Latest News

  • PARTNERSHIPS

    13 Jan 2026

    Protein Catalyst Puts Minnesota at the Center of US Food Innovation

  • INVESTMENT

    12 Jan 2026

    L Catterton Bets Big on Good Culture and Cottage Cheese

  • INNOVATION

    9 Jan 2026

    Whole-Cut Texture Bets Point to a Potential Reset for Plant-Based Meat

  • TECHNOLOGY

    7 Jan 2026

    AI Emerges as a Key Support Tool in Scaling Fermentation Proteins

Cultivated Protein Crosses a US Threshold at Last

Cultivated protein burger highlighting cell-based fat entering the US food market

INSIGHTS

5 Jan 2026

US approval of cultivated pork fat signals a practical regulatory path, nudging cell-based protein from labs toward limited but real market use

MBOLD Coalition logo representing the Greater MSP food innovation partnership

PARTNERSHIPS

13 Jan 2026

Protein Catalyst Puts Minnesota at the Center of US Food Innovation

A Minnesota coalition brings rivals together to speed protein breakthroughs and cut risk as demand and sustainability pressures mount

Good Culture cottage cheese tubs showcasing high-protein, lactose-free cultured dairy

INVESTMENT

12 Jan 2026

L Catterton Bets Big on Good Culture and Cottage Cheese

A majority investment in Good Culture shows private equity favoring proven, high-protein dairy brands over riskier food concepts

Vegpreneur member Offbeast showcasing whole-cut plant-based steak with vegan, high-protein and non-GMO claims

INNOVATION

9 Jan 2026

Whole-Cut Texture Bets Point to a Potential Reset for Plant-Based Meat

A $1 million investment in whole-cut steak texture highlights investor belief that improved eating quality could help renew interest in pl...

Biotech technician monitoring fermentation protein production in a controlled bioreactor

TECHNOLOGY

7 Jan 2026

AI Emerges as a Key Support Tool in Scaling Fermentation Proteins

Artificial intelligence is quietly speeding up fermentation protein development, helping the sector move from promise toward practical pro...

Cultivated protein burger highlighting cell-based fat entering the US food market

INSIGHTS

5 Jan 2026

Cultivated Protein Crosses a US Threshold at Last

US approval of cultivated pork fat signals a practical regulatory path, nudging cell-based protein from labs toward limited but real marke...

Close-up of fibrous mycoprotein showing texture of gene-edited fermented protein

RESEARCH

19 Dec 2025

Gene-Edited Mycoprotein Points to a Leaner Protein Future

Gene-edited fermentation delivers faster growth, higher efficiency, and sharply lower emissions, pushing alternative proteins toward scala...

SUBSCRIBE FOR UPDATES

By submitting, you agree to receive email communications from the event organizers, including upcoming promotions and discounted tickets, news, and access to related events.