The Future of Protein Production

As 2024 winds down, we want to say THANK YOU for a plant-tastic year! Whether you attended our conferences in Chicago and Amsterdam, fermented your knowledge in our monthly webinars, cultivated insights from our news and emailers, or digested the pages of Protein Production Technology International – you were the real stars of our show! ⭐ Your support helps us nourish innovation, and your enthusiasm keeps us growing. We’re so grateful to have you along for this alt-protein journey! Wishing you a happy, healthy, and protein-packed 2025! Let’s keep pushing the boundaries of food-tech and seeding a sustainable future together. See you next year for more prime cuts of insight and egg-citing events! 🥚🌱🔬 #SeasonsGreetings #FutureOfProtein #AlternativeProteins #FoodTech #ThankYou

In Protein Production Technology International's final 2024 webinar, industry experts delved into microbial proteins' role in sustainable food systems. Winston Sun of Angel yeast introduced AngeoPro, a yeast protein boasting over 80% protein content and all essential amino acids. He emphasized, "The carbon emissions generated during yeast protein production are 20 times lower than beef." Celine Schiff-Deb from MISTA highlighted microbial proteins' cost-effectiveness and sustainability, noting, "Microbial proteins are already cost-competitive with some plant proteins." She also mentioned their ability to utilize diverse carbon sources, enhancing sustainability. MicroHarvest's Katelijne Bekers stressed scalability and integration into existing systems, stating, "We need to integrate these new proteins into existing systems rather than replace them." She advocated for decentralized production to reduce supply chain risks. Ramkumar Nair, formerly of Mycorena, discussed consumer acceptance, asserting, "At the end of the day, consumers decide the future of any product." He plans to target consumers directly with clean-label, high-protein products. Eugene Wang of Sophie's BioNutrients highlighted algae's potential, noting, "Producing algae protein uses a fraction of the water and land required for beef or soy protein." He emphasized algae's resilience and minimal freshwater usage. Collectively, the panel underscored microbial proteins' promise in meeting global protein demands sustainably. #foodtech #microbialproteins #alternativeproteins #algae #fungi #yeast

👋 Meet advisory board member, Angela Anandappa, CEO at Alliance for Advanced Sanitation. Angela will use her knowledge and experience to help create an agenda to remember at The Future of Protein Production Chicago. With over 20 years of experience in the food industry, Angela is passionate about creating solutions that ensure the production of safe, nutritious, and sustainable food. As the CEO of the Alliance for Advanced Sanitation, she provides consulting, training, education, contract research, and assessments to clients across the food supply chain. Angela also teaches at various educational levels and holds a Ph.D. in Food Microbiology from the University of Kentucky, where she co-founded the Food Systems Innovation Center. She has published numerous articles on food protection trends and holds certifications in Big Data Foundations, Non-Profit Management Essentials, and Preventive Controls for Human Foods. 🙌 Thank you, Angela, for helping us to create an agenda to remember! 🐥 Super Early Bird tickets are now available for just $745, saving you $500 off the full price. Secure your tickets as soon as possible, as tickets at this price are limited. 🎫 Grab your ticket here: https://hubs.ly/Q02_rwp20 #AlternativeProteins #FoodTech #FoodInnovation #FutureOfProtein

👋 Meet advisory board member, Benjamin Happ, CFA, Partner at BERA. Benjamin will use his knowledge and experience to help create an agenda to remember at The Future of Protein Production Chicago. Benjamin is a Partner at BERA, an advisory firm dedicated to pioneering the future of food and biomanufacturing. With over a decade of experience as an investor, board member, and advisor, he brings a wealth of knowledge to the table. Before joining BERA, Benjamin honed his skills in investment banking at Morgan Stanley and Credit Suisse, and in hedge funds at Allianz and Myriad. He holds a BA from the University of Massachusetts, Amherst, and an MA from the University of California, Berkeley. 🙌 Thank you, Benjamin, for helping us to create an agenda to remember! 🐥 Super Early Bird tickets are now available for just $745, saving you $500 off the full price. Secure your tickets as soon as possible, as tickets at this price are limited. 🎫 Grab your ticket here: https://hubs.ly/Q02_r5zB0 #AlternativeProteins #FoodTech #FoodInnovation #FutureOfProtein

👋 Meet advisory board member, Brian Jacobson, Associate Director of Strategic Operations, at University of Illinois Urbana-Champaign. Brian will use his knowledge and experience to help create an agenda to remember at The Future of Protein Production Chicago. Brian oversees the Integrated Bioprocessing Research Laboratory and Food Science & Human Nutrition Pilot Processing Plant. These facilities cover 60,000 square feet and include diverse pilot-scale equipment. Brian collaborates with researchers and companies from startups to multinationals, covering technologies like fermentation, fractionation, and meat processing. He is well-versed in processing technologies and active in the network of equipment manufacturers and co-packers. He also promotes regenerative agriculture, advises food tech startups, and builds educational programs. Brian is a member of the Institute of Food Technologists and serves on safety and policy committees. 🙌 Thank you, Brian, for helping us to create an agenda to remember! 🐥 Super Early Bird tickets are now available for just $745, saving you $500 off the full price. Secure your tickets as soon as possible, as tickets at this price are limited. 🎫 Grab your ticket here: https://hubs.ly/Q02_qZ9_0 #AlternativeProteins #FoodTech #FoodInnovation #FutureOfProtein

