The Future of Protein Production Summit

Attendees, exhibitors & solutions

Who this event is for

Industry trends

Key trends shaping this market and its wider industry.

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Frequently asked

Glossary

1

Alternative protein

Protein produced from sources other than conventional animal agriculture, including plants, fungi, algae, and cultivated animal cells. At this summit the term spans plant-based, fermentation-derived, and cultivated categories.

2

Plant-based protein

Protein isolated or concentrated from crops such as pea, soy, wheat, fava, mung bean, and potato, then formulated into food products. Ingredient functionality, taste, and cost are recurring summit topics.

3

Cultivated meat and seafood

Meat or seafood grown from animal cells in bioreactors rather than harvested from whole animals. Production requires cell lines, culture media, scaffolds, and scale-up bioreactor capacity.

4

Precision fermentation

Use of engineered microorganisms to produce specific proteins, enzymes, or functional ingredients such as heme, whey, or egg proteins. It is a core technology track for animal-free ingredient supply.

5

Biomass fermentation

Fermentation that grows whole microbial cells as the protein product itself, for example mycoprotein or algae. The harvested biomass is then formulated into finished foods.

6

Mycoprotein

Protein derived from filamentous fungi grown via fermentation. It provides a fibrous, meat-like texture and is used in plant-based meat and ready-meal applications.

7

High-moisture extrusion

A processing method that texturises protein blends under heat and moisture to create fibrous, whole-cut meat analogues. Equipment selection and die design are practical topics for manufacturers.

8

Texturised vegetable protein (TVP)

Low-moisture extruded plant protein used as a cost-effective meat extender or base. It is widely used in minced, nugget, and blended products.

9

Cell culture media

Nutrient formulations that support animal cell growth in cultivated-meat production. Reducing media cost and removing animal-derived components are key commercial challenges.

10

Scaffolding

Edible or biodegradable structures that give cultivated cells a three-dimensional shape and texture. Scaffold materials and bioprinting methods are active areas of development.

11

Hybrid protein products

Foods that combine plant-based ingredients with cultivated animal cells or fermentation-derived proteins. They aim to balance cost, taste, and sustainability.

12

Novel food regulation

The EU framework that requires pre-market safety assessment for foods not consumed significantly before May 1997, including many alternative proteins. EFSA assesses dossiers and the European Commission authorises approved products.

13

Life-cycle assessment (LCA)

A method for quantifying environmental impacts across a product's supply chain. LCA evidence is often used by alternative-protein producers to support sustainability claims.

14

Bioreactor

A vessel that provides controlled conditions for growing cells or microorganisms. Bioreactor design and capacity are central to scaling fermentation and cultivated-meat production.