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- Starbucks drops extra charge for plant-based milk
Starbucks drops extra charge for plant-based milk
Plus, Enifer seeks EFSA approval for PEKILO mycoprotein, Oobli joins MISTA to drive growth in sweet protein applications, and more!
Welcome to this week’s rundown of latest developments from Protein Production Technology International! And it’s been another great week for news, particularly collaborations.
First, though, in a shift that has plant-based enthusiasts celebrating, a prominent coffee chain has removed the surcharge for plant-based milk options. For years, this additional charge was a barrier for many consumers trying to make sustainable choices. How might this change influence other brands and encourage more consumers to adopt sustainable habits?
A novel protein source, crafted from mycoprotein, is currently filing for approval as a new food, positioning it as a potential game-changer in sustainable nutrition. Will this move set a new standard in the food industry, and how close are we to seeing this innovative protein on our plates?
Meanwhile, a Northern European company is making strides to expand its unique mycelium-based protein technology into the Japanese market. Through strategic partnerships, it’s connecting with new audiences eager for sustainable food options in Asia. The move suggests that demand for alternative proteins is not just growing but becoming truly global.
Two pioneers in the field of alternative protein are combining their expertise to develop a new salmon alternative using precision fermentation and innovative 3D structuring technology. This partnership aims to create a highly realistic and environmentally friendly seafood substitute that addresses both the demand for sustainable seafood and the need to alleviate pressure on marine ecosystems.
Across Europe, increased funding and academic attention highlight the continent’s expanding role in sustainable food innovation. Research institutions and governments are recognizing the potential of alternative proteins and funding studies to advance the field. As Europe strengthens its position as a leader in this space, what innovations and breakthroughs might emerge from this surge in resources?
An ambitious new partnership is introducing egg protein made through molecular farming to the baking industry, offering an efficient, scalable solution to traditional egg-based ingredients. Could molecular farming revolutionize the baking industry and become a trusted solution for manufacturers looking to reduce their environmental footprint?
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 fantastic week!
