Bright Green Partners

The latest report by Bright Green Partners consultancy, examines the opportunities the European dairy industry has to address a projected rise in production costs by investing in sustainable alternatives to traditional dairy products.

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Studies & Numbers

Plant-Based and Precision-Fermented Milk Set for Dominance in Europe by 2040, Report Predicts

Plant-based milk could be 10% cheaper than cow’s milk and become a staple product and ingredient by the end of 2030 if products meet taste and nutrition requirements, such as higher protein and micronutrients. Meanwhile, alternative milk made with precision-fermented (animal-free) whey and casein proteins will become increasingly competitive as technical innovations improve and production processes scale up. These are among various estimates from the latest report by alternative protein consultancy Bright Green Partners. This report examines the opportunities the European dairy industry has to address a projected rise in production costs by investing in sustainable alternatives to traditional dairy products. Floor Buitelaar, managing partner of Bright Green Partners, shared, “This report is a must-read for industry leaders who want to understand the future dairy …

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Bright Green Partners expert network

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Company News

“World’s Largest” Alternative Protein Expert Network Launched by Bright Green Partners

Alternative protein strategy consultancy Bright Green Partners (BGP) has unveiled its Alternative Protein Expert Network, an initiative set to bolster the plant-based, fermentation, and cultivated sectors. With a vast network of over 2,000 global experts at its disposal, this service aims to reshape how industry stakeholders navigate the ever-evolving landscape of alternative protein production. The firm recently published a comprehensive guide to precision fermentation ingredients tailored for large corporations, offering in-depth insights into the potential applications of microbe-derived components in the production of alternative proteins. This latest offering from BGP provides clients with on-demand access to a comprehensive network of experts, fueling growth, innovation, and problem-solving within the alternative protein sector. With current challenges within the industry, such as misinformation and inflationary pressures, the firm …

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bright green report

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Studies & Numbers

New GFI Manufacturing Report: Factory Retrofitting Can Accommodate Growing Demand for Plant-Based Meat

A new manufacturing report released by the Good Food Institute and Bright Green Partners, a global alternative protein consultancy, suggests that companies should reuse existing food-industry infrastructure (buildings and equipment) to save money, expand capacity, and avoid shortages in the face of future plant-based meat demand. The industry’s capacity is currently coping with the market, but a moderate increase in demand could lead to shortages, says the report. Retrofitting is 80% less expensive than constructing a new building, offering a cost-efficient, faster alternative to expand capacity in days or months. Floor Buitelaar, managing partner at Bright Green Partners, commented: “Limited capacity and substantial capital requirements hinder the future growth of the plant-based meat industry.” Retrofitting could bolster economic growth The Plant-based Meat Manufacturing Capacity and Pathways for Expansion report provides recommendations for …

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cocuus' 3d printed meat loin on top o a wooden board

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Manufacturing & Technology

The Latest Technological Innovations in Plant-Based Food Processing

The following is reproduced with kind permission of Bright Green Partners, a global consulting house focused on alternative proteins. Bright Green works with food and biotech companies and governments to help them navigate the emerging plant-based, fermentation-derived, and cultivated meat and dairy industries. Services include strategy, innovation, and operational consulting, and we guide our clients from initial market exploration to large-scale production. In the world of food processing, extrusion technology has been a staple for decades. The process involves pushing ingredients through a die to create a continuous shape, making it ideal for producing food at scale. High-moisture extrusion has developed this technology even further, enabling plant-based food manufacturers to emulate the tender, chewy texture of meat and seafood. While extrusion has certainly broadened the …

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Bright Green Partners launches corporate guide on precision fermentation ingredients

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Company News

Bright Green Partners Unveils Comprehensive Guide to Precision Fermentation Ingredients

Bright Green Partners, a global consulting firm focused on alternative proteins, has released a new comprehensive guide for large corporations on the subject of precision fermentation ingredients. The report covers the possible applications of these microbe-derived ingredients to make alternative proteins — including meat, dairy, and egg alternatives — and their economic prospects.  According to the firm, its new corporate guide offers valuable insights to enable alternative protein decision-makers from biotech, biopharma, food and beverage, and ingredient companies to harness the benefits of precision fermentation and drive the global transition toward sustainable food production. A unique opportunity  Bright Green Partners works with food and biotech companies and governments to help them navigate the emerging plant-based, fermentation-derived, and cultivated meat and dairy industries. They provide strategy, …

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