, the companies featured will be highlighted in the comments! Don't forget, please repost this and spread the word about the world's only magazine dedicated to accelerating and commercializing alternative proteins! #foodtech #alternativeproteins #foodproduction #fermentation #culti...

New Podcast Episode Out Now! 🎙️🌱 Special Episode: Akshay Arora & Daniel Kennedy - Ingredion 🎧 Listen Now to hear from Ingredion's Director of Platform and Business Development and Director of Innovation Protein Fortification, as they discuss the company's role in the growing plant-based protein sector. Discover the exciting opportunities for innovation in snacks, beverages, and traditional meal replacements, all while prioritizing sustainability and reducing carbon footprint. 🌎 With a focus on using pulses like peas, fava beans, and lentils, Ingredion's Ultra Performance portfolio minimizes water and energy usage in production. Learn about their comprehensive consumer insights tools, Atlas, and how they prioritize taste, texture, nutrition, and affordability when developing ingredients for their customers. 🌱 Join us in exploring future trends such as breeding plants for better functionality, blending proteins, and the broader role of plant proteins in global food sustainability. 🎧 Don't miss out on this insightful conversation! Listen now here: https://lnkd.in/eRukMjFv. #B2Bpodcast #alternativeprotein #sustainability #plantbased #innovation #foodindustry #PPTI #Ingredion #ListenNow

The European Union has initiated the DELICIOUS project, a Horizon Europe-funded initiative aimed at enhancing plant-based dairy alternatives by improving taste, texture, and nutritional value. Coordinated by RISE Research Institutes of Sweden, the project brings together 17 partners from nine countries, including research institutions, universities, SMEs, large companies, and industry associations. The consortium will develop innovative production technologies that combine microbial fermentation with plant-based raw materials to create affordable, safe, and tasty dairy alternatives such as plant-based cheese and kefir. The project aims to reduce the environmental impact of dairy production by up to 30% compared to conventional processes. Project Coordinator Charilaos Xiros stated, "By integrating advanced technology with consumer insights, we aim to accelerate the shift towards plant-based diets and set a new standard for the plant-based dairy industry." The four-year project, backed by a €5 million budget, seeks to make plant-based dairy products more competitive and accessible, supporting the transition to a bio-based economy and aligning with European sustainability goals. #alternativedairy #foodtech #foodproduction #alternativeproteins

The European Union has launched 'Sustain-a-bite', a Horizon Europe-funded project aimed at developing healthier, minimally processed plant-based foods. Coordinated by VTT Technical Research Centre of Finland, the consortium includes 19 partners from 13 countries, such as University College Cork, Wageningen Food & Biobased Research, and Teagasc. The project focuses on utilizing whole grains like barley, fava beans, and chickpeas, as well as upcycled food industry by-products, to create nutritious alternatives rich in protein, fiber, vitamins, and essential nutrients. Dr Linda Giblin of Teagasc stated, "Teagasc will assess the nutritive and health benefits of these foods using our lab-based gut models." Nesli Sozer, Sustain-a-bite coordinator and research professor at VTT, emphasized the project’s focus on merging tradition with innovation. “Our mission is to deliver technology solutions that enable healthier, more accessible, and appealing plant-based food options, respecting European food traditions while promoting sustainability.” Running until March 2028, Sustain-a-bite aims to make sustainable, plant-based foods more accessible across Europe. #foodtech #alternativeproteins #foodproduction #plantbased

Planted Foods, a Swiss plant-based meat producer, has secured a media-for-equity investment from SevenVentures, the investment arm of ProSiebenSat.1 Media SE. The deal, worth a mid-single-digit million sum, will boost Planted's visibility through advertising on ProSiebenSat.1's channels and the Joyn streaming platform, with the first TV campaign launching in spring 2025. Florian Hirschberger, CEO of SevenVentures, said, “We want to use the reach of our digital and broadcasting portfolio to gain the trust of even more consumers and convince them of Planted’s quality.” Planted’s range, including planted.chicken and planted.steak, uses natural ingredients and patented fermentation technology. With products in over 10,000 retail stores and 6,500 restaurants across Europe, Planted plans to expand with a new facility in Germany by 2025. “TV advertising will help us win over more customers,” said Christoph Jenny, Co-founder of Planted. https://hubs.ly/Q0300GXb0

