Protein

Oobli

© Oobli

Ingredion Joins Forces with Oobli to Expand Access to Next-Gen Sweet Protein Solutions

Oobli, a biotechnology company specializing in sweet proteins, has announced a partnership with global ingredient solutions provider Ingredion. The collaboration aims to expand industry access to alternative sweetener systems by integrating Oobli’s sweet proteins with Ingredion’s portfolio, including stevia. Sweet proteins, derived from natural sources and produced through precision fermentation, offer a low-calorie alternative to traditional sweeteners. These proteins can be used in a variety of food and beverage applications, including sodas, baked goods, yogurts, and confectionery, either as standalone ingredients or in combination with other sweeteners. Ingredion, which has been actively expanding its sugar reduction solutions, views sweet proteins as a complementary addition to its existing product lines. Nate Yates, VP and GM of sugar reduction and fiber fortification at Ingredion, said, “We’ve long …

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Rice pea protein powder

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New Facility in Northern Spain Will Produce Plant-Based Protein From Beer Byproducts

Spanish companies Hijos de Rivera and Inproteins have announced a joint investment of €7.5 million with public venture capital management firm Xesgalicia to open a manufacturing facility for plant-based proteins in northern Spain. Located in Teixeiro-Curtis, A Coruña, the plant will employ around 40 people and is expected to begin operations in late 2026. The investors claim it will be the first plant-based protein facility in Galicia. The factory will produce proteins from a range of sources, including bagasse (fibrous residue) derived from Hijos de Rivera’s beer production. This circular method will help to reduce food waste. “This project represents a unique opportunity to explore the future with the help of the best partners in biotechnology and food innovation,” says José Cabanas, CMO and head …

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Food Industry Stakeholders & MEPs From Across the Political Spectrum Gather in Support of Protein Diversification

At a recent event at the European Parliament, food industry stakeholders such as meat processors, plant-based companies, and farmers joined MEPs from various political parties to support protein diversification. The event was centred around a new position paper from nonprofit organisation SustainableFoundations, which outlines how polarised views on the future of proteins could be reconciled to build a more sustainable future. The gathering was reportedly a great success, with over 90 stakeholders, commission members, and representatives in attendance. Speaking at the event, MEP Cabral from the European People’s Party Group said the conservatives would work towards protein diversification, adding that it was important to collaborate to develop concrete solutions. MEP Friid of Renew suggested taking inspiration from Denmark, which became the first country to adopt …

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Solar Foods

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Solar Foods Edges Closer to Regulatory Approval for Air-Based Protein in the EU

Finland’s Solar Foods is moving closer to regulatory approval in the EU after addressing inquiries from the European Food Safety Authority (EFSA) regarding the safety of its air-based protein, Solein. The company submitted its novel food application back in 2021, providing a detailed dossier containing manufacturing data, product information, and supporting scientific evidence. Solein is currently undergoing a comprehensive application process to ensure it is safe for consumption, not misleadingly labeled, and nutritionally suitable for its intended use. Solar Foods reports it has made significant progress in the EFSA application process, recently responding to inquiries based on data obtained from Solein produced at the company’s Factory 01 (reportedly the world’s first commercial air-based protein facility). Solar Foods is now awaiting a final scientific opinion, and …

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Handtmann

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Handtmann to Showcase Food Processing Innovations at IFFA 2025

Handtmann, a German manufacturer of food processing technology, will present its latest developments at IFFA 2025 under the theme “The Taste of Innovation.” The company’s exhibition, located in Hall 12.0, Stand C80, will highlight advancements in processing technology for both conventional meat and alternative proteins. IFFA is the world’s leading trade fair for the meat and alternative proteins industry, held in Frankfurt from May 3 to May 8, 2025. At the fair, Handtmann aims to connect industry professionals with the latest advancements in food processing, providing a platform for collaboration and discussion on the future of alternative protein production. Spanning approximately 2,200 square meters, the Handtmann stand will serve as an interactive platform for industry professionals. The company plans to showcase new developments in sustainable …

