Vivera, backed by JBS, scoops up The Vegetarian Butcher from Unilever

Welcome to this week’s Protein Production Technology International newsletter, where we bring you the latest from the evolving world of sustainable proteins.

First up, there’s just a few seats left for this Thursday’s webinar on hybrid foods, sponsored by KROHNE Food & Beverage, ‘Inline Blending & Measurement: Achieving Ultra-Low Tolerances in Plant-Based & Hybrid Production’. Join us free of charge on 27 March 2025 at 2pm London/3pm Berlin/10am New York City by clicking here

In news, we start with a significant shift in the plant-based landscape, as a major player prepares to pass the reins of a well-known meat-free brand to a fellow innovator. Is this a sign of strategic refocusing – or just the beginning of something new?

Meanwhile, a key partnership is taking shape in South America, where one of the region’s largest meat producers is exploring the future of fermentation through a new letter of intent. Could this be a tipping point for alt-protein collaboration in traditional markets?

On the ingredient side, a novel butter made without animals or plants is now available for chefs and food manufacturers. Produced directly from carbon, this innovation raises big questions about what food production could look like a decade from now.

If you're on the hunt for the next big thing in cheese alternatives, there's a fresh opportunity on the table. A new startup competition promises retail exposure to the winning idea – but only if it can crack the taste and texture puzzle!

Elsewhere, one microalgae innovator has extended its seed round to US$25 million through a warrant exercise, offering a glimpse into investor confidence and the increasing demand for versatile, functional protein inputs.

And finally, there’s regulatory progress in the pet food space. A cell-based ingredient has just cleared a key hurdle in Europe, opening doors for more ethical, stable, and traceable pet nutrition. Will consumers follow where the science leads?

Plenty to dive into – enjoy the read, and let us know which developments you're keeping an eye on. As always, 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. In the meantime, we hope you have another amazing week!

💰 Unilever to sell The Vegetarian Butcher to Vivera in strategic portfolio shift

🧈 Savor launches animal- and plant-free butter made from carbon

🚦 BioCraft secures approval to sell cultured pet food ingredients in European Union