Algenuity, a UK-based biotechnology firm specializing in algae-based ingredients, has announced the establishment of its European commercial headquarters in Rotterdam. This strategic move aims to enhance the company's presence within Europe's burgeoning biotech and food-tech sectors. While maintaining its R&D facility in the UK, the Rotterdam hub will concentrate on manufacturing, sales, and distribution of innovative algae ingredients. A focal point of this expansion is Algenuity's white Chlorella—a versatile, sustainable ingredient distinguished by its neutral color and mild taste, making it ideal for diverse food and beverage applications. Andrew Spicer, Chief Technology Officer and Founder, remarked, "White Chlorella offers a unique combination of sustainability, functionality, and nutrition." To facilitate large-scale production, Algenuity has partnered with Protinext BV, a Netherlands-based CDMO specializing in microbial fermentation. Commercial production is slated to commence in 2025, with the facility expected to produce several thousand tons of white Chlorella biomass annually. #algae #foodtech #alternativeproteins

The Novo Nordisk Foundation has committed €134.1 million (DKK 1.05 billion) to establish the Biotechnology Research Institute for the Green Transition (BRIGHT) at the DTU - Technical University of Denmark. This initiative aims to develop biosolutions that replace fossil-based materials and energy sources, advancing a sustainable economy. BRIGHT will focus on three key areas: sustainable materials, microbial foods, and microorganisms for net-zero agriculture. Mads Krogsgaard Thomsen, CEO of the Novo Nordisk Foundation, stated, "BRIGHT will be a gathering point for academic and industrial partners working together to harness the power of bioproduction." Activities are set to commence in 2025, building on DTU's biotechnology expertise and the work of the existing Novo Nordisk Foundation Center for Biosustainability. Anders Overgaard Bjarklev, President of DTU, noted, "BRIGHT will further strengthen DTU's position in fundamental biotechnology and enable even better collaboration across the university and with external partners, particularly companies." This investment underscores Denmark's commitment to sustainable innovation and positions the country as a leader in the green transition. #microbialproteins #foodtech #biotech #alternativeproteins

📢 Read this week's PPTI newsletter 🌿 Top stories this week include Gavan's successful fundraising of US$8 million to establish a plant-based fat solution facility in Europe. 📖Read this story and much more here: https://lnkd.in/eV68jMNh If you aren't subscribed already, you can get the biggest and best stores in complementary protein delivered to your inbox each week. Subscribe here👉 https://lnkd.in/e9vQqNxY .

🥩 In the huge Q4 2024 issue of Protein Production Technology International, Illtud Llyr Dunsford, CEO and Co-Founder of CELLULAR AGRICULTURE LTD reveals how the UK-based firm specializes in bioreactor innovation to help food manufacturers cultivate meat, seafood, and dairy. “Our bioreactors mimic the body’s natural system, enabling sustainable food production while reducing environmental impact,” says Illtud. By focusing on scalable, cell-agnostic bioreactors, Cellular Agriculture allows other companies to concentrate on their expertise, such as cell lines or media development. Founded in 2016, Cellular Agriculture was the UK’s first cultivated protein startup. Its unique bioreactor, featuring hollow fiber membrane technology that mimics a body’s vascular system, can produce more cells in a smaller footprint. Illtud notes the company is making rapid progress, with plans to expand its user base within 18 months. Despite challenges facing the cultivated meat industry, Illtud remains optimistic, emphasizing that regulatory breakthroughs provide a path for future growth. He is focused on scaling Cellular Agriculture’s bioreactor platform and forming global partnerships to bring their technology to new markets. 📰 Read more from Illtud and Cellular Agriculture LTD in our latest issue: https://hubs.ly/Q02_fpL70 #CellularAgriculture #CultivatedMeat #BioTech #Innovation #Sustainability

EIT Food has announced the winners of its 2024 Marketed Innovation Prize, spotlighting startups driving sustainable food solutions. Austria's Kern Tec earned the 'Best Food Waste Reduction Solution' award for upcycling apricot, cherry, and plum pits into nutritious ingredients. "This recognition reinforces our mission to transform food waste into valuable, sustainable products," said co-founder Luca Fichtinger. BettaFish received dual honors: 'Best Alternative Protein-based Solution' and 'Woman in Innovation' for co-founder Deniz Ficicioglu. The company creates fish alternatives from regeneratively cultivated seaweed. "These accolades fuel our mission to build a new ocean economy," Ficicioglu remarked. EIT Food's CEO, Richard Zaltzman, praised the winners: "They’re bringing exciting, healthier choices to consumers and leading change across our entire food system." #foodtech #alternativeproteins #futureoffood