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Pilot to profit: How can Europe close its alternative protein scale-up gap?

Alternative protein innovation in Europe is proliferating, but manufacturers sometimes still struggle with moving from promising laboratory processes into reliable and cost-effective production. At Future of Protein Production (FPP) Amsterdam 2026, industry discussions centered around how process engineering, shared infrastructure, and commercial discipline can help innovators cross the scale-up gap. According to the Good Food Institute Europe, European funders invested €1.3 billion (US$1.4 billion) in alternative-protein research between 2020 and 2025. However, the findings from a European Commission-funded study underscore the challenges facing innovators seeking to move beyond research and pilot production. High production costs, uneven technological readiness, and regulatory uncertainty are limiting biomass and precision fermentation in the EU. 
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Natural preservation breakthroughs: F&B industry turns to multi-hurdle strategies
F&B companies increasingly view preservation as an integral part of food formulation and product design, rather than the addition of an ingredient at the end of product development. Industry experts tout the next breakthrough in natural food preservation to be in multi-hurdle systems — an integration of fermentation-derived antimicrobials, botanical extracts, and predictive modeling.
Virginia Dare stand at SupplySide Global 2026.
Beyond masking: How Virginia Dare rethinks flavor in functional F&B
Virginia Dare builds flavors around the texture and off-notes of proteins and actives rather than covering them up. At SupplySide Global 2026 in Las Vegas, US, the company showcased how masking flavors and sweetness modulators can help a creatine gummy and a stevia-sweetened soda taste indulgent with less sugar.
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Looking for an Isomalt Substitute? Rethinking Sugar-Free Confectionery with Maltitaste® Dulce 6040
Discover Maltitaste® Dulce 6040, a liquid polyglycitol syrup alternative to crystalline isomalt, offering balanced sweetness, low stickiness and improved processing efficiency for sugar-free candies, lollipops and mints.

This Technical Paper is brought to you by Sunar Mısır.
Woman at a meat alternatives exhibition, alongside an assortment of plant-based burgers, mince and sausages garnished with spinach.
Future of Protein Production 2026: Planteneers and Hydrosol showcase plant-animal hybrid snacking

At the Future of Protein Production in Amsterdam, Rebecca Bohlmann, product manager at Planteneers, discusses how plant-animal hybrid foods can help consumers increase plant intake while reducing saturated fat. She also discusses how price pressure is renewing interest in soy and wheat, and why cost savings are also a reason that brands are choosing “silent hybrids.”

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Fi Europe 2026 preview: Health, taste and affordability drive ingredient innovation
From clear protein drinks and prebiotic fibers to natural colors and sugar reduction, Fi Europe 2026 in Frankfurt, Germany (Nov 17–19), will showcase ingredients addressing manufacturers’ biggest (re)formulation challenges. Our preview explores what some of the world’s most innovative suppliers are bringing to the show, highlighting concepts and technologies designed to balance taste, texture, nutrition, sustainability, and cost, alongside opportunities across functional beverages, healthy snacks, dairy alternatives, and more.  

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Amyris to acquire Oobli in bid to scale sweet proteins for sugar reduction
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Amyris plans to acquire sweet protein developer Oobli to expand the use of fermentation-derived ingredients for sugar reduction. Amyris CEO Kathy Fortmann tells us that the company intends to keep Oobli’s manufacturing partners and is committed to maintaining current prices and lead times. The deal pairs Oobli’s sweet protein portfolio and protein fermentation technology with Amyris’ strain engineering and manufacturing capabilities. Amyris expects the acquisition to close in the coming weeks. The announcement did not disclose a deal value. 
IFF launches AI platform to cut F&B concept development from weeks to minutes
IFF Concept Muse AI platform.
International Flavors & Fragrances (IFF) has launched Concept Muse, an AI-powered platform designed to help food and beverage manufacturers identify market opportunities and develop product concepts using consumer insights, market intelligence, and technical expertise. The global player in the food, fragrance, and bioscience industries has introduced the proprietary AI platform to accelerate the early stages of F&B product development, from identifying market opportunities to generating new product concepts. 
Cargill targets sugar reduction sweet spots with bakery and beverage innovations
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Cargill is targeting opportunities between full-sugar and zero-sugar products amid the F&B industry’s efforts to reduce sugar while preserving familiar taste and functionality. The company will launch its SweetMirror sweetening system at the upcoming Fi Europe 2026 in Frankfurt, Germany (Nov 17–19) to showcase how blended sweeteners can help manufacturers address bakery reformulation challenges.
Biospringer outlines ModuMax strategy for healthier food reformulation
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The acquisition of dsm-firmenich’s taste modulation technology is intended to strengthen Biospringer’s reformulation capabilities, with early validation pointing to opportunities in dairy, plant-based alternatives, and reduced-sugar beverages. Following its acquisition of ModuMax, the natural taste modulation technology developed by dsm-firmenich, Biospringer by Lesaffre is outlining how it plans to integrate the solution into its wider ingredient portfolio, targeting manufacturers seeking to improve nutritional profiles without sacrificing sensory appeal.
AB Enzymes targets bakery shelf life with new sugar-tolerant enzyme
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AB Enzymes has launched Veron MaxiFresh, a maltogenic amylase designed to keep yeast-raised baked goods soft and moist during storage while preserving crumb structure. The company says the enzyme’s improved sucrose tolerance makes it suitable for sweet breads and rolls, where conventional maltogenic amylases can become less effective as sucrose levels rise. Oscar Diez, bake product manager director at AB Enzymes, tells Food Ingredients First that longer shelf life targets make it harder for commercial bakers to preserve the texture consumers associate with freshly baked products. 
Radicle Science CEO unpacks 20-arm Holobiome prebiotic trial for mental...
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Nutrition Insight

