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- Vow introduces cultured quail 'foie gras' and expands cultured meat offerings across markets
Vow introduces cultured quail 'foie gras' and expands cultured meat offerings across markets
Plus, Shiru secures funding to drive AI-based ingredient innovation, MicroHarvest scales up production, Brevel launches First-of-a-Kind facility to scale microalgae protein production, and more!
Welcome to this week’s Protein Production Technology International newsletter! This week, we explore exciting advancements that are shaping the future of sustainable protein production. From breakthroughs in cultured seafood to innovations in plant-based proteins, here’s what’s making headlines…
Cultivated meat continues to push boundaries with the introduction of a quail-based delicacy inspired by foie gras. Combining the unique flavors of Japanese quail with the rich texture of fatty liver—crafted without animal intervention—this product tackles ethical concerns and expands cultured meat's culinary possibilities. Could this signal a new era for luxury dining?
In Finland, a food-tech startup has secured €1.8 million in funding to scale its sustainable protein production technology. By repurposing existing extrusion equipment, it enables local manufacturers to produce protein-rich ingredients from crops like peas and lentils, addressing both food security and energy efficiency in the plant-based food space.
AI-driven innovation is also making waves, with $16 million in funding raised to accelerate the discovery of sustainable, nature-derived ingredients. How might this platform redefine product functionality and sustainability across industries?
Turning to the sea, researchers have unlocked a method to extract proteins from sea lettuce with triple the efficiency, enabling products like seaweed burgers and nutrient-packed smoothies. With no need for water, fertilizers, or pesticides, could seaweed play a bigger role in sustainable diets?
Meanwhile, industrial-scale microalgae protein production has taken a leap forward. A new facility demonstrates the commercial potential of this technology, paving the way for high-quality, sustainable protein sources to meet growing demand.
In the world of cultivated seafood, a key milestone in eel production has been reached, achieving record-high cell densities with organoid technology. This advancement brings the dream of scalable, sustainable eel products one step closer to reality.
Finally, Stanford researchers are bridging the sensory gap in plant-based meats by using machine learning and mechanical testing to replicate meat textures with impressive precision. Could this innovation sway even the most devoted meat enthusiasts?
As we reflect on these stories, one question stands out: how can these technologies collectively transform global food systems to ensure a sustainable and secure future for all? Let us know your thoughts!
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 amazing week!
