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Why did no one tell me I can connect with the entire alternative protein supply chain at one event?   Because with so many events in the sector, it’s hard to bring everyone together under one roof. Until… Bridge2Food Europe!   Previously two separate events, Course Europe and Summit Europe will now take place together at the same venue, over an enriching three-day programme. Delegates will get access to the latest technical innovations and R&D during the Course on 4 June, followed by presentations at the Summit on 5-6 June to better understand the state of the market and most pressing issues in the alternative protein sector including the current economic challenges. The programme will highlight future opportunities in plant-based alternatives, precision fermentation, and cultivated meat.   Are you ready to connect with the entire alternative protein sector? Bridge2Food Europe is your one-stop event to network with FMCGs, start-ups, ingredient suppliers, retailers, machinery and processing companies, agriculture and farmers, researchers and academics, and so much more.   Secure your spot today as attendance for the Course day is limited: https://lnkd.in/ghBGzGnK   #alternativeproteins #plantbasedproteins #foodandbeverage #B2FEurope2024 #fermentation #cultivatedmeat #networking #supplychain #randd 📸 Jan Buteijn

🙌 Will you join Owen Ensor, CEO at Meatly, at Future of Protein Production Amsterdam? 📆 See the full agenda here: https://hubs.ly/Q02P4pKr0 Owen is one of 100+ speakers participating in Europe's must-attend event for the alternative proteins sector. Owen will participate in Panel Discussion: Alternative protein powerhouses: EU versus US strategies This panel discussion will dive into the unique approaches the European Union and the USA are taking to become leaders in the alternative protein revolution. The expert panelists will explore the key differences in their infrastructure: does the EU's established food industry provide a stronger foundation, or does the USA's venture capital focus give it an edge? Will we see you at The Future of Protein Production Amsterdam Conference on October 23 & 24 at RAI Amsterdam? 🎫 Register now to secure your ticket: https://hubs.ly/Q02P4rx_0 #foodtech #alternativeproteins #cellularagriculture #foodproduction #futureoffood #eu #usa

Nutropy's CEO Nathalie Rolland had the honor of presenting our innovations to a delegation from the Netherlands during their recent visit to Genopole in April. The delegation, consisting of around twenty companies and researchers in the alternative protein sector, provided a valuable opportunity to showcase our fermentation technology to develop the next-generation of cheese & dairy alternatives. This event was an ideal time for us to reinforce our collaborations with this pioneering country in the field of alternative proteins. For more information on their visit, see here (in French): https://lnkd.in/e2SD6PQ3 The Netherlands demonstrates strong political support and proactive measures to accelerate the development of this crucial industry. Following their report in 2020 highlighting the importance of complementary protein sources, they allocated over €60 million towards cellular agriculture capabilities in 2022, paving the way for a comprehensive ecosystem in this field and capturing worldwide attention. For more information on this significant funding initiative, see here: https://lnkd.in/dUbjZ3jC We hope to see further governmental initiatives to support the development of complementary protein sources for a sustainable food system! #PrecisionFermentation #NextGenCheese #NextGenDairy #AlternativeProteins 

Get to know your partner in crime, mind this Protein Transition Map!

I’m excited to share our latest blog post highlighting four innovative UK companies that are revolutionising the food industry! 🌱🍽️ Here are four innovative companies CPI is proud to collaborate with, each driving significant change in the food sector: 🌿 MarraBio: Developing engineered protein materials to reduce the carbon footprint of food production and make lab-grown meat more accessible and affordable. 🦠 @Immune Boost Clinic (immy Supplement): Creating products that harness the benefits of naturally occurring microorganisms, offering a new frontier in gut health and overall wellbeing. 🥩 3D Bio-Tissues: Addressing the environmental impact of traditional meat farming, this Newcastle University spin-out is pioneering cost-effective materials for lab-grown meat, paving the way for ethical and sustainable meat alternatives. 🧬 Qkine: Tackling the high costs of cultivated meat production, Qkine is developing novel growth factors to make large-scale, animal-free meat manufacturing a reality. Learn more about their innovative approaches in our full blog post. 🔗 Read the blog post: https://lnkd.in/eesNefN4 Reach out to our experts at CPI to explore how we can support your business in getting your product to market faster. Peter Cousins, Jude Huggan, Syed Kamal Bukhari, Reza Ranjbar, Jonathan Rand, Deepan Shah, Alex Smith, Kris Wadrop #FoodInnovation #Sustainability #CultivatedMeat #GutHealth #Biotechnology #FutureOfFood #CPIInnovation #AlternativeProteins

💡 Highly recommended weekly newsletter packed with information about the latest developments in the area of #alternativeproteins!

