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- French court overturns ban on meat-related terms for plant-based foods
French court overturns ban on meat-related terms for plant-based foods
Plus, Melt&Marble and Valio partner to advance next-generation food products, Brevel and CBC Group sign long-term agreement for microalgae-based beverages and dairy alternatives, and more!
Welcome to this week’s Protein Production Technology International newsletter!
This week, we bring you the latest developments shaping the future of alternative proteins. From legal battles over plant-based labeling to breakthroughs in fermentation and consumer insights, the landscape continues to evolve at pace.
A French court has overturned restrictions on using meat-related terms for plant-based foods, reigniting debate over labeling laws and consumer perception. The decision could set a precedent for how alternative proteins are marketed across Europe.
A new study highlights the power of pricing in consumer choices, revealing that affordability is a key driver for meat alternative adoption. The findings suggest that significant cost reductions could be the tipping point for mass-market appeal.
In the fermentation space, a major funding boost is set to propel the completion of a large-scale precision fermentation facility in the USA, strengthening domestic production capabilities for alternative proteins and pushing the industry closer to commercial-scale viability.
Meanwhile, an innovative microbial protein is making strides toward regulatory approval in Europe, potentially unlocking a novel, sustainable food ingredient. The latest progress underscores the growing role of novel fermentation-derived proteins in reshaping the global food system.
Elsewhere, a new partnership aims to advance animal-free fats, combining expertise in precision fermentation and dairy technology to develop next-generation food products. The collaboration could accelerate innovation in texture, taste, and functionality for plant-based and hybrid foods.
Finally, a long-term agreement between two industry players is set to drive microalgae-based dairy and beverage applications, leveraging its high nutritional value and sustainability credentials. This move signals increasing investment in algae as a key ingredient in the future of food.
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!
