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...

🥛Ivor Lyons and Carla De Urrutia, founders of Alt Dairy, have taken a unique path in the alternative protein sector, building on their success in the fruit and vegetable industry. 🥕 Their company, ALT Dairy, emerged from their previous venture, Jumpin' Juice Ltd, when they identified a gap in the UK market for large-scale, alternative dairy products. ALT Dairy now supplies cashew, oat, and pistachio concentrates to the food manufacturing and catering industries. Their ultra-high-temperature (UHT) processing extends shelf life and enhances product safety, while their focus on larger pack sizes and high-concentration solutions makes operations more efficient. With growing demand for dairy-free products, ALT Dairy is well-positioned to lead the market, expanding into the EU and exploring innovative ingredients like seed milks. By staying competitive in price and supporting other manufacturers, they are helping drive the plant-based movement forward. 🤓 Dive into the ALT Dairy's innovation now in the latest edition of Protein Production Technology International: https://hubs.ly/Q02VYZlD0 #Dairy #Plantbased #Nuts #Protein #Innovation #Sustainability

Tomorrow's free-to-attend webinar is clearly a popular one, with a few hundred virtual seats already snapped up! Sign up today to join live or watch on-demand. PAT (Process Analytical Technology) in Precision Fermentation – Optimizing Product Quality on Wednesday 30 October 2024 starts at 2pm London/3pm Berlin and 10am New York time https://hubs.ly/Q02W87qt0 As we look to the future, precision fermentation is emerging as a transformative approach to tackle global food challenges. How do our participants see this technology addressing sustainability, food security, and resource efficiency as consumer demand grows? What potential does it have to complement traditional agriculture and contribute to a diverse, resilient food ecosystem? 🌍 We'll also discuss the challenges. Scaling from R&D to commercial-scale fermenters is also no small feat. From adapting bioreactor technology to cost-efficient production and consistency, you'll learn the main hurdles and solutions our panelists are using to overcome the challenges. Transfer from lab to large-scale fermenters, meanwhile, often faces challenges with aeration, heat transfer, and the need for cooling systems. What innovations are helping companies bridge these gaps?🌡️ Advanced feeding strategies and real-time process controls (PAT) play a crucial role in achieving consistency at scale. As automation and digitalization evolve, closed-loop systems enable real-time corrections, bringing scalability and efficiency closer together. How do our panelists see these technologies shaping future production? 🔄 Precision fermentation is still emerging, but it’s costly. From metabolic modeling to ML-driven decision-making, what strategies are companies adopting to bring down costs and make this technology accessible? What collaborations are enabling scale-up success? 💼 We’re eager to hear from leaders such as Charlotte Hughes from Hamilton Process Analytics, Anastasia Krivoruchko from Melt&Marble, Arik Ryvkin from DairyX, Francisco Codoner from ScaleUp Bio, Adam Leman from The Good Food Institute and Klaus Kienle from Food Brewer as they share insights on scaling, quality control, and cost reduction. Together, let’s explore how precision fermentation is shaping a sustainable and secure food future! 🌎 #FutureOfFood #PrecisionFermentation #Sustainability #FoodSecurity #Innovation #ScaleUp

French startup Vital Meat recently hosted a tasting event in Singapore to debut VITAL CHICKEN, a cultivated chicken product. This innovative ingredient, prepared by chef Jun Hao, showcases the fusion of traditional and modern culinary styles and represents a significant step toward making cultivated meat accessible. Reflecting on the event, Vital Meat emphasized its goal of creating sustainable, everyday food options, saying, "We’re bringing cultivated meat closer to kitchens everywhere." #cultivatedmeat #foodtech #novelfoods #tastings

What impact do you think precision nutrient modeling could have on the scalability of cultivated meat? We'll soon find out. Sticta Biologicals and Meatable with support from a grant from The Good Food Institute, are teaming up to optimize cultivated pork production. This collaboration will create a genome-scale metabolic model of porcine cells, allowing for precision in nutrient and feeding strategies to boost efficiency. By enhancing cell growth and stability, they aim to make cultivated pork viable on a larger scale. #foodtech #cultivatedmeat #collaboration #alternativeproteins

