The Cultured Hub opens in Switzerland

Welcome to this week's Protein Production Technology International newsletter, where we explore the latest strides from the innovators, researchers, and policymakers shaping the future of sustainable food.

From groundbreaking collaborations in cell agriculture to ambitious new protein centers and bold ventures in fungal proteins, this week highlights the movers and shakers driving change in alternative protein production.

First up, efforts to accelerate sustainable food production are gaining momentum across Europe, with new facilities and initiatives emerging to support innovation. In Switzerland, a cutting-edge hub has opened to bridge the gap between cellular agriculture research and market scalability, offering startups and researchers critical infrastructure and opportunities for collaboration.

Germany is following suit, with construction underway on a protein competence center designed to unite industry leaders and researchers. This initiative is poised to drive advancements in sustainable protein technologies, creating a collaborative space to meet the rising global demand for alternative proteins. Meanwhile, in the UK, a newly launched national center for alternative protein innovation is fostering partnerships between academia and industry. Its mission is to scale plant-based and cultivated protein solutions and bring innovative products closer to commercialization.

These infrastructure developments reflect a growing recognition of the need for systemic change, supported by a recent report urging European policymakers to prioritize protein diversification. The report highlights the potential of alternative proteins to address environmental and food security challenges, calling for stronger support to unlock their full potential. Adding weight to this call for action, global studies demonstrate the nutritional, sustainability, and animal welfare advantages of plant-based meats and dairy alternatives compared to their animal-based counterparts.

Innovators are also making waves in the space. A pioneer in mushroom protein has announced a new venture to expand the applications of fungal-based proteins, leveraging years of expertise to drive sustainable food production forward. Together, these developments signal a transformative shift in the protein production landscape, driven by innovation, collaboration, and growing policy advocacy.

Scroll down to find more about these developments and don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope you have another amazing week!

🧪 Bridging the gap in cellular agriculture: The Cultured Hub opens in Switzerland

👊 GFI Europe urges new European Commission to focus on protein diversification

🔬 National Alternative Protein Innovation Centre launches at the University of Leeds

🍄 Mushroom protein pioneer, Ramkumar Nair, to launch a fresh venture