The Protein Brewery

🌱 At The Protein Brewery, we are at the forefront of sustainable food technology, focusing on fermentation-based protein products. Our mission is to create cost-effective, scalable solutions that benefit both people and the planet. Discover how our innovative approach and strategic partnerships are driving growth and making a significant impact on the food industry. During an in-depth interview about growth with @KarinLoohuis and @EYNederland, we shared our journey and insights: https://lnkd.in/eywBwdtS   #SevenDriversOfGrowth #Innovation #Growth #Entrepreneurship

A huge thank you to MISTA and all the incredible collaborators at Growth Hack 2024! Our colleagues Demi de Rijk - Jansen, Maloe Kleine Haar, Samuel Claes and Jordan Bolin, PMP had the privilege of working alongside industry leaders from Givaudan, Danone, Ingredion Incorporated, and AAK to take plant-based cheese innovation to new heights.   In just one week - spread over multiple events - we experimented together in creating 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗰𝗿𝗲𝗮𝗺 𝗰𝗵𝗲𝗲𝘀𝗲 and 𝗵𝗮𝗿𝗱 𝗰𝗵𝗲𝗲𝘀𝗲, and Fermotein® once again proved its value: 🧀 With its protein-rich profile, Fermotein® helps bridge the nutritional gap, bringing plant-based cheeses closer to the benefits of real cheese. In 𝗰𝗿𝗲𝗮𝗺 𝗰𝗵𝗲𝗲𝘀𝗲 we will further investigate if Fermotein® could also play a role enhancing viscosity all the while keeping the product free from all major allergens. A huge benefit for plant based alternatives! 🧀 In 𝗵𝗮𝗿𝗱 𝗰𝗵𝗲𝗲𝘀𝗲, Fermotein®'s proteins don't change upon heating, keeping the quality protein content without interfering with the melting properties.    It’s collaborations like these that redefine what’s possible in plant-based foods and explain the big smile on Jordan's face 😁 A big shoutout to all the teams for their creativity and innovation—this is just the beginning! 👏🏽   #SustainableFood #CheeseInnovation #Fermotein #CleanLabel  

🚀 𝗔𝗱𝘃𝗼𝗰𝗮𝘁𝗶𝗻𝗴 𝗳𝗼𝗿 𝗥𝗲𝗴𝘂𝗹𝗮𝘁𝗼𝗿𝘆 𝗖𝗵𝗮𝗻𝗴𝗲 The Protein Brewery welcomed EU and Dutch policymakers, including MEP Anja Hazekamp and industry leaders, at our Breda plant to push for regulatory reforms that accelerate market access for novel foods. 🌱 𝗦𝘁𝗿𝗲𝗮𝗺𝗹𝗶𝗻𝗶𝗻𝗴 𝗣𝗮𝘁𝗵𝘄𝗮𝘆𝘀 𝗳𝗼𝗿 𝗦𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗦𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 With the rising demand for sustainable food options, it’s vital to simplify complex regulatory processes that delay the launch of next-gen ingredients like our mycoprotein, Fermotein®. 💬 𝗖𝗘𝗢 𝗜𝗻𝘀𝗶𝗴𝗵𝘁 Sue Garfitt, CEO of TPB, shared: “Simplified regulations attract investment and expand access to sustainable foods. While markets like Singapore and the US present growth opportunities, we face delays in the EU and UK.” 🔍 𝗔 𝗖𝗮𝗹𝗹 𝗳𝗼𝗿 𝗛𝗮𝗿𝗺𝗼𝗻𝗶𝘇𝗲𝗱 𝗥𝗲𝗴𝘂𝗹𝗮𝘁𝗶𝗼𝗻𝘀 Officials commended TPB’s dedication to sustainability and scalability, urging policymakers to remove barriers and support pioneering companies. This will strengthen the EU's position in building a resilient, sustainable food system. 🌍 Let’s work together to unlock the potential of food innovation in Europe! #SustainableFood #FoodInnovation #RegulatoryReform Tristan Schonis, Ingrid Oomen-Peeters, Elly von Jessen, Sandra Beuving, Carlotte Lucas, Annemiek Verkamman, Jonathan Sander, Peter Bakker, Indra Gesink 🔸, Lottie van Kelle, Corinne Cornelisse, Yvonne Dommels, Joash Mathew, Samuel Claes, Claire Verhagen The Good Food Institute Europe, hollandbio, Dierencoalitie, Eurogroup for Animals, Gemeente Breda, Breda brengt het samen, Provincie Noord-Brabant, D66, GroenLinks, Partij voor de Dieren, The Left in the European Parliament

