Protein Report

editorial topic

Sci-Tech

Latest Coverage

Week17

Digest

digest

Roslin Institute achieves tenfold cell-cultured fat yield; FSANZ approves soy heart health claim; Planetary raises CHF 22 million

Roslin Institute researchers identified a protein marker enabling cattle stem cells to produce ten times more fat, a potential cost breakthrough for cell-cultured meat. FSANZ approved a heart health claim for isolated soy protein, Planetary raised CHF 22 million for mycoprotein, and U.S. states continued to diverge on cell-cultured meat regulation.

Week16

Digest

digest

Parima wins Singapore cell-cultured duck approval; BRIGHT and Novonesis partner on CO₂-to-protein fermentation

Parima secured Singapore Food Agency clearance for cell-cultured duck, its second approval in the city-state, while BRIGHT and Novonesis partnered to convert waste CO₂ into food-grade protein via microbial fermentation. Separately, Solar Foods patented its Solein gas fermentation process in the U.S. and Clean Food Group raised £5.2 million for a fermentation-derived oils facility.

Week15

Digest

digest

EU committee restricts meat labels for plant products; CSIRO exits fermentation research; Yale links livestock density to cancer

The European Parliament's AGRI committee advanced restrictions on terms like "bacon" and "steak" for plant protein products, while Canada moved to finalize labeling guidance for plant-based egg alternatives. A Yale study found cancer rates 4 to 8 percent higher in counties with the densest concentrations of industrial livestock operations across California, Iowa, and Texas.

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