📢 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...
Protein Production Technology International
Media Production
Dedicated To The Technologies & Strategies To Commercialize Alternative Proteins At Scale.
About us
Protein Production Technology International magazine is the must-read digital publication that is 100% devoted to the dynamic alternative proteins space, containing deep-dive articles, exclusive interviews, case studies, scientific research, innovation insights, and product announcements that showcase the next-generation of highly sustainable processes, technologies and production solutions in plant-based, fermentation-enabled, cultivated, molecular farmed and insect-derived proteins Our monthly webinars are a great space to get up-to-date on recent developments in alt-proteins. Listen to our podcasts to stay up to date on recent developments in alt proteins Meet in person at our sister shows, The Future of Protein Production, in Amsterdam and Chicago
- Website
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www.proteinproductiontechnology.com
External link for Protein Production Technology International
- Industry
- Media Production
- Company size
- 2-10 employees
- Headquarters
- London
- Founded
- 2022
- Specialties
- Alternative Proteins, Cultured Meat, Plant-Based Proteins, Fermentation, food technology, plant proteins, cultivated meat, precision fermentation, future of food, food production, complementary proteins, alt proteins, plant-based meat, alternative dairy, foodtech, and food-tech
Locations
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Primary
London, GB
Employees at Protein Production Technology International
Updates
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A new study at the University of Arkansas explores using advanced ultrasound and fermentation to improve plant-based proteins. Supported by a $300,000 USDA grant, the research aims to develop eco-friendly protein extraction methods that enhance product taste, functionality, and nutritional value. Traditional extraction techniques often reduce protein quality, but ultrasound and fermentation promise higher yields and fewer off-flavors. “This method could significantly improve consumer acceptance by addressing issues with taste and nutrition,” said lead researcher Mahfuzur Rahman. #foodtech #fermentation #novelfoods #plantbased
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Congratulations to Infinite Roots, the Hamburg-based biotech startup, which has secured €2.6 million to develop an innovative technology for valorizing whey, a by-product of milk processing, in partnership with the Technische Universität Hamburg. The project will use mycelium fermentation to transform whey into a valuable resource for alternative protein production, addressing both environmental and waste management challenges in the dairy industry. “Upcycling whey opens up new sales potential and reduces environmental impact,” said Dr Mazen Rizk, CEO of Infinite Roots®. This project also includes educational initiatives on sustainable food technologies. #foodtech #mycelium #fungi #wastevalorization #alternativeproteins
Infinite Roots secures €2.6 million for innovative whey valorization project | PPTI News
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The 2024 Nobel Prize in Chemistry was awarded to David Barker, Demis Hassabis, and John Jumper for their breakthroughs in protein structure prediction using AI. Google DeepMind’s AlphaFold, co-developed by Hassabis and Jumper, can predict protein structures in hours, transforming fields from medicine to sustainable food production. “AlphaFold is the first AI system to send such ripples throughout the life sciences,” noted Edith Heard from EMBL. This innovation empowers researchers to model new proteins for applications like alternative proteins, aligning with a more sustainable global food system. #foodtech #artificialintelligence #alternativeproteins #nobelprize
Nobel Prize-winning AI: AlphaFold’s breakthrough in protein structure prediction | PPTI News
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More great news for our furry companions! A new study by the Universidade Federal do Paraná has highlighted Enifer's PEKILOPet mycoprotein, showcasing its benefits for dog health and sustainability. The study found that PEKILOPet enhances beneficial gut bacteria, reduces harmful bacteria, and boosts short-chain fatty acid (SCFA) production, supporting digestion and immune function in dogs. "Our findings confirm that even at low inclusion levels, PEKILOPet enhances beneficial gut bacteria while reducing harmful ones, which could have far-reaching health benefits for dogs," said Heikki Keskitalo, Enifer's Business Development Manager & Co-founder. #petfood #mycoproteins #altproteins #foodtech
New study highlights how Enifer’s PEKILOPet mycoprotein boosts dog health and meets demand for sustainable pet food | PPTI News
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🌿 In the Q4 2024 edition of Protein Production Technology International, we caught up with six big experts on a very small but food source: algae. Algae have a promising future as a food source due to their exceptional nutritional content and environmental benefits. Rich in proteins, essential amino acids, omega-3 fatty acids, vitamins, and minerals, algae are being explored as a sustainable alternative protein. They require minimal land, water, and energy to grow, making them far more environmentally friendly than traditional crops and livestock. Algae can also play a role in carbon capture, as they absorb CO2 during cultivation. With their versatility, algae are being incorporated into functional foods, supplements, and plant-based products, positioning them as a key player in the future of sustainable food production. Special thanks to Yonatan Golan from Brevel, David Erlandsson from Aliga Microalgae, Eugene Wang from Sophie's BioNutrients, Andrew Spicer at Algenuity, Alexander Golberg at Genesea Advanced Technologies, and Anneke Roes at Phycom for starring in this great article from Amity Reed. 🤓 Discover the power of algae in the full feature in the latest edition of Protein Production Technology now: https://hubs.ly/Q02TnSQY0 #Algae #AlternativeProteins #FutureofFood #Plantbased #FoodInnovation #Sustainability
