NEW TECH FOODS

A new Centre for Alternate Protein Research has been inaugurated at Aspire-BioNest, the University of Hyderabad’s life sciences bioincubator, with support from Cytiva under its Corporate Social Responsibility (CSR) programme. The centre was inaugurated by Manoj Kumar R Panicker, general manager South Asia at Cytiva, alongside Aspire and Cytiva leaders and startup founders. The facility will focus on sustainable food production, supporting scalable protein alternatives such as plant-based, microbial and biotechnology-driven platforms. Cytiva’s backing aligns with UN Sustainable Development Goals (SDGs 2, 12 and 13). By combining Aspire-BioNest’s incubation ecosystem with the University of Hyderabad’s research expertise, the centre aims to foster deep-tech startups, improve resource efficiency and drive societal impact. Manoj Kumar R Panicker said: “This centre is a testament to Cytiva’s belief in the power of collaboration to drive innovation for societal good. We are happy to partner with Aspire-BioNest to support research that is both scientifically promising and socially relevant.” Aspire-BioNest was established in 2018 through a joint initiative of BIRAC and the University of Hyderabad. It has supported 75 deep-tech startups to date, with more than 30 currently incubated across biopharma, agritech, medtech and sustainability. The incubator already hosts alternate protein startups such as Biome Innovations, Proleri Technologies, and Arthro, making it a natural home for the new centre. Through this collaboration, Cytiva and Aspire-BioNest aim to strengthen India’s bioeconomy and position Hyderabad as a global hub for sustainable food technologies.

Australia’s Queensland University of Technology (QUT) has invested AUD 18 million (approx. $11.8 million) into its Mackay-based QUT Pioneer BioPilot, an upgraded, pilot-scale fermentation and biomanufacturing facility. Supported by funding from the Australian and Queensland governments, and in association with Australia’s Food and Beverage Accelerator (FaBA), the QUT Pioneer BioPilot has been transformed into a food-grade fermentation facility in line with the university’s ambitions to become an Asia-Pacific biomanufacturing hub. The upgrade aims to empower innovative companies to work with QUT researchers on creating new types of food and other bioproducts offering dietary alternatives and sustainable solutions to agricultural challenges. The QUT Pioneer BioPilot was formerly known as the Mackay Renewable Biocommodities Pilot Plant. QUT Centre for Agriculture and the Bioeconomy researcher Ian O’Hara said that the plant has played a crucial role for industry over the past 15 years in the real-world translation of research, converting biomass such as sugarcane biogases into biofuels, green chemicals and bioproducts. Sugar cane biomass ready for processing inside the QUT Pioneer BioPilot A key feature of the upgrade was the installation of advanced fermentation bioreactors, enabling companies to fast-track product development in the food and beverage sector. O’ Hara commented: “This facility will enable innovative companies to take their ideas beyond the lab and into commercial reality, building Queensland’s reputation as a regional leader in biomanufacturing. No one else can provide the capability we are offering Australian industries through the QUT Pioneer BioPilot.” He added: “The feedstocks we are developing for this process are diverse, but the sugarcane industry is the key driver for much of this work. This puts Queensland, which has 95% of Australia’s cane industry, at the heart of this area of innovation and opportunity.” The upgraded plant also opens new capabilities in precision fermentation, an advanced fermentation method being utilised to develop new, sustainable food ingredients such as alternative proteins and fats. QUT Pioneer BioPilot manager, Karen Cardona Rosales, inside the facility “The advantages of precision fermentation are that it can lead to new food products and ingredients that supplement production through traditional methods, providing sustainability benefits and increasing consumer choice,” O’Hara said. Using the QUT Pioneer BioPilot, researchers are partnering with food-tech start-up Eclipse Ingredients and other institutions in an AUD 5.5 million (approx. $3.6 million) project to commercialise precision fermented human lactoferrin – a powerful protein found in breast milk and immune cells with immune-boosting, iron-enhancing and anti-inflammatory properties. Chris Downs, FaBA director, said: “FaBA is investing in precision fermentation so that companies of all sizes can develop new products and ingredients, in turn helping grow Australia’s food and beverage manufacturing sector”.