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Burcon's protein uses

© Burcon

Burcon Finalizes Agreement for North American Protein Production Facility

Burcon NutraScience Corporation has entered into a binding agreement with ProMan for the acquisition and operation of a protein production facility in North America. The facility will be dedicated to manufacturing Burcon’s portfolio of plant-based protein ingredients. Under the terms of the agreement, ProMan will purchase the facility and grant Burcon exclusive access to its full manufacturing capacity. Burcon will operate as the exclusive manufacturer of its protein products, with a seven-year initial manufacturing term. Burcon CEO Kip Underwood described the agreement as a key step in the company’s growth strategy. “By pairing a strategic real estate investment with a proven go-to-market approach in food technology, we are seizing the best opportunity in our history to establish a direct route to market for our innovative …

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China’s First New Protein Food Technology Innovation Base Is Established in Beijing

On January 11, a seminar on technological innovation and the development of new protein foods was held in Fengtai, Beijing, as part of the region’s innovation initiatives. The event was themed “Smart Manufacturing for a Shared Future” and organized by the People’s Government of Fengtai District and Beijing Shounong Food Group Co., Ltd. (Shounong Food Group). During the seminar, the China Meat Food Research Center’s New Protein Food Technology Innovation Hub was officially launched, marking the establishment of China’s first dedicated new protein technology innovation center in Fengtai. According to a report, with an investment of over $11 million, this cutting-edge facility in Beijing’s Fengtai District serves as a cornerstone of the new Beijing International Science and Technology Innovation Center. At the launch event, organizers …

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Turkish researchers gain funding for alternative protein project

Professor Mecit Halil Öztop. © METU

Turkish Researchers Receive Horizon Europe Funding to Develop Alternative Proteins From Staple Crops

Turkish researchers led by Professor Mecit Halil Öztop from Middle East Technical University (METU) have received Horizon Europe funding to develop new types of plant-based alternative proteins. Called APRISE, the project is one of just 13 to be selected under the WIDERA ERA Talents call, which received 117 proposals. It is METU’s first consortium leadership within the Horizon Europe Program. The four-year project will work to develop new protein sources from staple Turkish crops such as chickpeas, lentils, and other legumes. The proteins will be used in products such as dairy alternatives and ready-to-eat foods. APRISE will have a total budget of almost €3 million, with around €654,000 for METU. It will bring together 18 partners from 11 European countries, with the goal of reducing …

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GoodMills Innovation plant-based protein blend

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GoodMills Innovation Launches Plant-Based Protein Blend for Baked Goods

GoodMills Innovation has launched GoWell® Tasty Protein, a new plant-based protein blend for use in baked goods. Made from fava beans, yellow peas, sunflower seeds, and wheat, the blend has a protein content of 60% and is said to have a subtle flavor with no off-notes. The ingredient can be easily incorporated into existing recipes without the need for major adjustments, and reportedly does not compromise the taste or sensory qualities of the end products. The blend has been designed for use in light baked goods such as burger buns, sandwich rolls, and soft breads, but is also suitable for fine baked goods like bagels, baguettes, pretzels, and pancakes. If used in the right quantities and recipes, the ingredient allows manufacturers to make claims such …

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Founder Selin Arslan on stage

Selin Arslan © Farmhood

Selin Arslan: “We Transform Food By-Products Into High-Value Plant-Based Protein Ingredients”

As the global food system faces mounting challenges from climate change, resource scarcity, and food waste, innovative startups like Farmhood are stepping up to lead the way toward a more sustainable future. Founded by Selin Arslan, an industrial engineer turned sustainability advocate, Farmhood is a food-tech startup on a mission to tackle food waste through cutting-edge, sustainable innovation. With a background in supply chain consulting at firms like EY and a current MSc. focus in Sustainable Food and Agricultural Systems, Selin combines technical expertise with a passion for creating lasting impact in the food industry. In this interview, Selin shares Farmhood’s journey from concept to reality, including the development of a pilot production facility and the company’s early success, achieving over €30,000 in revenue. We …

