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- Ivy Farm and Synbio Powerlabs sign agreement to scale and produce cultivated meat in Finland
Ivy Farm and Synbio Powerlabs sign agreement to scale and produce cultivated meat in Finland
Plus, France's Vital Foods seeks UK approval for Vital Chicken, GOOD Meat lands in retail in Singapore, and EU issues draft guidance on novel foods
Welcome to another blast of news content delivered straight to your inbox from the team at Protein Production Technology International!
Before we get into the latest from the industry, though, we were delighted to announce the first 14 members of our Advisory Board for The Future of Protein Production Amsterdam, taking place in the Netherlands on 23/24 October 2024. Anna Handschuh from Future Affairs, GFI Europe’s Alex Holst, Merck’s André Silva, Karsten Schellhas, Wageningen University & Research’s Stacy Pyett and the Green Queen herself, Sonalie Figueiras, have joined Meatable’s Daan Luining, Bright Green Partners’ Floor Buitelaar, Atova’s Hannah Lester, Ira van Eelen, dsm-firmenich’s Karim Kurmaly, VTT’s Nesli Sözer, Mosa Meat’s Robert E. Jones and Levana Shifman from the Modern Agriculture Foundation and they will be helping us to create an agenda to remember once again later in the year!
The first 50 speakers have already been revealed, tickets are being snapped up at the Super Early Bird rate, and the preliminary agenda will be announced at the end of June. Just five months to go! What are you waiting for? Click here to save a small fortune and secure your place today!
Loads of developments in cultivated meat this week, with a French food-tech revealing its plans for entering the UK market, an Israeli specialist unveiling a cultivated bluefin tuna prototype, and a US pioneer beginning retail sales of cell-cultivated chicken, allowing Singaporeans to take the product home to try it in the comfort of their own homes. And if they weren’t enough, a UK leader in cultivated meat has teamed up with a Finnish biotech enabler to push the boundaries of what is possible and shaping the future of food.
With Plant-Based 2.0 increasingly discussed, it was interesting to see an Austrian provider of salmon reveal its own 2.0, with a brand-new taste created from carefully selected ingredients such as microalgae oils, high-quality pea proteins, and sea salt. Meanwhile, a US producer has ushered in a new era of cold cuts with its Next-Gen Plant-Based Deli Slices, created with the meat-eater in mind.
Oh, and did we forget to mention the EU has just published draft guidance documents clarifying food hygiene regulations for cell-cultivated meat and edible insects, described by Atova’s Hannah Lester as an “incredibly important update”.
This past week has flown by, and judging by the number of stories hitting our newsdesk, things are clearly hotting up in the industry. We wonder what will unfold in the next seven days! Until next time, keep innovating!
