Week11

The Protein Digest

Published March 13, 2026

University of Arkansas researchers have developed plant-based cheese from rice milling byproducts, yielding distinct functional properties for texture and melting. Separately, the UK FSA's regulatory sandbox is accelerating prospects for cell-cultured meat approval, while Pall Corporation touts ceramic membranes that boost filtration area by 45%.

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Agriculture & Plant Protein

Arkansas Researchers Craft Plant-Based Cheese From Rice Milling Byproducts. University of Arkansas researchers developed plant-based cheese from rice byproducts, each offering distinct functional properties for texture, melting, and emulsification. (foodingredientsfirst.com)

Microbial & Biomanufacturing

Pall Corporation pitches ceramic membranes for high-purity protein filtration. Pall Corporation says its ceramic membrane systems can boost filtration area by 45% and cut capital costs by 30% for high-purity protein production. (filtsep.com)

Cell Culture & Tissue Engineering

UK regulatory sandbox raises prospects for cell-cultured meat approval. The UK FSA's sandbox is easing regulatory hurdles for cell-cultured meat, with first UK approval potentially coming next year. (foodnavigator.com)

Livestock & Animals

California reviews $3.5M wolf-livestock compensation program. California is reviewing its $3.5M wolf-livestock compensation program, seeking stakeholder input on potential reforms. (benitolink.com)

Unclassified

Carozzi Launches Second Open Innovation Program to Tackle Food Industry Challenges Across Latin America. Carozzi opens its second open innovation program, inviting global startups and universities to pilot food industry solutions across Latin America. (Protein Report)

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