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Angel Yeast

© Angel Yeast

New Angel Yeast Facility to Produce 11,000 Tons of Sustainable Proteins Per Year

Chinese manufacturer Angel Yeast has completed the construction of a new industrial yeast protein production facility as part of a project at Baiyang Yichang. The plant will be able to produce 11,000 tons of high-quality yeast protein per year, significantly boosting production efficiency. It will begin operations later in 2025. Angel Yeast has developed a method to extract sustainable proteins from yeast within hours, reportedly producing just 5% of the emissions associated with animal protein. The company’s AngeoPro protein is said to have significantly broadened the applications of yeast protein; it can be used in protein bars, high-protein cereals, chips, cookies, meat alternatives, and more. “AngeoPro has redefined ‘future protein’, boasting 80% higher protein content and a 96% protein utilization rate that surpasses nearly all …

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Burcon sunflower protein

© Burcon

Burcon Unveils High-Purity Sunflower Protein Targeting Weight Management and F&B Applications

Burcon NutraScience Corporation, a Canadian-based company specializing in plant-based protein technologies, has announced the launch of Solatein™, a high-purity sunflower protein isolate. This ingredient is the company’s latest addition to its portfolio of plant-based proteins and is positioned as a sustainable solution for food and beverage manufacturers. According to Burcon, Solatein™ is derived through an upcycling process that transforms by-products from sunflower seed oil production into a non-GMO, hypoallergenic protein ingredient. With a protein purity level exceeding 90%, the product is designed to meet the growing demand for high-quality plant-based protein solutions. The company spotlights Solatein’s neutral flavor, off-white color, and functional properties, which it says make it particularly suited for applications with delicate flavor profiles. The company describes Solatein™ as a versatile ingredient that …

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Arvesta

© Arvesta

Arvesta Launches Benelux’s First Plant-Based Protein Facility, Boosting Local Farming and Innovation

Arvesta, a full-service partner for the agricultural sector, announces the official opening of ‘Nuverta’, its innovative protein facility in Mettet, Belgium. Arvesta states that the facility is unique in Belgium and the Benelux, marking an important milestone in its mission: ‘From Field to Future’. The special feature of this protein plant is its ability to produce high-quality vegetable protein concentrates from local raw materials such as yellow peas. This is intended to create new income models for farmers and ensure the production of healthy, local, plant-based products. Vegetable protein concentrates from local raw materials The new protein plant in Mettet produces high-quality vegetable protein concentrates from local raw materials, in this case yellow peas. The project contributes to the sustainable production of animal and human …

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The EVERY Company macaroons

© The EVERY Company

European Union Approves Patent for EVERY’s Precision-Fermented Egg White Protein

The EVERY Company (EVERY), a biotech firm specializing in fermentation-based protein ingredients, has been awarded a European Union patent for its recombinant ovalbumin product. This development extends EVERY’s intellectual property (IP) portfolio into a significant new market, complementing its existing patents in the United States, Finland, Germany, Denmark, and Great Britain. The European patent, numbered 4017287, protects an ingredient composition containing recombinant ovalbumin for use in food products. Recombinant ovalbumin, a protein that mimics the primary functional protein found in egg whites, plays a critical role in food applications due to its foaming, binding, gelling, and nutritive properties. Arturo Elizondo, EVERY’s co-founder and CEO, stated, “Having our technology and product recognized as novel by the patent offices in both the US and European Union, two …

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PoLoPo

© PoLoPo

PoLoPo Moves to Field Cultivation of Bioengineered Protein Potatoes, Boosting Capacity to Three Tons

Molecular farming startup PoLoPo has transitioned from greenhouse-scale production to large-scale field cultivation of genetically modified potatoes engineered to produce high levels of protein, including ovalbumin, a key component of egg protein. This move increases the company’s production capacity from tens of kilograms to an estimated three tons per harvest. PoLoPo’s protein-producing potato plants are part of the company’s proprietary approach to molecular farming. The plants are engineered through metabolic engineering techniques to produce and store proteins in their tubers. These proteins are then extracted and dried into functional protein powders for use in various applications, including food production. The potatoes, now being grown in fields located in the Eshkol region of southern Israel, are expected to yield three tons of product by spring 2025. …

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© Oobli

Oobli Gains FDA Nod for Sweet Protein Monellin, Expands Portfolio of Zero Glycemic Impact Sweeteners

