Innovation Insights

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From lab to table: Ghent as a hub for fermentation-based proteins
Willy Verstraete and Myrsini Sakarika reflect on advances in sustainable proteins

How in-line sensors take small measurements for big steps in future protein production
Exploring the significance of sensor integration in the fermentation process
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Pluripotent stem cell lines: driving efficiency and consistency in cultivated meat
PluriCells’ embryonic stem cell lines are a step forward for the cultured meat industry

Accurate analysis is key to success in the alternative protein market
Elementar’s nitrogen protein analyzers are a game changer for the alt-protein sector

How NoMy is helping aquaculture clean up its feeding act
Explaining the circular partnership approach to creating fungi-based feed

Exploring how New Wave Biotech’s AI software aims to revolutionize bioprocess development
New Wave Biotech’s AI software acts as a virtual lab, simulating vast numbers of experiments

How fungal fermentation is disrupting the protein landscape
Sue Garfitt reveals how not all approaches to fungal fermentation are equal

How modern sensors improve bioprocess development in shake-flask experiments
Tiffany Fredette explains how shake flasks have come into the digital age

As market competition increases, protecting your IP becomes even more important
Laura Clews & Chris Hamer offer invaluable guidance on IP issues

Beyond the numbers: Expert consultation for choosing the best protein analysis method
Michelle Kuzio & Pedro Braun Streb explore the Kjeldahl and Dumas methods

Sustainable yeast protein takes center stage in the future of food
Exploring how Proteo is developing a new protein source from yeast

How a problem-solving precision fermentation startup plans to scale
Ali Osman explains how PFx Biotech is on the way to commercializing speciality proteins

Tiny but mighty: how yeast is revolutionizing food and nutrition
Angel Yeast is harnessing the potential of yeast to create innovative products

Building a new ecosystem and unlocking tomorrow’s food and drink experiences
Givaudan is imagining an AI- and innovation-powered future of food

Why Bright Biotech believes molecular farming is the future of protein production
Bright Biotech’s technology could become the go-to enabling solution for cultivated meat

The RELSUS story: 125 years of expertise unite to combat climate change
RELSUS is adopting sustainable practices to produce its high-quality, plant-based ingredients

How Marlow Ingredients is leading the way to a sustainable protein revolution
Marlow Foods, through its Quorn brand, has accelerated the protein transition: so, what's next?

How Liberation Labs’ state-of-the-art facility will bridge the fermentation gap
Liberation Labs is expanding precision fermentation capacity to meet growing demand

Efficiency meets innovation: How ENOUGH’S Abunda mycoprotein is reshaping meat and dairy alternatives
Michael Kilkie & Jim Laird reveal the role that ENOUGH’s mycoprotein product can play in the future

Why providing food-sector manufacturers greater options is enabling them to embrace the snowballing demand for non-dairy products
Ivor Lyons & Carla De Urrutia explain how they spotted an alt dairy niche they could fill
Leading the charge in advancing plant proteins for a sustainable future
Ingredion is driving innovation and shaping the future of sustainable, plant-based foods

Advancing pea protein production with sustainable practices and air fractionation technology
Cyril Francart is leading FlavaPulse's approach to pea protein production

The role of filtration and bioprocessing in alternative proteins
How Donaldson and its subsidiary Solaris Biotech provide advanced solutions that support scaleup

Feeding the future: How Fishway is powering cultivated seafood with sustainable biomass
How Fishway is powering cultivated seafood with sustainable biomass

Innovation and sustainability in food: Building a resilient, net-zero future
CPI’s Kris Wadrop explores the practicalities, potential, and pitfalls of building a resilient, sust

Cultivated meat’s winning formula
Dr Catherine Elton from Qkine discusses the company's growth factors for cell-cultivated meat

Swift novel food authorizations: how to leverage a rapid, positive EFSA opinion on the safety of a novel food
Pen + Tec's Nikolaas Tilkin-Franssens provides some comprehensive advice for a novel foods dossier

High-performance line for vegetarian and vegan cocktail products in alginate casings
What are the production options for manufacturers of vegan sausages? Handtmann offers some solutions

From soil to superfood: how elemental analysis is transforming plant protein research
We catch up with Joseph Thomas, CEO of Elementar Americas to discuss plant protein analysis

Future-proofing the supply of the world’s most versatile and functional food ingredient
How Onego Bio has cracked the code for eggs with precision fermentation

Thinking and implementing sustainability holistically with the Sustainable Business Value approach
Why has Merck reviewed its cultured meat activities and their impact using the SBV method?

Revolutionizing health: plant-based dairy alternatives take the lead
How can plant-based brands balance taste, texture, nutrition and sustainability? Ingredion knows...

Microalgae: a sustainable solution to our growing nutritional needs
We get to know Eugene Wang, the CEO & Co-founder of Sophie's Bionutrients

Cultivated meat’s path to parity: a techno-economic analysis
Yossi Quint from Ark Biotech reveals what needs to happen to reduce the cost of cell-based meat

Cutting-edge plant-based expression and production of proteins
How Leaf uses its proprietary expression technology to produce proteins such as growth factors

Meeting demand with sustainable and nutritious plant-based proteins
Ingredion's Brian Nash looks at the challenges around launching sustainable, plant-based products

Feed the world
ENOUGH's John Gray asks if fermentation-derived proteins can fill the protein gap

When data met protein
With the alt protein market growing rapidly, carbon data is quickly becoming a key tool for success

The regulation of alternative proteins around the world: who’s holding the recipe to success?
Pen + Tec experts analyze the need for clear regulatory frameworks for novel foods around the world

The complete package
MULTIVAC's Klaus Deniffel is grilled on the topic of packaging for alt protein companies

Bridging alternative protein investment gaps
What are the investment opportunities that exist in the sector even during these challenging times?

Sustainable nutrition
Looking at the upcycling of by-products such as brewer’s yeast for protein production

Production technology for a great variety of vegan sausage types
How processing technologies from Handtmann are helping vegan sausage makers keep up with demand

Plant-based production technologies that are fit for the future of food
How Vemag is supporting you in the production of food of the future with easy-to-operate machines

Development of microalgae milk and cheese alternatives
How do microalgae cheese and dairy alternatives compare to cow’s milk and cheese?

Is your business interested in commercializing alternative proteins?
A Pen & Tec expert takes you through the regulatory pathways to secure novel food approval

Protect then serve
How can IP be used to support growth and attract investment?

Production technology for the alternative proteins food sector
How Handtmann is supporting new food concepts and start-ups in alternative proteins

Alternative proteins: Innovating for the future
The design, development and industrialization of air handling systems for alt protein producers

Measuring the future: the impact of Process Analytical Technology on cultivated meat
Sensors and accessories to address the challenges of scaling up cultivated meat production
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