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- Sticta and Meatable team up to optimize cultivated pork production with GFI grant
Sticta and Meatable team up to optimize cultivated pork production with GFI grant
Plus, Pureture introduces new plant-based protein, Vital Meat unveils VITAL CHICKEN in exclusive Singapore tasting, and more!
As the dust settles from last week's highly successful Future of Protein Production Amsterdam conference, we’re excited to bring you more innovative developments from the world of protein production. And don’t forget to register for this Wednesday’s free-to-attend PPTI webinar on precision fermentation, with another star-studded cast. Click here to attend live or watch on-demand!
On the news front, first a recent collaboration aims to transform cultivated pork production, focusing on efficiency and sustainability, with support from a pivotal grant. This partnership might just redefine pork production without relying on traditional farming—could it be the future of sustainable meat?
In Singapore, a tasting event last week introduced a fresh take on cultivated chicken, combining cutting-edge technology with local culinary heritage. This unique approach could bring familiar flavors into the future of food innovation.
Despite current economic challenges, Europe’s plant-based market shows strong resilience, with consumer interest remaining steady. This enduring momentum suggests that plant-based foods may be more than a passing trend—could it reshape Europe’s food landscape for the long haul?
Meanwhile, the alternative protein sector in the USA faces an uneven playing field, competing with traditional livestock, which receives US$72 billion in subsidies. Could rethinking these subsidies catalyze a shift towards more sustainable food systems?
On the pet food front, a new partnership is looking to introduce sustainable cultivated meat, blending innovation with eco-friendly feeding solutions. This initiative could be the beginning of a greener approach to feeding pets.
Finally, a new study reveals that shifting to plant-based catering on campuses could cut costs by 30% and reduce CO₂ emissions by an impressive 84%. Could plant-based dining reshape the future of sustainable campus meals?
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!
