Protein Production Technology International webinar explores scaling single-cell proteins from feed to food

The latest Protein Production Technology International webinar, Springboarding from Feed to Food—What Does It Take?, sponsored by Unibio, brought together a panel of industry leaders on 27 February 2025 to discuss the challenges and opportunities in scaling single-cell proteins (SCPs) from animal feed to human food applications. With alternative proteins expected to be a US$1.1 trillion market by 2050, the discussion provided valuable insights into regulatory pathways, technological advancements, and consumer acceptance.

For those who missed the live discussion, the full webinar is now available on-demand. Here’s a breakdown of the key takeaways and some of the most insightful moments from the panel.

Opening the discussion, Eleni Ntokou, Director of New Product Development, Sustainability & Regulatory Affairs at Unibio, set the stage by emphasizing the urgent need for scalable protein solutions to meet rising global food demand. "By 2050, food production must increase significantly, but conventional protein sources will not be able to keep up due to resource constraints and sustainability concerns," she explained. "That’s why alternative proteins will be crucial to bridging this gap."

She introduced Uniprotein, Unibio’s methane-fed microbial protein, highlighting its high protein content, essential amino acid profile, and naturally occurring zinc and B12—nutrients often lacking in plant-based diets. However, she noted that making the leap from feed to food requires overcoming several hurdles, including purification, regulatory approval, and consumer acceptance.

One of the biggest challenges facing SCPs in food applications is regulatory approval. Hannah Lester, regulatory expert and founder of Atova Regulatory Consulting, discussed how companies can future-proof their regulatory strategies and avoid unnecessary delays. "Regulatory landscapes are constantly evolving, and it’s critical to engage with agencies as early as possible," she advised. "The FDA, for example, encourages companies to connect with them early in the process, while EFSA's pre-submission guidance is more limited. Still, understanding previous regulatory decisions and studying past novel food dossiers can provide valuable insights."

She also highlighted the importance of ensuring risk assessors stay updated on innovation, as unexpected data requests can slow down the approval process.

Moving from R&D to large-scale commercialization remains a significant barrier for SCPs. Thierry Duvanel, Director of Innovation at Bühler Group, emphasized the importance of pilot plants and scalable infrastructure in helping companies bridge this gap. "The key to successful scale-up is mastering the transition steps, and pilot plants play a crucial role in developing the right processes," he said. "At Bühler, we’ve built a global network of application centers to provide startups access to industrial-scale pilot plants without the upfront investment."

Duvanel also pointed to emerging trends, such as dry fractionation to reduce reliance on energy-intensive wet processing and upcycling food industry byproducts as feedstocks for fermentation.

Securing late-stage funding and ensuring financial viability is another major hurdle for companies looking to scale. Bryan Tracy, CEO of Superbrewed Food, outlined the smartest strategies for de-risking investment and unlocking non-dilutive funding options. "The key is proving commercial viability at a scale that attracts investors," he said. "Debt financing, sovereign funds, and industry partnerships can help minimize reliance on dilutive funding while positioning SCPs as a cost-effective ingredient rather than a niche alternative."

Olivier Hartz, COO of Unibio, also shared insights into Unibio’s unique funding model, which bypassed traditional VC and moved straight to strategic investors. "Skipping the VC phase wasn’t by design—it was a necessity given market conditions," he explained. "VCs can put pressure on short-term profitability, which sometimes forces companies to pivot too early. Strategic investors, on the other hand, tend to have a longer-term vision and synergies that go beyond just financial returns."

Despite all the technological and regulatory advances, consumer acceptance remains the ultimate hurdle.

When asked about the single most critical factor in bringing SCPs to the mainstream, Ntokou was direct: "Taste, taste, taste," she said.

Celine Schiff-Deb, Managing Director at MISTA, echoed this sentiment, stressing the importance of early product testing with CPG companies. "Startups need to get honest feedback from potential customers as early as possible," she advised. "At MISTA, we connect startups with major players in ingredients, processing, and CPG, so they can refine their products before entering the market."

She also noted that successful commercialization requires collaboration across the ecosystem, from flavor houses to processing experts.

The webinar concluded with a call for collaboration among SCP producers, regulators, and food manufacturers to drive industry-wide adoption. "Scaling SCPs from feed to food presents both challenges and opportunities," said Ntokou in her closing remarks. "Success depends on technological advancements, regulatory approvals, strategic partnerships, and consumer acceptance—but with the right ecosystem in place, we can lead the next wave of sustainable protein innovation."

For those who missed the live event, the full webinar is now available on-demand. Watch it here to gain deeper insights from industry experts and learn how SCPs are shaping the future of food.