ADM and Alltech have signed a definitive agreement to establish a joint venture in North America’s animal feed sector, combining their manufacturing networks and nutrition expertise. The new company will be majority-owned by Alltech, with governance split evenly between the two partners. Under the agreement, Alltech will contribute its Hubbard Feeds business in the US and Masterfeeds in Canada, which together include 33 feed mills. ADM will add 11 US feed mills to the venture. The companies said the move aims to expand their product offering and deliver greater value across livestock, equine, backyard and leisure animal segments. “As the animal nutrition industry continues to reshape itself to support a growing global population, Alltech and ADM are bringing together passionate teams, proven products and shared values to ensure enhanced advantages for our customers,” they said jointly in a statement. “We’re evolving with purpose to offer an industry-leading range of products and solutions for livestock, equine, backyard and leisure animals.” Alltech and ADM have worked together for decades, with ADM serving as Alltech’s first customer. The partners said the new entity will leverage complementary strengths including manufacturing capacity, nutrition science expertise, established product portfolios, logistics and research and development resources. Certain business units will remain outside the joint venture. Alltech will retain Ridley Block Operations, Ridley Feed Ingredients and its specialty ingredients business, though these units will act as suppliers to the new company. ADM’s Canadian feed operations and its US premix and additive businesses will also remain separate but provide supply support. “Our customers know they can depend on us to partner with them, offering personalised service and nutrition expertise to tailor products and solutions that will give them an edge, whether in the market or the show ring,” the statement continued. “Now our new joint venture is going to be able to offer even more: broader capabilities, more products and new innovative solutions, all delivered with the relationships and service our customers have come to expect.” Completion of the transaction and formal launch of the joint venture are expected in the first quarter of 2026.

Biomaterials developer Marine Biologics has entered into an exclusive partnership with Molecular Quantum Solutions (MQS) to accelerate the discovery and commercialisation of next-generation, seaweed-derived functional ingredients and biomaterials. Under the agreement, Marine Biologics will act as the sole commercialisation partner for MQS' physics-based modeling and machine learning technologies as applied to marine bioproducts. The deal integrates MQS’s Cebule physics engine – which combines quantum chemistry, molecular dynamics and graph neural networks – into Marine Biologics’ AI-driven ingredient discovery platform, MacroLink. By combining Cebule’s computational capabilities with MacroLink’s marine biochemical data, the companies aim to shorten discovery timelines from years to months, cutting costs while developing new clean-label solutions for food, cosmetics and sustainable materials. Target applications include protein stabilisers, natural egg replacements, baking texturants, bioactives and biopolymers for packaging. The global market for clean functional ingredients – valued at $121 billion – is under pressure to replace petrochemicals and other unsustainable inputs. The two companies say their partnership combines MQS’s computational expertise with Marine Biologics’ experience in marine-derived ingredients and scale-up, aiming to overcome long development cycles and challenges in commercialisation. Marine Biologics CEO Patrick Griffin said: “The same wave of verticalised AI that is transforming finance, law and drug discovery is now reaching food and materials. Its application will unlock sustainable materials innovation by eliminating the high cost and long timelines that have historically prevented clean, functional bioproducts from entering the mass market." "Our exclusive partnership with MQS integrates a cutting-edge computational backbone directly into MacroLink so we can launch new ingredients faster, more reliably, and at a fraction of the traditional cost.” MQS CEO Mark Jones added: “We have always understood that our quantum chemistry and quantum computing algorithms for the pharma and life science industries has also a major impact on innovation in segments like food, cosmetics and biomaterials. Our partnership with Marine Biologics provides rapid, real world validation for molecular innovation in the marine chemical space.”

