Bringing innovative microbial proteins from the laboratory to industrial production, is one of the key challenges in the protein transition. Now, Bio Base Europe Pilot Plant has created a practical report From Lab to Fab, that examines the critical hurdles involved in scaling biomass and precision fermentation processes. The report highlights the biological, engineering, economic, … Read more
Members of The ProteInn Club are personally invited to attend this official opening ceremony. During the inauguration of the Feed Pilot, we focus on dialogue and experience. Representatives from all stakeholder groups – spanning research, industry, agriculture, and policy – will be given the floor to share their perspectives on the future of animal nutrition. … Read more
March 12 | 13:00 – 14:15 CET Handouts and recording In case you have missed the webinar, handouts and recording can be provided upon request. contact: karen.verstraete@ilvo.vlaanderen.be Program Bringing innovative food and feed products to market requires careful attention to regulatory approval. Beyond general food law, certain products fall under additional regulations, such as under … Read more
11th of December 2025 – Delft. The Dutch-Flemish ecosystem was brought together to explore ‘How to unlock fermentation’s full potential for alternative proteins?’. It was organised in a cooperation between The Good Food Institute, The ProteInn Club and Protein Port. Bringing together stakeholders from academia, industry, and innovation networks, the event created a valuable platform … Read more
What determines the economic feasibility of biomass fermentation? To address this, The ProteInn Club and Ur Brightside conducted a Techno-Economic Assessment (TEA), supported by VLAIO, designed to deliver generic and widely applicable results. A TEA integrates technical and economic factors to evaluate process viability. Using a generic 10 kTa industrial biomass plant as the base, … Read more
On June 12th more than 100 engaged industrials, scientists and other innovators attended the What’s Shaking in protein research event. Inspired by 2 keynotes, 10 pitch presentations, and 6 insightful posters, lots of questions were discussed and connections were made. From microbial stress responses to solubility issue and functionality matters, and from valorizing side streams … Read more
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Part of: What’s Shaking in Protein ResearchDate: Thursday, June 12, 2025Time: Coffee at 13:00 | Program starts promptly at 13:30 Location: Ghent University (UGent), Coupure Links 653, Auditorium A1Campus Coupure Map (PDF) Accessibility Inquiries For questions regarding accessibility, please email Nele Ameloot (Nele.ameloot@ugent.be) and CC Karen Verstraete (Karen.Verstraete@ilvo.vlaanderen.be) and Julie Vanderstraeten (julie.vanderstraeten@bbeu.org).We aim to make … Read more
Session Report: “Nourishing a Growing World – Food Transition for a Healthy Planet and Healthy Lives” At the 2025 edition of Knowledge for Growth, organized by flanders.bio (now launched as BioVia!), bio-solutions in food was explored in a compelling session dedicated to innovations in the agrifood sector. In a collaboration with The ProteInn Club, the … Read more
The production of fermentation-based proteins is rapidly gaining importance within the food and biotechnology sectors. Yet, an overview of which feedstocks – both primary and by-products – can already be converted into proteins, with which microorganisms, and for which applications, often remains fragmented. The ProteInn Club has addressed this challenge by developing an interactive knowledge … Read more