Singapore's UMAMI Bioworks to introduce sustainable cultivated caviar

Welcome to this week’s Protein Production Technology International newsletter!

This edition brings together the latest developments, controversies, and opportunities shaping the future of food. But we begin with a vision of luxury redefined. Could sustainably cultivated alternatives become the future of premium foods? A Southeast Asian company is making waves with its innovative approach to high-end delicacies.

Regulatory challenges remain in the spotlight, with a retrospective on the influence of recent US food policies and how they’ve shaped the industry. What lessons can we carry forward as global markets grapple with evolving standards?

Meanwhile, calls for systemic change grow louder as a landmark study highlights the urgent need to reform traditional agriculture to curb emissions. Are we doing enough to safeguard the planet?

The debate extends into UK government policies, with new campaigns challenging how public funds support meat and dairy promotions. Should these resources shift toward plant-based initiatives instead?

Innovation continues to thrive in unexpected places. From yeast-based proteins scaling up to meet global demand to advancements in animal-free production technologies, how are companies rising to the sustainability challenge?

A thoughtful study from the USA questions how cellular agriculture might impact farmers, workers, and rural communities. As the technology advances, can it balance innovation with social equity?

Finally, we spotlight a company that’s doubling down on its commitment to R&D, unveiling cutting-edge facilities and filing patents.

Scroll down to find more about these developments and don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope you have another incredible week!

🥓 Heura Foods expands innovation capabilities with new lab and patents

⚖️ Perkins Coie highlights key food regulatory issues under President Trump’s FDA and USDA

🔬 Tufts University researchers investigate how a shift to cellular agriculture could affect farmers, meatpacking workers, and communities