New analysis reveals that the number of studies published on plant-based foods, cultivated meat and fermentation has tripled over the past five years. Reports by non-profit think tank the Good Food Institute (GFI) Europe have found that 798 academic research papers examining these topics were published in 2024, up 282% compared to 2020. Public funding for the field also expanded from just over €80 million in 2020 to reach a record €320 million last year – a 296% increase. This acceleration means research and innovation funding has grown by an average of 44% per year, and scientific publications have increased by 30% per year in the first half of this decade. Germany has led Europe with 368 publications, followed closely by the Netherlands (363) and UK (349). Denmark published the highest number of papers per million inhabitants, followed by Ireland and Finland.   New funding The UK funded more research than any other country, having invested €127 million since 2020. This included establishing a series of alt-protein research centres, such as the £15 million National Alternative Protein Innovation Centre. Denmark closely followed at €126 million, largely due to a 2021 announcement to advance the development of plant-based foods. The Netherlands came third at €77 million, including €60 million of public funding announced in 2022 to help build a network of university-based cultivated meat and precision fermentation researchers working with businesses. The European Commission is the region’s largest funder, having invested €308 million since 2020. Most of this has come from the EU’s Horizon Europe research programme, but the European Innovation Council (EIC), which aims to identify and scale up new technologies, has stepped up alt-protein funding in recent years. The reports also revealed new sources of funding are opening up for alt-protein researchers. Investment has come from more than 67 independent bodies, representing 22 countries across Europe, as well as global funders – 12 of which made their first investment in 2024. While western European countries are currently dominating, analysis predicts an increase in scientific output from central and eastern European countries. Estonia and Poland were the sixth and seventh-highest investors per capita in Europe over the last five years, with most of this funding awarded in 2024.   Fermentation growth and industry roadblocks Since 2020, most of Europe’s research funding has gone toward developing plant-based foods at €441 million. However, research into foods produced by modern fermentation methods – such as precision fermentation – was the highest funded area last year, receiving more than €100 million. Funding for fermentation research has also grown fastest year-on-year at 77%, compared to 27% for plant-based foods. The analysis found that many of the technical roadblocks preventing alt-proteins from competing with traditional meat are being overlooked. A broad range of these remain underfunded, GFI noted – including improving plant-based meat’s taste and texture, and designing the fermenters needed to scale up cell-based meat and precision fermentation production. David Hunt, senior research support manager at GFI Europe, said: “This analysis paints a picture of a sector on the rise – with a rapid increase in both public funding and publications across Europe. With most of these investments having been made in the last three years, we can expect to see researchers publish an even greater volume of innovative findings in the near future.” He added: “Europe is home to some of the world’s best universities, and the region’s scientists are well-placed to tackle the challenges preventing these sustainable foods from coming to the market. To make sure the region becomes a global leader in this field, governments and funding bodies need to provide dedicated funding into overlooked areas.”

Nespresso is set to be the first global coffee brand to bring Rainforest Alliance certified regenerative coffee to market, with products set to launch in 2026. The announcement follows the Rainforest Alliance’s release of its new Regenerative Agriculture Standard earlier this month. The framework sets out requirements for farms adopting practices such as planting shade trees, restoring soils and protecting biodiversity, methods aimed at building climate resilience while improving farmer livelihoods. Coffee production is increasingly under threat from rising temperatures, erratic rainfall and crop disease. Advocates say regenerative methods not only safeguard yields but can also enhance the flavour of arabica beans, which are particularly sensitive to climate disruption. The first coffees under the new certification will come from farms in Costa Rica and Mexico, including that of Yamileth Chacón, who said she has already seen tangible benefits: “By working with the trees, you see more foliage, more green and more animals.” The new seal will start appearing on Nespresso products in 2026, with the company describing the move as a milestone in its long-standing partnership with the Rainforest Alliance. Santiago Gowland, Rainforest Alliance CEO, said: "Rooted in four decades of experience in sustainable agriculture, our new Regenerative Agriculture Standard combines scientific rigor with proven regenerative practices tailored to specific crops and regions". "Our goal is to accelerate the transition to a new model of agriculture – one that helps protect, restore and regenerate the ecosystems on which we all depend. The new seal will help consumers support this transition by identifying certified products from farms adopting regenerative methods. For farmers, it offers recognised external validation for their efforts, greater market access and enhanced value for their coffee – while supporting a more resilient future for both people and nature." Jérôme Perez, head of sustainability at Nespresso, commented: "We're proud to be the first brand to source Rainforest Alliance Certified Regenerative coffee. It's a symbol of our commitment to building balanced, resilient, yet productive landscapes within our supply chain, which is essential if we're to protect the future of the world's quality coffees and the communities which depend on them." "I hope this consumer-facing seal will encourage other brands to support coffee farmers in a wide-scale regenerative transition, while also enabling consumers to become more aware of the benefits of purchasing products sourced from farms that have implemented regenerative agriculture practices" Carlos Oyanguren, president of Nespresso Canada, added: "The new Rainforest Alliance Regenerative certification offers Canadian consumers a tangible way to support coffee that not only delivers exceptional taste, but also preserves the landscapes and ecosystems where it's grown with care." "This milestone reflects our long-standing commitment to sustainable and responsible sourcing practices, while empowering farmers to build long-term resilience. It's a powerful step forward in recognizing the value of regenerative practices in the coffee industry."

