Alternative Protein Project Wageningen’s Post

Alert for Next Friday: 🚀 TPC-Event Hybrid Products: mixed feelings, mixed opportunities. Is this the new gamechanger in sustainable & healthy food?     💡 This Acceleration Session takes place on March 22. We invite you to learn about opportunities and challenges in the world of hybrid products. Read more: https://lnkd.in/g2eJRCn8 As the host of this event, I will introduce and challenge the speakers to provide valuable insights into the key aspects of hybrid products:    ->Jeroen Willemsen’s perspective on Hybrid Products (Foodvalley NL) ->Alice Pilkington (Mintel, United Kingdom) insights on consumer behavior and market analysis,   ->Jan Vreugdenhil and Angelique Peterse (Vreugdenhil Dairy Foods) exploration of hybrid dairy  ->Henk (H.J.P.) Schouten (Schouten Europe) about his expertise in hybrid meat.      After a panel discussion with the speakers including Rem van den Bosch (Seaburger), the day concludes with a plant-based networking lunch. This provides the opportunity to connect with industry leaders, start-ups and innovative SME's.     This session for partners of The Protein Community takes place at Vreugdenhil Dairy Foods in Nijkerk and online. Are you not a partner yet and interested to attend? Please send me a message.     #theproteincommunity #proteintransition #TPC #hybridproducts #alternativeprotein #plantbased #sustainable #food #innovations

A game-changing solution for clean-label food ingredients is scaling up 👏 We’re excited to announce that ICL Planet Startup Hub has made a follow-on investment in Plantible Foods as part of their Series B funding—and their recognition keeps coming. 🏆 Rovitaris® Binding Solution powered by Rubi Protein—developed in partnership with Plantible and ICL Food Specialties—was just recognized as the most innovative food ingredient of the year, earning the prestigious Ingredient Idol award at SupplySide West 2024. Why does this matter? Clean-label ingredients are essential. Valued at $53 billion today, the clean-label market is set to nearly double to $99 billion by 2034. ICL and Plantible are at the forefront of this transformation, meeting the demand for natural, sustainable alternatives that don’t compromise on performance. Learn how Rovitaris is revolutionizing plant-based foods: https://lnkd.in/dwcyBkaU Tony Martens Fekini | Maurits van de Ven | Hadar Sutovsky | Paul Petersen | Allison Fayfich | Prateek Jain | Sathaporn Srichuwong, PhD | Dori Zimner | Uri Perelman | Philip Brown #CleanLabel #FoodTech #SustainableInnovation #FutureOfFood #PlantBased

🏭🌱🥚 FoodTech 500 alum Onego Bio opens its headquarters in San Diego, California. Onego Bio, a US-Finnish food technology company, has opened its new 5,000-square-foot headquarters in San Diego, California, which includes office space, advanced laboratories, and a test kitchen to showcase its flagship product, Bioalbumen. This powdered egg protein is made through precision fermentation and aims to replicate the taste and functionality of traditional egg proteins while reducing environmental impact. Onego Bio plans to scale up production through partnerships and is developing its first industrial-scale manufacturing facility in the U.S. This facility will have the capacity to produce the equivalent of six million laying hens' worth of egg protein annually. Onego Bio has raised $70.8 million in funding, including $40 million from a Series A round earlier this year. This funding will help the company commercialize Bioalbumen in North America, where regulations are more favorable for market entry compared to Europe. Read the full vegconomist - the vegan business magazine article here: https://lnkd.in/ejj7atgg #ForwardFooding #FoodTech500 #altprotein #futurefood #precisionfermentation #innovation #sustainability

Future Optimists: ProVeg International 🌱 Meet our next food system changemakers: Katleen Haefele and Matthias Rohra from ProVeg International, champions of global food transformation! Their vision? A world where innovative food tech meets sustainability to revolutionize how we eat. And they're fired up about two game-changing technologies: precision fermentation and cultivated meat. 🥩 Here's what gets them excited about tomorrow's food landscape: 1: Advanced fermentation making alternative proteins more accessible 2: Plant-based innovations becoming mainstream 3: Sustainable solutions scaling up 4: Tech breakthroughs improving taste and nutrition "The increasing availability of delicious, sustainable, and affordable alternatives to animal based products," says Matthias. "At ProVeg, we see a future where plant based, fermented, and cultivated foods are more accessible and appealing to everyone." Kathleen adds: "Every step we take towards plant based and alternative protein contributes to a more sustainable, healthier future for both people and the planet." 🌿 What's around the corner? - Better-tasting alternatives - More affordable options - Improved nutritional profiles - Wider variety of choices - Lower environmental impact The best part? These innovations aren't just good for us—they're great for our planet too! What excites you most about the future of food? Share your thoughts below! 👇 #FutureOptimists #FoodInnovation #Sustainability #PlantBased #FutureOfFood #Innovation #FoodTech

🌊 Imagine a world where we can cultivate fish without the high price tag of growth factors. Seems impossible? Not anymore. At Sea2Cell, we’re turning this vision into reality! 🐟🐟 By cracking the code to grow fish cells without relying on these costly additives, we’re redefining what’s possible in the cultivated meat world. Affordable, scalable, and truly sustainable—this innovation could change the game for cultivated protein, bringing us one step closer to a world where sustainable seafood is accessible to everyone. Are you ready to dive into the future with us? 🌍 #CultivatedMeat #FutureOfFood #SustainableProtein #FoodRevolution #BlueTech #Innovation Avishai Levy, Berta Sivan, Itai Tzchori, Sivan Eliyahu, Joel Alter Meir, Harel Kasuto, Tammy Meiron, Ph.D., Hadas Sibony Benyamini, Daniel Gamsu, Noga Sela Shalev, Sapir Hashmonai, FRESH START FoodTech Incubator IL, Michael Beer, Shay Cohen, Doron Maor, Ori Sobovitz, Tnuva, OurCrowd, Tempo Beverages Ltd, Yossi Halevy, Eyal Shimoni 🎗, Ofir Benjamin Ph.D., The Good Food Institute, Elliot Swartz, Eden Pozin, Nir Goldstein

