Animal-based & Alternative Proteins: Knowledge. News. Markets.

Unburdening experts – a lever against labour shortage

How Fraunhofer’s intuitive interface design eases experts’ workload and empowers untrained staff to work efficiently.

Into the future, with intuition

How intuitive operation and AI transform meat production worldwide – between high-tech innovation, usability, and local conditions.

Intuitive usability brings more people into work

How intuitive operation eases skilled labor shortages and opens industrial jobs to people without formal training.

When there are no grandchildren

What happens if children don’t want the farm? Platforms like hofsuchtbauer.de successfully connect farmers with young, non-family successors.

A harmonious meal: animal products and their alternatives

‘Reduce, Remix, Replace’: How European consumers want balance, not bans—meat and plant-based options sharing one table, not fighting for it.

Technology meets animal welfare - future trends in poultry processing (Part 2)

How automation, clean labeling and sustainability are transforming poultry processing into a future-ready, climate-friendly protein solution.

Poultry on the rise: why white meat is booming (Part 1)

Why poultry is gaining ground globally: affordable, protein-rich, low in fat—and the leading choice in a changing, health-driven food market.

Nouveau cuisine

Hanni Rützler on meat, plants, proteins & dumplings: A deep dive into sustainable food, climate change, and the global shift in eating culture.

Building and ventilation systems as the basis for hygienic processes

Cleanroom systems enable hygienic, energy-smart food production - ideal for dairy, meat, baby food, fermentation and alt-protein manufacturing.

Wildly innovative – pet food between research and feeding bowl

Eco-friendly, personalised and premium: modern pet food reflects human lifestyle trends and drives global market growth.

‘Future-proofing’: The long haul

Why “Enkelfähigkeit” is key to sustainable success—even without biological heirs—in Germany’s meat industry.

“Future-Proofing” is a mindset

Dr Beate Gebhardt on ‘future-proofing’ as a mindset, sustainability in food business, and the role of family-owned companies.

“A natural evolution”

With VTEC Ingredients, the PHW Group advances biotech solutions for plant-based meat alternatives and sustainable protein innovation.

“We have seen the future of nutrition.”

IFFA 2025 highlights food innovation, processing tech & plant-based proteins—insights into the future of food and global protein transformation.

Buildings that grow with you

Meat producers invest in modular construction, energy efficiency, and sustainable processes to future-proof their production sites.

Soy protein products are highly digestible: study

France leads the way in reusable packaging for grocery

Study: Ultra-processed Plant-based Foods May Offer Better Cardiometabolic Outcomes Than Unprocessed Animal Products

Growing the Future: How New Farming Frontiers Are Transforming Protein

Vow Introduces Australia's First Home-ready Cultured Meat Product: Cultured Quail Sprad

European waste could replace imported soy in Norwegian aquaculture feed

Workshop: Zero-Waste Factory

Developing continuous cell lines for cultivated seafood

Food balance sheets 2010–2023

Cell growth modeling review for cultivated meat production

There’s no elephant in the alt protein room, says GFI CEO Nigel Sizer, but change takes time and money

First Cultured Meat Fat in Retail Goes on Sale This Weekend

Cultivated Chicken by PARIMA Gains Regulatory Approval From the Singapore Food Agency

Gene-edited pigs show complete resistance to deadly swine virus

We can’t feed people with ideology