Fi Europe 2025 live: Lantmännen Biorefineries on the push for sustainable oat and wheat ingredients

Elena Damas, key account manager at Lantmännen Biorefineries, joins us to discuss the latest in oat- and wheat-based ingredients, shifting demand for oat protein and beta-glucan, and how the company’s circular biorefinery model...

Future of Protein Production 2025: Cultivated meat at “inflection point,” says Meatly CEO 

Supplier of lab-grown chicken cells for pet food Meatly, is gearing up for sizable growth in the next three to five years. Its CEO, Owen Ensor, explains how a friendly regulatory environment in the UK is buoying the cultivated...

The Future of Protein Production 2025: Hydrosol’s approach to texturizing cultured meat cells

Cultivated meat cells today can behave more like high-water, loose ingredients than structured meat. Germany-based texturizing specialist Hydrosol is testing how its systems can firm and shape these cells in hybrid products,...

The Future of Protein Production 2025: How The ProteInn Club connects the fermentation value chain

The ProteInn Club connects innovators across the fermentation-based protein value chain — linking sidestream feedstock suppliers with developers of high-value microbial proteins and the brands that need them. Stef Denayer,...

SupplySide Global 2025: Riviana showcases pulse-forward protein solutions

Riviana, a US-based rice company and part of Ebro Foods, presented a range of clean label protein solutions in Las Vegas, US. Terry Stover, senior vice president of Special Markets at Riviana, explains how the company is...

University of Utah: Fish-inspired antifreeze protein mimic prevents ice crystals in frozen foods

Researchers at the University of Utah, US, have developed a synthetic antifreeze protein using peptides. The protein prevents ice crystals in frozen foods, supporting food safety and nutritional quality. Lead researcher Jessica...