Our top stories from 30 May-5 June
The Future of Protein Production
Connecting organizations to successfully commercialize sustainable protein at scale
We’ve had another bumper week of news, so below are just some of the highlights that you can read on our website. But don’t forget, we update the site every day with articles that we believe will be of interest so bookmark us and keep checking for the latest developments.
First up, a microalgae protein company from Israel has opened its first commercial plant. The company cultivates its microalgae in indoor bioreactors via the fermentation of sugars. Unique to its technology, though, is the simultaneous application of light and fermentation, which enables the generation of nutrient-rich microalgae in abundant yields, without any form of gene modification.
Lots of cultivated meat news this week, for us humans and for our pets. While a manufacturer of cultivated meat ingredients for pet food manufacturers has announced that it has reached price parity with premium traditional meat, a cultivated meat specialist, has announced a partnership with the Bezos Center for Sustainable Protein at North Carolina State University (NC State), through a US$30 million award from the Bezos Earth Fund.
North of the US border, Protein Industries Canada has announced that it is co-investing into a new project with Blue Sky Hemp Ventures, Virtex Grain Exchange, and Thar Process to advance Canada’s protein processing technology, create new high-protein ingredients, and support the commercialization of hemp and canola ingredients.
We generally don’t cover insects as food, but this circular story from Norway caught our eye. Researchers there are investigating whether microalgae can be given insect frass as an alternative to conventional fertilization. The results showed that when the microalgae were cultivated on nutrients from frass, they grew just as well and provided a high protein content of 40% of the dry weight.
Don’t forget to follow our LinkedIn group page for the stories as they go live. We’ve grown to 3,000 followers in a matter of months so it’s a great way to have news fed direct into your feeds…. We’ll be back next week!
New facility to kickstart global roll-out of Brevel’s high-value yet affordable microalgae protein for the plant-based food market
Microalgae protein company, Brevel , has opened its first commercial plant. The new facility covers an impressive 27,000ft2 (2,500m2) and has the capacity to produce hundreds of tons of microalgae protein powder to serve the flourishing global alternative protein space. Brevel’s breakthrough in uniting fermentation and light into a single process results in a steady supply of a white powdered 60-70% microalgae protein concentrate. Until now, fermentation has been confined to dark environments and is instrumental in producing the extremely high yields," said Yonatan Golan , Brevel’s Co-founder & CEO. However, microalgae’s natural makeup of nutrients – including protein, lipids, fiber, and pigments – depend on photosynthesis for their development and growth”
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Protein Industries Canada announces funding into commercialization of hemp and canola ingredients
Protein Industries Canada is co-investing into a new project with Blue Sky Hemp Ventures Ltd. , Virtex Grain Exchange, and Thar Process to advance Canada’s protein processing technology, create new high-protein ingredients, and support the commercialization of hemp and canola ingredients. “There is massive economic potential for Canada in ingredient manufacturing. Through the development of new and sustainable technologies, such as this one, Canada will advance our ingredient manufacturing sector and reach our CA$25 billion opportunity,” said Protein Industries Canada CEO W. L. (Bill) Greuel
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Secret weapon for sustainable protein? Scientists look to insect frass
Together with Oliver Müller from the Universitetet i Bergen (UiB) and NORCE Norwegian Research Centre colleagues Hanna B?pple and Dorinde M.M. Kleinegris , Pia Steinruecken has investigated whether microalgae can be given frass as an alternative to conventional fertilization. "In the ProFuture project, we used insect frass as a potential source of nutrients for cultivating the microalga Chlorella vulgaris, which could make microalgae production more environmentally friendly and cost-effective," said Steinrücken
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Stem cell technology pioneer Myocopia helps bring cultivated meat to consumers
Although meat can already be cultivated, there is a big problem: current technologies do not enable production in sufficient quantities and cheaply enough to make cultivated meat available to consumers. “All companies run into problems at roughly the same point of scaling up production,” said Professor Pekka Katajisto of the University of Helsinki ’s Helsinki Institute of Life Science (HiLIFE). Katajisto and his colleagues hope to solve the problem with the new technology they are developing in the Myocopia project
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Believer Meats partners with Bezos Earth Fund and North Carolina State University on Bezos Center for Sustainable Protein
