Heura Foods secures €20 million EIB loan to accelerate plant-based innovation

This week’s edition captures the steady drumbeat of momentum across the global protein innovation landscape. From strategic investments and AI breakthroughs to new ingredients and scale-ups, there’s a lot to keep tabs on.

First, a major European lender is backing the next phase of plant-based innovation with a €20 million loan that aims to accelerate product development and unlock scale. Could this mark a turning point for southern Europe’s alt-protein scene?

Elsewhere, a New Zealand startup has hit an impressive milestone in precision fermentation, achieving high-yield lactoferrin production – a move that could challenge conventional dairy from both a nutritional and functional perspective.

Meanwhile, a Nordic foodtech firm is expanding its proprietary MLC technology with fresh funding of €10 million. Its ambition? Nothing less than a disruption of the global dairy landscape.

In functional ingredient news, a new casein alternative is hitting the market – minus the emulsifiers. The startup behind it is already moving towards commercial scale-up, which suggests industry demand may be shifting toward cleaner-label solutions.

Stateside, a shelf-stable plant-based meat startup just closed a US$1.2 million funding round. The team is betting on long shelf-life and affordability to appeal to new markets – especially in regions with limited refrigeration infrastructure.

AI also makes an appearance this week. A Spanish company has unveiled an artificial intelligence platform designed to optimize fermentation processes, aiming to cut development time and boost yield. Could this be the key to smarter scale-up?

Lastly, in a sign of growing collaboration in the space, a contract manufacturing specialist is teaming up with a fermentation startup to produce animal-free dairy protein at a new US facility.

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!

🧫 Liberation Labs to produce Vivici’s dairy protein at new US fermentation facility

💶 Heura Foods secures €20 million EIB loan to accelerate plant-based innovation

🧬 Roslin Institute’s FaTTy cells could streamline cultivated meat fat production