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The future of alternative protein: why we can’t afford to pause
Persistence during quiet times will pay off greatly in the longterm, says Andrew D. Ive
Pivot, licence, and profit – IP strategy lessons from Meatable and Uncommon’s deal for long-term value in cultivated meat R&D
Our legal expert Andrew Tindall on lessons learned from a deal with IP at its heart
The hidden cost of speed: why ‘move fast and break things’ breaks manufacturing
David Ziskind shares why moving deliberately will always beat moving too fast
Is this the end of the road for self-affirmed GRAS?
Hannah Lester tackles the evolution of the GRAS pathway
Food biomanufacturing: A national security issue
Pat McAuley from the GFI explains how alternative proteins are more than a consumer or climate play
What does the road to a more plant-forward food service look like?
Gemma Chapman on why the food-service sector should bring plant-based options into the mainstream
Protein, power, and politics: the global scramble for food sovereignty
In today's world, food equals power, says Andrew D. Ive
Unlocking investment in future food – an IP-led approach
HGF's Andrew Tindall explores IP within investment
Being scrappy: operating in a capital-constrained environment
David Ziskind's advice on successful scaling strategies
Are regulatory sandboxes the solution for clearer requirements and faster approvals?
Our columnist Hannah Lester on bridging the gap between innovation and regulation
Goodbye ‘mainstream consumer’. We’re seeing other segments now
The GFI's Daniel Gertner on the diverse breed of new consumers
‘Plant-based’ or ‘vegan’? Which label appeals most to flexitarians?
Gemma Tadman's advice on how to tackle the labeling of plant-based products
Alternative is dead. Long live strategic
Anna Handschuh explains the reasons why food is strategic
Global food leadership: Up for grabs?
Andrew D. Ive from Big Ideas Ventures asks for your input on the leadership debate
IP ingredients: The not-so ‘Impossible’ burger
HGF's Jennifer Bailey dissects a recent patent battle that has implications for IP protection
De-risking FOAK
David Ziskind's take on risk versus reward in first-of-a-kind processes
With regulatory gridlock in the USA, could Europe take the lead?
Hannah Lester highlights an opportunity for the European market
The transparency mandate
Our corporate engagement expert, Laine Clark, discusses the merits of transparency
What’s the importance of ‘open-omnivores’?
Gemma Tadman from ProVeg International highlights an untapped opportunity
Lobby, baby, lobby
Anna Handschuh on how to politically position a new protein production technology
The Netherlands: from small fields to global powerhouse
Andrew D. Ive on why he's waving the flag for the Netherlands
IP ingredients: can you patent a flavor?
Kerry Rees proffers advice on how to satisfy patentability requirements for flavor
Fail to plan, plan to fail!
David Ziskind explains the advantages that come from proper planning
Tips for seeking pre-submission advice from regulatory authorities
Guidance on PSA from our legal expert, Hannah Lester
Funding the Build: financing alternative protein commercialization
Laine Clark on funding models and the power of collaboration
Navigating plant-based retail challenges
ProVeg International's Gemma Tadman on how to encourage consumers to buy plant-based products
Choose your battles – wisely
Anna Handschuh at Future Affairs Consulting on how to win in disruptive times
Food tech: Is the biggest opportunity hiding in plain sight?
Andrew D. Ive issues a reminder to keep an open mind on food-tech investment
IP takeaways as litigation between The Better Meat Co and Meati ends
HGF's Kerry Rees on legal lessons learned from latest litigation
The value of the right advice: knowing where to tap
David Ziskind on pricing models that meet the needs of all parties
The ‘Impossibly’ complicated case of recombinant soy leghemoglobin in the EU
Hannah Lester cuts through the confusion surrounding soy leghemoglobin
The untold story of starting up
Laine Clark explores the unspoken narrative of new ventures
Reaching the flexitarian majority
Gemma Tadman explores how to attract flexitarian consumers to plant-based foods
The path to innovation success in food tech isn’t linear
Andrew D. Ive explains why he remains optimistic about the next stages of the food-tech journey
Handling project conflict
David Ziskind shares the lessons he's learned on responding to conflict
Analysis of the draft EFSA novel food guidance: impact for cultivated meat and seafood
Hannah Lester gets to grips with the latest guidance
Collaboration for the win
Laine Clark from the GFI advises industry stakeholders to embrace a more open approach
Understanding Europe’s shift towards plant-based and flexitarian diets
Gemma Tadman commences a deeper dive into consumer preferences
Regulatory roundup of 2023, and what can we expect from 2024?
