Anuga 2025 is emerging as a pivotal platform where the food industry grapples with evolving regulatory landscapes, sustainability imperatives, and shifting consumer preferences. Against this backdrop, the trade fair is poised to address crucial questions around the role of politics, trade dynamics, and innovation in reshaping the global food market towards greater sustainability. Anuga 2025, […]
Category: Alternative Proteins
Future Food Systems Sustainability Research Postdoctoral Position
The University of Helsinki seeks a postdoctoral researcher for a 1-1.5 year term, extendable based on project needs. Housed in the Department of Agricultural Sciences at the Viikki campus, the position falls under the Future Sustainable Food Systems (FS)2 research group led by Professor Hanna Tuomisto. The focus of the role is on sustainability assessment […]
Green Revolution in the Making: Plantible Foods’ Growth Trajectory and Potential Impact on the Plant Protein Industry
Plantible Foods, a company specializing in extracting RuBisCO protein from lemna (duckweed), has successfully launched its first commercial facility in Texas, with plans to triple its capacity through additional funding. The company’s innovative approach includes optimizing RuBisCO yield per ton of biomass and per acre per year, with the introduction of a high-yield lemna strain. […]
Protein Fermentation: The Next Frontier in Sustainable Nutrition
Introduction: Why Protein Fermentation Matters As the global population surges beyond 8 billion and the planet faces intensifying pressure from climate change, it’s clear that our current protein production systems are no longer sustainable. Industrial livestock farming—resource-intensive, environmentally damaging, and often ethically fraught—can’t be the default solution in a world where arable land, freshwater, and […]
Topology of the Living: Where Biotech, Code, and Cells Converge
In today’s biotech ecosystem, the boundaries are blurring. Once-isolated domains—like TCR-T cell therapy, serotonin signaling, and microbial fermentation—are now merging into a single, dynamic architecture of innovation. What connects a cancer-fighting immune cell to a mood-altering neurotransmitter or a Pichia-based protein fermentor? The answer is convergence. Biology is no longer just observed; it’s designed. From […]
‘Purest meat alternative’ to grow in Swedish mycoprotein factory
Siôn is a freelance science and technology reporter, specialising in climate and energy. From nuclear fusion breakthroughs to electric vehic(show all)Siôn is a freelance science and technology reporter, specialising in climate and energy. From nuclear fusion breakthroughs to electric vehicles, he’s happiest sourcing a scoop, investigating the impact of emerging technologies, and even putting them […]
Meala and dsm-firmenich Introduce Pea Protein Texturizer to Simplify Binding and Texture in Plant-Based Meat – vegconomist – the vegan business magazine
The collaboration combines Meala’s innovation in pea protein technology with dsm-firmenich’s distribution network and expertise in regulatory compliance and market rollout. Hadar Ekhoiz Razmovich, CEO and co-founder of Meala FoodTech, acknowledged dsm-firmenich’s role: “Their application support, regulatory expertise, and ability to drive global commercial rollouts are unprecedented. dsm-firmenich believed in us from the very beginning—not […]
Public Money, Plant-Based Future? Poland’s Ncbr Backs Alt-Protein Innovation – vegconomist – the vegan business magazine
From investments in early-stage plant-based product development to cultivated meat, NCBR is shaping Poland’s agri-food future – one grant at a time. While animal-based producers still receive the lion’s share of funds (a reflection of their scale and maturity), there’s growing momentum among alternative protein innovators. Read more about this — vegconomist.com
What Carbon Sources Cut COGS in Large-Scale Precision-Fermentation Heme?
Molasses, Glycerol, or Corn-Starch Hydrolysate? A Carbon-Cost ShowdownBy Biopharma Bytes The race to produce sustainable, animal-free heme at industrial scale is intensifying. From startups like Motif FoodWorks and Impossible Foods to stealth-mode synbio ventures, everyone is betting on precision fermentation to replicate the savory magic of meat without the cow. But one thing remains a […]
Microbial Magic: 101 Reasons to Love Being a Fermentation Scientist
Because every bubbled-over flask, every freshly pulled sample, is really an invitation to redesign life itself. An irresistible opening pour 🍶 Before sunrise, a 7 L glass fermenter whistles gently in the pilot plant. You slip a sterile needle through its septum, draw a cloudy sample, and smell the faint aroma of fresh-baked bread, raspberries, […]
Solid-State Fermentation: The Comeback Tech
Introduction: Fermentation’s Forgotten Twin In the age of sleek bioreactors, precision fermentation, and gene-edited microorganisms, it’s easy to overlook one of the oldest and most effective fermentation techniques: solid-state fermentation (SSF). Yet, SSF is making a powerful comeback—reimagined for today’s needs in food tech, alternative proteins, biomanufacturing, and even pharmaceuticals. Unlike submerged fermentation (SmF), which […]
Koji-Based Protein: The Future of Meat
Introduction: A New Dawn for Meatless Innovation Imagine a savory steak or a smoky slice of bacon crafted not from animals, but from mold. Sounds unappetizing? Think again. Thanks to recent advancements in fermentation technology, koji-based meat alternatives are emerging as a game-changing force in the alternative protein industry. What was once an ancient mold […]
