Plenty to unpack in this week’s edition, starting with a deep dive into how leading players are working to keep alternative proteins safe. From clearer frameworks to new tools and closer collaboration, it raises an important question: are we finally moving toward a more consistent global approach?
We stay on the regulatory theme with major updates to the novel food application process. The changes are wide ranging, and if you’re planning a submission in the next two years, it may be worth taking a closer look.
Shifting into consumer trends, a new dairy launch taps into the fast-growing appetite for GLP-1-friendly snacks. It’s another sign of how quickly mainstream categories are adapting to evolving nutritional expectations.
A fresh analysis of US foodservice data shows plant-based options gaining ground in several key channels, even after last year’s sales dip. Where might this lead as operators rethink their menus?
On the tools side, a new LCA model built specifically for biotech aims to bring sustainability thinking into process design much earlier. For developers trying to avoid costly redesigns later, this could prove highly valuable.
Innovation in plant-based cheese continues too, with a new sliced range delivering greater elasticity and higher protein. Could this help bridge the gap between consumer expectations and current formulations?
We also explore a formulation-focused partnership using yeast to create richer, creamier textures for global food brands. If you’re working on next-gen dairy alternatives or indulgent applications, this might spark ideas.
A new call from global advocates also urges the finance community to back the protein transition, using COP30 as a platform to push for stronger investment standards. Will this be the momentum needed to shift capital at scale?
And finally, a scientific breakthrough in naturally immortal bovine cells could open new avenues for cultivated beef research. It’s early days, but the implications for long-term cell line stability are significant.
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