"ProProtein-2018" Forum & Expo

Trends and technologies in the production and use of animal (fishmeal & MBM) & synthetic proteins (cultured meat). 

September 27, 2018 in Holiday Inn Lesnaya hotel in Moscow.

Who will attend:

  • Manufacturers, importers and processors of meat bone meal (MBM) and fish meal
  • Whey producers
  • Manufacturers of protein for functional food.
  • Animal feed producers
  • Meat & poultry producers
  • Manufacturers of food products

Please take note:Forum & Expo "ProteinTek"

Trends and technologies in the production and use of vegetable & microbial proteins on September 26, 2018 in Holiday Inn Lesnaya in Moscow.




Fishmeal & Fish Oil Market value expected to rise to USD 14.28 billion by 2022

 01.06.2017 13:46:53

• Global fishmeal & fish oil market projected to grow at a CAGR of 8.50%.
• The global fishmeal & fish oil market is projected to reach a value of USD 14.28 billion by 2022, at a CAGR of 8.50% from 2017.
• The market is driven by factors such as growing trend in fishmeal & fish oil trade and the increasing global demand for quality fish.
• Aquatic animals segment is projected to be the fastest-growing segment in the fishmeal & fish oil market.
• Pharmaceuticals segment led the market with the largest share in 2016.


Stable fishmeal prices forecast, alternative protein players could face choppy waters

 01.06.2017 13:45:31

Fishmeal prices have softened and look like they are going to stay at that level for the mid-term, a trend that could weigh heavily on the fortunes of many an alternative protein business targeting the aquaculture sector, says an analyst.

Fishmeal replacement now commercially available

 01.06.2017 13:44:36

The first batch of FeedKind fishmeal replacement to be produced at Calysta's new production plant on Teesside is now commercially available for feed manufacturers. Four tonnes of FeedKind are now up for grabs in order to support market development in the European Union, the United States, Japan, Southeast Asia, China, and Australia. The microbial protein is produced via a continuous fermentation process of a natural microorganism, using the world's only commercially-validated gas fermentation process. The Teesside plant has met its design parameters, including key commercial metrics such as yield and productivity. The facility has successfully maintained a continuous fermentation for eight weeks, which yielded the first batch.