Just Egg cracks into UK market with plant-based alternative

Plus, Bühler charts clear course linking profitability and sustainability, Plantible opens first US commercial facility, Better Nature secures £1.1 million to boost global tempeh expansion, much more!

From the breakfast table to the future of the dairy aisle, this week’s round-up showcases just how quickly the protein landscape is evolving.

We begin in the UK, where a well-known plant-based egg brand has finally cracked the market, giving consumers a sustainable, cholesterol-free alternative for everything from scrambled eggs to baking. It’s a move that not only broadens choice but also signals growing mainstream appetite for plant-based staples.

Shifting from products to policy, a leading physicians’ group is urging greater scrutiny of animal products in an upcoming health report, pushing for dietary guidance that better reflects modern research on nutrition and disease prevention. Could we see a shift in how health authorities talk about protein sources?

On the ingredients front, a milestone has been reached with the first commercial-scale production of a fava protein boasting more than 90% purity – opening new doors for clean-label, allergen-friendly formulations. At the same time, a tempeh producer has secured fresh funding to ramp up international expansion, aiming to make this ancient Indonesian staple a modern-day protein powerhouse.

In the USA, a state-of-the-art facility has officially opened its doors, tripling protein production capacity for a fast-growing company and paving the way for larger-scale supply to food manufacturers. And in the world of cellular agriculture, collaboration is the name of the game – one cultivated meat producer has joined forces with a tech partner to accelerate scale-up, while another landmark partnership is set to launch the world’s first cell-based dairy products.

Innovation, investment, and collaboration are all on the menu this week. The question is – where will the next big leap come from?

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