Alternative Proteins Association

We are proud to share that we’ve organised the first formal tasting of our Mosa Burger in The Netherlands. Participants included Dutch cattle farmers, food product developers and industry representatives who shared their candid tasting feedback with us. The goals for these tastings include assessing market readiness of products and collecting feedback from culinary experts for product development purposes. Maarten Bosch, our CEO said: "We are delighted to finally share our burgers with experts outside of the company, so they can help us create the best burgers possible. In this first tasting we specifically evaluated the potential of cultivated beef fat as an ingredient in a blend with plant based ingredients, as we know it is responsible for the flavour, aromas, mouthfeel and even sizzle people love from beef. We’ve been able to conclude that our cultivated fat has a very positive impact on the product quality This means that in addition to the cultivated beef for which we have submitted a regulatory approval request in Singapore, we can also elevate the culinary experience of plant based products and delight more beef lovers faster.” #mosaburger #cultivatedmeat #cravechange

It is exciting to see GOURMEY submit cultivated food dossiers to UK Food Standards Agency amongst other key jurisdictions. GOURMEY's Foie Gras, made from cultivated duck cells, aims to provide a new option for fine dining enthusiasts worldwide. As the UK and Europe seek to enhance food security and reduce reliance on low-quality and environmentally harmful food imports, cultivated foods can complement existing agrifood value chains, serving as a powerful tool for long-term resilience. This brings us one step closer to creating new revenue opportunities for farmers to grow the feedstock we need for cultivating cells at large scale. Innovation and traditional farming can not only coexist but also support each other in building a future-proof food system, making farming more attractive for the next generation. #alternativeproteins #cultivatedfoods #foodinnovation

We are hiring managers and academics! The new Bezos Centre for Sustainable Proteins at Imperial College London is opening its first round of recruitment ⬇ We are looking for: -1 Centre manager 🛠️. Will be part of the leadership team, working closely with the directors to set the strategy. The Centre Manager will lead all operational activities. Apply ➡ https://lnkd.in/e-GYQeD2 -1 Head of Impact, Innovation and Growth 🚀 . Will participate in the strategic development and management of all growth, impact and innovation activities in the Centre as well as coordinate stakeholder engagement. Apply ➡ https://lnkd.in/e_iVPhYk -1 Marketing and Communications Lead 📢. Will develop the marketing and communication strategies and campaigns, and will maximise the visibility of the activities of the Centre and the sustainable protein field. Apply ➡ https://lnkd.in/eieeYMyK -1 Academic position 🧑🔬️ to work on alternative proteins available to all levels (lecturer, senior lecturer, reader, professor – equivalent to assistant, associate and full professor). Apply ➡ https://lnkd.in/eyK3m9_b Full info on the Job Descriptions, which are in the links above. Funded by the Bezos Earth Fund, the $30m Bezos Centre for Sustainable Protein will apply cutting-edge Engineering Biology to accelerate the alternative protein revolution and transform global food systems, to make them more sustainable, healthy, resilient, and economically viable, by driving a step-change in consumption from conventional meat to alternative proteins. Uniting top academics, industry, policymakers and key stakeholders, the Bezos Centre for Sustainable Protein will be a reference institution for cultivated meat, plant-based and fermentation-based food and the synergies between them. Join us and help us make our food system more sustainable! ＃sustainableprotein ＃alternativeprotein ＃engineeringbiology ＃fermentation ＃cultivatedmeat ＃plantbasedmeat ＃precisionfermentation ＃cellularagriculture Good Food Institute Europe The Good Food Institute EIT Food Alt Protein Careers Alternative Proteins Association SynBioBeta Bridge2Food The Food and Drink Federation

We are thrilled to share that, our member company Meatly, has received authorisation to sell cultivated pet food in the UK! This historic development is a testament to the forward thinking approach the UK can take. A huge congratulations to Owen Ensor and the entire team for navigating the rigorous process for authorisation. We are excited to see what's next for Meatly! #alternativeproteins #cultivated #petfood

