Protein Production Technology International

📢 It's just landed! This is our eighth edition - and to think we were told by a leading VC they didn't know what we'd write about issue after issue! Click below to access the Q3 2024 edition of Protein Production Technology International. And please, please, please, help us share the fantastic content by reposting to your networks! https://hubs.ly/Q02H2yPd0 In this latest issue, we have extensive and original articles on Plant-Based 3.0, Alternative Dairy, R&D, Alt Protein's Top 10 Challenges, Marketing, and much, much more. We also have expert thought-leadership from Laine Clark at The Good Food Institute, Andrew D Ive from Big Idea Ventures, Gemma Tadman Ⓥ from ProVeg International, David Ziskind, PE, PMP from Mach Global Advisors, Kerry Rees from HGF Limited and Hannah Lester from ATOVA Regulatory Consulting, SL. We also have Innovation Insights from Givaudan, Bright Biotech, Angel yeast, PFx Biotech, Lda, Xylem/C. Gerhardt GmbH & Co. KG, Mathys & Squire LLP and Mexico's Proteo Biotech. Let us know what you think, and contact Kieran Crorkin 🌱if you want to be featured in the Q4 edition, out on 2 October! #foodtech #alternativeproteins #ppti #foodproduction

In his latest column, David Ziskind, PE, PMP, Managing Partner of Mach Global Advisors, discusses the value of the right advice – knowing where to tap: Hourly versus fixed fee: It’s a pricing puzzle. David believes that value, not just time, should guide your choice, so consider project goals and information clarity to find the best model for all. "Both hourly (T&E/T&M) and fixed/lump sum pricing models offer advantages and disadvantages, both depending on the project as well as the view of the parties involved," writes David. "There is not one ‘right’ answer, and this is also not to say you should not compare costs. However, by aligning on the desired result, understanding the value of that result, and evaluating the level of definition and information available, we can agree on a model that meets the needs of both parties." 📰 Read more of what David has to say in his insightful column now in the latest edition of Protein Production Technology International: https://hubs.ly/Q02MHjgg0 #Manufacturing #AlternativeProtein #FoodTechnology #Innovation #Sustainability

💡Yeast, a well-established microorganism in food production, continues to gain traction as a viable alternative protein source, primarily because its cultivation offers huge advantages over traditional animal agriculture. 🌱 Ernesto Cevallos Coppel & Gabriel Fuertes explain how Mexico’s Proteo Biotech is developing a revolutionary protein source from yeast, offering a sustainable and nutritious solution to feed the growing global population. “As a team, we come from diverse backgrounds – science, research, food science, health, marketing, even anthropology. This allows us to approach the challenge from unique angles. We want to present PROTEO as a biotech company born to address these challenges. We’re here to help people and the planet.” 📰 Read the full innovation insight now and get to know PROTEO in the Q3 2024 edition of Protein Production Technology International: https://hubs.ly/Q02KTh2p0 #yeast #alternativeprotein #foodtech #innovation #sustainability

Happy pets, happy planet! Big Idea Ventures, in partnership with Mars Petcare, has announced the launch of a new initiative aimed at driving innovation in sustainable pet food. The program, in collaboration with AAK and Bühler Group, is seeking startups working on novel ingredients and processing technologies to reduce carbon emissions in pet food production. Andrew D Ive of Big Idea Ventures and Elise Malandain of Mars Petcare expressed their excitement about the program's potential to foster sustainable solutions within the pet food industry. Startups will be selected based on their innovation, production capacity, and potential to reduce carbon footprint. Niall Sands of AAK and Dr Ian Roberts of Bühler also emphasized the importance of sustainable pet nutrition and their commitment to supporting the initiative. The program offers an opportunity for startups to collaborate with industry leaders and scale their solutions to enhance the sustainability of pet food. #petfood #petcare #alternativeproteins #foodtech

Naplasol, a member of the VEOS GROUP, has acquired the Swedish mycoprotein company Mycorena. This strategic move will strengthen NAPLASOL's position in the mycoprotein market and expand its product offerings for the food, pet food, and feed industries. Mycorena, a pioneer in mycoprotein technology, has developed Promyc, a high-quality and sustainable mycoprotein ingredient. "We look forward to seeing Mycorena continue to thrive under the strong industrial expertise of the Veos Group," said Ramkumar Nair, Founder & CEO of Mycorena. Wim Slee, Co-CEO of VEOS Group, commented, "By combining our expertise and resources, we can accelerate the development and commercialization of innovative mycoprotein products." #mycoproteins #fungi #foodtech #alternativeproteins

Cultivated Biosciences is scaling up production of its biomass-fermentation cream. 🍦 As Lucie Rein, CCO, explains in the Q3 2024 edition of Protein Production Technology International, their biggest challenge is securing funding for scale-up and customer commitments. They recently closed a US$5 million seed funding round. Their cream aims for functional parity with dairy cream, focusing on viscosity and lubrication. It has a neutral aroma and taste, making it versatile for various applications. The company is seeing strong interest from the food and beverage industry. "It is the 'chicken and egg' problem of financing our scaleup to deliver for customers, and the need of customer commitments to find the financing," said Lucie. 📰 Learn more about the challenges of alternative dairy in our deep dive. 👇 🔗https://hubs.ly/Q02Mc89-0 #alternativedairy #cream #fermentation #foodproduction #scaling #innovation

