Fermentation meets momentum: MATR Foods lands €40 million to power European growth

Plus, PARIMA becomes first international cultivated meat company to enter regulatory review in Australia and New Zealand, GFI and Tufts unlock SCiFi Foods’ cell lines for public use, how twin-screw extrusion is shaping the next generation of plant-based proteins, and much more!

With just one week to go until The Future of Protein Production Amsterdam (29-30 October), there’s still time to secure your place! 🎟️ Whether you’re planning to explore the free exhibition or want the full conference experience, we’ve got you covered – and you can still claim an exclusive 10% discount here.

As the countdown continues, we’ve been speaking with some of the experts who’ll be sharing their insights next week. From rethinking early-stage biotech investment to financing the next wave of fermentation and broadening the protein toolbox, the conversations you can read below offer a taste of what’s to come in Amsterdam.

Elsewhere this week, precision fermentation takes a major step forward as a pioneering team demonstrates world-first industrial production of casein from cheese whey – a development that could transform the dairy alternatives landscape.

In other news, a plant-based innovator is entering the pet nutrition market with a meat-like leaf protein and a US distribution deal, while researchers in the cell-cultivated meat space open up key cell lines to accelerate global R&D collaboration.

And from regulatory progress in Australia and New Zealand to a €40 million boost for fermentation-based meat alternatives, momentum across the sector continues to build. Could this be the most dynamic quarter yet for alternative proteins?

Dive into all the stories below – and we’ll see many of you in Amsterdam next week!

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.

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