UK food-tech company Clean Food Group (CFG) has acquired the assets of algal oil producer Algal Omega 3 out of administration, including a 1 million-litre capacity fermentation facility. CFG, a producer of sustainable alternatives to tropical oils, said the acquisition will position it as the ‘world’s largest’ manufacturer of yeast fermentation-derived oils and fats. The transaction follows Algal Omega 3’s appointment of administrators from Interpath Advisory earlier this year after struggling with rising production costs and increased competition in the international market, leaving the business unable to retain key contracts. The deal includes a 12-acre site in Knowsley, Liverpool city region, equipped with extensive R&D facilities and offering significant expansion opportunities for the group. CFG confirmed it has already validated commercial-scale production at the site, manufacturing two tons of oil in a recent fermentation run. This materially de-risks the acquisition, CFG said, proving its ability to scale in existing facilities without costly new-build infrastructure. The acquisition will enable CFG to significantly reduce the capex required to supply sustainable oils and fats at competitive price points to agricultural equivalents across the food, cosmetics and pet food markets. Bill Thurston, former managing director of Dawn Foods, CSM Bakery and CFG NED, has been appointed managing director of the Knowsley facility. His extensive oils and fats experience includes leading the acquisition of Unilever’s edible oils and fats business as CEO of CSM. Thurston will lead a senior manufacturing team on-site to oversee operations and integration with immediate effect. Alex Neves, CEO of CFG, said: “With this acquisition, we have fast-tracked our route to market, leapfrogging the traditional, capital-intensive path from pilot to demo to new build commercial plant – which can take years and cost upwards of $100 million”. He added: “With commercial-scale validation already established at our new Knowsley facility, Clean Food Group is ready to capitalise on the $20 billion market opportunity ahead, and to advance its planned Series A funding round, now expected for H1 2026”.