🍄 In the huge Q4 2024 edition of Protein Production Technology International, Greg Shewchuk, CEO of MyFOREST Foods highlights the benefits of Oyster mushroom mycelium, the key ingredient in MyBacon. 🥓 “Each serving contains 3g of protein per two cooked slices, making up 17% of the product’s weight,” he says, adding that it delivers all nine essential amino acids without the need for protein complementation. Mycelium is also a good source of fiber, with 2g per serving, and has a high Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0, comparable to animal-based proteins like eggs and milk. To achieve MyBacon’s crispy texture, MyForest Foods adds a small amount of coconut oil, which acts as a cooking aid while keeping fat content low. Shewchuk also notes that the sodium content has been carefully optimized to mimic traditional pork bacon while staying within recommended health guidelines. Additionally, MyBacon is allergen-free, made with just five simple ingredients and no common allergens like soy or wheat. “By harnessing the unique properties of mycelium, we’ve created a product that offers both flavor and nutrition,” says Shewchuk. 📰 Learn more about MyForestFoods in the latest edition of Protein Production Technology International: https://hubs.ly/Q02VYWzf0 #Oystermushrooms #Mycelium #Protein #Bacon #FutureFoods

🌱 Plant proteins have become a crucial part of the global food industry, driven by the demand for sustainable, nutritious alternatives. Ingredion Incorporated is leading this movement by making plant proteins more accessible and functional. Akshay Arora, Director Innovation at Ingredion, emphasizes the focus on improving performance, taste, and affordability. Meanwhile, Daniel Kennedy, Director of Plant-Based Protein for Ingredion in the USA and Canada, highlights the growing demand for convenient, nutritious options: “Consumers are looking for products that not only taste great but also fit their active lifestyles.” Collaborating with partners like MISTA and the Plant Protein Innovation Center Ingredion is refining the texture, flavor, and scalability of plant-based products. As consumer preferences shift, especially among younger generations, Ingredion is shaping a sustainable future for plant proteins. 📰 Read more from Ingredion in the latest edition of Protein Production Technology International: https://hubs.ly/Q02VhSVd0 #plantbased #sustainability #alternativeproteins #futureoffood

New Podcast Episode Out Now! 🎧🚀 Special Episode: Paul Shapiro - The Better Meat Co. Join host Nick as he sits down with Paul Shapiro, CEO and co-founder of The Better Meat Co., on the latest episode of PPTI Podcast. 🎙️ Discover how Paul's passion for animal welfare led him to create a company that produces sustainable meat alternatives using fungi-based microprotein. 🍄 He shares insights on the cost-effectiveness, nutrition, and environmental benefits of this innovative technology, and how it aims to compete with traditional meat production. 💪 Don't miss out on this enlightening conversation that sheds light on the future of protein production! 🌱 Listen now here: https://lnkd.in/drjweZw5 #PPTIPodcast #AlternativeProtein #BetterMeatCo #FungiBasedMicroprotein #SustainableFood #AnimalWelfare #ListenNow

As you will read in the massive Q4 2024 edition of Protein Production Technology International, Brittany Chibe, Co-founder and CEO of AQUA Cultured Foods, was inspired to pivot her career toward sustainable seafood after witnessing the devastation of coral bleaching and pollution during a diving trip to Australia’s Great Barrier Reef. 🌊 With a mission to make a positive environmental impact, she co-founded AQUA, which produces alternative seafood through microbial fermentation. AQUA's flagship products, fish-free tuna and scallops, mimic the taste and texture of traditional seafood and have already gained attention in Chicago's fine-dining scene. 🔎Explore the World of AQUA now in Protein Production Technology International: https://hubs.ly/Q02V4fVd0 #Aquaculture #Seafood #Fermentation #FoodInnovation #Sustainability #AlternativeProteins

Big news here for a Monday morning! Royal Cosun has invested CHF 3 million in biotech scale-up planetary to advance its fermentation technology and scale the industrial production of mycoprotein, a sustainable, protein-rich alternative to meat. Using Planetary’s BioBlocks technology, the partnership will convert low-value agricultural feedstocks into high-value ingredients. “Planetary’s expertise in biotechnology will accelerate our ambition to become a significant player in fermentation enabled ingredients," commented Thijs Bosch, Managing Director, Cosun Protein. "This investment and partnership underlines our commitment to the goals we set for ourselves in our 'Unlock' strategy” “We are excited to welcome Royal Cosun as a partner to Planetary as we roll out the licensing of our BioBlocks platform fermentation technology across the agricultural industry," added David Brandes, CEO of Planetary. "Through its symbiotic engineering playbook, planetary will enable the conversion of Cosun’s feedstock into higher value mycoprotein ingredients.” #foodtech #fermentation #alternativeproteins #mycoproteins