The Q3 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 Q3 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 Plant-Based 3.0, Alternative Dairy, Marketing, Alt Protein's Top 10 Challenges, lab-scale technologies, and so much more! From cover to cover, our eighth edition – our third 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 Q4 2024 edition, out on 2 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
Louise Davis explores how the rapid pace of innovation in the alt dairy sector is translating to new ingredients, products (heck, even new categories), and more sustainable, delicious options for consumers than ever before.
In this article, we speak exclusively with Eyal Afergan, Ph.D , CEO & Co-Founder of Imagindairy , Fengru L. (Lin), Founder & CEO of TurtleTree , Lucie Rein , CCO of the Swiss company, Cultivated Biosciences , Dimitris Karefyllakis , Co-Founder & CEO of Time-travelling Milkman , Michele Stansfield , Co-founder & CEO, Cauldron Ferm , Jennifer Côté , Co-Founder & CEO, Opalia and Mark Warner , Co-founder & CEO, Liberation Labs
To read the full article, click here
Winning in the world of alternative proteins hinges on smart marketing. Speaking with five expert marketeers, Amity Reed examines how to build trust with transparency, addresses taste concerns, and investigates how producers can forge an emotional connection with consumers.
Thank you to Benjamin Freedman , VP Commercial, New Culture , Sarah-Marie Cole , Chief Marketing Officer, MyFOREST Foods , Brittany Chibe, Co-founder & Chief Growth Officer, AQUA Cultured Foods , and Thibaut Elijah Lafargue , Head of Marketing at Bon Vivant for being part of this showcase of marketing talent and expertise
Click here to read this article with our five fantastic experts
Nick Bradley somehow managed to squeeze eight panelists into a 60-minute webinar back in March 2024 to discuss 10 huge challenges for the alternative proteins sector. Here, he does his best to condense the content into this follow-up article with our fantastic Future of Protein Production Chicago speakers.
Click below to read the thoughts of Arpad Csay , Senior Director, New Food NA, GEA Group , Panchali Chakraborty , Technical Director, Savory & Snacks, Givaudan , Eugene Wang , Co-Founder & CEO, Sophie's BioNutrients , Nicki Heverling Briggs, MS, RDN , Founder & Principal, Here/There , Kaitlin Grady , Director of Strategic Partnerships & Public Affairs, Clever Carnivore , Kerry Rees , Partner, Patent Attorney, HGF Limited , David Ziskind, PE, PMP , Managing Partner, Mach Global Advisors , and Brian P. Sylvester , Partner, Perkins Coie
Click here to read the feature
Is the current buzzword ‘Plant-Based 3.0’ a useful concept in explaining the evolution of this part of the alternative proteins sector? In the Q3 2024 edition of Protein Production Technology International, Louise Davis speaks with seven experts to explore the substance behind the trend and discover the next frontier for plant-based products.
If Plant-Based 3.0 broadly refers to great-tasting, clean products delivered in convenient forms at competitive prices, has the sector now pretty much achieved all that it can?
Not according to the seven fantastic companies interviewed for this feature. Thanks goes out to Martin Habfast from SWAP Food , Lukas Böni at Planted , Givaudan 's Sylvain JOUET , Romain Joly from Roquette , Mark van Noorloos at Schouten - Specialist in Plant-Based Protein , Vineet Singhal from RelSus and Birgit Dekkers from Rival Foods
Click here to read their thoughts...
Driven by demand for sustainable food, alternative proteins are booming. But lab research is key, unlocking tastier plant-based options and even cultivated meat. In this article from the Q3 2024 edition of Protein Production Technology International, Lloyd Fuller explores the science and technologies behind the future of food, from optimizing protein compositions to harnessing the power of AI.
Here we speak with Joseph Thomas (Thomas), CEO, Elementar Americas , Jessica Mannix , Application Chemist at Elementar Americas , Priera Panescu Scott, PhD, CFS , Lead Scientist – Plant Based Specialist at The Good Food Institute , Karthik Pandalaneni, Ph.D. , Assistant Director, Plant Protein Innovation Center , and Michael Spinelli , Founder & Chief Strategy Officer at NewEpoch
Click here to dive into this article
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With a focus on luxury, taste, and entirely new meat experiences that sets it apart, Vow is making cultured meat that consumers will crave. Here, CEO & Founder, George Peppou , reveals how the Australian food tech is tackling affordability, building a new protein landscape, and why their vision goes beyond replicating existing meats.
In this candid interview with Protein Production Technology International editor, Nick Bradley, he discussed many topics ranging from cultivated meat's scaling challenges, the farming lobby, technical progress and, of course, that infamous mammoth meatball: “We wanted to spark a ton of dinner table conversations about what people really want meat to be like in the future. We definitely succeeded, and it got pretty heated at times, which was exactly the point"
Click here to read the full interview with George
When asked how a guy from Lebanon wound up running a biotech startup in Manchester, UK, Mohammad Khalil El Hajj, PhD , CEO of Bright Biotech , explains that it wasn’t the famous music or football scene that initially drew him to the Northern powerhouse. “I came here in 2011 specifically to join the lab of Anil Day, who is one of the fathers of chloroplast biotechnology,” he recalls. In this Q3 2024 edition of Protein Production Technology International, Mohammad explains how Bright Biotech’s technology could become the go-to enabling solution to bring cultivated meat into the mainstream
Click here to read the article
Understanding and responding to consumer preferences has never been more important, but there’s often a gap between what consumers say and their actual experience and behavior. Alexandre Bastos , Head of Front End Innovation, Givaudan - Taste & Wellbeing , explains how – by harnessing its own exclusive research data along with new technologies and the power of AI – the company is imagining a future of food that offers healthy and satisfying options for consumers while staying within planetary boundaries
Click here to read Alexandre's article
Packed with protein and health benefits, yeast has emerged as one of the most sustainable solutions to the global protein shortage. In this Innovation Insight, Dr Winston Sun explores how Angel yeast is harnessing this potential to create innovative food and nutritional products
You can read the interview with Winston here
Driven by a personal back-story, Ali Osman explains that his company, PFx Biotech, Lda , is well on the way to commercializing speciality proteins – beginning with solutions designed to benefit babies around the world.
Click here to read the exclusive interview with Ali!
Ernesto Cevallos Coppel & Gabriel Fuertes explain how Mexico’s Proteo Biotech is developing a revolutionary protein source from yeast, offering a sustainable and nutritious solution to feed the growing global population.
Click here to read the article
Michelle Kuzio & Dr. Pedro Emilio Braun Streb explore the Kjeldahl and Dumas methods, used to measure nitrogen content, a key protein indicator. They also delve into C. Gerhardt GmbH & Co. KG ’s advanced analyzers and their partnership with Xylem Laboratory Solutions, which is empowering alt-protein companies to make better products
Click here to read the article
Over their many years in the legal sector, Laura Clews and Chris Hamer from IP firm, Mathys & Squire LLP , have been uniquely placed to observe various trends in the alternative proteins industry. The old adage, ‘follow the money’ may lead to some useful information, but following the patents can throw up far more illuminating insights into the types of technologies that could genuinely prove to be gamechangers. In this Q3 2024 edition of Protein Production Technology International, they offer invaluable guidance on the various IP issues (such as what you can and should protect) affecting all facets of the alt proteins industry
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 2 October, 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!
Great insights - each edition keeps getting better!