👋 Meet advisory board member, Kaitlin Grady, Director of Strategic Partnerships & Public Affairs, at Clever Carnivore. Kaitlin will use her knowledge and experience to help create an agenda to remember at The Future of Protein Production Chicago. Prior to joining Clever Carnivore, Kaitlin worked in development for the The Good Food Institute, a nonprofit think tank working to accelerate alternative protein innovation. She holds a degree in international studies with a concentration in global health and economics from the University of North Carolina at Chapel Hill. With a wealth of experience in the alternative protein and food technology sectors, Kaitlin is committed to fostering a just and sustainable food system. Her efforts aim to address critical issues such as food security, climate change, antibiotic resistance, global health, and animal welfare through innovative protein solutions. 🙌 Thank you, Kaitlin, for helping us to create an agenda to remember! 🐥 Super Early Bird tickets are now available for just $745, saving you $500 off the full price. Secure your tickets as soon as possible, as tickets at this price are limited. 🎫 Grab your ticket here: https://hubs.ly/Q02_r1nx0 #AlternativeProteins #FoodTech #FoodInnovation #FutureOfProtein

👋 Meet advisory board member, Kantha Shelke, Senior Lecturer, Regulatory Science & Food Safety Regulation, at The Johns Hopkins University. Kantha will use her knowledge and experience to help create an agenda to remember at The Future of Protein Production Chicago. Kantha Shelke, Ph.D., CFS, IFT Fellow, teaches food safety regulations at Johns Hopkins University, and is a principal at Corvus Blue LLC, a food science and research firm that expedites development and commercialization of new food products and technologies with science and sensibility. She is a contributing editor for Prepared Foods Magazine, and PLMALive! video magazine. When not teaching or working with clients, she helps advance the understanding of food science and nutrition, food safety, and regulations in the marketplace. 🙌 Thank you, Kantha, for helping us to create an agenda to remember! 🐥 Super Early Bird tickets are now available for just $745, saving you $500 off the full price. Secure your tickets as soon as possible, as tickets at this price are limited. 🎫 Grab your ticket here: https://hubs.ly/Q02_fmHp0 #AlternativeProteins #FoodTech #FoodInnovation #FutureOfProtein

👋 Meet advisory board member, Nicki Heverling Briggs, MS, RDN, Founding Chair/Founder at Here/There. Nicki will use her knowledge and experience to help create an agenda to remember at The Future of Protein Production Chicago. Recognized by PR Week as a ‘PR Trailblazer to Watch’, Nicki spent the past two decades leading communications for category defining B2C and B2B food, food tech, biotech, and agriculture companies. From building high-performing teams from the ground up to fueling the adoption of new products and industries, Nicki specializes in helping companies navigate critical inflection points while strengthening corporate reputation. She leverages her unique background as a registered dietitian to translate complex science into digestible, resonant messaging. 🙌 Thank you, Nicki, for helping us to create an agenda to remember! 🐥 Super Early Bird tickets are now available for just $745, saving you $500 off the full price. Secure your tickets as soon as possible, as tickets at this price are limited. 🎫 Grab your ticket here: https://hubs.ly/Q02-WH4W0 #AlternativeProteins #FoodTech #FoodInnovation #FutureOfProtein

Join us on Wednesday 18 December 2024 (2pm London/3pm Berlin/9am New York City) for a free-to-attend webinar (sponsored by Angel yeast) exploring how microbial proteins—from yeast and fungi to algae and single-cell proteins—are transforming the alternative protein landscape. As global demand for sustainable, high-quality proteins grows, these versatile sources are emerging as key players in building a resilient and efficient food system. So sign up today for our final webinar of 2024: Microbial Proteins: Driving Transformation & Sustainability in the Food System 🗓️ Don’t miss this opportunity to hear from pioneering leaders, ask questions during a live Q&A, and uncover how microbial proteins are shaping the future of food security and sustainability. 👉 Register now to secure your spot! #MicrobialProteins #AlternativeProteins #SustainableFood #Webinar #FutureOfFood #FoodSecurity #Innovation #CircularEconomy

👋 Meet advisory board member, Brian P. Sylvester, Partner at Perkins Coie! Brian will use his knowledge and experience to help create an agenda to remember at The Future of Protein Production Chicago. As a partner at Perkins Coie, Brian focuses his practice on regulatory matters before the U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture (USDA), the Consumer Product Safety Commission (CPSC), and analogous state regulatory bodies. He is a leading authority on food tech regulation in particular, and serves as a trusted advisor to global brands, startups, life science companies, investors, and trade associations, which makes him a perfect fit for our advisory board. In the area of food and beverage, Brian has extensive experience developing regulatory strategies to commercialize a range of food tech innovations, including transgenic crops and alternative proteins like cultivated meat and fermentation-derived food ingredients, among others. 🙌 Thank you, Brian, for helping us to create an agenda to remember! 🐥Super Early Bird tickets are now available for just $745, saving you $500 off the full price. Secure your tickets as soon as possible, as tickets at this price are limited. 🎫 Grab your ticket here: https://hubs.ly/Q02Zl7hs0 #AlternativeProtein #FoodTech #FoodInnovation #FutureOfProtein