- Protein Production Technology News
- Posts
- Crackd introduces UK's leading plant-based egg alternative to USA amidst national egg shortage
Crackd introduces UK's leading plant-based egg alternative to USA amidst national egg shortage
Plus, Magic Valley secures AU$100,000 government grant, MOA Foodtech secures €14.8 million EIC investment, PlantBaby secures Series Seed funding to expand plant-based nutrition, and more!
As the alternative protein landscape continues to evolve, this week’s developments highlight both momentum and challenges across the sector.
From market expansions to regulatory battles, funding wins to ingredient innovations, the industry is moving fast. Whether it’s rethinking traditional staples, improving nutritional profiles, or tackling regulatory roadblocks, the question remains: how will these shifts shape the future of food?
A leading egg alternative lands in the USA, just as shortages shake the market. Will consumers embrace the swap, or will familiarity still rule the breakfast plate? Meanwhile, researchers are diving into the potential of a humble legume, asking whether it could be the key to stronger bones. And in the dairy-free space, a new zero-pecan formula arrives, promising indulgence without compromise.
Across the globe, public funding is fueling the next phase of cultivated meat, while fresh investment is backing a rising force in plant-based nutrition. But as innovation accelerates, a new regulatory storm brews—how will increased scrutiny on processing impact the sector’s momentum?
Elsewhere, a major shake-up sees a plant protein pioneer shift hands, signaling a strategic reset in the category. At the same time, innovators are working to make sugar reduction even sweeter, leveraging next-generation proteins to curb excess without sacrificing taste. Could this be the breakthrough that changes how we view sweetness?
For those fine-tuning alternative food production, fresh concepts are emerging to optimize efficiency and scale. As technology continues to refine the way we produce and process these foods, one thing is certain—change is happening fast. The question is: who’s ready to adapt?
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 incredible week!