Lidl Netherlands has made a significant stride towards promoting plant-based consumption by permanently reducing prices of plant-based meat and dairy alternatives to match or undercut their animal-based counterparts. This move, welcomed by ProVeg International, aims to make plant-based options more accessible and affordable for consumers. Lidl Nederland has also introduced a partly plant-based minced meat, a blend of 60% minced beef and 40% pea protein, as a strategic step to reduce consumers' environmental impact. This innovative product aligns with the high consumption of minced meat in the Netherlands. Jasmijn De Boo, Global CEO of ProVeg International praised Lidl's initiative as a "hugely significant shift" in the supermarket's approach to food system change. She emphasized the importance of supermarkets in promoting plant-based diets to address climate change and biodiversity loss. ProVeg's research has consistently shown that lower prices significantly increase the likelihood of people choosing plant-based products. Lidl's price parity strategy, coupled with its innovative product offerings, positions the retailer as a leader in the Dutch plant-based market. Martine van Haperen, Health and Nutrition expert at ProVeg Netherlands, highlighted the importance of both price and product innovation in driving consumer adoption. Lidl's hybrid minced meat product, available alongside traditional meat, offers a convenient and appealing option for consumers. We're delighted that Chantal Goenee, Advisor Sustainability & Health, Lidl Netherlands, will be one of more than 100 speakers taking part in The Future of Protein Production Amsterdam in October! #plantbased #futureoffood #fppamsterdam #alternativeproteins

TurtleTree's distinct approach to precision fermentation lies in its focus on vegan certification. 🌱 Unlike competitors who use animal testing, TurtleTree has established a testing program that avoids this, allowing them to certify their lactoferrin product as vegan. This certification opens up new markets like vegan women's health, supplements, and sports nutrition. As the company's Fengru L. (Lin), Founder & CEO, reveals in the latest edition of Protein Production Technology International, the company's LF+ product has received Self-GRAS and is being commercialized in partnership with Cadence Performance Coffee. TurtleTree is also developing other high-value dairy proteins and aiming to enter the infant nutrition market. 📰 Read Fengru's thoughts in more detail now in our deep dive on alternative dairy: https://hubs.ly/Q02M14810 #PrecisionFermentation #Dairy #Vegan #AlternativeProtein

The alternative protein revolution is here, and Xylem/C. Gerhardt GmbH & Co. KG are at the forefront, providing the tools to unlock its full potential. Join us for another Protein Production Technology International webinar next Wednesday 28 August 2024 for an in-depth exploration of how advanced lab equipment can revolutionize your approach to alternative protein development. This free webinar dives deep into the crucial role of fat, fiber, and protein analysis in creating high-quality, nutritious, and consumer-appealing plant-based, insect, and fermentation-derived proteins. Click below to register for FREE today! https://hubs.ly/Q02M0D-x0 Hear from industry leaders such as Michelle Kuzio (Xylem Laboratory Solutions), Dr. Lukas Zibula (C. Gerhardt GmbH), Zoe Wang (AGT Food and Ingredients Inc., Dr. Ismail Acir (University of Bonn), and Patrick Sudwischer (IFF Braunschweig). Engage in a thought-provoking panel discussion and interactive Q&A session. Key takeaways... • Master the intricacies of alternative protein analysis: Gain insights into the unique challenges of analyzing alternative proteins compared to traditional methods, encompassing sample preparation, accurate protein determination (crude vs. true protein), and chitin analysis in insects and mushrooms. • Unlock a world of possibilities: Discover how Xylem/C. Gerhardt's cutting-edge analytical tools empower you to: • Implement robust alternative protein analysis in your lab • Facilitate precise nutritional profiling, including protein, fat, and fiber content • Develop a comprehensive understanding of various protein sources (plant-based like fungi, algae, pea, soy, wheat, and insect protein) • Optimize product formulation and processing for superior results • Accelerate product development with automated lab equipment • Deliver precise statements on all nutritional facts for raw materials and finished products • Navigate the regulatory landscape with confidence: Learn how to ensure regulatory compliance and develop robust internal standards specifically tailored for alternative proteins. Explore the complexities of the regulatory methods and norms for this growing field, and gain insights into the future outlook. • Embrace innovation: Explore new methods for analyzing emerging protein sources like fungi, algae, and insects, staying ahead of the curve in this dynamic industry. Who should attend... • Food scientists • Product developers • Industry professionals in the alternative protein sector Don't miss this opportunity to gain the knowledge and tools you need to thrive in the exciting world of alternative proteins! Register now for FREE! #foodtech #proteinanalysis #alternativeproteins #freewebinar

A groundbreaking study has demonstrated a cost-effective method for producing cultivated meat. Led by Professor Yaakov Nahmias, the research team from the The Hebrew University of Jerusalem and Believer Meats developed a continuous manufacturing process using tangential flow filtration. This innovation significantly reduces production costs and increases scalability. The study, published in Nature Food, highlighted the use of an animal component-free culture medium that supports long-term, high-density cell culture at a price of just US$0.63 per liter. This breakthrough could bring cultivated meat closer to everyday consumers. "We were inspired by Ford's assembly line," stated Professor Nahmias. "Our findings show that continuous manufacturing enables cultivated meat production at a fraction of current costs." Bruce Friedrich of The Good Food Institute praised the research, stating, "GFI applauds the spirit of openness that characterizes cultivated meat researchers." The study's techno-economic analysis suggests that the cost of producing cultivated chicken could be reduced to US$6.20/lb, aligning with the price of organic chicken. Dr Elliot Swartz, Principal Scientist at Cultivated Meat, The Good Food Institute emphasized the significance of the study's findings, stating "This important study provides numerous data points that demonstrate the economic feasibility of cultivated meat. The study confirms early theoretical calculations that serum-free media can be produced at costs well below US$1/liter without forfeiting productivity, which is a key factor for cultivated meat achieving cost-competitiveness." #foodtech #cultivatedmeat #alternativeproteins #foodproduction