Future-Proof Group Media, the organiser of The Future of Protein Production conferences in Amsterdam and Chicago and publisher of Protein Production Technology International , has welcomed the Cultured Meat Symposium (CMS), the longest-running conference dedicated to the cultivated meat industry, into its global portfolio.  The move strengthens FPG Media’s role as a leading convenor and information hub for the fast-growing alternative protein sector. By integrating CMS, the company will expand its reach in North America and deepen its focus on the emerging cell-cultivated protein space. Sebastian Sbuttoni, co-founder and CEO of FPG Media, said: “We’re delighted to welcome the Cultured Meat Symposium into the FPG Media family. CMS has built a strong reputation as a pioneering event, and by integrating it into our global platform, we can give innovators, investors and industry stakeholders even more opportunities to connect, collaborate, and accelerate the transition to sustainable protein.”  Founded in 2018 in California, at the heart of Silicon Valley, CMS has served as a dedicated forum for researchers, startups and policymakers shaping the future of cultivated meat. It was also the first conference to host a cultivated meat tasting, when in 2019 it partnered with Wildtype to share samples of cultivated salmon with three attendees – a landmark moment for the industry. Its addition complements FPG Media’s international portfolio, which already convenes thousands of professionals annually across Europe and the USA.  Alex Shirazi, founder and executive producer of the Cultured Meat Symposium, commented: “Joining Future-Proof Group Media is a natural next step for CMS. Their global reach, media expertise and commitment to advancing alternative proteins will ensure the event continues to thrive and grow alongside the industry it serves.”  The first CMS under FPG Media ownership will take place on 24-25 February 2026 at McCormick Place, Chicago, Illinois. This co-located event will create a unique opportunity for attendees to engage with a broader spectrum of the alternative protein ecosystem – spanning plant-based, fermentation-derived and cell-cultivated solutions – all under one roof.  Sbuttoni added: “Cell-cultivated foods have always been part of our programming. Welcoming CMS into our portfolio allows us to create a dedicated stream while expanding The Future of Protein Production agenda to cover not only plant-based and fermentation-derived proteins, but also other upcoming novel protein sources. At the same time, our focus is broadening to embrace wider themes in food ingredients, functional health and system resilience – ensuring the content remains relevant, forward-looking, and commercially valuable." "The co-location in Chicago means attendees benefit from cross-networking opportunities, shared exhibition access and cost efficiencies that make participation for exhibitors and attendees even more valuable. With CMS integrated, The Future of Protein Production Chicago is expanding its horizons under a new tagline, ‘North America’s meeting place for the pioneers reshaping proteins, ingredients, and the future of food’." He concluded: “This is about creating synergies. From conferences to digital publishing, we’re building a connected ecosystem that supports the industry’s most ambitious innovators.”

Kemin Industries, a global ingredient manufacturer, has acquired CJ Youtell Biotech, the enzymes and fermentation subsidiary of CJ Bio. This acquisition enhances Kemin's enzyme production capabilities and solidifies its position as a frontrunner in enzyme innovation across multiple sectors, including animal feed, food processing, aquaculture, textiles and biofuels. The acquisition grants Kemin full ownership of CJ Youtell's fermentation plants and its extensive enzyme product portfolio. Notably, CJ Youtell operates state-of-the-art fermentation facilities located in Shandong and Hunan, China, which will now be integrated into Kemin's existing operations. This move is expected to streamline Kemin's supply chain and expand its market reach, enabling the company to deliver high-performance, sustainable enzyme technologies to a global customer base. Chris Nelson, president and CEO of Kemin Industries, said: “We are pleased to welcome CJ Youtell into the Kemin family. This acquisition is a bold step forward in our ongoing strategy to provide cutting-edge fermentation solutions directly to our customers.” Nelson also pointed out that the addition of CJ Youtell enhances Kemin’s ability to supply high-quality and innovative enzyme ingredients across various industries. The acquisition is poised to bolster Kemin's research and development capabilities, with the newly acquired facilities supporting advanced laboratories and technical teams specialising in bioengineering and enzyme formulation. This enhancement will enable Kemin to optimise production costs, reduce supply chain risks and offer competitively priced enzyme solutions tailored to the specific needs of its diverse clientele. Michelle Lim, president of Kemin Enzymes, added: “For over 40 years, Kemin has been formulating and delivering enzyme solutions across multiple markets. With CJ Youtell's fermentation expertise now part of our portfolio, we offer customers a fully integrated solution – from proprietary strain development and manufacturing to final formulation and application support.” By combining in-house fermentation with advanced formulation techniques and comprehensive technical support, Kemin is well-positioned to meet the evolving demands of its customers, ensuring they remain competitive in rapidly changing markets. Kemin Industries, established in 1961, operates in over 90 countries and provides more than 500 specialty ingredients for human and animal health, nutrition and various industrial applications.