Is new food the future of food production? ☕🥩🍳 Coffee (image), cocoa, milk, meat, fish, and eggs – all staples of our daily diet – are heavily dependent on traditional agriculture. With the rise of new food technologies, innovative, more sustainable ways are emerging to complement our food system with alternative proteins. In our latest interview, Dr. Reimar Gutte, Senior Vice President at GEA, discusses how biotechnology can revolutionize the way we produce food, where Germany and Europe stand and what’s needed from businesses, politics and society to secure the future of food. 🌍 Read the full interview to explore the possibilities and challenges of this exciting frontier: https://go.gea/3r9

✔ Ojah B.V. listed as gamechanger in Foodvalley NL’s Protein Transition Map NL! 💡 The Protein Transition Map NL is an online tool, giving insight into the protein transition landscape within the Netherlands. It highlights the impact of more than 50 Dutch actors involved with protein transition, generating an annual production value of at least 881 million euros. 👉 The map enables you to find, connect and collaborate with protein organizations in the Netherlands. It offers valuable information and opportunities to get in touch with the Dutch 🌱 #plantprotein #plantbased #plantbasedprotein #plantbasedfood #meatalternatives #foodvalley #innovation #sustainability #foodinnovation #foodingredients

🌿 Exciting news: Bon Vivant joins the Precision Fermentation Alliance ! 🌿 We're excited to share that Bon Vivant has become a member of the Precision Fermentation Alliance, joining a visionary group of companies, dedicated to advancing precision fermentation technology: a game-changer in producing ingredients and foods with a fraction of the environmental footprint of traditional methods. 🚀 For decades already, precision fermentation has been allowing us to produce essential food and pharmaceutical ingredients such as vitamins or insulin. We are working to develop new applications, like dairy proteins, with minimal environmental impact, offering a sustainable alternative to conventional agricultural practices. 💡🥛 Together, we aim to accelerate the understanding and adoption of precision fermentation, advocating for its potential to foster a positive and equitable future for our planet and its inhabitants. 🌍 This collaboration is not just a win for Bon Vivant, it's a leap forward for our joined efforts in North America, Europe, and globally, driving global change towards more sustainable food systems.  We are looking forward to working together with Irina Gerry, Wendy Singer, Sebastien Louvion and others representing the growing French and European biomanufacturing precision fermentation ecosystem. #PrecisionFermentation #Sustainability #FoodTech #FutureOfFood #biomanufacturing #biotech

This is not a really "new" video from Yaakov Nahmias - The Future of Meat Technologies about the future of #newmeat but I found it interesting to share because it points to some really important topics that we still in discussion. - #Flavouring and Texture - Fat and #ingredients - Growth Factor and "animal replacement", what is not true, this technology comes to complement #protein supply, not really to substitute the current resources. - Costs - Productivity and comparison between processes - #gmo --> For those who remain skeptical of GMOs in the 21st century, I suggest a quick reading of the book "Ciencia no Cotidiano - Viva a Razão Abaixo da Ignorancia (Natalia Pasternak & Carlos Orsi)m recommended by an old friend of mine Aires Iacovone, but for sure exists much more books that go deep into this subject. As a specialist in #foodmarket and focused on commercial areas, two topics get my attention when I think of emergent developments. The first of them is related to the #scaleup or as the sector remains in a discussion the #scaleout for higher productivity: - Are the processes ready developed to increase the production capacity? I mean, for sure we have big investors looking around scaling this product, but the point is: are we using standard pharmaceutical processes? Or there is space to develop new bioprocess routes, technologies, equipment, and components to support this sector in its growth, bringing innovation and low-cost options? GEMÜ Group and GEMÜ Brasil are ready to hear from you, #startup, #machinemanufacturer, #bioreator manufacturer, #investors, and all the chain related to this community: What are your opinions about these topics? What are your needs and How technology can improve them? The second is more related to the #feedsupplychain: We know the SFB is no longer an option and luckily most of the new companies focussed on #cellagriculture are working with alternative #grothmedia to bring #alternativeproteins closer to the expected costs and #sustainable reality. - #aminoacids producers: What are your #perspective for this market? Will the current aminoacs producers design their process to a #foodgrade line to support this demand? Or will they start new different companies focussed only on the #alternativeprotein market? And the #glucose? How the current #agricultureindustry is being prepared for this demand? I know, most of these questions are in common with most of you, so I invite you all #industriesofthefuture and #researchcommunity to join us to look forward to these answers together. I'm oppen to exchange ideas for a better world! 🚀