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

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

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

Making soft cheeses with milk protein without animal cells, producing a protein alternative to fish meal on ethanol starting from industrial emissions (CO2), harvesting new raw materials for food and feed from residual streams from the food industry. These are existing examples of a promising, innovative technology: microbial protein. ILVO and Bio Base Europe Pilot … Read more

The 16th of May, an interesting focus debate was held at the Knowledge For Growth conference by Flanders.bio in Antwerp about the unexplored potential of precision fermentation for agrifood. The ProteInn Club gladly accepted the assignment to lead the debate on how to accelerate innovation and production of these fermentation based proteins. We share some … Read more

The ProteInn Club at the main stage of FTI Ghent, the place to be for innovation in biotech and health. For an uncommon show! Charming feedstock providers and ambitious protein producers were hunting for their ideal ❤️ not-so-BLIND DATE! Wim Soetaert took us along the fascinating world of microbial protein and innovative chain formation, where collaboration … Read more

Strategic food biotech R&D alliance facilitates large-scale industrialization to bringprecision-fermentation cheese to the mass market Formo (Germany) and Those Vegan Cowboys (Belgium), the two leading European ventures inprecision fermentation, are entering into an industry-defining partnership to bring animal-freecaseins to the mass market. This first-of-its-kind collaboration, unique both in size and impact,includes efforts across strain engineering, … Read more

Organised by Flemish government, from 11 to 13 March 2024 in Leuven, discussion coordinated by The ProteInn Club. Read the full report here. Objective of the debate The Open Food Conference aims to create synergies between policy, science, industry and practice in order to offer systemic responses as an inspiration for European and national policies. … Read more