The Future of Protein Production

08/04/2026

🔉Have a perspective on the future of protein worth sharing? Come take the stage at FPP Amsterdam!

We’ve already begun curating an exceptional lineup of speakers, & are still looking for more! Join an inspiring growing group of leaders defining what’s next in the future of protein!

If you have insights, experience, or a point of view that can move the industry forward, we encourage you to apply.

👉Link in bio for info, applications, & registration!

07/04/2026

APPLY TO SHOWCASE YOUR STARTUP AT FPP AMSTERDAM 2026 🗣️ 🧪

Startups are driving the future of protein. This is where they step into the spotlight.

This November, showcase live in front of investors, industry leaders, and technical experts across plant-based, fermentation, and cultivated systems. Engage directly with a review panel and take part in a live Q&A that puts your innovation into real conversation with the people shaping the future of protein.

This is a unique opportunity to receive live feedback from a panel of industry experts, including investors and seasoned entrepreneurs.

🎟️ Link in Bio to Apply & Register

28/11/2025

🔥 Plant-based chicken just went mainstream: Eat Just’s new Just Meat is now in more than 3,000 Walmart stores nationwide.

Eat Just has rolled out its biggest retail expansion ever, bringing Just Meat — a plant-based chicken that outperformed conventional chicken in independent taste tests — to Walmart locations across all 50 states and Puerto Rico.

Developed over six years, the new product delivers 18g of protein per serving, zero cholesterol, and no GMOs, and comes in four flavors: Original, Buffalo, Sesame Ginger, and Chili Lime.

💬 “This is the first time most consumers prefer plant-based chicken over animal chicken. That changes things,” said Co-Founder & CEO Josh Tetrick.

Alongside Walmart, Just Meat is also now available at Sprouts, H-E-B, Giant, Hannaford, Albertsons United, Tops, Stop & Shop, Price Chopper, Andronico’s, Bristol Farms, Mom’s Organic Market, and Mother’s Market.

The company says the launch builds on the mission behind Just Egg — which has already sold the equivalent of 600 million eggs — and marks a major moment for bringing high-protein, lower-impact alternatives to mainstream shoppers.

👉 Full story below:

Would you try a plant-based chicken that beats conventional in taste tests?

Eat Just brings its new Just Meat chicken to more than 3,000 Walmart stores nationwide | Alternative Proteins | Food Tech | Food Production | Plant-Based Food | Cultivated Meat

28/11/2025

🔥 A single food swap changed the fat profile of breast milk in just six days, The University of Texas at Austin researchers found.

A new randomized clinical trial from the University of Texas at Austin shows that replacing beef with a common plant-based meat alternative — while keeping the rest of the diet whole-food and unprocessed — altered the types of fats infants receive during breastfeeding.

The study followed 24 families over 25 days, providing all meals to isolate the impact of the protein source. Total fat levels in breast milk didn’t change, but the composition did.

💬 “We were surprised by how quickly and clearly we saw these changes, and from just one food swap,” said lead author Marissa Burgermaster, Ph.D.

Mothers eating plant-based meat produced milk with:
• Lower long-chain polyunsaturated fatty acids (linked to neurodevelopment)
• Higher saturated fats from tropical oils used in ultra-processed foods

Researchers stressed that the study did not measure infant health outcomes, and the short timeframe was unlikely to have long-term effects. But the findings show how quickly the makeup of breast milk can shift — and highlight the need for evidence-based guidance for breastfeeding families navigating today’s diverse food choices.

👉 Full story below:

Do you think most parents are aware of how quickly diet can influence breast milk?

UT Austin study shows breast milk fat profile changed within six days when mothers swapped beef for plant-based meat | Alternative Proteins | Food Tech | Food Production | Plant-Based Food | Cultivated Meat

28/11/2025

🔥 Europe’s public investment in alternative protein R&D has surged 296% in just four years — but it’s still not enough.

A new analysis from The Good Food Institute Europe shows funding for alternative protein research jumped from €80 million in 2020 to more than €320 million in 2024, driven by major commitments from the European Commission, the UK, Denmark, and the Netherlands.

Fermentation research grew the fastest (up 77% per year), while cultivated meat and plant-based science also expanded across new national research hubs like the Bezos Centre for Sustainable Protein and Denmark’s BRIGHT institute.

But despite the momentum, Europe is still far below what’s needed.
A Global Innovation Needs Assessment found the region would need €760 million per year until 2050 for alt proteins to contribute meaningfully to climate and food security — less than half of that is being invested today.

The report also reveals:
• Nordic countries are outperforming larger economies on a per-capita basis
• UK funding spiked in 2024 with more than €90 million awarded
• Most money is going to upstream science, leaving gaps in downstream work like texturisation, sensory optimisation, food safety, and end-product development

👉 Full story below:

Do you think Europe will increase funding fast enough to stay competitive with Asia and the USA?

Europe’s public investment in alternative protein research surged 296% in four years, but funding still falls short of what’s needed, GFI Europe analysis found | Alternative Proteins | Food Tech | Food Production | Plant-Based Food | Cultivated Meat

28/11/2025

🔥 Plant-based milk is struggling in the USA — but Danone thinks protein is the way to revive it.

Danone has launched Silk Protein, a new high-protein plant-based drink offering 50% more protein than dairy milk and 13g of complete plant protein per serving. With the plant-based milk category declining for several years, the company sees a major opportunity in consumers’ growing obsession with protein.

