Vertis PB lands in Europe: Meala and dsm-firmenich redefine pea protein

Welcome back – we’ve rounded up another fascinating mix of stories from across the world of sustainable protein. From cost breakthroughs to flavor fixes and fermentation frontiers, there’s no shortage of innovation to explore this week…

We're kicking off with a significant development for the plant-based sector in Europe. A new pea protein ingredient has just hit the market, formulated to improve taste, texture, and emulsification across a variety of plant-based products. It could be a game-changer for clean-label formulation – will it set a new benchmark?

Staying with clean-label innovation, a major step forward in mycelium protein has just landed in Sweden. A pioneering facility has opened its doors, setting the stage for a new generation of fermented foods that are both sustainable and scalable.

Meanwhile, the pet food space is seeing serious disruption. A cultivated protein startup has reached cost and production milestones that suggest premium-quality alt-protein for pets might soon be a mainstream option.

Speaking of cultivated success, production costs continue to fall. A recent analysis from a European food-tech company has hit a notable price-per-kilo target – how long before we see these products lining the shelves?

On the emissions front, a fresh carbon analysis from a pet nutrition company reports a dramatic reduction – 12 times lower than beef byproducts. It's a powerful case for switching up what we feed our furry companions.

Turning to legumes, researchers are tackling one of the lingering issues in faba bean products: taste. Could a better flavour profile finally unlock the full potential of this promising protein source?

In Australia, scientists are blending proteins and carbs to develop dairy alternatives that stretch, melt, and nourish – without the cow. A compelling step forward for the plant-based cheese conundrum.

And finally, mycoprotein production is expanding beyond Europe, with a new project harnessing corn ethanol side-streams in Brazil. It’s an inventive use of existing infrastructure – might this be the model for future global scale-up?

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!

🌾 Meala and dsm-firmenich bring Vertis PB pea protein to market in Europe

🍄 Millow opens landmark mycelium protein facility in Sweden, pioneering a new category of clean-label fermentation foods

🥩 GOURMEY hits €7/kg cultivated meat milestone with Arthur D. Little backing