Our expert on regulatory matters sums up 2023 and makes her predictions for 2024
Yes, the alternative proteins sector is thriving
The Good Food Institute's Laine Clark celebrates the industry's recent wins
Which project delivery method is right for you?
David Ziskind's advice on the best methods to ensure the success of protein projects
Precision fermentation and patent approaches
Kerry Rees discusses how to describe a microorganism clearly for a successful patent application
Creating a new protein sector: Part II
Part II of Andrew D. Ive's assessment of the protein industry's future
Flexitarian future: winning over kids and caregivers with plant-based lunchboxes
Gemma Tadman advises brands on how to make their plant-based offerings more child friendly
Trade secrets: when, how and why to use them
HGF's Jennifer Bailey reveals why trade secrets can be an important business asset
The engineering and design process for a manufacturing facility
Stantec's David Ziskind explains the importance of well-planned and executed FEED
Setting the record straight on the EU novel food approval process
Our resident regulatory expert gets picky about a recent story that generated a swathe of excitement
The criticality of conducting LCAs
Why LCAs are a game-changing strategic component for alternative protein ventures
Normalize plant-based dishes and drive flexitarian sales in fast-food restaurants
ProVeg's Gemma Tadman discusses plant-based menu strategy in food-service
Creating a new protein sector: Part I
BIV's Andrew D. Ive on why he believes that, ultimately, the cultivated sector will be successful
How will regulation approvals affect investments in alternative proteins?
Big Idea Ventures' Andrew D. Ive on what happens next for cultivated meat given the US greenlights
Protecting IP on a budget
HGF's Kerry Rees offers some top tips to save on legal costs in the realm of intellectual property
Facility planning in the face of uncertainty
Stantec's David Ziskind on taking a systematic approach to the facility planning process
Will the UK become the new Singapore?
Our regulations expert ponders whether the UK could become a cultivated meat powerhouse
It isn’t easy being green
GFI's Laine Clark explains why it's hard to be nascent while addressing major planetary challenges
Attracting flexitarian customers with plant-based dog food
ProVeg's Gemma Tadman dives into how to attract flexitarians with plant-based pet food
The revocation of Impossible Foods’ European patent and repercussions for the alt protein industry
HGF's Jennifer Bailey kicks off our new IP column, starting with how to secure patents
De-risking your manufacturing scale-up plans
Black & Veatch's David Ziskind on implementing a robust risk management process in your operation
Why are start-ups seeking regulatory approval outside the EU?
Why we need open and constructive dialog to help the EC/EFSA prepare for the future of food
What does it take to get investment as an early-stage alternative protein company in the current fundraising environment?
Big Idea Ventures' Andrew D. Ive joins the PPTI writing team with his first investment column
What does the future of cultivated meat look like now?
What did we learn from the successful UPSIDE Foods' dossier submission to the FDA?
Manufacturing strategy considerations
Black & Veatch's David Ziskind discusses the quintessential ‘make’ or ‘buy’ decision for companies
To achieve its potential, the alternative proteins industry must continue to nurture a truly global ecosystem
EFF Ventures' Ayan Dutta on the importance of Asia in the alt proteins sector
Perspective on alternative proteins: why we need to take the long view … but quickly
Is some of the less-than-optimistic alt protein news over the past year a cause for concern?
Front-of-pack strategies to effectively engage the flexitarian consumer
Stephanie asks if you should label products as ‘vegan’, ‘plant-based’, or something else altogether
How to unlock and address a market that’s 10 times bigger
ProVeg's Stephanie Jaczniakowska-McGirr believes we should be targeting flexitarians in marketing
An EU regulatory perspective on SynBio microorganisms for proteins
Regulations expert Hannah Lester looks at the challenges of securing approvals for SynBio products
Manufacturing the food of the future
What does it take to implement (build) the infrastructure to support the future of food?
For the industry to scale, multiple sources of capital and differentiated risk profiles will be required
EVV Ventures' Brian Ruszczyk examines some of the financing mechanisms to achieve scale
Winning from the start: three takeaways from successful, food-focused start-ups
GFI's Laine Clark examines how we can ensure a new future of food amid so many challenges
Commercial Gains: The unassailable truth of consumer adoption
In the alternative proteins sector, the consumer is the essential key to our success
Brand Aid: Nudge principles to drive flexitarian purchases
How can we use retail environments to encourage a greater number of plant-based purchases?
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