Right up our alley! Stay tuned for the outcomes of MISTA's Growth Hack on Biomass Fermentation ✨

🌍 Exciting news for North America! We’re thrilled to partner with LBB Specialties to bring Fermotein® mycoprotein to a wider market across North America. Through this partnership, we’re not only deepening our reach in the bakery segment but also expanding into other categories, including snacks, nutritional bars, confectionery, and dairy alternatives. This collaboration marks a significant step in making sustainable, protein-rich solutions accessible across diverse food products. Check out the full press release to learn more about how Fermotein is reshaping the protein landscape: https://lnkd.in/egsNG8Rd #Fermotein #Mycoprotein #TheProteinBrewery #LBBSpecialties

🍫 𝗦𝗵𝗮𝗽𝗶𝗻𝗴 𝘁𝗵𝗲 𝗙𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝘄𝗶𝘁𝗵 𝗙𝗲𝗿𝗺𝗼𝘁𝗲𝗶𝗻® 🍫 Did you know that over 𝟳.𝟮 𝗺𝗶𝗹𝗹𝗶𝗼𝗻 𝘁𝗼𝗻𝘀 𝗼𝗳 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 are consumed worldwide every year, and with the average person consuming 𝟮𝟰 𝗸𝗴 𝗼𝗳 𝘀𝘂𝗴𝗮𝗿 annually, the demand for healthier options has never been higher? Fermotein® can play a key role in chocolate innovation. This versatile ingredient can help reduce up to 30% of sugar, all while maintaining the indulgent taste and texture that consumers love ❤️ What could this mean for the next generation of guilt-free treats? A world of possibilities awaits those looking to craft healthier, clean-label chocolate products. Interested in learning more about how Fermotein® can transform your formulations? Let's explore the opportunities together. #ChocolateInnovation #Fermotein #SugarReduction #CleanLabel

🌟 Talent on Tour: meet Lucie 🌟 We’ve had the pleasure of collaborating with the talented Lucie Parenicova for many years. Lucie is a leading expert in the protein allergenicity assessment for Fermotein, and we couldn’t be prouder of her upcoming presentation at the HESI Workshop on Safety Assessment of Newly Expressed Proteins in Foods! Join us in Porto, Portugal, on October 21-22, where Lucie will engage with industry leaders on crucial food safety topics. This workshop offers a fantastic opportunity to explore the complexities of newly expressed proteins, and Lucie’s insights on the protein allergenicity assessment of Fermotein will be invaluable. We can’t wait to see the innovative ideas that emerge from this event and how they will shape the future of food safety. Let’s give Lucie our full support as she embarks on this exciting journey. There’s still time to register for the event, either in person or virtually. Register here: https://lnkd.in/gV6BqnGJ #FoodSafety #Innovation #TheProteinBrewery #NewProtein

