Plant Protein Sector Shows Resilience Amid Rising Costs, Labour Challenges, and Shifting Investment Drivers: Q4 2024 Industry Survey Results

Plant Protein Sector Shows Resilience Amid Rising Costs, Labour Challenges, and Shifting Investment Drivers: Q4 2024 Industry Survey Results

The global plant protein sector experienced increased production activity in Q3, accompanied by growth in orders and a 70% median level of capacity …

by Bridge2Food Research
Spanish Agri-Food-Tech Ecosystem Secures €179 Million in 2024 Investments

Spanish Agri-Food-Tech Ecosystem Secures €179 Million in 2024 Investments

Eatable Adventures has unveiled the results of its annual report, "The State of Agrifoodtech in Spain 2024". This comprehensive analysis …

by Eatable Adventures
Burcon Collaborates with Puratos to Pioneer New Canola Protein Applications

Burcon Collaborates with Puratos to Pioneer New Canola Protein Applications

Burcon NutraScience Corporation announces that it is partnering with Puratos, an internationally renowned provider of innovative bakery, …

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Articles

Microalgae as a Protein Source for the Future

Microalgae as a Protein Source for the Future

Microalgae, those tiny organisms that thrive in water and sunlight, hold immense potential for addressing the world’s protein sustainability challenges. By tackling key cultivation bottlenecks and exploring alternative growth strategies such as mixotrophy, microalgae-based proteins may soon become more accessible to consumers, offering a valuable addition to our diets and food supply chains.

Building Political Will to Fund Academic Research in Cellular Agriculture

Building Political Will to Fund Academic Research in Cellular Agriculture

By taking the tools of tissue engineering and adapting them to work on a scale as large as agriculture, cell-cultured meat could change the world. But first, we need political will to fund foundational academic research in this field.

Designing a Future That Works for All

Designing a Future That Works for All

The general assumption is that technology is intrinsically neutral — it can be used for either good or bad and the outcome depends on the person or group who uses it. However, history has shown us time and again that this is not entirely true.

Chitin: Providing Structure and Biofunction to Cell-Cultured Meat

Chitin: Providing Structure and Biofunction to Cell-Cultured Meat

Chitin- and chitosan-based scaffolds show promise for improving both the scalability and nutritional value of cell-cultured meat products.

Reimagining Global Protein Production for the 21st Century

Reimagining Global Protein Production for the 21st Century

What options are on the food-tech menu for achieving long-term protein security? Cell culture, plants, microorganisms, algae, and fungi may all have roles to play. But from a sustainability and resilience perspective, is there a clear winner?


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