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- VAN HEES and BLUU Seafood cook up hybrid foods, fusing spices with cultivated fish
VAN HEES and BLUU Seafood cook up hybrid foods, fusing spices with cultivated fish
Plus, Switzerland to require labels on meat and dairy linked to animal suffering, Solar Foods teams up with Sensapure Flavors, Israel’s Algocell raises US$2.8 million to scale AI ‘digital twin’ tech for cell-based manufacturing, and much, much more!
Curious about what’s stirring in the world of food innovation? You’re in the right place. Here’s a look at some of the latest ideas and breakthroughs shaping the future of protein production.
First up, a fascinating collaboration is blending the old and the new, as innovators combine traditional spice expertise with cell-cultivated seafood to create hybrid products that promise unique tastes and textures. Could this be the flavor bridge consumers are waiting for?
Meanwhile, Switzerland is setting a new precedent, as it moves towards mandatory labels flagging meat and dairy linked to animal suffering. A step forward for transparency – but how might this reshape buying habits?
In the USA, new partnerships are highlighting how proteins derived from air and microbes could transform functional drinks. It’s a signal that alternative proteins are eyeing not just meals, but your gym bottle, too.
Over in Denmark, researchers have cracked the code to turn clover grass and lucerne into clean-tasting proteins suitable for human diets. Another intriguing example of how overlooked crops could become tomorrow’s protein staples.
On the broader horizon, a new report suggests biotech advances are on the brink of fundamentally reshaping our food systems, with impacts far beyond the alt-protein sector alone. Are we ready for the speed of this transformation?
In policy news, the EU has unveiled a hefty funding push worth hundreds of millions of dollars, backing fermentation and biotech as strategic pillars of Europe’s future food and life sciences industries.
And speaking of hidden potential, researchers are exploring tomato leaves as an untapped protein source – adding to the growing list of agricultural by-products that could help feed a growing population sustainably.
Finally, a recent study warns that if the transition to alternative proteins moves too slowly, it could seriously jeopardise global climate goals. A timely reminder that innovation and adoption must go hand in hand.
To stay ahead of the curve in the world of alternative protein production, you can follow us on LinkedIn for daily updates and breaking news and look on our website for loads more developments. In the meantime, we hope you have another amazing week!
