The Protein Digest

EIF commits €30 million to Nordic Foodtech VC for agrifood startups. The European Investment Fund's backing, supported by InvestEU, brings the Helsinki-based Nordic Foodtech VC's second fund close to its €80 million target and will support pre-seed and seed-stage companies developing sustainable technologies across agriculture, food, aquaculture, and biosolutions. (Protein Report)

Beyond Meat launches plant-based jerky bar under new Phytosphere portfolio. Beyond Starcut, a jerky-style bar made with plant protein and mycelium, headlines the Phytosphere portfolio, which also includes a protein powder, sparkling beverage, and veggie burger aimed at extending the company's reach across snacking and meal occasions. (provisioneronline.com)

Steakholder Foods debuts Perfecta plant protein line in U.S. retail. The Perfecta line, distributed by KeHE, includes plant-based steak, filet mignon, chicken breast, and seafood patties now available at Northeastern U.S. retail locations, with plans for broader national expansion. (asiafoodjournal.com)

Thailand eyes Japan's ¥370 trillion investment plan for food tech collaboration. The TPSO urged Thai food businesses to pursue technology transfer and supply-chain integration as Tokyo allocates ¥1 trillion to scale its functional food and emerging protein technology market tenfold by 2040, prioritizing fermentation technology over cell-cultured meat. (world.thaipbs.or.th)

Onego Bio supplies microbial egg protein to Zen Waffles. The commercial partnership will bring Onego Bio's Bioalbumen, a non-animal egg white protein produced through microbial fermentation, into Zen Waffles' high-protein product line sold across all 50 U.S. states. (commercialbaking.com)

UK advisory committee explores safety standards for biomass-derived dietary proteins. The Advisory Committee for Novel Foods and Processes is examining whether traditional toxicological benchmarks, including the standard Margin of Safety of 100, are appropriate for products derived from microbial and fungal biomass consumed at high dietary intakes. (gov.uk)

Remilk sells 600,000 bottles in Israel as microbial dairy gains traction. The Israeli company has sold roughly 600,000 bottles of its microbial-fermentation-derived milk in Israel since early 2026, capturing about 72% of the country's cow-free milk category through a joint venture with Gad Dairies. (ynetnews.com)

Bacillus fermentation boosts soybean meal protein quality nearly sevenfold. A study published in Food Chemistry: X found that 24-hour solid-state fermentation with three Bacillus species increased soluble protein up to 6.9-fold, cut trypsin inhibitors by over 90 percent, and enriched essential amino acids including lysine, methionine, and leucine by 30- to 63-fold. (bioengineer.org)

Chicken body temperature boosts cell-cultured meat growth and protein quality. South Korean researchers found that incubating chick satellite cells at 40°C rather than the standard 37°C accelerated proliferation, sustained viability over many passages, and enriched the cells in branched-chain amino acids valued in muscle-derived food products. (bioengineer.org)

U.S. dietary guidelines criticized for overlooking liver risks tied to red meat and alcohol. An analysis of nearly 11,000 adults found that total protein intake and red meat consumption—both emphasized in the new guidelines—were associated with higher rates of steatotic liver disease and fibrosis, while the omission of specific alcohol limits drew sharp criticism from hepatologists. (healio.com)

Large study links processed meat to higher stomach and esophageal cancer risk. An international study of more than 450,000 participants found that each additional 30 grams of processed meat per day was associated with a 9 percent rise in gastric cancer risk and a 13 percent rise in esophageal adenocarcinoma risk, while unprocessed red meat showed no significant link. (sciencealert.com)

EESC to debate animal disease resilience and sustainable EU livestock. The September 11 session will address climate-driven disease risks, One Health challenges, trade disruptions, and biodiversity's role in limiting zoonotic threats, with input from the European Commission, researchers, and social partners. (eesc.europa.eu)