Felipe Lino When it comes to protein, price has always been a key driver for consumers, followed by nutrition. Meat is cheap, tasty and is considered to be generally healthy by most people. However, the price of meat is now starting to rise due to dwindling herds, climate change and supply chain instability. For food manufacturers, this isn’t just a consumer affordability problem, it’s also a supply chain and margin challenge. The opportunity for alternative protein sources is clear. The protein that can beat meat on price, maintain quality and can be scaled reliably, will capture the greatest market advantage. Fermentation is emerging as a leading candidate to deliver exactly that. Felipe Lino, co-founder and chief technology officer at Berlin-based fermentation company Nosh.bio , tells us more. The cost challenge in protein supply In July 2025, FAO’s meat price index hit a new all-time high of 127.3 points , up 1.2% from its previous peak in June. This price increase has been linked to large import demand from markets like China and the USA and supply constraints affecting Europe. This rise in prices is putting financial pressure on households, further amplified by geopolitical instability and supply chain disruptions across other industries. The consequence – cost conscious consumers start to consider dietary changes, such as buying cheaper proteins (i.e. processed meats) or cutting back on animal-sourced foods entirely. Despite this rise in prices, plant-based alternatives derived from raw materials (like soy or peas) are still struggling to reach price parity with meat. This is down to the high costs associated with the heavy processing required and also the price volatility of raw ingredients. So, although the price gap between the two is shrinking , it’s still not a viable cost-cutting option for consumers yet. This is where fermentation comes in. Fermentation: Efficiency without compromise Fermentation-based production uses microorganisms (such as fungi, yeast or bacteria) to produce high-quality proteins, without relying on large-scale land use, like crop agriculture or animal farming. Nosh.bio uses non-GMO fungi to create its signature koji protein ingredient through fermentation. Because production happens in controlled environments, it is unaffected by climate disruptions that increasingly threaten conventional agriculture and drive up food prices. These systems also require significantly less water than animal farming or large-scale crop cultivation, further strengthening their resource use efficiency. This stability means production can maintain predictable output and costs, avoiding the supply volatility and price spikes affecting plant-based protein. The result is a protein source that is not only climate-resilient, but one that, crucially, can beat the price of meat. Microbes grow rapidly on low-cost, widely available feedstocks and require minimal processing to become a high-value food ingredient. With the ability to produce tonnes of protein in days rather than months or years, fermentation is also remarkably efficient. This translates directly into lower production costs, reduced environmental impact and a secure supply chain that doesn’t rely on volatile global markets. In short, fermentation is less resource intensive than other plant-based alternatives, and can produce cost-effective, high quality, nutritional protein efficiently. Balanced nutrition profile as added value In addition to economic benefits, fermentation-based proteins can deliver a favourable nutritional profile compared to conventional meat, with high-quality protein and fibre content alongside lower levels of saturated fat and cholesterol. This enables manufacturers to create products that are both more affordable and aligned with health-conscious consumer preferences. When compared with beef, Nosh.bio’s koji protein contains roughly 10x less saturated fat and significantly lower cholesterol. Beyond basic nutrition, fermentation also allows for tailored functionality. For example, proteins can be engineered to enhance digestibility, deliver specific amino acid ratios or include bioactive compounds such as antioxidants. This opens opportunities for functional food products that meet specific dietary needs. Hybrid solutions: A win for industry and consumers In hybrid-meat products, these nutritional attributes make it possible to improve the nutritional profile of a product while maintaining its familiar taste and texture. Hybrid products blend conventional meat with alternative protein ingredients and are emerging as a practical way for manufacturers to cut costs while meeting shifting consumer demands. With meat prices continuing to rise, incorporating cost-effective protein from fermentation offers a way to reduce raw material expenses and improve nutritional quality, without changing established production methods. For example, Nosh.bio’s koji protein ingredient can integrate directly into existing meat processing lines, allowing for seamless reformulation and unlocking a number of hybrid-meat applications. Crucially, these advantages provided by hybrid-meat (cost saving, nutritional value) can be achieved without compromising on taste or texture. Resiliency as a form of sustainability Resiliency is another increasingly important factor when it comes to protein production. In a volatile global market, the ability to produce essential ingredients locally is becoming as important as their cost or quality. Fermentation offers a level of resilience that conventional agriculture cannot match. Instead of relying on harvests vulnerable to droughts or floods, it produces protein in controlled systems that require far less water than conventional agriculture or animal farming. As fermentation runs on diverse, low-cost feedstocks it also reduces exposure to resource shocks and price volatility. Because production is continuous and scalable without extra farmland, facilities can be built close to where the food is eaten, shortening supply chains and reducing exposure to geopolitical instability. Considering the geopolitical instability of the world today, resilience is sustainability. Countries will increasingly need local solutions to bridge the protein gap using minimal resources and keeping production costs under control. Less resource use and shorter transportation distances not only reduce environmental impact but also help stabilise pricing, creating more sustainable and self-reliant supply chains – biomass fermentation can deliver exactly that.