⚡ 💚 What a night!   We co-hosted one of our tasting events in our Accenture London innovation centre, during #LCAW with our partners CPT Capital, Good Food Institute Europe & Alternative Proteins Association – we had delicious #altprotein #plantbased samples from: 🥦 symplicity foods   🍄 ENOUGH   🫘 Better Nature Tempeh   🚚 Foodhak  🥮 ALGAMA Foods     ...and we learnt more about #cultivated, #molecularfarming & #biomaterials products and manufacturing capabilities thanks to: 🍃 Kyomei   🐷 Uncommon   🚀 Arda Biomaterials   Thank you all for coming along to participate and share your innovations! 🌟🌟 And big thanks to the inspirational founders, Indy Kaur of Plant Futures and Benjamina Bollag of Uncommon for sharing views on some of the challenges and opportunities currently facing these emerging products and ingredients.    🚀🚀 The event followed the Coller Startup Competition finals, where we saw 5 startups pitching for £100k funding from CPT Capital – i loved being on the judging panel alongside Lesley Farrah Dorwling-Carter, Jamie Macfarlane and Louis Millon – it was a tough gig!   Congrats to ReNewFood, Cultured AF, Cryo BioNova, Fish-ish for reaching the final 5..   🥇🥇 Biggest congratulations go to the winner, Andrea Araiza Calahorra, Ph.D. who pitched MicroLub, a water-based, protein microgel that behaves like natural, oil-based lubricants. Their ingredient can be used as an oil or fat replacer and texture enhancer in plant-based foods and cosmetics 👏👏 so many different potential applications in food, beauty and beyond. Huge congrats! This is the best part of my job... the positive vibes within the food-tech community are infectious. And great to see the relentlessly hard-working entrepreneurs in food-tech connecting with investors & industry leaders – please get in touch if you'd like to participate in our next event! 🙏🏼 🙏🏼 Rachael Goude, John-Felipe Murphy, Linus Pardoe, Coco Hollamby, Harry Kalms, Jeremy Coller, Alan Wogan, Jim Laird, Chris Williams, Mark Curtis, Toby Siddall, Juliana Glezer, Edward Kennedy, Natalie Stewart, Lori Baran, Vlad Oncescu, PhD, Emily Kowal, Jenna Trescott, Oliver Wright #foodsystemtransformation #foodinnovation #foodtech #plantbased #plantbasedfood

It’s great to see the Dutch public entity Invest-NL and the European Commission investing in promising and upcoming food companies such as Mosa Meat, an APA member. We hope that the UK will take a similarly proactive and innovative approach to supporting the growing alternatives protein industry such as smart regulations and investments in infrastructure. Congratulations to everyone at Mosa Meat. #cultivatedmeat #novelfoods #proteins

🚀 For students, PhDs, postdocs and academics from UK universities with a new idea or early stage start-up in alternative proteins - this competition is for you! We are very exciting to be partnering with CPT Capital and The Good Food Institute on this competition. The winning start-up will receive a £100k investment from CPT Capital. Please see below for further information and apply at https://lnkd.in/e8sMZVY2

We are excited to be partnering with The Future of Protein Production Chicago, which is taking place at McCormick Place on April 24th & 25th. Hear from over 85 speakers about the latest developments in #alternativeproteins. Let us know if you plan to attend! Register using our discount code to get 20% off your pass: APA1 You can find out more here: https://lnkd.in/eKGm6Z-D

⭐ We are all set for the first #plantbased #proteins #workshop #UK with over 40 businesses attending. Discussing the category, identifying the biggest barriers, and through #collective action, how we will win back #growth. 🔊 Despite moving to a bigger venue, we have sold out and will be running a follow-up session in the coming weeks. 🙋♀️ 🙋♂️ If you would like to attend the debrief and input into the narrative, please #register your interest here ➡ https://lnkd.in/eQVUMfhE or leave a comment below. ⬇ 🙌   For everyone who has already expressed an interest, we have you noted. Looking forward to sharing back as we #progress. With thanks to our sponsors: Gosh! Food Ltd, Planted, The Tofoo Co, Wicked Kitchen, Deliveroo, Alternative Proteins Association, Good Food Institute Europe, Coller Foundation, The Vegan Society, ProVeg International And team on the day: Elena Devis 🌱, Caroline Hughes, Rob Reames, Simon Day, Rabinder Harrison, Owen Ensor, Andrew Godley, Michelle (Smith) Russell, Claire Roper, 🌱🌟 Emma O. #moreplants #healthydiets #sustainability #innovation #startups #consumers #trends, Kevin White  

*** CULTIVATED MEAT COMPANIES *** We are happy to see the UK Food Standards Agency conducting a crucial survey for cultivated meat companies. The survey is designed to inform its capacity planning and regulatory approach as more companies consider routes to market, to improve the likelihood of efficient approval processes. This survey is open to both UK based and international companies: https://lnkd.in/e--9eSfd The submission deadline is Monday, 5th February. Feel free to share this with your networks to amplify the reach!