Protein Production Technology International

📢 We're over the moon to let you know that the Q4 2024 edition of Protein Production Technology International is now online and FREE to read. 🙏 But before you dive in, can you really help us and the companies featured in this latest issue by reposting this post to your own networks? It takes two clicks to spread the word for us and for them! https://hubs.ly/Q02RPRdV0 So, what will you find in this final issue of 2024 - which also happens to be our biggest to date, at 150 pages? As usual, we have expert columnists, including Andrew D. Ive from Big Idea Ventures, Hannah Lester from ATOVA Regulatory Consulting, SL, David Ziskind, PE, PMP, from Mach Global Advisors, Kerry Rees at HGF Limited, Gemma Tadman at ProVeg International, Laine Clark at The Good Food Institute and now also the amazing Anna Handschuh from Future Affairs Consulting. We have Innovation Insights from FlavaPulse, Ingredion Incorporated, Alt Dairy, ENOUGH, Liberation Labs, RelSus and Marlow Ingredients. Plus, as part of our preview of The Future of Protein Production Amsterdam on 23/24 October, we caught up with some of our +45 exhibitors, including Erika Georget at ERIDIA, Elvedin Ramani at holac Maschinenbau GmbH, Winston Sun at Angel yeast, Ryan Kromhout at KROHNE Food & Beverage, Krista Scholz at Elementar Americas, Charlotte Hughes at Hamilton Process Analytics, Tim Elbert at Ziemann Holvrieka, and Chris Saenz at Beckman Coulter Life Sciences. We have detailed profiles of AQUA Cultured Foods and Brittany Chibe, TissenBioFarm and Paul Shapiro at The Better Meat Co.. But that's not all - we have another four major features on #algae, #nutrition, #specialization in cultivated meat, and funding in fermentation. As we have more than 45 original interviews in this edition, the companies featured will be highlighted in the comments! Don't forget, please repost this and spread the word about the world's only magazine dedicated to accelerating and commercializing alternative proteins! #foodtech #alternativeproteins #foodproduction #fermentation #culti...

🚀 Solar Foods has been granted an additional €10 million (US$10.8 million) from Business Finland, further supporting Solein’s research, development, and commercialization. This funding increases the first tranche of IPCEI grants to €43.6 million (US$47 million) and extends the project timeline to December 2026. With this support, Solar Foods continues to scale up Factory 01, progress regulatory approvals, and advance the pre-engineering of Factory 02, which began this month. “We are extremely pleased to receive this additional funding,” says Pasi Vainikka, CEO of Solar Foods. “Factory 02 will be a unique project in terms of science, technology, and climate impact.” #Solein #SolarFoods #SustainableProtein #PrecisionFermentation #FutureOfFood #FoodInnovation #HydrogenEconomy

Technology news from Allbiotech biotechnologies The company has completed the first production run of Genesys V1, a cost-effective one-liter bioreactor designed for precision fermentation research. With a price tag around one-third that of pharmaceutical bioreactors, Genesys V1 makes early-stage development and process optimization more accessible for startups, research institutions, and food tech companies. “A key objective of Genesys V1 was to remove financial barriers to entry for researchers and companies exploring precision fermentation,” says Pablo Goñi Aguinaga, founder of Allbiotech. “We’ve created a functional, cost-effective bioreactor that allows more innovators to engage in fermentation research without requiring large investments.” In January, Allbiotech secured funding to expand its production and commercialization efforts. The investment round was led by Daniel PALACIO ✔️ of Tutti Food Group, who sees Genesys V1 as a valuable tool for advancing sustainable food production. #PrecisionFermentation #Bioreactors #FoodTech #Innovation

Here's some good news about a scaling milestone from ÄIO. The company has successfully scaled its production of fermentation-based fats and oils to 10,000 liters, proving its technology can deliver at an industrial scale. This milestone was achieved with the expertise of ScaleUp Bio, leading to a 48% improvement in fermentation titer yield and a 60% enhancement in downstream recovery. The latest batch will support ÄIO’s EFSA novel food application, paving the way for sustainable fats and oils to enter the market. As Nemailla Bonturi, Co-founder & CEO of ÄIO, puts it: "Scaling up is more than increasing production—it’s about validating that our technology can make a real difference." #FutureOfFood #Biotech #SustainableInnovation

Big news from Enifer: their latest Life Cycle Assessment (LCA) reveals that PEKILO Pet has seven times lower carbon emissions than soy protein concentrate! 🌍🐾 The cradle-to-gate carbon footprint of PEKILO Pet is just 0.93 kg CO₂e/kg, a remarkable 86% lower than soy protein concentrate. Even compared to insect protein (1.15 kg CO₂e/kg) and lamb-based pet food ingredients (5.84 kg CO₂e/kg), PEKILO Pet emerges as a truly sustainable choice. "We are incredibly pleased with the results of this study, which validate the environmental benefits of PEKILOPet and our production process," says Enifer CEO Simo Ellilä. With €33 million invested in its first full-scale production facility, Enifer is on track for 2026 production—and is already eyeing global expansion! #SustainablePetFood #Mycoprotein #AlternativeProteins #PetFoodInnovation #Enifer #PEKILOPet #CarbonFootprint #FermentationTech