🌍 𝗙𝘂𝗻𝗴𝗶: 𝗡𝗮𝘁𝘂𝗿𝗲'𝘀 𝗛𝗶𝗱𝗱𝗲𝗻 𝗣𝗼𝘄𝗲𝗿𝗵𝗼𝘂𝘀𝗲𝘀 🍄 Fungi are often overlooked, but they play an indispensable role in our ecosystem and daily lives. These remarkable organisms are not just nature's recyclers; they're nutritional powerhouses, offering proteins, vitamins, and antioxidants. From enhancing our food with unique flavors and textures to transforming waste into valuable resources, fungi are at the forefront of sustainable solutions. This is what our Brewers have to say about it: "𝗙𝘂𝗻𝗴𝗶 𝗮𝗿𝗲 𝗳𝗮𝗻𝘁𝗮𝘀𝘁𝗶𝗰 𝗱𝘂𝗲 𝘁𝗼 𝘁𝗵𝗲𝗶𝗿 𝘃𝗲𝗿𝘀𝗮𝘁𝗶𝗹𝗶𝘁𝘆 𝗶𝗻 𝗮𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻𝘀 𝗮𝗻𝗱 𝗺𝗮𝘀𝘀𝗶𝘃𝗲 𝗮𝗺𝗼𝘂𝗻𝘁 𝗼𝗳 𝘂𝗻𝗶𝗾𝘂𝗲 𝘀𝘁𝗿𝗮𝗶𝗻𝘀. 𝗪𝗵𝗲𝗻 𝗰𝗼𝘂𝗽𝗹𝗲𝗱 𝘄𝗶𝘁𝗵 𝘃𝗮𝗿𝗶𝗼𝘂𝘀 𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴 𝗰𝗼𝗻𝗱𝗶𝘁𝗶𝗼𝗻𝘀, 𝘁𝗵𝗲𝘆 𝗴𝗶𝘃𝗲 𝘂𝘀 𝗲𝗻𝗱𝗹𝗲𝘀𝘀 𝗼𝗽𝗽𝗼𝗿𝘁𝘂𝗻𝗶𝘁𝗶𝗲𝘀—𝗳𝗿𝗼𝗺 𝗳𝗼𝗼𝗱 𝘁𝗼 𝗹𝗲𝗮𝘁𝗵𝗲𝗿." — Deb "𝗧𝗵𝗲 𝗴𝗿𝗲𝗮𝘁𝗲𝘀𝘁 𝗳𝗲𝗮𝘁𝘂𝗿𝗲𝘀 𝗼𝗳 𝗳𝘂𝗻𝗴𝗶 𝗮𝗿𝗲 𝘁𝗵𝗲𝗶𝗿 𝗿𝗮𝗽𝗶𝗱 𝗴𝗿𝗼𝘄𝘁𝗵 𝗮𝗻𝗱 𝗮𝗯𝗶𝗹𝗶𝘁𝘆 𝘁𝗼 𝘁𝗵𝗿𝗶𝘃𝗲 𝗶𝗻 𝘃𝗮𝗿𝗶𝗼𝘂𝘀 𝗲𝗻𝘃𝗶𝗿𝗼𝗻𝗺𝗲𝗻𝘁𝘀. 𝗧𝗵𝗶𝘀 𝗳𝗮𝘀𝘁-𝗴𝗿𝗼𝘄𝗶𝗻𝗴 𝗻𝗮𝘁𝘂𝗿𝗲 𝗺𝗮𝗸𝗲𝘀 𝘁𝗵𝗲𝗺 𝗮𝗻 𝗶𝗻𝗰𝗿𝗲𝗱𝗶𝗯𝗹𝘆 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗳𝗼𝗼𝗱 𝘀𝗼𝘂𝗿𝗰𝗲, 𝗰𝗮𝗽𝗮𝗯𝗹𝗲 𝗼𝗳 𝗽𝗿𝗼𝗱𝘂𝗰𝗶𝗻𝗴 𝗵𝗶𝗴𝗵 𝘆𝗶𝗲𝗹𝗱𝘀 𝗶𝗻 𝗮 𝘀𝗵𝗼𝗿𝘁 𝘁𝗶𝗺𝗲." — Sara "𝗜 𝗽𝗮𝗿𝘁𝗶𝗰𝘂𝗹𝗮𝗿𝗹𝘆 𝗹𝗼𝘃𝗲 𝗼𝘂𝗿 𝗳𝘂𝗻𝗴𝘂𝘀, 𝘾𝙝𝙖𝙧𝙡𝙞𝙚, 𝗯𝗲𝗰𝗮𝘂𝘀𝗲 𝗵𝗲’𝘀 𝗲𝘃𝗲𝗿𝘆𝘁𝗵𝗶𝗻𝗴 𝗯𝘂𝘁 𝗽𝗶𝗰𝗸𝘆. 𝗪𝗶𝘁𝗵𝗼𝘂𝘁 𝗮𝗻𝘆 𝗿𝗲𝗮𝗹 𝗽𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲 𝗳𝗼𝗿 𝗻𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝘁𝗼 𝗴𝗿𝗼𝘄 𝗼𝗻 𝗮𝗻𝗱 𝗮 𝘀𝗵𝗼𝗿𝘁 𝗰𝗲𝗹𝗹 𝗱𝗼𝘂𝗯𝗹𝗶𝗻𝗴 𝘁𝗶𝗺𝗲, 𝗶𝘁’𝘀 𝗾𝘂𝗶𝗰𝗸 𝗮𝗻𝗱 𝗲𝗮𝘀𝘆 𝘁𝗼 𝗽𝗿𝗼𝗱𝘂𝗰𝗲 𝗵𝗶𝗴𝗵 𝘃𝗼𝗹𝘂𝗺𝗲𝘀 𝗼𝗳 𝘁𝗵𝗶𝘀 𝗻𝗲𝘂𝘁𝗿𝗮𝗹 𝗯𝗶𝗼𝗺𝗮𝘀𝘀." — Anna As our world population continues to grow, the need for sustainable and nutritious food sources becomes more pressing. Fungi, with their rapid growth, adaptability, and incredible nutritional value, offer a logical and innovative path forward. 🌱 Join us in harnessing the power of fungi for a brighter future! #fungi #foodinnovation #sustainability #nutrition