US sweet protein developer Oobli (formerly Joywell Foods) announces that it has received the FDA’s first “no questions” letter for its monellin sweet protein, produced via precision fermentation. With the letter, the FDA confirmed that Oobli’s monellin is safe to use as a sweetener in food and beverages. The acknowledgment follows a previous FDA approval of brazzein, another sweet-tasting protein. Monellin is originally found in the serendipity berry of the Dioscoreophyllum cumminsii plant, and brazzein is in the fruit of the Oubli plant. Both scarce sweet proteins are said to be significantly sweeter than sugar. Founder and CTO Jason Ryder shared, “Having additional sweet proteins on the Oobli platform will enable companies across the globe to focus on ways to reduce sugar without compromising taste. …

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Canada Invests in Sustainable Faba Bean Protein Development to Expand Plant-Based Ingredient Options

Canada is expanding its plant-based protein offerings through a new initiative focused on faba beans. The project, backed by Protein Industries Canada (PIC), aims to develop high-protein, sustainable ingredients from faba beans, which will be used in a variety of food products.  The initiative involves a partnership between several organizations: Griffith Foods, BFY Proteins, Botaniline, and Faba Canada. These companies are working together to create neutral-flavored faba protein ingredients for use in consumer-packaged goods (CPGs), such as meat alternatives and breadings. The project focuses on improving the processing of faba beans to create high-protein, allergen-free, and lower-sodium ingredients suitable for the food industry. Faba beans have gained attention as a valuable plant-based protein source due to their high protein content (18-35%) and nutritional benefits. Global …

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National Alternative Protein Innovation Centre

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NAPIC Becomes Latest Alternative Protein Innovation Centre to Open in the UK

The National Alternative Protein Innovation Centre (NAPIC) has been formally launched at the UK’s University of Leeds. It comes after the centre received £15 million in investment from two government funding bodies — the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK. NAPIC is hosted by the University of Leeds and co-led with the James Hutton Institute, the University of Sheffield, and Imperial College London. Its aim is to “transform the alternative protein landscape and contribute to a more sustainable future for our planet”. The launch event was attended by 250 delegates spanning academia, industry, investors, funders, and policymakers. It featured a keynote address by Professor Tim Benton of Chatham House, who discussed the critical role of alternative proteins in creating a sustainable …

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Zest Project

© Zest Project

AI and Fungal Fermentation to Turn Agricultural Waste into Protein-Rich Biomass

A new research initiative led by the Danish Technological Institute (Teknologisk Institut) is exploring the potential of fungal fermentation as an alternative protein source to meet the growing global demand for sustainable food and bio-based products. The ZEST project aims to convert agricultural waste into valuable biomass, including protein-rich ingredients for food, animal feed, and other bioproducts. The project focuses on using edible mushrooms to ferment agricultural by-products such as sugar beet residues, surplus grains from brewing, and fruit peels. These materials are pre-treated and then fed to fungi in bioreactors, where they are converted into biomass.  Xiaoru Hou, senior project manager at the Danish Technological Institute, explained to Food & Drink Technology, “The culture consists of fungal strains that convert agricultural residues into biomass, …

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AI biotech company Cradle has raised $73 million in a Series B funding round led by IVP and backed by Index Ventures and Kindred Capital, bringing its total funding to over $100 million.

© Cradle

Cradle Secures $73M to Revolutionize Planetary Health with AI-Driven Protein Engineering

AI biotech company Cradle has raised $73 million in a Series B funding round led by IVP and backed by Index Ventures and Kindred Capital, bringing its total funding to over $100 million. Based in Amsterdam, the Netherlands, and Zurich, Switzerland, Cradle was founded by ex-Googlers Stef van Grieken (CEO) and Daniel Danciu (CTO) in 2021 to make biology engineering more accessible and efficient with AI. Its team comprises machine learning and biotech research specialists from leading companies such as Zymergen, Novartis, Uber, Meta, DeepMind, and Perfect Day. AI-powered protein engineering platform The funds will help Cradle scale its operations to accelerate the adoption of its core product — an AI-powered protein engineering platform — designed to discover and develop animal-free foods, life-changing therapeutics, and sustainable …

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