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- Tide turns for alt-seafood with landmark FDA 'no questions' letter for Wildtype
Tide turns for alt-seafood with landmark FDA 'no questions' letter for Wildtype
Plus, PFx Biotech closes US$2.7 million seed round, Magic Valley makes history at NSW Parliament with first cultivated meat tasting, plant-based meats don’t belong in the ‘junk food’ bin, say GFI and PAN, and much, much more!
This week’s edition of Protein Production Technology International highlights a series of firsts, fresh funding, and scientific advances – all pointing to a sector that’s maturing fast, even in the face of broader market headwinds.
A major milestone for cultivated seafood: a US-based company has received the green light for its cell-cultivated salmon, marking the first time this category has been cleared for sale in the US. Could this be the tide-turning moment the sector has been waiting for?
In adjacent protein innovation, a biotech startup has secured a US$2.7 million seed round to scale up production of nature-identical human milk proteins — promising exciting potential for infant nutrition and adult wellness alike.
Meanwhile, in Australia, political palates got their first taste of cultivated meat at a landmark tasting event in the NSW Parliament. It’s a strong signal of growing institutional curiosity – and maybe even acceptance.
Over in the public health arena, fresh analysis is challenging the 'junk food' label often attached to plant-based meats. Could changing how we frame these products help them gain more mainstream traction?
Infrastructure is also on the rise, with two new large-scale facilities opening their doors in the Netherlands. The aim? Helping European scaleups move from pilot phase to full market readiness faster and more efficiently.
Amid a broader VC slowdown in food tech, fermentation is quietly holding its ground – and even gaining momentum. It seems this versatile platform is proving its resilience in an uncertain investment climate.
On the sensory front, researchers in Tokyo may have found a key driver of flavor in cell-cultivated meat: a specific mix of amino acids. Could this unlock a more delicious future for cultivated products?
And in South Korea, scientists are pushing the boundaries of structure by recreating marbled meat textures using a self-healing scaffold. The results? Impressively close to conventional cuts.
Finally, let’s not forget our four-legged companions – a plant-based pet food pioneer has just raised €9 million to expand across Europe. Proof that the alt-protein revolution isn’t just for humans.
To stay ahead of the curve in the world of alternative protein production, you can follow us on LinkedIn for daily updates and breaking news and look on our website for loads more developments. In the meantime, we hope you have another amazing week!