🌟 𝗠𝗲𝗲𝘁 𝗼𝘂𝗿 𝗕𝗿𝗲𝘄𝗲𝗿𝘀 𝗮𝘁 𝗙𝘂𝘁𝘂𝗿𝗲 𝗙𝗼𝗼𝗱-𝗧𝗲𝗰𝗵 𝗟𝗼𝗻𝗱𝗼𝗻! 🌍 On October 2-3, our colleagues Samuel Claes and Jan Hendrik Van Gilst will be at Future Food-Tech London to discuss the latest in food innovation and alternative proteins. If you're attending, make sure to connect with them to explore how The Protein Brewery is shaping the future of food! Let's innovate together and drive the next wave of sustainable solutions. 🌱 Feel free to comment with a meeting request and we'll hook you up. #FutureFoodTech #FoodInnovation #AlternativeProteins #theproteinbrewery

🌍 𝗖𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗻𝗴 𝗳𝗼𝗿 𝗮 𝗦𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗙𝘂𝘁𝘂𝗿𝗲 𝗶𝗻 𝗔𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻𝘀 🌱 How can alternative proteins drive innovation while overcoming unique challenges across various stages of development? Our colleague Joash Mathew tackled this question as a panelist at the The School for Moral Ambition Ambition, engaging with brilliant fellows on 𝗮𝗱𝘃𝗼𝗰𝗮𝗰𝘆 𝘀𝘁𝗿𝗮𝘁𝗲𝗴𝗶𝗲𝘀 and collaboration. The discussion was inspiring and insightful—we're excited to see the impact of their work as we push toward a 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗳𝗼𝗼𝗱 𝗳𝘂𝘁𝘂𝗿𝗲 together! 🌿 Curious about The Protein Brewery and how we can collaborate? Reach out! #AlternativeProteins #SustainableTransition #FoodInnovation #Collaboration