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New Podcast Episode Out Now! 🎧🚀 Special Episode: Stephanie Jochems - Marlow Ingredients at Quorn Foods Are you curious about the future of alternative protein? 🌱 Look no further! Our latest episode of PPTI Podcast features Stephanie Jochems, Managing Director of Marlow Ingredients, a UK-based company leading the way in producing mycoprotein for the plant-based market. Listen now as Nick delves into the company's mission to address food and protein scarcity, and their efforts to accelerate the protein transition by making mycoprotein available to other businesses. 🎙️ Tune in to learn about the versatility and sustainability of mycoprotein, its high nutritional value, and the environmental benefits it offers compared to traditional proteins. Stephanie also shares insights on working with B2B customers and Marlow Ingredients' plans to scale up production to meet the growing demand for alternative protein. 💪 Don't miss out on this insightful conversation! Listen now here: https://lnkd.in/eTC8_ESK and let us know your thoughts in the comments below. 🗣️ #PPTIPodcast #AlternativeProtein #Mycoprotein #Sustainability #FoodScarcity #ListenNow #PlantBasedProtein
Special Episode: Stephanie Jochems - Marlow Ingredients
https://transistor.fm
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🌱 Beckman Coulter Life Sciences, one of +45 exhibitors at The Future of Protein Production Amsterdam next week, offers a suite of advanced tools tailored to the growing alternative protein, precision fermentation, and cell-cultivated meat sectors. With a focus on sustainable, scalable production, its automated workflow solutions enhance R&D efficiency, reduce errors, and accelerate time-to-market. Tools like the Echo liquid handler, BioLector XT system, and Biomek i5 liquid handler streamline processes for genomic editing, fermentation, and bioprocessing. In this interview with Protein Production Technology International, Chris Saenz, Segment Development Manager for Biomanufacturing, highlights the company's commitment to innovation and customer alignment. Beckman Coulter’s BioLector XT system enables high-throughput cultivation, supporting 48 fermenters and allowing for media and pH adjustments in real-time. These technologies help companies identify optimal production strategies, improve scalability, and ensure product consistency. Beckman Coulter’s integration of microfluidics, automation, and precise control systems positions it as a leader in supporting the food industry's shift toward sustainable, animal-free products. Saenz emphasizes the company’s continuous focus on customer needs, ensuring its technologies remain at the forefront of biotechnology advancements. 🤓 Check out Chris's expertise in our interview with him in the Q4 2024 edition Protein Production Technology International now! 🔗https://hubs.ly/Q02TnPlN0 #AlternativeProteins #FoodTech #FoodInnovation #Sustainability #FutureofProteinProduction
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👉 Did you know we have 45 original interviews in the latest edition of Protein Production Technology International? One of which is with Cyril Francart, CEO of FlavaPulse who is driving innovation in plant-based proteins with a focus on sustainability and functionality. As you will read, FlavaPulse specializes in producing high-quality pea protein concentrate using air fractionation, a more energy-efficient and sustainable process than traditional methods. Based in Bulgaria, the company benefits from the region’s ideal climate, yielding high-protein peas for superior results. FlavaPulse's pea protein is not only cost-effective but also versatile, used in meat and dairy analogs, bakery products, and more. With plans to expand production and form strategic partnerships, FlavaPulse is positioning itself as a key player in the plant-based protein market. 📰 Dive into the full interview now in the latest edition of Protein Production Technology International: https://hubs.ly/Q02Tnfg60 #PeaProtein #Plantbased #Pulses #AlternativeProtein #FoodInnovation
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Nestlé has expanded its high-protein culinary range with products tailored for different markets, launching Vital Pursuit in the U.S., featuring meals like protein-rich bowls and pizzas for weight management. In India, Maggi Nutri-licious Chatpata Besan Noodles offers a chickpea-based protein boost, while Maggi Rindecarne and Maggi Soya Chunks cater to consumers in Chile and Africa. Swen Rabe, Head of Nestlé’s Product Technology Center, noted, “Our products aim to meet diverse nutritional needs.” These region-specific launches underscore Nestlé's commitment to accessible, healthy, and localized nutrition solutions. #nutrition #foodtech #alternativeproteins #fortification
Nestlé expands high-protein culinary range with new regional products tailored for diverse markets | PPTI News
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