Radicle Science and Holobiome have opened enrollment for a two-year research initiative, Gut-Feelings, to identify prebiotics for mental wellness and build a new model of the gut microbiome. In a randomized, decentralized trial, more than 6,000 people will test 19 prebiotic interventions against a placebo simultaneously to determine which ones can improve feelings of anxiety and in which populations. Initial results are expected in the second half of 2027. 
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Food Ingredients News
“Hybrids are not a silver bullet”: Industry charts...
Hybrid foods are emerging as a practical reformulation strategy as manufacturers increasingly combine animal-derived ingredients with plant-based and fermentation-derived alternatives instead of pursuing complete replacement. Competitive pricing and nutritional functionality are becoming central to their commercialization as the protein transition enters a more pragmatic stage.
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Food Ingredients News
Fi Europe 2026 preview: Clean label reformulation meets the...
Reducing sugar, sodium, and additives is no longer enough to make a successful better-for-you product. Food manufacturers also have to protect shelf life, retain familiar textures, manage costs, and offer something consumers genuinely want to eat. That tension will be on display at Fi Europe 2026 in Frankfurt, Germany (Nov 17–19), where ingredient suppliers are bringing everything from naturally preserved meat snacks and reduced-sodium salt to umami-building yeast extracts and vivid plant-based colors. Speaking to Food Ingredients First ahead of the show, six companies describe a shift from isolated ingredient swaps toward reformulation that considers the entire eating experience. 
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Food Ingredients News
Fi Europe 2026 preview: GLP-1, protein and longevity...
Food ingredient suppliers are preparing to put more nutrition into familiar foods and beverages at Fi Europe 2026, as GLP-1 weight-management medications, healthy aging, and demand for everyday wellness push manufacturers toward products offering multiple nutritional benefits. At the Frankfurt, Germany, trade show (Nov 17–19), companies will present protein-rich shots, fiber-enriched snacks, recovery drinks, and functional beverages targeting needs ranging from metabolic health to mobility. The challenge, suppliers tell Food Ingredients First, is to make these products nutrient-dense without losing the convenience, taste, and texture that encourage repeat purchases. 

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Unlocking protein opportunitiesNov2026

Innova Market Insights data shows protein ingredient use in food and beverage launches growing at a 5% CAGR from October 2021 to September 2025. Europe leads with 43% of launches, bakery is the top ca...

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Color solutions uncovered Nov 2026

Innova Market Insights data shows that 76% of consumers globally say that food and drinks can improve their mood. New product launches highlight how vibrant colors can enhance visual appeal, add a sense of fun, and make everyday eating experiences more enjoyable.

Trend analysis

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Natural preservation breakthroughsNov 2026

Innova Market Insights data shows F&B launches with natural preservatives growing at a 4% CAGR from October 2021 to September 2026. Consumers are driving this shift, with the majority saying they trust familiar natural ingredients over complex or synthetic ones. Europe leads with 47% of launches, while ready meals are the top category at 15%.

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Woman at a meat alternatives exhibition, alongside an assortment of plant-based burgers, mince and sausages garnished with spinach.
Video03:54
Future of Protein Production 2026: Planteneers and Hydrosol showcase plant-animal hybrid snacking

At the Future of Protein Production in Amsterdam, Rebecca Bohlmann, product manager at Planteneers, discusses how plant-animal hybrid foods can help consumers increase plant intake while reducing saturated fat. She also discusses how price pressure is renewing interest in soy and wheat, and why...

Future of Protein Production 2026 Ivy Farm video thumbnail: Close-up of a ginger cat sniffing raw meat on a plate, with an inset portrait of a smiling man in a blue suit jacket
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Future of Protein Production 2026: Ivy Farm eyes pet food as gateway to cultivated meat commercialization
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Future of Protein Production 2026: Consumer psychology expert on what shapes cultivated meat acceptance
AAK representative at a trade show showcasing plant-based cheese samples on wooden spoons, alongside AkoPlanet PBC product displays.
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Future of Protein Production 2026: AAK advances plant-based cheese with shea fats
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