BeneMeat has launched its Try & Share programme, giving pet owners across the EU the chance to test dog treats made with cultivated meat and share their feedback. The initiative marks one of the first consumer-facing trials of cultivated pet food products in Europe. Developed with pet food producers and overseen by veterinarians, BeneMeat’s cultivated dog treats are designed to meet EU safety standards while ensuring digestibility. The trial builds on previous studies of cultivated cat food carried out at a European university and aims to provide producers with long-term feedback from potential customers. The programme is also intended as an educational initiative, raising awareness of cultivated meat and its potential benefits for animal welfare and sustainability. Roman Kříž, CEO of BeneMeat, said that the aim is to prove authenticity and deliver a true experience for pets: “We don’t want imitations, but a genuine product that dogs can truly taste. With this step, we not only bring cultivated meat closer to pets and their owners but also help society and regulators better understand what cultivated meat is and why it matters.” Jan Luprich, strategic partnerships lead at BeneMeat, added: “Our ambition is to show that cultivated meat has its place in pet food, and that we can make high quality, affordable products. The programme is another step in bringing our work closer to people and their four-legged companions, while helping them understand the benefits of this technology.”

Solar Foods has unveiled a new application for its microbial protein Solein, using it as a replacement for egg yolk in mayonnaise production. The company has filed a patent for the innovation, which it says could deliver cost, efficiency and sustainability advantages to the food industry. Traditionally, mayonnaise is made by emulsifying oil with egg yolk. Solar Foods claims that replacing egg yolk powder with Solein yields around three times more mayonnaise from the same amount of raw material, while maintaining the same creamy texture and taste. This, the company says, could give food manufacturers a direct cost advantage and reduce reliance on volatile egg markets. Troels Nørgaard, chief commercial and product officer at Solar Foods, said: “The world is getting increasingly unpredictable, and the search for stability has never been greater. The food industry is looking for ingredients with stable supply, quality, and steady prices, and the demand for sustainability is growing rapidly." "For example, egg yolk powder prices have fluctuated wildly in recent years. With Solein, companies can lock in multi-year agreements at a fixed price, having more control and de-risking from sudden spikes and market disruptions from disease outbreaks and climate conditions to geopolitical upheavals." Produced through fermentation, Solein is independent of farming cycles and can be manufactured year-round. Solar Foods’ first commercial facility, Factory 01, has a capacity of 160 tons annually, equivalent to about 450 kg per day—an output the company says would otherwise require 50,000 hens to match in egg protein. Beyond its emulsifying properties, Solein is marketed as a highly versatile protein source. It is around 80% protein, contains vitamin B12 and iron and is gluten-free, cholesterol-free, halal and kosher-certified. Solar Foods sees potential applications not only in condiments, but also in categories such as dairy alternatives, baked goods, protein drinks, ice cream and soups. The global mayonnaise market is forecast to reach nearly $13 billion by 2025, with demand for animal-free alternatives expected to rise. Solar Foods positions Solein as a climate-friendly option, requiring only a fraction of the land, water and emissions of traditional proteins. Nørgaard added: “Solein excels as an ingredient in different health and performance nutrition products, but beyond that, we see Solein playing a pivotal role in transforming global food systems. When we talk about feeding 10 billion people, Solein’s unmatched value becomes a key advantage in all imaginable food categories – Solein’s journey is just beginning."