Meatable recently hosted a global summit at its Leiden headquarters, bringing together policymakers, investors, and industry leaders to explore the future of sustainable meat production. Discussions focused on how technological innovation and cross-sector collaboration can accelerate the adoption of cultivated meat. Attendees toured Meatable's lab, sampled its cultivated meat products, and heard insights from notable speakers, including the Rt. Hon. Chris Skidmore and Danielle Nierenberg. A key takeaway was the critical role of partnerships in driving progress. As Meatable CEO Jeff Tripician noted, “Action is what drives real progress. By bringing together industry pioneers, we are forging partnerships that will shape the future of food.” The summit underscored how cultivated meat could meet global food demands sustainably—through collaboration and shared innovation. #SustainableFood #CultivatedMeat #AlternativeProteins #FutureOfFood #FoodTech #Sustainability #FoodInnovation

🔔 Upcoming Webinar: Springboarding from Feed to Food – What Does It Take? 🗓 Thursday, 27 February 2025 ⏰ 2pm London | 3pm Berlin | 9am NYC The growing demand for sustainable proteins means that microbial proteins are increasingly being considered for human consumption. But making the transition from feed-grade to food-grade isn’t straightforward. From scaling technologies and regulatory approvals to consumer acceptance and commercial strategies, the challenges—and opportunities—are complex. Tomorrow, Protein Production Technology International will be hosting a panel of industry experts to explore: ✅ How processing technologies can help scale microbial proteins for the food market ✅ Regulatory pathways and how early engagement can accelerate approvals ✅ The role of partnerships in building consumer trust and market access ✅ Funding considerations for late-stage development and commercialization ✅Approaches to positioning microbial proteins for consumer acceptance 💡 Our panel includes: ✨ Eleni Ntokou, Director of NPD, Sustainability & Regulatory Affairs, Unibio, on scaling microbial proteins and engaging consumers ⚙️ Thierry Duvanel, Innovation Director, Bühler Group, on technological solutions for efficient and sustainable scale-up 🌍 Celine Schiff-Deb, Chief Scientific Officer, MISTA, discussing how start-ups are bridging the gap between feed and food 🌿 Bryan Tracy, Co-founder & CEO, Superbrewed Food Inc., sharing insights on collaborations, market positioning, and funding models 📜 Hannah Lester, CEO, ATOVA Regulatory Consulting, SLU on navigating global regulatory frameworks and future-proofing strategies 💼 Olivier Hartz, Chief Commercial Officer, Unibio, on commercialization, strategic partnerships, and consumer perception If you’re interested in the future of sustainable proteins and how microbial proteins might play a role, we’d love for you to join the discussion. 🔗 Register here: https://hubs.ly/Q038fxjf0 #Webinar #AlternativeProteins #MicrobialProteins #FeedToFood #Sustainability #FoodTech #FutureOfFood #ProteinProduction

📢 Read this week's PPTI newsletter 🌿 Top stories this week include Vivici, a precision fermentation dairy protein platform, securing €32.5 million in Series A funding to expand its operations. 📖Read this story and much more here: https://lnkd.in/dqMKQU2q If you aren't subscribed already, get the biggest and best stores in complementary protein delivered to your inbox each week. Subscribe here👉 https://lnkd.in/e9vQqNxY

🚀Vivici has secured €32.5 million in Series A funding to scale its precision fermentation dairy protein platform. Backed by dsm-firmenich and Fonterra, the round attracted new investors including APG (on behalf of ABP), Invest-NL and InnovationQuarter. CEO Stephan van Sint Fiet said: "With this investment, we continue turning the promise of precision fermentation into a commercial reality." Vivici’s first product, Vivitein BLG, offers significant environmental benefits, with a second product, Vivitein LF, set to launch in H2 2025. #PrecisionFermentation #AlternativeProteins #SustainableFood #ProteinInnovation #FoodTech #DairyAlternatives

New Podcast Episode Out Now! Check out the latest episode of PPTI Podcast titled "Special Episode: Chris Saenz - Beckman Coulter Life Sciences" where host Nick interviews Chris Saenz, Segment Development Manager of Biomanufacturing at Beckman Coulter Life Sciences. Get exclusive insights into Beckman Coulter's role in advancing alternative proteins through precision fermentation and their support for innovators in the sector. Discover how Beckman Coulter streamlines workflows and optimizes processes for faster R&D in sustainable food production. Don't miss out on learning about the company's strategic growth through in-house development and acquisitions, as well as the importance of close collaboration with scientists to meet the evolving needs of the market. Plus, hear about the challenges of scaling production and the exciting future of synthetic biology. Listen now on PPTI Podcast: https://lnkd.in/eGSwugWa and stay ahead of the game in the alternative protein industry! #PPTIPodcast #AlternativeProtein #BeckmanCoulter #PrecisionFermentation #SustainableFoodProduction #SyntheticBiology