Lidl GB triples its plant-based product offerings with a target of 25% plant protein sales by 2030

🌎 Bon Vivant’s peer-reviewed LCA confirms precision fermentation’s environmental edge over dairy

🍫 Oobli joins MISTA to drive growth in sweet protein applications for food and beverage

✅ Enifer advances sustainable protein with novel food approval for PEKILO mycoprotein

🥂 EIT Food’s Next Bite Event unveils new innovation pathways for the future of food systems

💶 GFI Europe: Increased funding and academic interest highlight Europe’s growing role in sustainable food innovation

The Future of Protein Production Chicago, set for April 29–30, 2025, at McCormick Place, will bring together more than 400 delegates and +30 exhibitors to explore alternative protein technologies. With an agenda that includes +30 presentations and eight panels dedicated to the cultivated meat, fermentation, and plant-based sectors, this event offers networking with industry leaders, entrepreneurs, and investors, along with exhibitions of cutting-edge solutions in scaling and commercialization. Super-Early Bird Passes are available until 17 January 2025.

In today’s competitive food technology landscape, leveraging Intellectual Property (IP) is crucial for companies aiming to drive growth, attract investors, and secure a strong market presence. A strategic IP approach not only protects innovations but also enhances business resilience and supports long-term goals. Kerry Rees, Partner and Patent Attorney at HGF, will lead an insightful discussion with industry venture capitalists and pioneering alternative protein companies to explore how a tailored IP strategy can be a powerful tool for achieving key business objectives.

Attendees will have the opportunity to hear from a panel of experts and interact through a Q&A session.

🎙️💡Listen to the latest episode now! In this episode, we speak with Stephanie Jochems, Managing Director of Marlow Ingredients, a UK-based company specializing in producing mycoprotein, the key ingredient in the well-known meat-free brand Quorn. The discussion highlights the versatility and sustainability of mycoprotein, which offers high nutritional value with a complete amino acid profile and fiber content while being low in saturated fat and cholesterol. She also explains Marlow Ingredients' approach to working with B2B customers and the company's readiness to scale up production to meet growing demand.🎙️💡

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