#EventAlert! Bridge2Food North America is coming up October 8-10 in Minneapolis. Protein Report is proud to be a media partner! This 3-day event will bring together the food industry to discuss the future of sustainable food, innovations in plant-based products, and the opportunities that lie ahead for emerging protein technologies: https://lnkd.in/gcChjTSZ Here are 4 Reasons Why You Should Attend: 1. Exclusive Insights from Industry Experts Bridge2Food North America is your chance to gain firsthand knowledge from the top professionals shaping the future of food. Across both Course Americas and Summit Americas, you’ll hear directly from industry leaders on topics that matter most.   2. Hands-On Learning and Practical Takeaways On Day 1, participate in hands-on workshops at the Bühler Group facility, where you can learn about the latest advancements in protein functionality and food R&D. Gain practical experience while learning from the best in the industry.   3. Networking Opportunities Attend our Networking Dinner, where you’ll have the chance to connect with fellow innovators, potential partners, and key decision-makers in the food industry. Our Networking Dinner will also feature the ceremony of the World Innovation Plant-Based Awards, in partnership with FoodBev Media.   4. Sponsored by Industry Leaders This year’s event is sponsored by: Cargill, Louis Dreyfus Company, Bühler Group, Schwan's Company, Government of the Netherlands, Prairie Fava, Titan America, SAS IMPROVE , NETZSCH Group, endeco GmbH, Hosokawa Micron B.V., Zeppelin Group, Kalsec Inc., PURIS, IKA – Laboratory, Analytical and Process Technology, KROHNE, Stantec, revyve, Ashland, CJ BIO America - Fort Dodge, PIP International Inc., and Simatek A/S. #plantbased #microbial #fungi #meat #dairy #eggs #seafood #ingredients #protein #foodtech #foodscience #biotech #innovation #sustainability #investing #events #minneapolis

Another great Top Tier Impact Group initiative, combining Innovation and Purpose into carbon-neutral food (proteins) and a better future for our planet! 💚 #growthmindset #innovationwithpurpose #purposeledbusiness #sustainability #toptierimpactgroup #growthmark

🇳🇱 Nutreco launched the ‘world’s first’ facility dedicated to food-grade powder production for cell feed in the Netherlands CEO David Blakemore underlined that a key challenge for cultivated proteins is developing cost-effective and sustainable feeding solutions for cells, which Nutreco aims to address by producing affordable cell culture media. Emeline Fellus, Senior Director of Agriculture and Food at the World Business Council for Sustainable Development, noted that current food systems prioritize efficiency and high caloric output without considering sustainability. Given today’s resource constraints and environmental concerns, this model is becoming increasingly outdated. Fellus called for a shift in protein production and consumption, recommending a diversified approach that balances traditional animal proteins with environmentally friendlier alternatives to meet growing demands sustainably. ✉️ Hungry for more updates on biotech-enabled agrifood businesses and breakthroughs? Devour the free subscription: betterbioeconomy.com

Our team at BioMush is thrilled to announce our participation in Valio’s Food 2.0 initiative, backed by Business Finland! Commencing this year, the Food 2.0 initiative, a five-year project, is set to revolutionize the Finnish food system. It envisions a future where growth and added value are hinged on sustainable production. With a substantial EUR 10 million in funding awarded to Food 2.0 and an additional EUR 20 million reserved by Business Finland for partner projects, this initiative promises to drive significant industry transformation, offering a wealth of opportunities for our industry. Valio will lead collaboration, research, and development projects with current and new partners. The aim is to attract at least 100 partners, generate EUR 100 million in additional R&D investments over the next five years, and boost food-related exports by over EUR 1 billion after the project. As a Food and Fermentation Technology player, BioMush is eager to collaborate on: 🍄 Developing future food products  🔧 Driving technological innovation  🌾 Advancing regenerative production  ♻️ Promoting resource efficiency and circular economy Together, we can future-proof our food system and lead sustainable food production, and we are proud to be part of the journey. Let’s create a brighter, more sustainable future for food! To learn more about the initiative, click on the link to read Valio's press release. #FoodTech #Sustainability #Innovation #CircularEconomy #BusinessFinland Veera Virtanen https://lnkd.in/dm-xh2sK

💚From the lab to the big flavour & aroma league! With a substantial 7 M€ in additional funding, EvodiaBio is now well on its way to start shipping sustainable aroma blends for the food & beverage industry.   Production of aroma compounds via fermentation reduces the need for extremely water-intensive farming of aromatic plants. For example, to produce the same aroma potential, replacing aroma hops with Yops (which is hitting the market as we speak) effectively reduces climate emissions and water usage by more than 80%. At the same time, using Yops reduces the loss of product in the hopping process and thus makes brewing more resource-efficient—a triple win.   And, of course, finally, non-alcoholic beers that actually taste great🍺!    🌸 More beautiful mono-terpenes are already in the pipeline. We couldn’t be more excited to continue backing the company.   It is fantastic to support you together with Export and Investment Fund of Denmark, The March Group, Symrise AG Thia Ventures, Ananke, BioInnovation Institute, PINC and Newtree Impact! Read more: https://lnkd.in/evDJDdJA or   💫 Congratulations to Camilla, Victor, Simon, Jarne, Sotirios & Sten. Teamwork makes the dream work  #foodtech #foodinnovation #aroma #flavour #foodsystem #nordicmade