Who were the big headline-makers of 2024?

This week’s Protein Production Technology International newsletter brings you a curated list of the 12 most-read stories of 2024, based on clicks and social media engagement. From groundbreaking innovations to regulatory milestones, these stories highlight the trends that shaped the future of protein production.

Could a new era for sustainable seafood be upon us? A pioneering collaboration introduced the first cultured eel, celebrated in a Japanese fine dining setting. Meanwhile, a beloved British classic got a sustainable twist as luxury dining embraced cultivated innovation—tempted to try a reimagined Scotch egg?

Regulatory progress also made waves, with the first-ever approval of bacterial biomass protein in the USA sparking global momentum. And on the culinary innovation front, a newly launched extrusion hub promised to take plant-based textures to the next level.

In alternative dairy, one startup achieved a significant breakthrough with government approval for its pilot plant, paving the way for cow-free milk. Meanwhile, the UK doubled down on its commitment to alternative proteins by investing in a national innovation center poised to catalyze further progress.

Precision fermentation took the spotlight as a record-sized fermenter validated new bioprocessing technology, signaling exciting possibilities for large-scale protein production. Inventiveness was on full display as one company unveiled an entirely new food inspired by quail—proof that food tech is limited only by imagination.

Algae stepped into the spotlight with the launch of a protein ingredient backed by new funding. Could this superfood signal the future of sustainable ingredients? And regulatory wins continued as another company secured a food manufacturing license in Singapore, positioning itself to reshape global markets.

Biotech and agriculture joined forces with the unveiling of an edible innovation that transforms potatoes into protein biofactories. And rounding out the year’s highlights, a multimillion-euro investment into cutting-edge technology aimed to keep the USA at the forefront of alternative protein advancements.

These stories not only reflect industry innovation but also set the tone for what’s to come in 2025. Which of these breakthroughs will have the biggest impact? Dive in to find out and don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope 2025 is happy, healthy and successful for you all!

🔬 Australian food-tech company Vow introduces 'Quailia', a brand-new food invented from Japanese quail

✔️ Bio Base Europe Pilot Plant launches 75,000-liter fermenter, validating Vivici’s BLG technology

🌊 Forsea unveils first cultured eel in collaboration with Japanese restaurant SAIDO

💶 GEA invests €18 million in Technology Center for alternative proteins in the USA

🥳 Givaudan, MISTA, and Bühler celebrate opening of new extrusion hub at MISTA in San Francisco

🌱🥚 Ivy Farm Technologies partners with Fortnum & Mason to create a cultivated scotch egg

🐮⛔ New Zealand startup paves way for cow-free dairy with EPA approval for pilot plant

🥔 PoLoPo unveils SuperAA Platform: a protein biofactory in a potato

🧪 Poseidona unveils game-changing algal protein and raises +€1 million in pre-seed funding led by FABER

🏭 ScaleUp Bio secures food manufacturing licence from Singapore Food Agency

✅ Superbrewed Food is the world’s first company to receive US FDA No-Questions for bacteria biomass protein and to progress in global jurisdictions

💷 UK invests in National Alternative Protein Innovation Center