💬 “We really see a gap in the marketplace for a good plant-based, higher protein offering that just hasn’t been there, and that consumers are demanding,” said Wendy Nunnelley, President of Plant-Based for Danone North America.

Despite softness in plant-based milk sales, household adoption of dairy alternatives has risen from 40% to 56% since 2020 — and Danone says shoppers want more function, not less. Silk Protein also contains 3g of fiber, reduced sugar, and no artificial sweeteners, with original and chocolate varieties rolling out now ahead of a nationwide US launch in early 2026.

The move aligns with Danone’s growing push into the high-protein segment, following new Oikos protein drinks and shakes introduced earlier this year.

👉 Read the full below:

Do you think higher-protein offerings can help reinvigorate the plant-based dairy aisle?

Danone debuts Silk Protein as rising demand reshapes the plant-based dairy aisle | Alternative Proteins | Food Tech | Food Production | Plant-Based Food | Cultivated Meat

28/11/2025

🔥 Cultivated chicken just hit cost parity — and now SuperMeat has fresh funding to launch in Europe.

SuperMeat has secured US$3.5 million to accelerate the commercial rollout of its 100% cultivated chicken, following a year in which the company proved it could produce cell-based meat at the same cost as premium pasture-raised chicken.

The round was led by Agronomics, which increased its position in the company as SuperMeat moves from technical milestones into real commercial activity.

💬 “For the first time, cultivated chicken production is commercially viable, and we’re now focused on translating these achievements into commercial launch,” said Co-founder & CEO Ido Savir.

Last year, SuperMeat reported production costs of US$11.79/lb, without using any plant-based blending — a major step toward competing directly with conventional poultry. A CE Delft LCA also estimated roughly 50% fewer emissions than traditional chicken.

Savir told Protein Production Technology International that the goal is simple: ensure cultivated meat can become a mainstream choice, supported by scalable, resource-efficient production. Their partnership with Stämm is already helping advance industrial processes that improve structure, taste, and output.

SuperMeat is now preparing for launches in Singapore, the USA, and Europe, backed by partnerships with PHW Group and Migros.

👉 Read the full below:

Do you think hitting cost parity will be the tipping point for cultivated meat?

SuperMeat secures US$3.5 million to accelerate European launch after hitting cost parity on cultivated chicken | Alternative Proteins | Food Tech | Food Production | Plant-Based Food | Cultivated Meat

28/11/2025

🔥 Cats are finally getting their own next-gen plant-based snack — and it’s powered by fermentation.

Vegdog, Europe’s leading vegan dog food brand, is stepping into the feline world for the first time with VEGCAT Pure Bites, a biomass-fermented protein snack designed to challenge the idea that cats must rely on meat.

With 60% protein, added taurine, and no animal ingredients, VEGCAT arrives just as Europe’s €29 billion pet food market shifts toward allergy-friendly, sustainable products.

💬 “From the very beginning, our vision was to replace meat-based products in the pet food sector with healthy plant-based alternatives… Thanks to new, innovative raw materials and scientific advances, it is now possible to feed cats a balanced plant-based diet,” said Vegdog CEO & Co-founder Tessa Zaune-Figlar.

The brand is starting with snacks — a fast-moving segment that lets them test demand before rolling out full plant-based cat diets. Backed by a €9 million Series A, VEGDOG is expanding fast across Germany, Austria, and Italy.

👉 Full story below:

Would you give your cat a fermentation-powered treat?

Vegdog enters the cat market with fermented-protein VEGCAT snacks as plant-based pet nutrition evolves | Alternative Proteins | Food Tech | Food Production | Plant-Based Food | Cultivated Meat

28/11/2025

🔥 What really makes IP valuable in food tech? Investors, founders, lawyers, and scientists just told us — candidly.

Our latest PPTI webinar, “IP as a Growth Engine: Unlocking Investment in Food Tech,” delivered one of the most open, commercially grounded IP discussions the industry has heard all year. Hosted in partnership with HGF, the session brought clarity to a topic that often feels abstract and intimidating.

Instead of a legal lecture, the panel tackled how IP actually drives investment readiness, technical defensibility, and scale-up success — and where most startups go wrong.

The speakers included:
• Kerry Rees & Andrew Tindall, HGF
• Andrew D. Ive, Big Idea Ventures
• Tim Fronzek, Nosh.bio
• Gilbert Verschelling, The Protein Brewery
• Casey Lippmeier, Checkerspot

💬 “The only thing better than an IP strategy is a written IP strategy.” — Andrew Tindall, HGF
💬 “Having all the patents in the world without any commercial validity would have seriously hindered our ability to protect our IP.” — Andrew D. Ive, Big Idea Ventures

The panel explored:
• Why IP must align with commercial strategy
• How ex*****on and speed can matter as much as patents
• What investors really look for when founders claim strong IP
• How companies evolve their portfolios as they scale
• Why novelty, timing, and internal education all matter

If you’re building or backing food-tech innovation, this session was packed with rare, real-world insight — and it’s now available on demand.

👉 Watch the full webinar via the link below:

Which part of IP strategy do you think startups struggle with most?

HGF leads candid discussion on IP as food-tech’s growth engine | Alternative Proteins | Food Tech | Food Production | Plant-Based Food | Cultivated Meat