ICYMI! The Q2 edition of PPTI is available to read right now!
The Future of Protein Production
Connecting organizations to successfully commercialize sustainable protein at scale
We're thrilled to give you free and unlimited access to the Q2 2024 edition of Protein Production Technology International, another +100 pages rammed full of the latest breakthroughs and developments from the innovative world of alternative proteins.
Scroll down to find out more about our features on clean labeling, IP, smart manufacturing, hybrid foods, investment, and so much more! From cover to cover, our seventh edition – our second of 2024 – is full of 100% original interviews, expert columnists, thought-leadership, market focuses, deep dives, Innovation Insights, and news.
We hope you enjoy reading, watching and listening to this latest issue as much as we have enjoyed putting this together for you!
Download our media kit today to find out how you can be featured in the Q3 2024 edition, out on 3 July 2024 or the Q4 edition, out 3 October 2024!
In every edition, we have expert columnists contributing thought-leadership on topics covering investment, intellectual property, manufacturing, go-to-market strategy, regulations and marketing. They include Andrew D Ive from Big Idea Ventures , Kerry Rees and Jennifer Bailey from HGF Limited , Hannah Lester from ATOVA Regulatory Consulting, SLU , David Ziskind, PE, PMP from Stantec , Laine Clark from The Good Food Institute and Gemma Tadman ? from ProVeg International . It's a fantastic regular lineup and we are proud to have them on board the writing team!
Click below to read their latest contributions
With clickbait headlines proclaiming the death of cultivated meat, and some vegan brands closing, Louise Davis speaks with 10 financial experts to assess the real situation with regard to the funding and development of the alternative proteins industry. Thanks to Gautam Godhwani from Good Startup , Claire Smith from Beyond Impact VC , Bastiaan Gielink from Invest-NL , Lissy Smit from Aqua-Spark , Yoni Glickman from PeakBridge , Jan Christoph Gras from Planet A Ventures , Nick Cooney from Lever VC , Jonathan Berger from The Kitchen Hub , pieter wolters from dsm-firmenich Venturing , and Trevor Sieck from Rabobank for taking part in our annual state-of-the-industry report
To read the full article, click here
Whether you’re developing new protein sources or even manufacturing methods, an effective IP strategy can help you secure investment and carve out a competitive edge in what many people believe will be a booming alternative proteins market. Here, Nick Bradley speaks with some global experts to discuss some of the complexities in protecting your innovations. Thought-leaders in this article include Kerry Rees from HGF Limited , Laura Clews and Chris Hamer from Mathys & Squire LLP , and Sara Holland and Andrew Tindall from Potter Clarkson
Click here to read this huge feature on 10 ingredients innovators
With increasing consumer demand for healthier, less-processed alt protein products that have short lists of recognizable ingredients, is ‘clean label’ the driving force for companies wanting a share of this marketplace? Or is the term itself becoming merely a marketing tool? The answer, as Louise Davis discovers, lies somewhere in the middle. Special thanks goes to MJ Kinney from FareScience, Robin Simsa from Revo Foods , Flavio Meola from Lallemand Bio-Ingredients , Michael Fox from Fable Food Co , Marc Coloma from Heura Foods , Lukas B?ni from Planted , and Constantin Drapatz from Ingredion Incorporated for offering their expert opinions with exclusive interviews
Click here to read the feature
As R&D continues, we can expect to see more innovative and delicious hybrid products on the market, catering to a variety of dietary needs and environmental concerns. Here, Lloyd Fuller, gathers the opinions of experts in the field who believe a combined cocktail of sources will deliver the best of all worlds for manufacturers, consumers, and the planet. We are grateful to Isabel Trogh from BENEO , Andrew Arentowicz from 50/50 Foods, Inc , Nesli Sozer from VTT , Shalom Daniel and Dan Levanon from Mush Foods , Eugenia Sagué from Cultimate , Luke Macqueen from Tender Food , and Joshua March from SCiFi Foods for taking part
Click here to read their thoughts...
Plant-based, cell-cultivated and fermentation-enabled foods are receiving a high-tech boost in the digital age. Here, David W. Smith dives into how AI and machine learning are revolutionizing smart manufacturing in the alternative protein industry, making sustainable food production more efficient and delicious. For this major article, we're grateful to Yossi Quint from Ark , Charlie Taylor from Multus , Ed Steele at Hoxton Farms , Jasmin Hume, PhD at Shiru , Todd Gilliam from 罗克韦尔自动化 , Christie Lagally at Rebellyous Foods , Elliot Swartz at The Good Food Institute , Noa Weiss , and Max Elder from Food System Innovations for sparing the time to talk with us
Click here to dive into this article
领英推荐
With widespread concerns surrounding the scalability of cultivated meat, SCiFi Foods ’s Joshua March is adamant that developing blended products is the fastest way to bring an affordable product to market. Here, he separates fact from fiction and explains how his company is achieving that feat
Click here to read the full interview with Joshua
With the ability to conduct multiple experiments at the same time, shake flasks are a researcher’s best friend when it comes to efficient and versatile microbial screening. Here, though, Scientific Bioprocessing (sbi) ’s Tiffany Fredette explains how they have come into the digital age
Click here to read the article
Fungal fermentation promises delicious and nutritious options for food manufacturers, while reducing environmental impact and combating climate change. But not all approaches and products are equal, as The Protein Brewery ’s Sue Garfitt explains further
Click here to read the interview with Sue
New Wave Biotech ’s AI software acts as a virtual lab, simulating vast numbers of experiments to dramatically reduce development time and costs. The result? Cheaper, more accessible alternative proteins, and in doing so accelerating their journey to becoming a mainstream sustainable food source. The company’s CEO & Co-founder, Zoe Yu Tung Law explains more
You can read the interview with Zoe here
Norwegian Mycelium (NoMy) ’s David Andrew Quist & Ingrid Dynna explain the circular partnership approach to creating fungi-based feed for the aquaculture sector
Click here to read the exclusive interview with these fungi pioneers!
Elementar ’s nitrogen protein analyzers are a game changer for the alt-protein sector, delivering fast and accurate protein content analysis on a variety of alt protein sources, allowing producers to streamline R&D while maintaining quality control. Here, Elementar Americas ' Joseph T. (Thomas) explains more...
Click here to read the article
We're really passionate about what we do here, and we hope that's reflected in the latest issue of Protein Production Technology International. There really is no other publication in the world like this, so if you are interested in being featured in the next issue, out 3 July, please contact Kieran Crorkin ?? to discuss the dynamic ways we can showcase your company to ~23,000 readers globally. If you're interested in exhibiting at either The Future of Protein Production Amsterdam (23/24 October 2024) or The Future of Protein Production Chicago (29/30 April 2025), please contact Peter Mortimer . Great conferences, fantastic speakers, and a whole lotta fun!
Click on the logo below to access loads more content, see our 2025 webinar lineup, listen to our podcasts, watch our video interviews, and of course catch up on all the latest breakthroughs and developments in the world of alternative proteins with our daily news and weekly newsletters.
We'll see you again in early July!