Pieter Hermans, Author at Protein Transition Conference

19/04/202121/04/2021

Protein transitions: fermentation, cultivated meat and structured meat

This article is written by Fernanda Condi de Godoi, Chemical Engineer, PhD.

The 2020 World Population Data Sheet projects that the world population will increase from 7.8 billion in 2020 to 9.9 billion by 2050¹. Not only the global population growth but the rising understanding of the inefficiency in protein conversion through livestock meat production² drives the transition from animal to plant-based protein sources.

01/03/202101/03/2021

Presentations from related conferences!

Jakajima has been organizing conferences on 3D Food Printing, 3D Bioprinting, Healthy Nutrition and 3D Pharma Printing since 2015. At several of these conferences presentations were given on topics like cultured meat and meat alternatives in relation to the conference topic. On this page you can find out who spoke about what!

29/01/202129/01/2021

PepsiCo and Beyond Meat Establish Joint Venture to Introduce New Plant-Based Protein Offerings

It is called The PLANeT Partnership. This joint venture will develop, produce and market innovative snack and beverage products made from plant-based protein. The joint venture will leverage Beyond Meat’s leading technology in plant-based protein development and PepsiCo’s world-class marketing and commercial capabilities to create and scale new snack and beverage options.