Believer Meats , a cultivated meat specialist, has announced a partnership with the Bezos Center for Sustainable Protein at North Carolina State University (NC State). Established through a US$30 million award from the Bezos Earth Fund , the center aims to advance alternative protein production and commercialization to address the projected global protein supply gap in the coming decades. “Innovation alone cannot solve our global nutrition needs in the future," said Andy Jarvis , Director of the Future of Food at The Bezos Earth Fund. "We need to ensure that innovation reaches the market. With NC State and their industry partners like Believer Meats, we see a path to take great products from discovery to commercialization. We’re excited to partner with them to create a future abundant with nutritious and sustainable proteins”
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Cultivated pet food company achieves price parity with premium traditional meat
BioCraft Pet Nutrition, a manufacturer of cultivated meat ingredients for pet food manufacturers, has announced that it has reached price parity with premium traditional meat. “We see this as a breakthrough moment for cultivated meat for pet food,” said BioCraft Founder & CEO Shannon Falconer Ph.D. . “Achieving price parity and a robust nutritional profile for pets were the only elements holding back cultivated meat for the pet food industry – and BioCraft has now achieved both”
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Roquette debuts fava bean protein isolate with 90% protein power
Roquette has announced the launch of NUTRALYS Fava S900M fava bean protein isolate in Europe and North America – the latest addition and first protein isolate derived from fava bean in Roquette’s NUTRALYS plant protein range. Delivering 90% protein content across various applications, including meat substitutes, non-dairy alternatives and baked goods, NUTRALYS Fava S900M also offers a clean taste, light color and functional excellence. "Through extensive research and development, we have been able to unlock the immense potential of fava beans in protein fortification," commented Romain Joly , Global Head of Proteins Business Line at Roquette
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领英推荐
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.
Click here to read exclusive interviews with Yossi Quint from Ark Biotech, Charlie Taylor at Multus, Ed Steele at Hoxton Farms, Jasmin Hume, PhD at Shiru, Christie Lagally at Rebellyous Foods, Elliot Swartz at The Good Food Institute and Todd Gilliam from Rockwell Automation
Innovation Insight: How fungal fermentation is disrupting the protein landscape
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 this article
The Future of Protein Production Amsterdam, taking place at RAI Amsterdam in the Netherlands on 23/24 October, is Europe's meeting place for accelerating the commercialization of alternative proteins. The conference and exhibition will showcase more than 40 exhibitors, over 100 speakers and bring together more than 400 people. If you thought last year's event was fantastic, just wait until you see what we have in store this October!
You can secure your seat today at the ‘Super-Early Bird’ rate and save more than €500!
Click here to join hundreds of other industry leaders at a specially reduced rate!
Sign up now to join our next free-to-attend webinar, in partnership with JBT Corporation
Join this panel of experts for a dynamic webinar titled 'Unlocking Growth: Smart Investments for Developing and Processing Alternative Proteins'. This session is tailored to guide attendees through the strategic partnership opportunities with JBT Corporation, utilizing its Customer Innovation Centers for cutting-edge R&D in alternative proteins. You will learn how collaborating with JBT can empower your venture with the right equipment and expertise to expand production capacities in dairy, plant-based, and cell-cultured proteins. During the webinar, we will discuss how JBT's innovative solutions and state-of-the-art facilities can accelerate your growth and innovation, ensuring sustainable and efficient scaling of operations. We will also explore how its Customer Innovation Centers serve as a hub for pioneering development and processing methods that drive the future of alternative proteins.
Attendees will have the opportunity to hear from industry experts and interact through a Q&A session. Register today to avoid missing out! Click here
Listen to the latest episode now! New episodes are released every month.
In this show, Accelerating Alternative Protein Innovation in the Lab, industry experts Jessica Mannix, Application Chemist at Elementar Americas, Joseph T. (Thomas), CEO at Elementar Americas, Priera Panescu, PhD, PhD, Lead scientist, Plant-based Specialist at The Good Food Institute, Karthik Pandalaneni, Ph.D., Executive Director at Plant Protein Innovation Center and Michael Spinelli, Founder, NewEpoch discussed topics ranging from the development of protein alternatives, challenges in protein analysis, instruments and their various applications and technologies in protein innovations
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